{"product_id":"chicken-enchiladas","title":"chicken enchiladas","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e2 lbs boneless, skinless chicken breasts\u003c\/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003cli\u003e1 onion, chopped\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 (15 ounce) can black beans, rinsed and drained\u003c\/li\u003e\n\u003cli\u003e1 cup corn kernels (fresh or frozen)\u003c\/li\u003e\n\u003cli\u003e1 (10 ounce) can enchilada sauce\u003c\/li\u003e\n\u003cli\u003e1 (15 ounce) can creamed corn\u003c\/li\u003e\n\u003cli\u003e1 cup shredded Monterey Jack cheese\u003c\/li\u003e\n\u003cli\u003e1 cup corn tortillas\u003c\/li\u003e\n\u003cli\u003e1\/2 cup salsa verde\u003c\/li\u003e\n\u003cli\u003e1\/4 cup sour cream\u003c\/li\u003e\n\u003cli\u003e2 tbsp chopped cilantro, for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003ePreheat oven to 375°F (190°C).\u003c\/li\u003e\n\u003cli\u003eCook chicken: In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until cooked through, about 15-20 minutes. Shred chicken with two forks.\u003c\/li\u003e\n\u003cli\u003eCombine ingredients: In a large bowl, combine shredded chicken, black beans, corn, enchilada sauce, and creamed corn.\u003c\/li\u003e\n\u003cli\u003eAssemble enchiladas: Lightly grease a 9x13 inch baking dish. Spoon chicken mixture into corn tortillas, roll up tightly, and place seam-side down in the prepared baking dish.\u003c\/li\u003e\n\u003cli\u003eTop and bake: Pour remaining chicken mixture over enchiladas. Top with shredded Monterey Jack cheese. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.\u003c\/li\u003e\n\u003cli\u003eServe: Top with salsa verde and sour cream, garnish with chopped cilantro.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eFor easier assembly, you can warm the tortillas slightly in a dry skillet or microwave.\u003c\/li\u003e\n\u003cli\u003eTo make ahead, assemble the enchiladas and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days.\u003c\/li\u003e\n\u003cli\u003eUse a rolling pin to roll the tortillas for a more uniform shape.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43673959071841,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/chicken_enchiladas.jpg?v=1771638440","url":"https:\/\/www.pantribot.com\/products\/chicken-enchiladas","provider":"PantriBot","version":"1.0","type":"link"}