Description
Mouthwatering chicken enchiladas filled with shredded chicken, cheese, and zesty enchilada sauce, perfect for cozy dinners.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cheese, shredded (cheddar or Mexican blend)
- 1 can black beans, drained and rinsed (optional)
- 8–10 corn tortillas
- 2 cups homemade red enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, half of the cheese, black beans (if using), cumin, garlic powder, and salt and pepper.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Take each tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
- Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired and serve hot.
Notes
Allow enchiladas to rest for a few minutes before serving to retain their shape.
