These enchiladas are so easy and fast to make, and it's so simple to keep the ingredients on hand to whip this up anytime you need a quick, easy, and nutritious dinner. Not to mention, it's budget-friendly!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a skillet to medium heat with oil. Saute onion until translucent.
Stir in chicken, corn, and black beans. Heat until warmed through, about 3 minutes.
Stir in taco seasoning and add 1 can of enchilada sauce. Mix to combine.
Stir in tortilla strips and 1 cup of shredded cheddar cheese.
Top with additional cheese, more enchilada sauce, and cilantro if desired.
Use pre-chopped onions from the produce section to save time.
You can use rotisserie chicken or any leftover shredded chicken for convenience.
Adjust the amount of enchilada sauce based on your preference for sauciness.
Can I use fresh corn instead of frozen?
Yes, you can use fresh corn. Simply cook it before adding it to the recipe.
Can I make this dish vegetarian?
Yes, you can substitute the chicken with a plant-based protein or additional beans.
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be used, but they may become softer when cooked.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze it. Allow it to cool completely, then store in a freezer-safe container for up to 2 months.
I'm a dietitian and busy mom of two make quick, easy and healthy recipes to get dinner on the table quickly using the cleanest convenience foods I can find from you everyday grocery stores to make cooking dinner approachable and fun!
...
