Armstrong Cheese shared this recipe for Shortcut Chicken Enchiladas, developed in collaboration with Chef Dennis Prescott and Ingredients by Saputo. Loaded with tender chicken, beans, and smoky bacon-infused cheese, they’re baked until bubbly and golden. Finished with a fresh, zesty topping, it’s an easy, crowd-pleasing meal perfect for busy nights.
Shortcut Chicken Enchiladas
Prep Time: 10 min
Total Time: 35 min
Serving: 4
Ingredients:
- 2 tbsp olive oil
- 1 medium Spanish onion, diced
- 1 red bell pepper, diced
- 4 cups rotisserie chicken, diced
- 1 cup cooked black beans, drained
- 2 cups prepared enchilada sauce
- 8 large flour tortillas
- 450 g Armstrong Mmmm… Bacon Natural Shredded Cheese
- Sea salt and cracked black pepper
For the Spiked Sour Cream
- ½ cup sour cream
- ½ cup prepared salsa
- 1 avocado, diced
- ½ cup fresh cilantro
- 1 – 2 limes, cut into wedges
Directions:
- Preheat an oven to 350°F.
- Heat a large skillet over medium heat and add the olive oil. When the oil is shimmering, add the onion and bell pepper, season with a pinch of salt, and cook until softened and translucent, about 6 – 8 minutes.
- Add the chicken, black beans, 1 cup of enchilada sauce, then bring to a simmer and let bubble away for 5 minutes, or until slightly thickened. Remove from heat and fold in about ½ of the Armstrong Mmmm…Bacon Shredded Cheese.
- Drizzle a bit of enchilada sauce on the base of a 9 x 13-inch baking dish. Fill each tortilla with a generous portion of the chicken filling, then roll up, and place into the baking dish. Repeat with the remaining tortillas. Spread the remaining enchilada sauce over the tortillas, then top with the remaining cheese. Transfer to the oven and bake until golden and crisp, and the cheese is perfectly melted, about 20 – 25 minutes.
- Top with sour cream, salsa, avocado, then garnish with cilantro and serve with lime. Delicious!
