Newsletter signup
Toddler (and husband) approved Enchiladas Toddler (and husband) approved Enchiladas
Last night I made Enchiladas for the first time ever.  They were delicious and took just over 30 minutes to prepare! Try them out... Toddler (and husband) approved Enchiladas

Last night I made Enchiladas for the first time ever.  They were delicious and took just over 30 minutes to prepare! Try them out this weekend and I guarantee they’ll be a family favourite!

The ‘filling’ for the tortillas.

Ingredients:

~8 whole wheat tortillas
~ 3 COOKED chicken breasts (or you could easily grab a roasted chicken and use that if you’re extra strapped for time!)
~1 & 1/4 cup frozen corn, defrosted (I rinsed them under warm water for 5 seconds and then just left the bowl on the counter until I neede the corn)
~1 can (organic) black beans, drained and rinsed
~ 1 red pepper, diced
~ 1 lime
~ 1/2 a medium onion, chopped
~ 1 can red (or green) enchilada sauce
~ 1 cup of mozzarella cheese, grated
~ 2 cloves minced garlic
~ extra virgin olive oil
~ salt and pepper to taste
~ 1/4 cup chopped cilantro (if desired)
~ sour cream to dollop on top (if desired)
~ your favourite hot sauce (if desired)

Method:

*Cook your chicken breasts if you haven’t already.  I did mine in a pan with some olive oil for about 10 minutes per side, lid on.*

1) Preheat your oven to 350 F.

2) Pour half the can of enchilada sauce in the bottom of a 9 x 13 glass baking dish.

3)  Heat 1 tbsp of olive oil in a pan over medium heat. Add the onion, red pepper, and garlic and cook for about 5 minutes until the onions and peppers are tender. Stir in the black beans and corn.

4) Using 2 forks, shred the chicken breasts.

5) Remove the black bean and corn mixture from the stove.  In a large bowl, combine the mixture with 1/2 cup of mozzarella, the chicken and the cilantro. Squeeze half of the lime on top of the mixture.

6) Fill the center of one of the tortillas with the mixture, roll it up like a burrito/wrap and place it in the baking dish on top of the sauce.

7) Repeat this step with the remaining tortillas. Once they have all been placed in the dish, pour the remaining enchilada sauce over top of the enchiladas and sprinkle with the remaining mozzarella cheese.

8) Bake for about 20 minutes (until the cheese is melted).

9) Serve with a dollop of sour cream, chopped cilantro, and add some hot sauce to give it some extra kick.  Enjoy!

Just about to be popped in the oven!

Gobbled up by Portia in no time! A new family favourite.

{Recipe Source: All Parenting.}

 

Jessica Blumel

Nice to meet you! I'm Jessica a.k.a North Shore Mama. This site was born out of my love for my daughters and the desire to share my motherhood journey with fellow moms. I believe we're all in this craziness called 'parenthood' together and North Shore Mama is my way of reaching out to anyone who needs a laugh, a cry or dinner inspiration. Thank you so much for reading!

No comments so far.

Be first to leave comment below.

Your email address will not be published. Required fields are marked *