Enchiladas are one of my favorite mexican dishes! Steak burritos are at the top of the list but these enchiladas are definitely up there. Plus this is dish is totally fast and easy, it only takes about 10 minutes to prep and 20 minutes to bake. It’s especially fast if you use pre-cooked chicken like I do. Whenever we buy a lot of chicken at once, I like to put a couple chicken breasts in the crock pot on low for about 5 or 6 hours until it’s fully cooked, then I shred it and freeze it until I have a recipe like this and my chicken is all ready to go! Or if you happen to have a whole rotisserie chicken, that works great too.
When I use pre-cooked chicken, I let it thaw for a few hours then I throw it in a preheated skillet with about a tablespoon of olive oil until it’s heated all the way through. Then you will need to season it a bit with some salt and pepper and I like to throw some minced onion in there as well, or even better, saute a whole onion in the oil before you add the chicken.
- 1 Tbsp. olive oil
- 1 lb of chicken, pre-cooked or if uncooked, chopped into small pieces
- medium corn tortillas
- 1 can red enchilada sauce
- 1 can pinto beans
- 1 onion
- cheddar cheese
- salt and pepper
- Preheat oven to 350 degrees.
- In a large pan, heat oil over medium heat. Add onion and saute for about 2 minutes, stirring occasionally.
- Add the chopped chicken and season with salt and pepper. Saute until cooked or if using precooked chicken, saute until heated through. Remove from heat and set aside.
- To assemble each enchilada, spoon enchilada sauce onto each tortilla and top with pinto beans, chicken and 1/4 cup cheese. Roll each tortilla up and place in a greased pan. Once all tortillas are filled, spread remaining enchilada sauce on top of the enchiladas and generously sprinkle cheese on top.
- Bake uncovered for 20 minutes.
- Remove from oven and serve!