First I need to apologize for taking so long to get this recipe on my blog! I’ve had so many people request the recipe, which makes sense because it’s really good and also really fast and easy to make!
I also need to give credit to food blogger Elspeth at My Tiny Spirits. I had been wanting to try jicama wraps but had zero inspiration until I saw Elspeth make these enchiladas on her IG stories. So I took her recipe and added a few of my favorite ingredients and landed on this delicious dinner! I’m so lucky to have a great network of food blogger friends that inspire me daily!
I told this story on my Instagram but my friend Michelle at work smelled me re-heating the leftovers at the office and she was said “what is that?! It smells so good, I’m going to need that recipe!” And that morning my husband saw me making my lunch and he said “are you taking ALL the enchiladas to work?” My answer was “yes!”. LOL! Sorry but I already called dibs on it! haha!
When I made this I used jicama wrap and flour tortillas. I was fully anticipating that I would not like the jicama. I. Was. Wrong. I actually preferred the jicama. It stays a little crunchy and firm, which I think the meal needs since everything else in the dish is rather soft. They also add a little crisp freshness. You could absolutely use flour or corn tortillas but if you can get your hands on the jicama wraps go for it!!
- 4 cups chicken – cooked and shredded – I used the pre-cooked, plain chicken from Trader Joe’s but a rotisserie chicken from your favorite grocery store is perfect as well.
- 1 packet jicama wraps
- 1 jar of salsa verde – I used Trader Joe’s brand
- 2 cans enchilada sauce – I used green but if you prefer red, go for that!
- 4 cups shredded cheese – I used the Mexican Blend from a bag
- 1 can black beans – drained and rinsed
- 1 large tomato – chopped
Preheat oven to 350F
- Place shredded chicken into a large mixing bowl. Add in the jar of salsa verde, 2 cups of shredded cheese, rinsed beans, and diced tomatoes. Stir gently to combine.
- Coat a large baking dish with non-stick spray. Spoon about 1/2 cups of enchilada sauce into the bottom of the dish. Swirl around to coat the bottom of the dish.
- Assemble the enchiladas. Take one jicama wrap and fill with the chicken mixture, about 3 tablespoons then roll up the wrap. Place the enchilada, seam side down, into the prepared baking dish. Repeat until you run out of the chicken mixture.
- Pour enchilada sauce over all the enchiladas and top with remaining cheese. Bake 20-30 minutes or until the cheese is melted and bubbly!
- Serve while hot! Optional toppings to add salsa, sour cream, avocado, or jalapeno!
Keywords: Jicama Chicken Enchiladas