Description
Delicious chicken enchiladas filled with shredded chicken, black beans, and cheese, topped with enchilada sauce.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic (minced)
- 2 cups shredded cooked chicken
- 15 ounce can black beans (rinsed and drained)
- 4 ounce can diced green chiles (do not drain)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups enchilada sauce (about 16 ounces, homemade or store-bought)
- 12 ounces shredded cheese (about 3 cups, cheddar, Monterey jack, Mexican cheese blend, or a combination)
- 8 large flour tortillas
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
- Preheat oven to 350° F.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
- Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce to the skillet. Stir until well combined.
- Grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
- Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
- Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
- Bake enchiladas for 20-25 minutes (uncovered), until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
Notes
- This recipe makes about 8 enchiladas, serving size may vary based on appetites.
- For a spicier version, consider adding jalapeños or using a spicy enchilada sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg