Prep 25 mins
Cook 45 mins
This is a "killer" enchilada recipe, one that I have been making for a long time, these are soooooooo good! Since I really don't bother measuring when I make this recipe, I have tryed to list the closest amounts to what I use to make this recipe. These are wonderful to make for a dinner get together, as you can prepare them up to 4 hours in advance and just bake them when ready, If you are serving more then 4 people, then I suggest to double the recipe, and bake them in two pans. If you have any fresh cilantro then throw about 1/4 cup chopped into the sour cream mixture. If you are an enchilada lover, then this is one that you must try!
- 2 cups sour cream
- 1 (7 ounce) can green chilies, diced
- 7 green onions, chopped
- 1 -2 teaspoon cumin
- 1 cup black beans, very well drained (can use more)
- 1 cup canned corn niblet, well drained
- salt and black pepper
- 4 -5 cups cooked chicken, diced
- 4 cups finely grated cheddar cheese, divided (I sometimes use a Mexican blend of cheeses)
- 10 flour tortillas (use the 8-inch size)
- 2 cups enchilada sauce or 2 cups salsa
- Grease a 13 x 9-inch baking pan (if you are doubling the recipe then grease 2 pans).
- In a bowl, mix together sour cream, chilies, green onions, cumin, well-drained black beans, corn niblets.
- Mix in chopped cooked chicken and 2 cups shredded cheddar cheese.
- Season with salt and black pepper to taste.
- Spoon a heaping 1/2-cup sour cream/chicken filling down the center of each tortilla.
- Roll up each tortilla.
- Arrange the enchiladas (seam-side down) in the prepared baking dish.
- At this point you can cover and refrigerate up to 4 hours.
- Set oven to 350 degrees.
- Drizzle the enchilada sauce or salsa (the sauce does not have to cover the enchiladas completely) over the enchiladas.
- Cover and bake for about 40-45 minutes.
- Uncover and sprinkle with remaining 2 cups cheddar cheese, return to oven (uncovered) and bake for another 5-7 minutes, just until the cheese melts.
- Serve with sour cream.
This was simple, but I prefer my Mexican food more spicy. I even tripled the cumin and added chili powder, but it felt a little mushy. I think the problem was too much sour cream. I would cut back on that if I made again. Still a very simple recipe and I think the pantry convenience of this would be really appreciated for many.
Very good. I ended up with far too much filling for just one pan. I did one full batch with green enchilada sauce and the other half pan with salsa. We really like the ones with the enchilada sauce.