Ingredients
For the Enchiladas:
• 2 cups cooked chicken, shredded
• 1 cup enchilada sauce
• 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
• 8 small flour or corn tortillas
• 1/2 cup black beans (optional)
• 1/2 cup corn (optional)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
For Topping:
• Additional enchilada sauce (about 1/2 cup)
• Extra shredded cheese (1 cup)
• Chopped fresh cilantro (optional)
• Sour cream (optional)
Instructions
Step 1: Preheat the Oven
1. Preheat Oven: Preheat your oven to 350°F (175°C).
Step 2: Prepare the Filling
1. Mix Chicken Filling: In a large bowl, combine the shredded chicken, 1 cup enchilada sauce, cumin, chili powder, salt, pepper, black beans, and corn (if using). Mix until well combined.
Step 3: Assemble the Enchiladas
1. Fill Tortillas: Place a generous amount of the chicken mixture in the center of each tortilla.
2. Roll Up: Roll the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.
3. Add Sauce: Pour the remaining enchilada sauce over the top of the rolled tortillas.
4. Top with Cheese: Sprinkle the additional shredded cheese over the top.
Step 4: Bake the Enchiladas
1. Bake: Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
2. Cool Slightly: Remove from the oven and let cool for a few minutes.
Step 5: Serve
1. Garnish: Serve hot, garnished with chopped cilantro and sour cream if desired.
- Prep Time: 15
- Cook Time: 20