Simple Dinner :: Easy Enchiladas

The dinner time rush. The bewitching hour. The time when Moms around the country are juggling fussy babies, late afternoon grogginess and the inevitable "what's for dinner?" on repeat.

I'm here to help get dinner on the table quickly, healthily and simply with a few of my own tried & true crowd pleasers this month. Up first: filling, flavorful, freezable Enchiladas made with less than 10 ingredients and on the table in 45 minutes.

Ingredients

• 2 Cups Cooked chicken: cubed, strips or shredded

               (I usually slow cook a whole chicken in some broth, then shred it and freeze it for multiple recipes)

• 1 tub Cream Cheese 
• 1 Can diced Green Chiles
• 1 can Black Beans
• 10 oz Bag of frozen corn, or fajita veggies; whatever's on hand :)
• Shredded Cheddar Cheese
• 15 oz Green Chile sauce or Green Enchilada Sauce
• 1 dozen Tortillas

TOPPINGS: shredded lettuce, chopped tomatoes, sour cream (or plain Greek yogurt as substitute), avocados 

Preparation

1. Preheat oven to 350*F.
2. Place cream cheese, beans, chiles and chicken in skillet, letting the cream cheese melt and mix all together thoroughly. Stir in frozen vegetables.
3. Spread half the can of Enchilada sauce on the bottom of a 13x9" baking pan. Spoon 1/3 cup filling in a tortilla, roll in the enchilada sauce and place seam down. Repeat with all tortillas and filling. Spread remaining Enchilada sauce over enchiladas and sprinkle shredded cheese on top. 
   

​*If preparing this for the freezer:* Cover tightly with aluminum foil at this step and place in freezer for up to one month. To use later, let dish thaw for 2 hours, then place in 350* oven for 30-45 minutes or until the tortillas are golden brown and the cheese is bubbling.

• Bake at 350* for 25-30 minutes or until cheese is bubbling and tortillas are beginning to brown. Enjoy with whatever toppings your family prefers! (Side salad, rice or corn on the cob are all quick & easy dishes to pair with these for a more robust meal)