Loaded Chicken Enchiladas

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Bring a little spice to the dinner table with these LOADED Chicken Enchiladas. Stuffed with chicken, corn, black beans, bell peppers, onions, and topped with cheese, this dish will fulfill all your Mexican food cravings. Recipe by Taylor MacDougall
Dish Type:

Main Dishes, Meat and Seafood, Nut Free

Season:

All Year

Prep Time:

15 minutes

Cook Time:

45 minutes

Serves:

7-8

Ingredients

  • 1 rotisserie chicken
  • 2 Tbsp SOOC Midnight Red Seasoning
  • 1 7oz can of green chiles, drained
  • 1 cup roasted corn
  • 1 can black beans, drained and rinsed
  • ½ cup chopped cilantro
  • ¼ cup chicken broth + 1 Tbsp if needed
  • 2 Tbsp SOOC Chipotle Olive Oil
  • 1 small green bell pepper, seeded and sliced into thin strips
  • ½ sweet onion, sliced thin
  • 1 ½ tsp SOOC Lime Sea Salt
  • 2 cups heavy cream
  • ½ jalapeño, seeded and diced small
  • 1 ½ Tbsp SOOC Jalapeño Balsamic
  • 3 cups shredded monterey jack cheese + extra for toppings
  • 2 10oz cans of red enchilada sauce
  • 1 package flour tortillas

Products used: Chipotle Olive Oil , Jalapeño Balsamic Vinegar , Lime Sea Salt , Midnight Red Seasoning

Instructions

  • In a large bowl, pull the chicken off the bone and shred chicken. Discard the bones. Combine the SOOC Midnight Red Seasoning, green chiles, roasted corn, black beans, cilantro, ½ tsp SOOC Lime Sea Salt and chicken broth with the chicken. Set aside.
  • In a large pan over medium high heat, heat the SOOC Chipotle Olive Oil. Add in the green bell pepper and onion. Saute about 6-7 minutes, until the vegetables blister and turn brown. Season with ½ tsp SOOC Lime Sea Salt, then combine with the chicken mixture.
  • Preheat the oven to 400 degrees. Pour a small amount of the red enchilada sauce in the bottom of a large rectangular baking dish, just enough to cover the bottom. Set aside. 4. Heat the heavy cream in a small saucepan over medium high heat. Add in the chopped jalapeño, 3 cups shredded cheese, SOOC Jalapeño Balsamic, and ½ tsp SOOC Lime Sea Salt. Stir continuously until the cheese melts.
  • To assemble the enchiladas, place some of the chicken mixture in a flour tortilla and roll them up (I fold in the sides like a burrito before rolling, just to help keep it a little less messy). Place the enchilada seam side down in the baking dish. Once the baking dish is full, pour the rest of the red enchilada sauce on top. Follow by pouring half of the melted cheese over the enchiladas as well, and top with some of the remaining shredded cheese.
  • Cover the baking dish with foil, and bake for 25 minutes. Remove the foil and broil for 4 minutes to brown the cheese on top. Remove from the oven, serve with some of the leftover melted cheese, and enjoy!