Moist, flavorful, cheesy and just down right delicious!
I LOVE mexican food, but most mexican food clearly isn’t good for you. Most of it is fried, even the chips. Everything has a lot of oil and some of it is even cooked with lard. Yikes!
I could eat mexican food 9 days a week and if I ate mexican food the way they prepare it in a lot of restaurants I could easily be the size I was last year when I was pregnant with Graeyson. No bueno!
So some adjustments need to be made to the ingredients list!
I love these enchiladas because they are so good for you, extremely flavorful and super easy to make. Even my Aunt who volunteers to bring rolls or corn to dinner could do this. And let me tell you that’s saying something!
I hope you enjoy these as much as we do!
Yield: 5 servings
Prep and Cook Time: 1 hour
- 3 cups of shredded chicken (I shredded chicken from a rotisserie chicken. A two pound rotisserie chicken is about 5 cups of shredded chicken)
- 1/2 medium yellow onion (about 3/4 cup), finely chopped
- 2 cans of mild red enchilada sauce either homemade of store bought. You will need about 1 1/2 cans or 3 1/2 cups (I used Hatch Mild Enchilada Sauce)
- 1 3/4 cups of shredded cheese
- 1 can of refried pinto beans (I used 365 organic refried pinto beans)
- 1 can of black olives (sliced)
- 11 small corn tortillas (I used La Tortilla Factory Sonoma Brand. These are the absolute best! You have to make them with these if you can find them. I get mine from Whole Foods).
- Preheat oven to 350 degrees
- In a medium-sized bowl combine the shredded chicken, chopped onions, 1 cup or 1/2 can of enchilada sauce and 1/4 cup of shredded cheese.
- Pour about 1/4 cup enchilada sauce on the bottom of a 9×13 baking dish, just enough to lightly coat the bottom of the dish
- To fill the tortillas, spread a spoonful of the refried beans on the each tortilla and then put some of the enchilada mixture on top of that.
- Tuck one end of the enchilada until it hits the filling and then wrap the other side as tightly around the other way. Gently place the seam face down onto the baking dish.
- Continue filling each enchilada, while squishing the enchiladas closely next to each other. You should be able to fit 11 tortillas. Seven tortillas will fit on the top part going horizontally and then the other four will fit going vertically, two on each side.
- After all of the tortillas are in place pour 2 1/2 cups of sauce over the top. You should cover all of the tortillas. (Each can is about 2 cups)
- Sprinkle 1 1/2 cups of cheese over the top of the enchilada sauce
- Top with sliced olives
- Cover with foil and bake for 15 minutes
- Remove the foil after the 15 minutes are up and bake for an additional 10 minutes (The meat should already be cooked you are just wanting the tortillas to soak up some of the sauce and to soften and cook a bit as well as allowing the cheese to melt.)
Note: You can add more cheese, mine are definitely not heavy on the cheese.
*Optional: Top with avocado, cilantro, sour cream, or guacamole!