Description
A cozy comfort dish that combines tender shredded chicken with zesty spices wrapped in soft flour tortillas, perfect for weeknight dinners or gatherings.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1½ tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 cups cooked, shredded chicken
- 1 (15-oz) can black beans, drained
- 1 (14-oz) can diced tomatoes with green chilies
- Salt and black pepper to taste
- 8 small flour tortillas
- 2 cups shredded cheddar or a Mexican blend cheese
- 1 cup sour cream
- 1 (10-oz) can enchilada sauce
- Fresh cilantro and lime wedges for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté the diced onion until soft, then add minced garlic, cumin, chili powder, and smoked paprika, stirring until fragrant.
- Mix in shredded chicken, drained black beans, diced tomatoes, and season with salt and pepper. Simmer for about 5 minutes.
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Scoop the chicken mixture onto each tortilla, topping with a spoonful of sour cream before rolling up. Place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas and sprinkle generously with cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Garnish with cilantro and lime wedges. Serve warm.
Notes
For added creaminess, consider layering sour cream between tortillas and filling. You can also add vegetables for an extra boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican