Description
A comforting classic featuring tender, shredded chicken wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, rinsed and drained
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 can enchilada sauce
- 1/2 cup diced onions
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and sauté onions until translucent, about 3-4 minutes.
- Combine shredded chicken, black beans, half of the cheese, sautéed onions, cumin, salt, and pepper in a large bowl. Mix well.
- Fill each tortilla with the chicken mixture, then tightly roll them up.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Place each rolled tortilla seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the edges are bubbly and the cheese turns golden brown.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican