Gringo Enchiladas
Delicious chicken enchiladas with corn, black beans, onions, tomatoes, sweet peppers, sour cream, cheese baked in red enchilada sauce and topped with queso. These can be made up to 1 day ahead before baking and left overs reheat well. Adjust the ingredient quantities to the amount of enchiladas you want to make.
Ingredients
- adjust ingredient amounts according to preference and number of enchiladas needed
- cooked chicken, chopped or shredded omit chicken for a vegetarian version
- white or yellow onion, chopped
- yellow or red sweet pepper, chopped
- tomato or cherry tomatoes, chopped
- black beans, drained and rinsed
- corn kernels
- sour cream
- white cheddar, grated
- flour tortillas
- red enchilada sauce
- prepared queso dip* heat a little if necessary to spread on the tortillas
- chopped green onion and tomato for garnish
- salt and pepper
- garlic powder
- olive oil
- butter
Instructions
- Saute onions and peppers in a little olive oil and butter over medium heat until softened, 4-5 minutes.
- Add beans and corn and season with salt, pepper and garlic powder. Cook, stirring occasionally for another 1-2 minutes. Remove from heat.
- Add chicken and cheese, stir to combine evenly and add just enough sour cream to bind mixture together
- Pour enchilada sauce into a casserole dish, enough to fill dish about 1 inch
- Lay out flour tortillas and divide filling evenly for the number of enchiladas you want to make, putting filling down the center of each tortilla. Roll up filled tortillas and place them in the casserole dish in the sauce. Place enchiladas close together as you fill the dish.
- Cover and refrigerate at this point for up to 24 hours if desired.
- Bake covered at 350 degrees for 30-40 minutes, until heated through. Remove from oven and top with queso, and then return to oven for 5 minutes to melt and heat
- Garnish with chopped tomato and green onions and serve with Mexican rice
Notes
*prepared queso is readily available, look for it in the dairy section near the sour cream, or on the snack aisle near the chips, or in the Mexican part of the international section