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Speedy Chicken Enchiladas

Source of Recipe


ChefShop.com






List of Ingredients



• 1 tsp plus 1 Tbsp canola oil
  
• 1 tsp pre-chopped jarred garlic
  
• 1 (19-oz.) can enchilada sauce
  
• 1/4 cup cilantro leaves
  
• 1 lb. hot, cooked deli chicken breasts, thinly shredded
  
• 1 cup pre-chopped frozen onion
  
• 1 (15-1/2-oz.) can black beans (or kidney beans), rinsed and drained
  
• 1 cup frozen corn kernels
  
• 8 flour tortillas
  
• 1 cup (4 ounces) crumbled Mexican white cheese or feta
  






Instructions



1. Heat 1 teaspoon oil in medium saucepan over medium-high heat. Add garlic and cook 30 seconds. Add enchilada sauce and bring to simmer. Stir in cilantro and set aside.
   
   
2. Preheat oven broiler. Meanwhile, heat remaining oil in large skillet over medium-high heat. Add onions to skillet and cook, stirring frequently, until tender (2 to 3 minutes). Stir in beans and corn and cook, stirring frequently, until hot (3 to 4 minutes longer).
   
   
3. Divide chicken evenly among tortillas. Top with bean mixture and roll up. Place in baking dish, seam side down, and spoon sauce over tortillas. Crumble cheese over sauce. Broil 2 inches from heat source until cheese is melting and hot, 2 to 3 minutes. Serve immediately.