Here is the recipe for the yummy enchiladas I made this week.
Chicken Black Bean Corn Enchiladas
Prep time: 20 minutes
Cook Time: 30-35 minutes
Cook Temp: 350
By: Tricia Roberson
2 Cups rotisserie chicken
1 pkg McCormick Enchilada Seasoning Mix
1 8 oz block Extra Sharp Cheddar Cheese
½ 8 oz block PepperJack Cheese
3 10 oz cans Old El Paso Red Enchilada Sauce
1 15 oz can Black Beans
4 ears of corn on the cobb
1 Medium Vidallia Onion
½ stick of Butter
1 TBLS Garlic Salt
1 tsp Pepper
2 packages of corn tortillas (make sure they are room temperature)
Place Corn in the microwave with silks on for 5 minutes on high.
Dice the onion
Melt the butter
Shred the cheese
Drain the beans
Spray 1 13 x 9 pan and 1 8 x8 pan
Preheat oven to 350
*You can skip this step by buying a bag of roasted corn in the freezer aisle*
*If your store doesn’t have roasted corn put the butter and garlic salt in a pan and roast a bag of thawed frozen corn in the pan*
Start your grill
Shuck the corn
Mix the melted butter and garlic salt in a dish
Baste the corn with the butter.
Grill the corn for five minutes turning every minute until you have nice char marks.
Remove the corn from the cob and set aside
Cut Chicken into small chunks
Mix in a bowl Corn, Beans, Chicken, ½ of the Enchilada seasoning powder, ⅔ block of cheddar cheese (roughly ¾ C) , onion and 1 Can Enchilada sauce in a bowl.
Place on can of enchilada sauce in the bottom of the 13 x 9 pan and 8 x8 pan (split the one can between both pans you are just looking to coat the bottom of the pan.
Spoon mixture to the right or left side of the tortilla depending if you are left or right handed.
Roll up tortilla and place in a 13 x 9 pan
Once all of your enchiladas are in the pan split the remaining can of enchilada sauce of the enchiladas in the pan, top with remaining cheese, then sprinkle remaining enchilada powder on top of the cheese.
Bake for 30-35 minutes
Rest for five minutes