Chicken Enchiladas
Comforting chicken enchiladas, easy to prepare and perfect for family dinners, offering layers of flavors and textures.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Adds moisture and protein
- 1 cup enchilada sauce, divided Provides flavor and moisture
- 1 cup shredded cheese (cheddar or Mexican blend) Melts to create creaminess
- 8 small flour tortillas Wraps around filling for structure
- 1/2 cup black beans, rinsed and drained Adds heartiness and fiber
- 1/2 cup corn (canned or frozen) Brings sweetness and texture
- 1 teaspoon cumin Adds warm, earthy flavor
- 1 teaspoon chili powder Contributes mild heat and depth
- Salt and pepper, to taste Enhances overall flavor
- Fresh cilantro, for garnish Optional, for freshness
- Sour cream, for serving Optional, for creaminess
Instructions
Preparation
- Preheat your oven to the right temperature.
- In a large mixing bowl, combine shredded chicken, 1/2 cup enchilada sauce, black beans, corn, cumin, chili powder, and a pinch of salt and pepper. Stir until well mixed.
- Lay a tortilla on a clean surface and spoon a generous amount of the chicken mixture down the center. Roll the tortilla tightly and place it seam-side down in a baking dish.
- Continue filling and rolling the remaining tortillas.
Baking
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven until the cheese is melted and bubbly.
- Let it sit for a few minutes after baking before serving.
Garnishing
- Garnish with fresh cilantro and serve with sour cream.
Notes
Use warm tortillas for easier handling, don't skip on sauce, and let the enchiladas rest after baking to stabilize.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 500mgFiber: 6gSugar: 3g
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