Cheesy Weeknight Chicken Enchiladas

These easy chicken enchiladas are great for a weeknight! This recipe also makes enough to feed an army, so if you are team leftovers like me, they are perfect for you and your family.

Apologies for being a little MIA this week. Eric and I took a “staycation” week away from work, but we’ve been busier than expected during the break. If you follow me on Instagram, you know we were riding the struggle bus on Sunday! My poor car broke down in the middle of Knoxville bumper-to-bumper traffic—we had a good run, but I realized it was time to say goodbye. In spite of everything, I am just happy my parents were nearby and hubby was with me!

Thank you all for bearing with me! I have been really into creating graphics lately, so I created a little “step-by-step” to go along with the recipe. Let me know what you think, and I hope you enjoy!

Ingredients:

• 1 lb chicken strips

• ¼ cup olive oil

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon paprika

• ¼ teaspoon ground cayenne pepper

• ½ teaspoon black pepper

• 1 (10.5 oz) can cream of chicken soup

• 1 cup sour cream

• 1 (15 oz) can black beans, drained and rinsed

• 1 (4 oz) can diced green chiles, drained

• 1 (19 oz) can red enchilada sauce

• Ten 10” flour tortillas

• 1 ½ cups Mexican-style cheese

Instructions:

1. In a small bowl, combine the olive oil, chili powder, garlic powder, salt, paprika, and cayenne pepper. Place the chicken strips into a gallon seal top bag with the marinade and shake to completely coat. Marinate the chicken strips in the marinade for at least 1 hour.

2. Dice the chicken strips up into small (about ½”-1”) pieces. In a large pot over medium-high heat, stir-fry the chicken until done (internal temp should be 165°F).

3. Reduce the heat to medium-low and add cream of chicken soup and sour cream to the pot. Stir until well combined and then add the black beans, diced green chiles, and black pepper. Stir once more to combine everything, remove from heat, and set aside.

4. Pour about ⅓ of the red enchilada sauce into a 9x13” casserole dish.

5. Spoon about ¼ cup of the enchilada filling into the center of each tortilla. Roll each one up and place into the casserole dish.

6. Pour the remaining red enchilada sauce over the enchiladas. Sprinkle the cheese evenly over the enchiladas. Bake at 375°F for 25 minutes. Enjoy!