These are amazing! I made them for Kramer, Morgan, and myself and we all thought they were great. I am a huge fan of green sauce, though, so I was really happy to find a recipe that used that. The corn and black beans added something extra to these already delicious enchiladas. They’re cheesy, creamy, and hearty! Recipe after the jump!
Pretty simple ingredients.
I cut the chicken in half so it would cook faster, but this is an optional step.
Boiling chicken is the easiest way to cook it, especially since chicken shreds very easily after it’s been boiled.
Chop and cook the onion while the chicken cooks.
After the chicken is cooked, shred it.
Combine the chicken with one can of green sauce, black beans, and corn.
Add the onions as well and mix in with the rest of the filling.
Grate your cheese, too.
After lining your 9×13 dish with one can of green sauce, begin filling your enchiladas with some of of the chicken mixture. Top with a bit of cheese.
Roll up your enchilada and place it seam side down in your dish.
Continue doing this until the dish is full.
Top with the rest of the cheese and bake at 375 degrees F for 30 minutes or until the cheese is bubbly.
Allow to rest for a few minutes before serving.
Chicken Enchiladas with Corn, Black Beans & Sweet Onions
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from The Boastful Baker
1 package small corn or flour 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 or Cheddar cheese (use more or less cheese depending on personal taste)
3 cans green chile enchilada sauce
1. Preheat oven to 375 degrees. Cook the chicken by boiling it in water for about 15-20 minutes, or until cooked through. Shred or chop it and set aside.
2. 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.
3. Pour 1 can of enchilada sauce into bottom of pan and spread evenly.
4. Mix another can of enchilada sauce with chicken, corn, black beans, and onions. Stir until well combined.
5. 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.
6. 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.
7. Repeat steps 5 and 6 until pan is full.
8. Evenly pour the third can of enchilada sauce over the enchiladas in the pan. Top with remaining shredded cheese.
9. Bake for approximately 30 minutes until sauce is bubbly. Let cool for a few minutes before serving.
*I only got maybe 8 enchiladas out of this, but we used the leftover mixture to make quesadillas the next day.
{ 7 comments… read them below or add one }
I was looking for dinner ideas and I think this is it!
Thanks
Wow! You used my recipe and liked it. That warms my heart.
Thanks!
I absolutely adore your blog and everything you make. It’s all foods I love to eat! I love that you put corn and black beans into the enchiladas, I’m going to have to try that with my recipe!
Wow! I have been making these for years and they have always been a hit!! Nice twist adding the black beans and corn I have never tried that before. One little thing if I may…..how about we call them “green chile enciladas” instead of “green chicken”, just a little more appetizing ring to it. Keep up the great work, you’re amazing my clever little niece, I love you.
Auntie Donna
Those enchiladas look so good!
Nice take on green chicken enchiladas. But what is the appeal of people using flour tortillas? Traditionally, corn is the way to go. They soften but hold their shape and don’t become gummy the way flour does.
Gloria – Thanks! And I know that corn tortillas are traditionally used, but I actually can’t stand the texture/taste of them (and neither can my boyfriend), so I always use flour. Most Mexican restaurants down here in Arizona use flour as well!