There are a great many enchilada recipes in my cookbooks and binders. I’ve lost count of how many I’ve made over the years. This is a current favorite and as if that isn’t reason enough for me to keep making it, it’s the easiest enchilada recipe I have ever made.
I usually assemble it early in the day and then just cover with foil and bake for about an hour prior to dinner, removing the foil for the last 20 minutes. That way, I don’t actually have to work right at the dinner hour. That’s a perfect dinner as far as I’m concerned.
If you’re looking for a crowd-friendly Mexican dinner, this recipe will multiply nicely. You could also try a Mexican Lasagna for another dinner you’re sure to love.
- 3 lbs of chicken I use a combination of boneless thighs and breasts
- 1.5 cups cooked black beans pinto beans also work well with this dish
- Green chile sauce of your choice the hotter the better, approximately 40 oz
- 8 8 or 9-inch flour tortillas
- 2 cups of shredded cheese I used a mixture of cheddar and monterey jack
- Sour cream
- Chopped lettuce
- Diced tomatoes
- Sliced olives
- Place your chicken (frozen is fine) in a crockpot. Add about a cup of water and cook on high until it is cooked through and easily shredded. Depending on the crockpot, this will range from 3-5 hours. Once the chicken is cooked, drain any liquids and shred with a pair of tongs. Pour green chile sauce over the chicken and toss with tongs to ensure everything is well covered. Add the black beans and a bit more sauce if necessary to make sure everything is fairly well soaked with the green chile sauce.
- Pour enough green chile sauce in the bottom of a 9x13 pan to cover it. With a tortilla in one hand and the tongs in the other, fill the tortilla with about 2/3 of a cup of the chicken and bean mixture, roll the tortilla up and place at the end of the pan. Repeat this with the rest of the tortillas, lining them up in the pan. When the pan is filled, smother the tortillas with the remaining green chile sauce and sprinkle with the shredded cheese.
- Bake uncovered at 350 degrees until the cheese is melted, approx 20-30 minutes. Let stand for at least 15 minutes before serving. Top with sour cream, lettuce, tomato and olives before serving. Enjoy!
- FREEZER MEAL: The pan of enchiladas can be covered tightly with foil and frozen. Thaw completely in the refrigerator prior to cooking.