Chicken Enchiladas
Comforting and flavorful chicken enchiladas filled with shredded chicken, cheese, and spicy goodness. Perfect for busy nights!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can black beans, drained and rinsed
- 1 can diced green chilis
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 1 cup enchilada sauce
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the enchiladas.
- Combine the cooked shredded chicken, shredded cheese, black beans, diced green chilis, cumin, salt, and pepper in a large bowl. Mix well to combine all ingredients evenly.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
- Take a tortilla, spoon a generous amount of the chicken mixture into the center, and roll it up tightly. Place the rolled tortillas seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top. If desired, sprinkle additional cheese on top for extra cheesiness.
- Cover the dish with foil and bake for 20 minutes. This helps steam the tortillas and melt the cheese.
- Remove the foil, and continue baking for another 10 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving. Enjoy your delicious enchiladas!
Notes
You can use rotisserie chicken for added convenience or substitute for different beans or vegetables as desired.