Description
Comforting chicken enchiladas filled with savory ingredients, smothered in enchilada sauce, perfect for any occasion.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack recommended)
- 1 can black beans, rinsed and drained
- 1 can green chilis, diced
- 8-10 corn or flour tortillas
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, diced green chilis, half of the cheese, cumin, chili powder, salt, and pepper.
- Take a tortilla, spoon some of the chicken mixture onto it, roll it up, and place it seam-side down in a greased baking dish.
- Repeat the rolling process until all the filling is used up.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbling and golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
These enchiladas can be customized with different proteins or sauces. Store leftovers in an airtight container for 3-4 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican