Description
These protein-packed chicken enchiladas are a delicious and nutritious meal made with tender chicken, black beans, and a rich enchilada sauce.
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup black beans (canned or cooked)
- 1 cup corn (frozen or canned)
- 2 cups red enchilada sauce
- 8 whole wheat tortillas
- 1 cup shredded cheese (cheddar or a blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Spoon a portion of the mixture onto each tortilla, rolling them tightly and placing them seam-side down in a baking dish.
- Pour enchilada sauce over the top, ensuring the tortillas are well-coated.
- Sprinkle cheese generously over the enchiladas.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Notes
Serve with guacamole, fresh salsa, or a side salad for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican