Chicken Enchiladas
A comforting and simple recipe for chicken enchiladas that brings the family together, perfect for weeknight dinners or special gatherings.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded adds protein and heartiness
- 1 cup enchilada sauce, divided provides moisture and flavor
- 1 cup shredded cheese (cheddar or Mexican blend) adds creaminess and flavor
- 8 small flour tortillas holds the filling together
- 1/2 cup black beans, rinsed and drained adds texture and protein
- 1/2 cup corn (canned or frozen) adds sweetness and texture
- 1 teaspoon cumin enhances flavor
- 1 teaspoon chili powder adds warmth and depth
- to taste Salt and pepper for seasoning
- Fresh cilantro, for garnish optional, adds freshness
- Sour cream, for serving optional, offers creaminess
Instructions
Preparation
- Begin by preheating your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, and chili powder.
- Adjust the salt and pepper to your taste.
- Place a tortilla on a clean surface, add a portion of the chicken mixture to the center, and roll it tightly.
- Repeat for all tortillas.
Baking
- Spread half of the enchilada sauce on the bottom of a baking dish.
- Place the rolled enchiladas seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle the shredded cheese over the enchiladas.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes or until cheese is bubbly.
Notes
For best results, warm the tortillas before filling. Let the enchiladas rest for a few minutes after baking before serving.