Fire-Roasted Chicken Enchiladas – shredded chicken, corn, beans, and cheese are rolled up in corn tortillas, then covered with homemade enchilada sauce for a delicious and comforting meal!
Hi everyone! I’ve got another great cookbook to share with you. And, of course, another great recipe!
Each recipe has five main ingredients. Then those five main ingredients are used in three different ways. Not only does this give you a bunch of varied meals, but it saves you time and money, as well. So smart.
Also? There is a beautiful, high-quality picture that accompanies every.single.recipe in the book. And you all know how much I applaud that!
As part of the poultry section, for example, Shawn took rotisserie chicken, fire-roasted tomatoes, corn, corn tortillas, and cheddar cheese to create three completely different dinners: tacos, tortilla soup, and these delicious enchiladas.
I added some black beans into the mix and served some spanish rice on the side. Paul and I loved them. And my kids, who aren’t big on Mexican cuisine, gave these a thumbs up. ‘Nough said.
Go get yourself a copy, here!
- 1 can (15 ounces) fire-roasted diced tomatoes
- 1/4 cup vegetable oil
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 cup low sodium chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 2 cups shredded rotisserie chicken , skin discarded
- Kernels from 1 ear grilled corn (about 3/4 cup)
- 1/2 cup black beans
- 2 cups shredded cheddar cheese
- 8 good quality corn tortillas
- sour cream , optional
- cilantro , optional
Preheat the oven to 350 F. Lightly coat a 9x13 casserole dish with nonstick cooking spray.
For the enchilada sauce, place the diced tomatoes in a blender and process until smooth; set aside.
In a large skillet, heat the oil over medium, then whisk in the flour and chili powder until it becomes smooth. Pour in the blended tomatoes and chicken broth along with the spices. Whisk to combine. Let simmer until slightly thickened.
Pour 1/4 cup of the sauce in the bottom of the casserole dish.
In a medium bowl, combine the chicken, corn, and black beans. Place a heaping 1/4 cup of the filling on each tortilla along with 2 tablespoons of cheese. Roll each tortilla up and place seam-side down in the casserole dish. Cover with the remaining sauce and 1 cup of cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly all over.
Serve with a sprinkle of cilantro and a dollop of sour cream, if desired.
If you don’t have time to make your own enchilada sauce, you can use a 19 ounce canned variety.