Served soft and gooey when piping hot from the oven or cooled and sliced a little later; these enchiladas were loaded with chicken, beans and vegetables in every bite.
With great flavor from all the green chile and not all that much heat, this is a great dish for people that aren’t accustomed to spicier foods. If you aren’t accustomed to very much heat in your cooking, reduce the Mexican spices by half and be sure to buy a mild green chile.
Chicken, Fresh Corn and Three Bean Enchiladas
- 2 pounds chicken cooked and shredded, I used a mix of light and dark meat
- 3 cups cooked beans of your choice I used a cup each of white beans, black beans and pinto beans (feel free to use 2 cans of whichever beans you like best for the same amount total)
- 1 medium sweet onion chopped small
- 1 green bell pepper diced small
- 2 ears corn kernels removed
- 1 tablespoon butter or olive oil
- 14 ounces chopped green chile mild or hot depending on taste
- ½ cup sour cream
- 1½ cups green chile enchilada sauce divided
- 8 ounces Monterrey jack cheese shredded
- 8 ounces cheddar cheese shredded
- 2 tablespoon Mexican spice mix or taco seasoning
- kosher salt to taste
- freshly ground black pepper to taste
- 15-20 white corn or flour tortillas
- Optional: fresh cilantro chopped for garnish
- Optional: sour cream for topping
- Melt the butter in a large skillet over medium high heat. Add the onions, peppers and corn and saute until almost tender. Salt and pepper as this cooks. Add the beans, green chiles, and all of the spices. Add the chicken, sour cream and ½ cup of the green chile sauce. Toss or stir well to combine thoroughly.
- Preheat the oven to 350 degrees. Pour a small amount of green chile sauce into the bottom of a 9x13 dish, turn the dish in your hands, just to coat the bottom with the sauce. Warm the tortillas just slightly in the microwave and then loosely wrap them in a towel on the counter. (Warm tortillas will fold and roll much more easily without cracking.) Combine the two cheeses in a bowl next to the tortillas.
- One at a time, holding a single tortilla in your hand, place a generous scoop of the chicken mixture in the tortilla and then a sprinkling of cheese. Fold the sides in and then place the roll seam side down in the bottom of the pan. Repeat until the pan is tightly packed with rolled tortillas. I typically fit 12-14 tightly packed corn tortillas in the bottom of the 9x13 pan or approximately 8 flour tortillas. When all the mixture has been rolled into the tortillas, pour the remaining cup of green chile sauce (and any remaining chicken mixture or sauce left in the pan over the rolled tortillas and top generously with the rest of the cheese.
- At this point, the pan of enchiladas can be covered with foil and refrigerated until ready to eat. If you do refrigerate the dish, simply add an additional 20-30 minutes to the covered baking time.
- Cover the pan with foil and bake for about 30 minutes, then uncover and bake an additional 5-10 minutes until the edges are bubbling and the cheese is completely melted. Let rest 10-20 minutes on the stove-top prior to serving. It will firm up and be much easier to slice after it has cooled a bit. Garnish individual servings with cilantro and sour cream just before serving. Enjoy!