Delicious chicken enchiladas with a verde enchilada sauce. This easy enchilada recipe make a great Mexican dinner. They are full of a creamy mixture of chicken, onions, cilantro, black beans, and cheese, rolled in easy-to-use flour tortillas and smothered in cheese and sauce.
10.5ozcan cream of mushroom soup( or cream of chicken soup)
3cupspepper jack cheesegrated, divided (can sub other cheese per preference)
10-12tortillasyellow corn or flour- fajita or soft taco size
20ozcan green enchilada sauce
Additional chopped cilantro can be used for garnish.
Instructions
Preheat the oven to 350.
In a large bowl combine the chicken, black beans, onion, cilantro, green chilies, condensed soup, and 1 cup cheese. Stir until well mixed.
2 cooked chicken breasts, 15 oz can black beans, ½ cup white onion, ⅓ cup cilantro, 4 oz can diced green chilies, 10.5 oz can cream of mushroom soup
Pour 1 cup of verde enchilada sauce in the bottom of a 9x13 pan.
Divide the chicken filling evenly among the tortillas. Roll them up and lay each one seam side down in the 9x13 pan. If usingcorn tortillas make sure you prep them ahead of time by wrapping in damp paper towels and microwaving for 30 seconds. Or pan fry each one for about 10 seconds per side.
10-12 tortillas
Top the enchiladas with the remaining sauce and sprinkle with the remaining 2 cups of cheese.
Bake, covered with foil, for 20 minutes.
Remove the foil and continue baking an additional 10 minutes.
Storing
Store leftovers in a covered container in the fridge for up to 4 days.
Notes
To make ahead: Prepare the enchilada pan with 1 ½ cups of sauce. Mix together the filling and roll into the tortillas. Lay the enchiladas in the 9x13 pan but do not add the cheese and sauce on the top.Store, covered, in the fridge for up to 2 days. When you are ready to bake, top with the sauce and cheese. Be aware you may need to add 5 minutes to the cooking time.YELLOW CORN TORTILLAS: These Yoli Tortillas are our VERY FAVORITE. They are a local Kansa City Company that has won a James Beard award for their tortillas!!To use corn tortillas make sure you prep them ahead of time by wrapping in damp paper towels and microwaving for 30 seconds. Or pan fry for about 10 seconds per side.