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
Servings: 12 -14 servings
- 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!
FREEZER MEAL: Layer everything into the pan and when it has cooled completely, cover with foil or lids and freeze. 1-2 days before you plan to eat this, take it out of the freezer and place it in the fridge. Once thawed, bake as noted above.
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9 Comments Leave a comment or review
Big Dude says
Wow Mary – this looks outstanding. I love the green chile version and it's so cheesey – yum
This reminds me that it's been far too long since I've had a good enchilada!! Looks absolutely mouth-watering!!
Tricia @ saving room for dessert says
I've been looking for that Mexican spice mix – do you make your own or buy it already mixed? It looks deliciously cheesy and satisfying! Have a great weekend.
Oops! Sorry about that, Tricia. I've added the link. Have a great day!
[email protected] says
Can I come over for dinner next time you make these? They look awesome! Wow!
Sue/the view from great island says
That last shot's a winner! I like to use corn tortillas with enchiladas, but mine always crack when I roll them, even though I heat them…any tips?
If my tortillas aren't super fresh (and warm too), they tend to crack as well. Traditional enchiladas usually call for dipping the tortillas in hot oil prior to rolling them. I was taught to do them that way. They don't crack then. I've also dipped them quickly into warm broth and that does the same thing.
As you know though, I frequently just cut up the tortillas and layer them lasagna style across the pan. It's much faster than rolling and eliminates the cracking issue. As a bonus, they serve prettier as well! I hope that helps.
I have definitely been in an enchilada mood lately and these are speaking to that craving!
Frick, I love enchiladas and these look especially tasty.