Ingredients: |
Ingredients: 1 small red onion (diced)
2 jalapeņo peppers *used twice (cut a few thin rounds from pointed end to use for garnish, mince remainder)
1 bag frozen corn kernels
1 small red or green pepper (diced)
1/2 can black beans, drained and rinsed
1 lb boneless skinless chicken breasts
1/4 cup taco seasoning
1 package of shredded cheddar cheese *used twice
1 can of red enchilada sauce *used twice
10 small flour tortillas
sour cream, olive oil, salt and pepper
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Directions: |
Directions:Preheat oven to 425 degrees. Spray large casserole with Pam.
Place a medium non stick pan over medium high heat. Add 2 tsp olive oil and chicken to hot pan, cook until browned, 3-4 minutes. Reduce heat to medium, flip, cook until chicken is browned and reaches an internal temp. of 165 degrees, 4-6 minutes. Remove to a medium mixing bowl and cover with plastic wrap. Allow chicken to rest 3 minutes then shred chicken and combine with taco seasoning.
Use pan used to cook chicken (no need to wipe clean) to medium heat. Add 2 tsp olive oil, onion, minced jalapeņo, and green peppers to hot pan. Cook until beginning to soften, 2-3 minutes. Add corn and black beans. Cook until vegetables are tender, 2-3 minutes. Remove from burner. Season with 1/4 tsp salt and stir in shredded chicken and 1/4 of cheese. Cool 2-3 minutes.
Coat bottom of casserole dish with red sauce. Add 1/2 cup of filling to each tortilla and roll up tightly, then place in casserole dish with seam-side facing down. Any left over filling and be placed in casserole dish around enchiladas.
Pour remaining red sauce over enchiladas and top with remainder of the cheese. Place Pam sprayed foil over casserole dish, sealing tightly. Bake 15 minutes. Remove foil and bake another 7-10 minutes until cheese is bubbly.
Serve with sour cream and jalapeņo rounds. |
This recipe for Adobo Chicken Enchiladas is from