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Easy Southwest Chicken Enchiladas

Southwest Chicken Enchiladas in a ceramic baking dish.
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Southwest Chicken, Bean & Corn Enchiladas is a delicious meal that is ready and on the table in under an hour. The enchiladas are stuffed with chicken, black beans, sweet corn and topped with a rich red enchilada sauce.

Ingredients

  • 2 tbsp Avocado Oil
  • 1 small Red Onion, chopped
  • 2 Garlic Cloves, minced
  • 1/2 cup Frozen Sweet Corn (no need to thaw)
  • 1/2 can Black Beans, drained and rinsed
  • 1 Garlic Rotisserie Chicken (Family size), skin removed, 2 breasts diced (equivalent to 4 cups)
  • 2 tsp Chili Powder
  • 2 tsp Ground Cumin
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1/2 cup 505 Southwestern® Salsa, Chunky or Restaurant Style
  • 1 16 oz jar 505 Southwestern® Red Chile Enchilada Sauce
  • 1 cup Shredded Mexican Style Cheese, divided
  • 8 Flour Tortillas, fajita style
  • Toppings: Avocado slices, fresh cilantro, sliced serrano pepper, dairy-free sour cream, red onion, shredded lettuce and diced tomato

Instructions

  1. Prep the pan: Preheat the oven to 375° F. To the bottom of a 13×9 pan, add a light layer of 505SW™ enchilada sauce to coat the surface. (This will help prevent the tortillas from sticking). Set aside.
  2. Sauté the onion: To a large skillet, heat the oil over medium heat. Add the onions and garlic and cook for about 3-4 minutes, or until soft.
  3. Filling: Stir in the corn, beans, and chicken. Coat the mixture with chili powder, cumin, pepper and just a sprinkle of salt and stir until well combined.
  4. Stir in the sauces: Remove the skillet from the heat, and stir in the salsa, 1/4 cup enchilada sauce, and 1/2 cup of cheese.
  5. Fill the tortillas: Slightly warm the tortillas in the microwave for about 15-20 seconds. Equally fill each tortilla with a spoonful and a half of the mixture, roll and add to the pan.
  6. Garnish: Drizzle the rest of the enchilada sauce over the top, and sprinkle with the remaining cheese.
  7. Bake: Bake for 22-25 minutes, or until the cheese is melted and the filling is hot.
  8. How to serve: Top the enchiladas with lettuce, avocado slices, onion, tomato, serrano pepper, cilantro and sour cream.

Notes

  • Tortillas: You can use flour or corn tortillas. If you use corn, you will end up with more than 8 total. 
  • Enchilada Sauce: The sauce has enough salt in it. So be careful how much additional salt you add to the chicken mixture.

Find it online: https://www.alifedelicious.com/easy-southwest-chicken-enchiladas/