These are chicken enchiladas with corn, black beans, onions, and cheese baked in a green chile enchilada sauce. The enchiladas are enjoying their view of the Atlantic Ocean from the eighth story balcony of a rental condo in Myrtle Beach, South Carolina.
Just because I’m on vacation, doesn’t mean I’m totally off the hook from cooking. My reputation preceeded me and the boyfriend’s family wondered if I was interested in cooking at all while we’re here with them at the beach. Since I do happen to like cooking, it didn’t take much arm twisting for me to relent. Too bad I wasn’t really expecting to cook and didn’t plan some easy and delicious meals to cook in a kitchen not so well stocked as my own. Next time I’ll be better prepared and armed with ingredients.
After a too lengthy shopping expedition for a bathing suit, we stopped at Target for some random things and tried to figure out what we wanted for dinner. I suggested that I could make enchiladas as Target carries the green enchilada sauce I prefer to use. Of course, this particular Target didn’t carry it. Off to the grocery store we went…and they didn’t carry it. I gave up on the green sauce and we bought the red sauce as well as all of the other ingredients needed for dinner.
I don’t like the red sauce. It’s too much. It overpowers the rest of the dish…but I got it anyway as I didn’t feel like thinking about an entirely different dinner after the mind-numbing experience of finding a new bathing suit.
When we got back to the rental condo, I decided to venture out on my own to try to find the green enchilada sauce. I found it…but it did require selling my soul to the worst place on earth…Walmart. I really try to avoid Walmart whenever possible. This time I didn’t. I’m in a foreign town and wasn’t quite sure where else to look. I knew that Walmart carried the green sauce so I gave in and bought it from my least favorite place in the world. Okay, maybe I’m slightly exaggerating…but I do dislike Walmart. A lot.
Back to dinner…I cooked it, it was wonderful and now I’m posting the recipe here for posterity.
Sadly, this recipe uses a little more prepared food than I regularly use when cooking dinner at home. I could make the enchilada sauce from scratch but it would probably take some time to get the recipe right. I could also make the corn tortillas…how much do tortilla presses cost?
Despite the prepared sauce and store-bought tortillas, these are delicious. They taste just as good (if not better) the next day. I like mine topped with sour cream and sometimes salsa. We served them last night with rice and refried beans. I usually eat them as a stand-alone dish.
The idea for these enchilada comes from my aunt and uncle in Michigan. They made very similar enchiladas for us a few years ago and I immediately decided I would add these to the list of things I make semi-regularly. They’re that good.
The filling recipe will make way more filling than needed for 12 enchiladas…freeze the rest for future use or make a second batch the next day.
Chicken Enchiladas with Corn, Black Beans & Sweet Onions
Yields 12 enchiladas
- 1 package small corn tortillas
- 3 boneless skinless chicken breasts, cooked and chopped/shredded
- 1 can corn (or approximately same amount fresh or frozen corn), drained
- 1 can black beans, drained and rinsed
- 1 sweet onion, diced and cooked until soft
- 2-3 cups shredded Colby Jack cheese (use more or less cheese depending on personal taste)
- 3 cans green chile enchilada sauce (I use Old El Paso or Target’s Market Pantry brand)
- Preheat oven to 375 degrees.
- To make approximately 12 enchiladas, lightly oil a 9 x 13 baking pan. If you’d like to bake more than 12 enchiladas, lightly oil a second slightly smaller pan.
- Pour 1 can of enchilada sauce into bottom of pan and spread evenly.
- Mix another can of enchilada sauce with chicken, corn, black beans, and onions. Stir until well combined.
- Using a skillet, lightly heat a corn tortilla. They’re not very flexible cold or at room temperature. If not heat, they will break during enchilada assembly.
- Spoon approximately 2 tablespoons chicken mixture down middle of tortilla shell. Sprinkle with small amount of shredded cheese. Roll one side of tortilla towards the middle. Roll the other side and then carefully transfer the enchilada to baking pan with the seam side down.
- Repeat steps 5 and 6 until pan is full.
- Evenly pour the third can of enchilada sauce over the enchiladas in the pan. Top with remaining shredded cheese.
- Bake for approximately 30 minutes until sauce is bubbly. Let cool for a few minutes before serving.