Description
Comforting chicken enchiladas filled with tender shredded chicken, black beans, and cheesy goodness, perfect for weeknight dinners.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (4 oz) diced green chiles
- 1 cup enchilada sauce
- 8 small flour or corn tortillas
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix in a large bowl the shredded chicken, black beans, half of the cheese, diced green chiles, cumin, chili powder, salt, and pepper until well combined.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill each tortilla with a generous amount of the chicken mixture, then roll tightly and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with chopped cilantro, if desired, and serve hot.
Notes
For added creaminess, consider incorporating a layer of sour cream or cream cheese into the filling. Use homemade enchilada sauce for a personalized touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican