While this might not be the most authentic enchilada recipe, it’s most definitely the easiest. Using precooked chicken and canned veggies, you can have a cheesy, filling Mexican-style meal ready in just 30 minutes. Feel free to add other ingredients such as jalapenos, black beans, or rice to make it even more filling (just remember to adjust the container counts per serving).
Easy Chicken Enchiladas
Container count per enchilada: 1 red, 1½ yellow, ½ blue, ¼ green
- 4½ cups cooked chicken, diced
- 1 11oz can Mexican-style corn (or just regular corn, if you prefer), drained
- ½ cup onion, diced
- 1 10oz can Rotel tomatoes with chiles, drained
- ¾ cup plain nonfat Greek yogurt
- 1½ cups shredded cheddar or Mexican-blend cheese
- 6 flour tortillas (soft taco size)
- taco seasoning, to taste
- Preheat the oven to 400 degrees and prepare a casserole dish by spraying it with cooking spray.
- In a bowl, toss the cooked chicken in as much taco seasoning (the 21 Day Fix’s Southwest Seasoning is perfect for this) as you prefer, and set aside.
- In a separate bowl, mix the corn, half of the Rotel tomatoes, onion, half of the cheese, and the Greek yogurt and stir until well combined.
- Microwave the tortillas for a few seconds so they’re more pliable, then lay them out. Spoon ¾ cup of the chicken in the middle of each tortilla. Then spoon equal portions of the veggie and cheese mixture on top of the chicken.
- Roll up the tortillas and place in a baking dish. Cover the tortillas with the remaining tomatoes and cheese.
- Bake for 20 minutes or until the cheese is melted. Broil for 5 minutes or less to brown the cheese.