Pre-cooked chicken and cans of everything else make this recipe super simple to make but the taste will make your family think you spend hours in the kitchen. If you line your pan with foil, clean up is a breeze as well.
Preheat oven to 350 degrees.
Line a 9x13 inch pan with tinfoil or use a disposable foil pan. Pour 1/4 can of enchilada sauce into pan and tilt to coat.
In a large bowl stir together 1/2 can enchilada sauce, chicken strips, black beans, corn, and 1/2 the bag of cheese.
Spoon into tortilla shells, roll shells and place in pan.
Once all shells are filled and placed in pan pour remainder of sauce over the top spreading with a spoon to coat all shells.
Cover with tinfoil. Bake 30 minutes. Remove tinfoil. Sprinkle remainder of cheese over top and bake an additional 5 minutes or until cheese is melted.
Remove from oven and serve with sour cream.
This recipe serves six if there are 12 tortilla shells in the package and each person has 2.
You can make this ahead of time and refrigerate until ready to bake. If freezing, take out and thaw in refrigerator overnight or increase baking time to between 60 and 90 minutes or until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 286 | ||
Calories from Fat: 45 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 791.4mg | 27 % | |
Potassium 769mg | 20 % | |
Total Carbohydrate 51.7g | 15 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 42.5g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 286
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