Chicken Enchiladas
Delicious and comforting Chicken Enchiladas, packed with flavor and topped with a rich sauce, perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup shredded cheese (Cheddar, Monterey Jack, or blend)
- 1/2 cup black beans, rinsed and drained (optional)
- 1 small onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 small corn tortillas (or flour tortillas)
- 1 can (10 oz) red enchilada sauce
- 1/2 cup sour cream (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the shredded chicken, onions, black beans, 1/2 cup cheese, cumin, and chili powder in a mixing bowl.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- Spread a couple of tablespoons of the enchilada sauce on the bottom of a 9×13 inch baking dish.
- Add about 1/4 cup of the chicken filling to each tortilla, roll it up tightly, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25 minutes.
Notes
Let the enchiladas sit for a few minutes after baking for easier plating.