How To Make Chicken & Bean Enchiladas
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 2 cups cooked and shredded chicken
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 flour tortillas
- Salt and pepper to taste
- Optional toppings: sour cream, guacamole, diced tomatoes, cilantro
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat some oil over medium heat and sauté the onion, bell pepper, and garlic until softened.
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Add the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, stirring well.
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Take a tortilla and spoon some of the chicken mixture onto the center. Roll it up and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
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Pour the enchilada sauce over the rolled tortillas and sprinkle the shredded cheese on top.
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Bake in the preheated oven for about 20-25 minutes until the cheese is melted and bubbly.
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Remove from the oven and let it cool slightly before serving.
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Serve the enchiladas hot with your desired toppings.
Nutrition
- Calories : 450kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 55mg
- Sodium : 950mg
- Total Carbohydrates : 53g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 27g
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