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!
Are you already familiar with Express Lane Cooking? If not, you should be. It’s the brainchild of Shawn from I Wash…You Dry, and it’s so popular that it sold out on QVC in lightening speed.
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!
Fire-Roasted Chicken Enchiladas
Ingredients
- 15 ounce can 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
- 1 ear grilled corn (about 3/4 cup kernels)
- 1/2 cup black beans
- 2 cups shredded cheddar cheese
- 8 good quality corn tortillas
- sour cream , optional
- cilantro , optional
Instructions
- 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.
Notes
Nutrition
Andrea Christine Hess says
I realized while making this that you never said what to do with the Onion Powder and Garlic Salt…. I’m assuming add it to the enchilada sauce?
Amy @Belly Full says
Hi Andrea – yes, it’s there. In step #3 “Pour in the blended tomatoes and chicken broth along with the spices.”
Joanne says
I am so in an enchilada mood (ALL.THAT.MELTY.CHEESE) and these are not helping. Going to have to change my dinner plans…
Shawn @ I Wash You Dry says
Oh my heavens!! You made these look so gorgeous!! Thank you so much for sharing my cookbook with your readers. I truly appreciate it!
Debbie Caraballo says
Yummmmy! These sound so good! Pinned to make soon…thank you.
Amy @Very Culinary says
Awesome, Debbie! Enjoy!
Melissa says
That’s an awesome idea for a cookbook! Right up my alley for how I like to cook during the week now.
Amy @Very Culinary says
Totally! Wish I would have thought of it!
Alice @ Hip Foodie Mom says
oh my gawd, girl, these enchiladas look so good!!! I’ve been meaning to check out Shawn’s book! I will now!
Rachel Cooks says
I think I just found the next recipe I need to make from Shawn’s book! Yum!