Easy Chicken Enchiladas
These Easy Chicken Enchiladas are a modern, lighter take on a classic Mexican dish, featuring shredded rotisserie chicken, a flavorful sauce, and gooey cheese, all wrapped in soft tortillas.
Ingredients
- 3 cups cooked chicken, shredded
- 20 ounces enchilada sauce
- 8 to 10 tortillas
- 2 cups shredded cheese
- 1/2 cup diced onions, sautéed
- 1 can (15 oz) black beans, drained and rinsed
- 4 ounces green chilis, diced and canned
- 1 tsp cumi
- 1 tsp chili powder
- 1/4 cup fresh cilantro, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Pour half a cup of enchilada sauce into the bottom of the dish.
- In a large bowl, mix shredded chicken, black beans, green chilis, sautéed onions, cumin, chili powder, half a cup of cheese, and half a cup of enchilada sauce.
- Warm tortillas in the microwave for 30 to 45 seconds.
- Assemble enchiladas by placing a third of a cup of the chicken mixture in each tortilla, rolling them tightly, and placing seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 to 25 minutes until cheese is bubbly and edges are golden brown.
- Let rest for five minutes, garnish with cilantro, and serve.
Notes
Ensure to coat the bottom of the pan with sauce to prevent sticking. Use freshly grated cheese for better melting.