Description
Delightful chicken enchiladas packed with flavor, perfect for any family gathering or weeknight dinner.
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 large skillet over medium heat. Sauté the diced onion until translucent.
- Add minced garlic, cumin, chili powder, and smoked paprika; cook for 1 minute until fragrant.
- Stir in shredded chicken, black beans, and diced tomatoes. Season with salt and black pepper. Simmer for 5 minutes.
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- Place a generous scoop of the chicken mixture into each tortilla, adding a dollop of sour cream. Roll up and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until bubbly and golden.
- Garnish with chopped cilantro and lime wedges before serving warm.
Notes
You can substitute the chicken with shredded rotisserie chicken for quicker preparation or use corn tortillas for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican