Taco Seasoned Chicken Enchilada

By carvalhohm

Ingredients

• 2 tsp. vegetable oil
• 1 medium onion, diced
• 2 large cloves garlic, minced
• 1 can (4 oz.) diced green chilies
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. taco seasoning
• 1 can (15.5 oz.) Mild Chili Beans In Chili Sauce
• 1 can (14.5 oz.) Diced Tomatoes with Taco Seasonings
• 1 cup frozen cut corn
• 8 (10 inch) flour tortillas
• 2 cups cooked shredded chicken
• 1 cup shredded mild cheddar cheese

Details

Servings 8
Adapted from brooksbeans.com

Preparation

Step 1

In a medium frying pan, heat oil. Sauté onion and garlic until tender. Stir in chilies, chili powder, cumin, salt, pepper and taco seasoning; cook 2 to 3 minutes, stirring constantly. Add chili beans, diced tomatoes and corn; heat thoroughly.

In the center of each tortilla, place 1/4 cup of chicken, 1/4 cup of bean sauce, and 2 tablespoons of cheese. Fold in sides, roll tortilla; place seam side down in oil coated 9- x 13- inch baking pan.

Cover with remaining bean sauce. Bake in a preheated 350 degree F oven 25 to 30 minutes or until heated through.

Makes 8 servings