Chicken Enchiladas
Ingredients
The filling
-
3-4
cups
shredded chicken
-
1
15-ounce can
black beans
-
1½
cups
Mexican cheese, shredded
-
2-3
tablespoons
green onions, chopped
-
½
cup
enchilada sauce
-
to taste
salt and pepper
The tortillas and toppings
-
8-10
8-inch
flour tortillas
-
1½-2
cups
enchilada sauce
-
½
cup
sour cream
-
to serve
cilantro
Instructions
- Preheat the oven to 350°F and spray a baking dish with cooking spray.
- In a bowl, combine shredded chicken, black beans, shredded cheese, green onions, and ½ cup enchilada sauce. Mix well and season with salt and pepper.
- Spread half of the enchilada sauce in the bottom of the baking dish.
- Warm the tortillas in the microwave covered with a damp paper towel.
- Place a tortilla on a flat surface, add ⅓ cup of the chicken filling, and roll it up tightly. Place seam side down in the baking dish.
- Repeat the rolling process with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese.
- Bake for 15-20 minutes until bubbly and cheese is melted.
- Serve warm with sour cream and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
602
Total fat
31g
Total carbohydrates
41g
Total protein
39g
Sodium
1439mg
Cholesterol
120mg
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