GRAND RAPIDS, Mich. - School has started and schedules are crazy. The last thing on your mind might be what to cook for dinner.
The Ginger Chef, Jennifer Zirkle, doesn't think being busy means you can't do tasty weeknight dinners. Check out her easy chicken enchiladas recipe.
Chicken Enchiladas
Serves: 4
Ingredients
1 lb rotisserie chicken, off the bone
8 soft taco shells (approx. 6" round)
4 oz light cream cheese
½ cup mild salsa
1 cup cheddar or Colby jack cheese, divided
¼ cup corn
¼ cup black beans
¼ cup red onion, diced
¼ cup red bell pepper, diced
1 tbsp cilantro, minced (optional)
2 cans green enchilada sauce
Directions
1. In a medium bowl combine cooked chicken, softened cream cheese, salsa, ½ of cheese, corn, black beans, onion, bell pepper and cilantro.
2. In a 9x13 pan, pour ½ of one can of green enchilada sauce on the bottom.
3. Scoop ¼-1/2 cup of enchilada mixture onto each taco shell. Roll up taco shell and place seam down into 9x13 pan.
4. Pour remaining enchilada sauce over top of enchiladas and top with remaining cheese.
5. Bake enchiladas for 25-30 minutes until inside is warm and cheese is melted.
Chef Jennifer created the Ginger Chef, a personal chef service to provide families with home-cooked, wholesome meals prepared in the comfort of their homes -- bringing families back to the dinner table and the gift of quality time together. For more information you can visit her Facebook page.
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