Ingredients for 5 Can Chicken Enchiladas
- 5 (15 ounce) cans chicken breast, drained
- Diced Green Chilies
- 2 (10 ounce) cans enchilada sauce
- Refried Beans
- Tortillas
- Cheese
- Sour cream, for garnish (optional)
How to Make 5 Can Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the drained chicken, enchilada sauce, black beans, corn, and diced onion. Season generously with chili powder, cumin, garlic powder, and salt & pepper to taste.
- Lightly grease a 9x13 inch baking dish.
- Warm corn tortillas in the microwave for 30-40 seconds (optional, but recommended for corn tortillas).
- Fill each tortilla with approximately 1/2 cup of the chicken mixture and roll it up tightly.
- Place the filled enchiladas seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle generously with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro and sour cream (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
88g
Fat
28g
Carbs
38g
