Pantry Raiding Fast and Easy Chicken Enchiladas Oamc

Transform your pantry staples into a mouthwatering Mexican-inspired feast with these Pantry Raiding Fast and Easy Chicken Enchiladas, perfect for busy weeknights or meal prep enthusiasts! Packed with tender shredded chicken, flavorful black beans, sweet corn, and a medley of spices, these enchiladas come together in just 15 minutes of prep time. Smothered in zesty enchilada sauce and topped with melted cheddar or Mexican-blend cheese, they bake to bubbly perfection in under half an hour. What makes this recipe even better? It’s freezer-friendly, making it a fantastic option for Once-a-Month Cooking (OAMC). Simply assemble, freeze, and bake when ready for a hassle-free dinner the whole family will love. Garnish with fresh cilantro for a touch of brightness and serve with your favorite sides. Quick, versatile, and delicious—this is pantry cooking at its best!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

Ingredients

• 3 cups Cooked shredded chicken
• 2 cups Canned enchilada sauce
• 2 cups Shredded cheese (cheddar or Mexican blend)
• 1 cup Canned black beans, drained and rinsed
• 1 cup Canned corn, drained
• 8 Flour tortillas (8-inch)
• 1 teaspoon Garlic powder
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Pepper
• 0 Cooking spray
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large mixing bowl, combine the cooked shredded chicken, 1 cup of enchilada sauce, 1 cup of shredded cheese, black beans, corn, garlic powder, cumin, chili powder, salt, and pepper. Mix well.

Step 3

Spray a 9x13-inch baking dish with cooking spray.

Step 4

Lay out a flour tortilla and spoon about 1/2 cup of the chicken mixture into the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Step 5

Pour the remaining 1 cup of enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated.

Step 6

Sprinkle the remaining 1 cup of shredded cheese over the top.

Step 7

Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.

Step 8

Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 9

Let the enchiladas cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Step 10

To freeze for OAMC (Once-a-Month Cooking), assemble the enchiladas in a freezer-safe baking dish but stop before baking. Cover tightly with plastic wrap and foil. Label with the date and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed.

Nutrition Facts

Serving size	(2291.4g)

Amount per serving	% Daily Value*
Calories	3773.8

Total Fat 137.8g	0%
Saturated Fat 64.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 848.3mg	0%
Sodium 9417.8mg	0%
Total Carbohydrate 319.7g	0%
Dietary Fiber 36.0g	0%
Total Sugars 25.5g
Protein 327.3g	0%

Vitamin D 48.0IU	0%
Calcium 2381.9mg	0%
Iron 33.3mg	0%
Potassium 3881.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 34.2%

Carbs: 33.4%