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Chicken Enchiladas

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Delicious and comforting Chicken Enchiladas wrapped in tortillas and smothered in enchilada sauce and cheese.

Ingredients

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  • 3 cups cooked and shredded chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup diced onions (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt to taste
  • Pepper to taste
  • 8 pieces flour or corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese (Cheddar or Monterey Jack)
  • Fresh cilantro for garnish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Combine the shredded chicken, black beans, diced onions, garlic powder, cumin, salt, and pepper in a large bowl.
  3. Take a tortilla and spoon about 1/3 cup of the chicken mixture onto the center. Roll tightly and place seam-side down in a greased baking dish.
  4. Pour half of the enchilada sauce over the rolled tortillas, then sprinkle half of the cheese on top.
  5. Cover with aluminum foil and bake for 20 minutes.
  6. Remove foil and sprinkle remaining cheese on top. Bake uncovered for an additional 5-10 minutes.
  7. Let sit for 5 minutes after baking, then garnish with fresh cilantro.
  8. Serve warm with extra enchilada sauce and toppings as desired.

Notes

For a spicy kick, add jalapeños or use spicier enchilada sauce. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://recypez.com/chicken-enchiladas/

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