Who cares about #tacotuesday, I’m all about getting down with #enchiladaseveryday. Who’s with me? If you aren’t already raising your hand, I challenge you to make these creamy, dreamy enchiladas and then try to avoid joining the enchilada movement. It’s a thing.
Enchiladas require a tiny bit more time involved than making tacos or burritos, but man is it worth it! Plus, it’s just extra cooking time, not hands-on time, which leaves you to do other things like make a batch of my Mexican Rice and some homemade cocoa infused enchilada sauce. See what I did there? A whole meal’s worth of recipes all for you. I’m just so darn helpful sometimes. Or something.
Anyways, these enchiladas are so easy to whip up and are chock full of tasty black beans, corn, and your choice of meat. Originally I was going to specify what meat to use in these but I’ve tried both (cooked) shredded chicken and (cooked) ground turkey and both came out fabulous. So why limit this recipe? The world gives us enough limitations; you don’t need them on your enchiladas. I will say that if I absolutely had to pick, I would personally choose to use the shredded chicken. It’s just a really great texture change from the black beans and corn. The ground turkey, while it still has amazing flavor, sort of blends in with the other textures of the filling. But maybe you prefer that! So choose whatever meat you want or have on hand. You only need two cups of cooked meat so this is great for using up leftovers as well. You could even go meatless and use some sauteed mushrooms instead.
Now the reason these enchiladas are creamy and dreamy is due to the addition of cream cheese. You don’t use too much, but it just melts all of the wonderful ingredients together into this luscious filling that cannot be beaten. The other key ingredient is a homemade enchilada sauce. The other day I shared with you my cocoa infused enchilada sauce. I also shared that, previous to making that sauce recipe, I was using cheap canned enchilada sauce. Now, these enchiladas are so wonderful that even cheap enchilada sauce couldn’t ruin them. But, the homemade sauce just takes these over the top and there is no way you will go back to the canned stuff after trying it. It’s rich, dark, and smoky and the perfect sauce for any of your Mexican recipes, but especially these enchiladas.
- 1 T oil
- 3 cloves garlic, minced
- 2 10-oz. cans diced tomatoes with green chiles
- 4 oz. cream cheese (half a block), cut into chunks
- 2 cups cooked meat such as shredded chicken or ground turkey
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz can corn, drained or 1.5 cup frozen corn kernels
- 2 t cumin
- 10 8-inch tortillas (soft taco size)
- 2 cups enchilada sauce
- 1 cup shredded Mexican blend cheese
- Saute the garlic in the oil in a large skillet over medium heat until softened, about 1-2 minutes.
- Add the tomatoes with green chiles and allow to simmer until the liquid has reduced and thickened, about five minutes.
- Add the cream cheese chunks and allow to melt into the tomato mixture until smooth.
- Add the black beans, corn, meat, and cumin to the pan. Allow to warm and combine for 1-2 minutes. Taste for seasoning and add more cumin, salt, or pepper as desired.
- Preheat the oven to 350 degrees.
- Coat an 8x12 baking dish with cooking spray and add enough enchilada sauce to the bottom to coat. You may need an additional, smaller baking dish to hold all of the enchiladas depending on how many you make/how full you fill each enchilada.
- Place about a half of a cup of the mixture into each tortilla and roll up. Place each enchilada into the prepared baking dish seam side down. Don't be afraid to really nestle them in there next to one another.
- Top the enchiladas with additional enchilada sauce.
- Bake in the oven for 35 minutes. Remove from the oven, top with Mexican cheese, and return to the oven for another 5-10 minutes or until the cheese is melted and everything is bubbly.
-Use any type of meat you have on hand. My personal favorite is shredded chicken. Can also be made meatless by subbing the two cups of cooked meat with two cups of cooked vegetables. Mushrooms would be a great meat substitute!
-Depending on how full you fill the enchiladas, you might need a second, smaller baking dish to accommodate all of the enchiladas. The filling is quite robust so don’t be afraid to use less than half a cup of filling per enchilada to spread it out amongst more tortillas and make the meal go a bit further.
-You can absolutely make the filling mixture ahead of time and keep it in the fridge. I would still gently warm everything on the stovetop while the oven is preheating before filling the tortillas, but it doesn’t need to be piping hot since you’ll still be baking these afterwards. Just enough to take the chill off. This is a great way to shave off even more time for an easy weeknight meal. I’ve never frozen these bad boys so I don’t have any tips there but will update if I ever do.
-I always try to use reduced sodium or no sodium added tomatoes. You can always add some salt later. I find that I rarely need to add salt to this particular recipe.
-Use a homemade enchilada sauce if possible. My cocoa infused version is perfect for this recipe!
-Try my Mexican rice as a quick and easy side dish.
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