Baked Rolled Tacos
- Reviews 1
Ready In: 1 hr
Serves: 6
Yields: 16 tacos
Ingredients
- 1 large chicken breast, cooked and shredded
- 1 (15 ounce) can black beans, drained and rinsed
- 1⁄2 teaspoon cumin
- 2 tablespoons chili powder
- 3 garlic cloves (or 1 tsp garlic powder)
- 2 cups red enchilada sauce
- 1 cup water
- 1⁄2 medium white onion, diced
- 1 cup 2% cheddar cheese, shredded
- 16 corn tortillas
Directions
- In a saucepan, mash the beans with a potato masher.
- Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
- Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
- Remove from heat and stir in half cup of cheese and the onions.
- Preheat oven to 400°.
- To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
- Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
- Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
- Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
- Top with the remaining cheese and bake until melted.
- Serve with taco sauce, homemade guacamole, and/or sour cream.
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