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enchiladas

Butternut Squash and Black Bean Enchiladas

Butternut Squash and Black Bean Enchiladas – easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!

Butternut Squash and Black Bean Enchiladas - easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!

Okay, hi.

I know.

Butternut squash in July.

I couldn’t wait any longer. Plus, I kinda feel like butternut squash has become more acceptable all year. I buy spiralized butternut squash every week of my life. So yeah, we’re going with squash in July.

Plus, Texas has been so miserably hot this summer that I’m actually ready for fall.

I’m never ready for summer to end so you know it’s bad.

…

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Chicken and Bean Enchiladas (Easy Cooking)

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Delicious homemade enchiladas made with the best canned tomatoes!

I am going through withdrawals from my favorite Mexican restaurant right now. My husband and I go ALL THE TIME but since he’s deployed, it feels kind of wrong to go by myself. So I’m toughing it out and dealing with my taco cravings and my neon margarita cravings and it’s all been pretty awful.

I was really desperate recently and had to have an enchilada. Like, I wasn’t going to make it through the day without an enchilada.

I used to always buy enchilada sauce in a can but I’ve found recently that it’s just as easy to make your own! I went to Walmart and bought some Hunt’s tomato sauce which was the base of my sauce. You just add in the spices and bam, enchilada sauce!

Hunt’s is my favorite canned tomato brand. I counted the Hunt’s diced tomatoes in my pantry just so I could share with you guys aaaaaand…. 13. Yeah, I think I have a Hunt’s diced tomatoes problem.

Hunt’s uses a really unique flashsteam peeling method that you can read about here if you’re interested.

So for my enchiladas I wanted chicken and beans. I don’t typically got for beans in my enchiladas but I just really wanted some pinto beans!

The filling is just the chicken and the beans and the sauce. That’s all wrapped in corn tortillas and rolled up. And then they are topped with more sauce and lots of cheese! I topped mine with some sour cream, fresh tomatoes, and cilantro but I really wished I’d had some avocado on hand, too.

These totally satisfied my enchilada craving and for the first time in a long time, I was actually excited about eating leftovers!

You can find more great recipes featuring Hunt’s canned tomatoes at www.hunts.com and www.readyseteat.com.

Be sure to follow Hunt’s on Twitter, Facebook, and Pinterest, too!

Print
Chicken and Bean Enchiladas (Summer Recipes)
Ingredients
  • 1 1/2 teaspoons olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1 15- ounce can Hunt's Tomato Sauce
  • 1 cup chicken broth
  • 1 pound boneless skinless chicken breasts, cooked and shredded
  • 1 15- ounce can pinto beans drained and rinsed
  • 12 corn tortillas
  • 1 1/2 cups Mexican blend cheese
  • sour cream cilantro, tomatoes, olives, etc for serving
Instructions
  1. Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
  2. Heat olive oil over medium heat in a large skillet. Add onion and cook until soft and translucent. Add garlic and cook another 30 seconds until fragrant. Add chili powder, cumin, crushed red pepper flakes and salt.
  3. Pour in Hunt's Tomato Sauce and chicken broth. Whisk to combine. Bring to a boil and allow to cook 2 minutes, stirring occasionally. Remove about 1 1/2 cups of the sauce and set aside.
  4. Stir the shredded chicken and pinto beans into the remaining sauce.
  5. To assemble, place your corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for about 20 seconds or until soft and pliable.
  6. Working on one tortilla at a time, spoon about 1/3 of the chicken mixture into the tortilla. Wrap up and place seam side down in the prepared pan. Repeat with remaining tortillas.
  7. Pour the reserved sauce over top and sprinkle with the cheese.
  8. Bake for about 20 minutes or until cheese is melted and bubbly. Serve with garnishes if desired.

Cream Cheese Chicken Enchiladas

So I fell off the blogging train for awhile there. I, umm, got lazy. I also got obsessed with Phillippa Gregory which lead to an obsession with The Tudors and well, when you spend all day and night reading and/or watching historical fiction, that leaves little time for things like blogging. Or cleaning. Or anything really.

Anyway, I made these enchiladas last night and then my husband came home after PT this morning and was all, “When are you blogging those enchiladas? Are you doing it today? When are you doing it?!” so here we are. They’re that good. He wants to share the recipe with everyone he knows apparently.

This was such a quick meal too. Last time we had the grill on, I had my husband cook a couple extra pieces of chicken for me specifically for these and that made it even quicker. You could do the same or even pick up a rotisserie chicken.

Seriously good, I promise. I’m really loving the sweet, sweet corn paired with spices right now and this was the perfect example of that.

Print
Cream Cheese Chicken Enchiladas
Prep Time
25 mins
Cook Time
25 mins
 
Servings: 10 enchiladas
Ingredients
  • 5 ounces cream cheese softened
  • 1/4 cup sour cream
  • 10 ounces enchilada sauce canned is just fine
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded monterey jack cheese divided
  • 2 cups cooked shredded chicken
  • 1 cup fresh or frozen corn kernels
  • 4 ounces diced green chiles
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt and pepper
  • 4 scallions thinly sliced
  • 10 8- inch flour tortillas
Instructions
  1. Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
  2. In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
  3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
  4. Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
  5. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.