Grandma kays chicken enchiladas –Welcome to a delicious journey with Grandma Kay’s Enchiladas! This recipe is perfect for any occasion, whether you’re hosting friends and family or just treating yourself to a comforting meal. With the option to make it in the Instant Pot, Crockpot, or traditional oven, it’s incredibly versatile. Now, let’s dive into this mouthwatering dish!
Grandma Kay’s Enchiladas
These enchiladas are a family favorite, combining savory flavors and easy preparation. Perfect for a weeknight dinner or a weekend gathering!
Ingredients
- 2 cups cooked and shredded chicken
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1 small onion, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- Salt and pepper to taste
- Green onions and sour cream for topping (optional)
Instructions
- In a bowl, combine the shredded chicken, ½ cup of enchilada sauce, black beans, corn, diced onion, cumin, salt, and pepper. Mix well.
- Preheat your oven to 350°F if you’re using that method.
- Spread 1/4 cup of enchilada sauce on the bottom of a baking dish or the insert of your Crockpot.
- Take a tortilla and fill it with a generous amount of the chicken mixture. Sprinkle a little cheese on top.
- Roll the tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- If using the Instant Pot, use the steam setting for 10 minutes. For the oven, bake for 20-25 minutes until the cheese is bubbly and golden.
- Allow to cool for a few minutes before serving. Garnish with chopped green onions and a dollop of sour cream if desired.
Serve these delectable enchiladas hot, and enjoy the heartwarming flavors reminiscent of Grandma Kay’s kitchen! It’s a dish sure to bring smiles and satisfaction to your table.