These enchiladas are by no means an easy or fast recipe. They include dicing up tons of ingredients from scratch, multiple steps of baking chicken and mixing ingredients, and then waiting 15 pain staking minutes while they make your kitchen smell like a spicy heaven. But let's focus up, aren't all the BEST things in life worth the wait? These enchiladas are most definitely a lot of work but are also definitely worth the wait.
Pre-heat the oven to 350 and place chicken breasts in a baking dish for 20 minutes, or until no pink is present and they are firm to the touch. Let cool, then shred using two forks and set aside.
While the chicken cooks, dice the tomatoes, bell pepper, green onion, and jalapeño. Drain and rinse the black beans. Slice corn kernels off of a cooked cob or follow instruction on corn packet. Add sliced black olives. Mix all ingredients in large bowl. Add in spices while mixing. I tend to toss in a bit of the enchilada sauce too, just to keep it all moist.
When the chicken is finished, mix it in with your bowl of ingredients so everything is one big mix. Scoop a few big spoonfuls into each tortilla, roll them up, and place them on tin foil in a glass pyrex dish. Repeat for all 6 tortillas.
Before putting the enchiladas in the oven, smother in enchilada sauce. We haven't mastered a home made version yet, but we will soon. For now, I recommend Trader Joe's enchilada sauce if you can get your hands on it. Old El Paso makes a decent version as well. Bake at 350.
With about 5 minutes to go, pull out the enchiladas and sprinkle cheese all over the top of them. Place back in for remaining 5 minute.
While this finishes, slice up the avocado if you plan on using it. When they finish baking, let cool for 5 minutes and then using spatula place them on each plate. Now go crazy- Spicy Pico De Gallo, sour cream, guacamole- you call it. Enjoy!