Description
Comforting cheesy chicken enchiladas wrapped in tortillas, topped with sauce and melted cheese, perfect for weeknight dinners or potlucks.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 tortillas (6–8 inch; corn or flour)
- 1/2 cup diced onion
- 1/2 cup black beans, drained and rinsed (optional)
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, diced onion, black beans (if using), cumin, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.
- Warm tortillas in a damp paper towel in the microwave for 20–30 seconds or in a hot skillet.
- Fill each tortilla with 1/4–1/3 cup of chicken mixture and 1–2 tablespoons of shredded cheese, roll tightly, and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake for 25–30 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes, garnish with cilantro, and serve hot.
Notes
Try different cheeses like Monterey Jack or pepper jack. Serve with sides like Mexican rice or a crisp salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican