Chicken Enchiladas

This quick and easy recipe is one of my favorites!

Ingredients:

 

1 lb lean ground or shredded chicken
1/2 cup Chopped onion
1 tbsp Cajun seasoning
15 oz can corn drained
15 oz can Black beans drained
1/2 cup Almond cheese (pepper jack or mozzarella)
1 cup Shredded cheddar (real or vegan)
15 oz can of Green Chile Enchilada Sauce 

Package of wheat tortillas 

If using ground chicken, brown the chicken with the chopped onions and Cajun seasoning.  If using shredded chicken, once the chicken is cooked and shredded (I usually boil the chicken to shred it), and transfer to skillet with onions and Cajun seasoning.

Preheat oven to 375 degrees. Prepare your tortillas by spreading almond cheese on them. Since almond cheese is very soft, it can also work somewhat like a spread similar to cream cheese. If your tortillas are too soft, go ahead and just use small chunks. 

Drain both the corn and the black beans and note that you will probably not use the entire can of either. 

Fill in your tortillas with the chicken, beans, corn, and shredded cheddar cheese.  If you are trying to reduce your fat intake, use a vegan cheese product.

Lay your enchiladas in a baking dish, smother with the green chile enchilada sauce and bake for 20 minutes.

Enjoy!