Description
Creamy and cheesy chicken enchiladas for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can chopped green chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cooked chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 (6-inch) corn tortillas
- 1 (10 ounce) can red enchilada sauce
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in green chilies, black beans, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in shredded chicken, sour cream, Monterey Jack cheese, and cheddar cheese.
- Warm tortillas slightly to make them pliable.
- Spoon about 1/2 cup of the chicken mixture into the center of each tortilla. Roll up tortillas and place seam-side down in a 9×13 inch baking dish.
- Pour enchilada sauce over the rolled tortillas.
- Bake for 20-25 minutes, or until heated through and bubbly.
Notes
- For extra cheesy enchiladas, top with more shredded cheese before baking.
- Serve with your favorite toppings like salsa, avocado, or cilantro.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 enchiladas
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 100mg
Keywords: cheesy chicken enchiladas, creamy enchiladas, comfort food, Mexican dinner, easy enchiladas