Assembly Line Chicken Enchiladas

I Mexican Food!  

While it's fun to go out and enjoy it, it's not that difficult to prepare at home.  Also, it's cheaper to make (obviously) so let's talk fake-away!  Why spend the cash on takeaway meals when you can make your own and add extra of what you like!

Photos of this meal always grabs my attention.  These enchiladas are juicy, just spicy enough and packed with protein.  Two kinds of black beans - regular canned and a can of re-fried black beans plus chicken.  Yes, protein packed.


It's not hard to put together but you do use a few dishes to sort out the ingredients.  No matter, while these are baking you can load up the dishwasher or hand wash the lot. 
First you make your assembly line.  Rice, the combined black beans, cheese, chicken or tofu and sauce.  Use a plate to hold the tortillas as you make layers.


This is what the stuffed enchiladas look like before you pop them in the oven.


And here they are after baking for a half hour.  Ooey and gooey and cheesy.


If you are having weather decent enough to sit outside then by all means, this is a lovely meal to enjoy while listening to the night birds.  Pour me some wine!


One of these fat enchiladas is enough for a meal. I served this with avocado quarters.  Can't remember which wine we opened but it's more than likely a red blend.  Love those red blends.


Chicken Enchiladas

2 cups cooked rice
2 cups diced or shredded cooked chicken
1 15 oz. can black beans, drained
1 15 oz. can refried black beans
a package of cheddar or taco shredded cheese
1 10 oz. can of medium enchilada sauce
6 flour tortillas

To prepare you will need to have all these ingredients in bowls so you can make an assembly line.  First I placed roughly a quarter cup of sauce in the bottom of the casserole dish.

Now place a teeny bit of sauce on the tortilla followed by some rice, beans, chicken and cheese. Roll it and place in the pan.  Repeat this five more times until you have 6 fat enchiladas. Toss some of the leftover cheese over the enchiladas and bake, covered at 350 F for 25 minutes.  Pull foil off and bake another 5 minutes so the cheese is almost browned.

Wait 5 more minutes to extract an enchilada.  Watch out, they will be hot and sear your mouth!  Serve with avocado or salad.  Wine was nice too.

I am sharing with Beth Fish's Weekend Cooking Series.


Vicki said...

I ♥ Mexican Food too! Pinning this and adding the ingredients to my grocery list.

Katherine P said...

Mexican food is a favorite around here too and I haven't made enchiladas in forever! I like the homemade version better because I can change things up to suit my preferences a little bit easier. This is going on my menu for next week!

Tina said...

Vicki, it's an easy meal and oh so good! Let me know how you like it.

Katherine, hope you enjoy it! I had enough of the ingredients left over to make 4 more for a lunch while we were off.

Beth F said...

I love enchiladas and these looks so good -- I'm definitely giving these a try. Black beans, chicken, cheese ... yummmmmm

Jackie Mc Guinness said...

Sounds good!

rhapsodyinbooks said...

These look so great! Enchiladas are definitely one of my favorite things to eat!

Claudia said...

I did that assembly last night! Only with some nice tender pork loin, sauteed onion, cheese and salsa sauce on top! Great minds here.

Carole said...

I haven't had enchlladas in a long time.... Cheers from CArole's Chatter

(Diane) bookchickdi said...

We love enchiladas and your recipe looks wonderful; I'm pinning it.

Tina said...

Thanks, ladies! I love this simple meal but Mexican is a favorite so...winner :-)

Seven Hour Lamb with White Beans <br>{ make that less than 2 hours in the Instant Pot}</br>

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop...