Chicken Enchiladas
Creamy and savory Chicken Enchiladas filled with shredded chicken, black beans, and cheese, topped with enchilada sauce for a comforting meal perfect for any occasion.
Ingredients
For the Filling
- 3 cups cooked and shredded chicken You can use rotisserie chicken or poached chicken breast.
- 1 cup black beans Rinsed and drained.
- 1 cup diced onions Optional.
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste salt
- Pepper to taste pepper
For Assembly
- 8 pieces flour or corn tortillas Choose based on preference.
- 2 cups enchilada sauce Store-bought or homemade.
- 1 cup shredded cheese Cheddar or Monterey Jack.
- Fresh cilantro for garnish fresh cilantro
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, black beans, diced onions (if using), garlic powder, cumin, salt, and pepper. Mix well to ensure the flavors are evenly distributed.
Assembly
- Take a tortilla and spoon about 1/4 cup of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat this step until all the filling is used up.
- Pour the enchilada sauce over the rolled tortillas, ensuring they’re all covered. Sprinkle the shredded cheese on top.
Baking
- Place the baking dish in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it sit for a few minutes. Garnish with fresh cilantro before serving.
Notes
For the best flavor, consider using rotisserie chicken or experimenting with different enchilada sauce types. Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.