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Chicken Enchiladas

Delicious and satisfying chicken enchiladas that are quick to make, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken Use rotisserie chicken to save time.
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 can (10 oz) enchilada sauce
  • 8 small tortillas Corn or flour tortillas can be used.
  • 1 cup black beans (optional) For added protein and texture.
  • 1/2 cup diced onions (optional)
  • 1/2 cup chopped cilantro (for garnish)
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, black beans, half of the cheese, and 1/2 cup of enchilada sauce. Season with salt and pepper.
Assembly
  1. Lay a tortilla flat and spoon in the chicken mixture, rolling it up tightly.
  2. Place the rolled enchiladas seam-side down in a greased baking dish.
  3. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Baking
  1. Bake in the preheated oven for about 20-25 minutes, or until the cheese is bubbly and golden.
  2. Garnish with chopped cilantro before serving. Enjoy your meal!

Notes

Serve with extra toppings like sour cream, salsa, or guacamole. Enjoy on their own or with a side of rice or salad. To store leftovers, let them cool completely and store in an airtight container in the refrigerator for up to 3-4 days.