Get Cooking with Coca-Cola! {Chicken or Cheese Enchiladas Recipe}

While each season is filled with its own events, activities, holidays and more that make life busy, spring always seems to be one of the most difficult when it comes to finding time to gather the family around the dinner table.

This year, however, Coca-Cola has found a way to help by offering Coke with Meals through My Coke Rewards. With pages of featured recipes and how-to videos from Chefs G. Garvin and Ingrid Hoffmann (as well as those submitted from talented users), it is easy for just about anyone to take a cue from the warmer weather and let MCR.com spice-up their mealtimes.

As well as bringing everyone together for mealtime, I love that My Coke Rewards allows you to search and test our new recipes quickly and easily. Even better, you can also create a shareable cookbook of your family's all-time favorites as well as reading and sharing tips on how to get kids, pre-teens and teens involved in the kitchen. It's a family affair when it comes to Coke!

In an effort to carve some togetherness out of my family's busy schedule, I headed over to My Coke Rewards to find a meal that would satisfy us all. Due to the varying preferences of myself, my husband and our kids, I was happy to find a recipe that was easily adaptable to meet our needs. It was time to head to the kitchen for some Fastest Ever Chicken Enchiladas.

Ingredients

1 tbsp unsalted butter, softened
4 cups shredded rotisserie chicken or shredded cooked chicken (2 pounds cooked chicken breasts)
12 ounces grated cheddar cheese (about 3 cups)
1½ cups sour cream
½ small red onion, finely chopped
Salt and freshly ground pepper
6 8-inch flour tortillas
2 cups store bought salsa

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish with the butter and set aside.
2. Place the chicken in a large bowl. Add 2½ cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
3. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
4. Remove the foil and sprinkle the enchiladas with the remaining ½ cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.

The main adjustment that I set out to do was to substitute black beans instead of chicken, due to two of the four members of my family being vegetarians. From there I also decided to change out the onion for corn to make my kids happy... and then it was time to get cooking.

Ingrid Hoffmann was right in that the preparations for this meal were extremely quick. It took only a minute to mix up my black beans, corn and cheese before I was scooping it into my tortillas. After adding the salsa and more cheese, this yummy mixture went into the oven for 30 minutes (I used less time due to not having chicken)...

...and came out melted, lightly crispy, and smelling delicious.

Scooping these out onto plates, I was happy to find that the taste matched the smell - YUM!

To find your family's next tasty meal, head over to My Coke Rewards and see the huge number of recipes and ideas that are sure to bring your loved ones together this spring!

Compensation was provided by Coca-Cola, but Coca-Cola is not a sponsor, administrator, or involved in any other way with this pin/post. All opinions expressed are my own and not those of Coca-Cola.