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Supreme Chicken, Corn and Black Bean Enchiladas

Source of Recipe

From "Southern Casseroles" by Denise Gee


Recipe Introduction

"I call these supreme because they are supremely easy. And flavorful. And beautiful. That's why I make one batch to eat immediately and one batch to freeze (hence the doubled ingredients here, but you can halve this for a smaller serving.) Serve the enchiladas on a bed of yellow Spanish rice and garnish 'til your heart's content."

List of Ingredients

◦  2 Tbsp vegetable oil or olive oil
◦  2 cloves garlic, minced or pressed
◦  2 cups shredded cooked chicken
◦  1 to 2 Tbsp fresh lime juice
◦  2 tsp garlic powder
◦  2 tsp Southwestern spice blend(such as Emeril's Essence)
◦  Two 14.5-ounce cans fire-roasted diced tomatoes with green chiles
◦  One 15.5-ounce can black beans, rinsed and drained
◦  1 cup fresh or frozen corn, thawed
◦  1 Tbsp all-purpose flour
◦  3 cups shredded Cheddar-Jack cheese blend
◦  ½ to 1 tsp ground sea or kosher salt
◦  ¼ tsp ground black pepper
◦  Twenty 6-inch corn tortillas
◦  Two 19-ounce cans red enchilada sauce
◦  Garnish: Chopped fresh cilantro, sour cream, diced tomatoes, and/or sliced green onions



Recipe

Preheat oven to 350° F.
In a large skillet over medium heat, add the vegetable oil and sauté the onion and garlic until tender, about 5 minutes. Lower the heat and add the chicken. Sprinkle on the lime juice, garlic powder, and spice blend and cook, stirring occasionally, for 1 to 2 minutes to coat the chicken evenly. Add the tomatoes, beans, and corn. Stir gently to combine (so not to mash beans).

Lightly sprinkle the flour atop the mixture and let it simmer for about 1 minute before stirring; let simmer 2 minutes more. Add 1 cup of the cheese and stir. Remove from the heat and set aside. Season with the salt and pepper.

Place a stack of tortillas in between two wet paper towels on a microwave-safe plate. Microwave them on high for about 45 seconds. (This will help make them more pliable.)

Coat two 13- x 9-inch baking dishes with nonstick cooking spray. Evenly pour 1 cup of the enchilada sauce across the bottom of each dish (using 2 cups total).

In a large shallow bowl, use tongs to dip each tortilla in the remaining enchilada sauce to lightly coat. Place the tortilla on a plate and spoon about ½ cup of the chicken mixture at the edge. Gently roll it over the filling and place the enchilada seam-side down in the pan. Repeat with the remaining mixture and tortillas. Top each dish with equal amounts of the remaining enchilada sauce and cheese. (Note: If you wind up with some leftover chicken mixture, refrigerate it or freeze it to make quesadillas another night.)

Cover loosely in a slightly tented fashion with aluminum foil and bake for about 25 minutes, or until the cheese melts and the sauce is bubbly. Uncover and bake 5 minutes more, lightly broiling the top of the casserole if you'd like the cheese and tortilla edges more golden. Serve with the garnishes, as desired.


Serves 8 to 10