Description
Comforting cheese chicken enchiladas stuffed with tender chicken and cheesy goodness, perfect for weeknight dinners or festive gatherings.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup queso cheese, shredded
- 1 cup enchilada sauce
- 8 flour tortillas
- 1 cup black beans, rinsed and drained
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup sour cream (for serving)
- Chopped green onions (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, queso cheese, black beans, corn, cumin, chili powder, salt, and pepper in a mixing bowl until well mixed.
- Spread a few tablespoons of enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll it up tightly, placing it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with extra queso cheese.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until bubbly and golden.
- Serve warm, topped with sour cream and green onions.
Notes
Consider pairing with a side salad or homemade guacamole for a complete meal. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican