Chicken Enchiladas
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
10 enchiladas
- Serves:
- 5
ingredients
- 680.38 g chicken breasts or 680.38 g chicken tenderloins, poached and shredded
- 1 small yellow onion, chopped
- 283.49 g can diced tomatoes with green chilies, such as Rotel
- 425.24 g can black beans
- 14.79 ml cumin
- 4.92 ml Mexican chili powder
- 10 whole wheat tortillas
- 793.78 g can green enchilada sauce
- 340.19 g package shredded cheddar cheese
directions
- Preheat oven to 350 degrees.
- Saute onions over medium heat until softened (if preferred, use a small amount of EVOO).
- Drain can of diced tomatoes with chiles and pour in with onions.
- Drain and rinse can of black beans. Pour in with onions and tomatoes.
- Put shredded chicken in a bowl and season with cumin and Mexican chili powder. Then, add to onion, tomatoes, and beans.
- Pour a small amount of green chili enchilada sauce into mixture to moisten. Pour a small amount of sauce into bottom of glass baking dish.
- Heat tortillas (5 at a time) between two wet paper towels in microwave. Then, spoon small amount of mixture into tortilla. Add a sprinkle of cheese and roll tortilla. Place seam-side down in baking dish. Continue filling all tortillas in this manner. Rolls should be pretty tight in dish.
- Pour remaining enchilada sauce on top of tortillas. Sprinkle with cheddar cheese.
- Bake in oven until cheese is melted (approximately 15-20 minutes).
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