About This Recipe:
These cheesy chicken enchiladas are one of my favorite Mexican at home recipes. They are super easy to make, and very versatile in terms of what you can stuff and top them with. You can use any type of protein, but I chose to use some leftover roasted chicken. I used a store bought red enchilada sauce- you could make your own, but I think it traditionally consists of dehydrated red chilies and fire roasted vegetables so… I left it to the professionals. Regardless, this recipe is some ooey gooey goodness!
Enjoy!
Ingredients (4 servings)
-1.5 lbs cooked chicken breast, diced
-1 large onion, diced
-15 oz black beans, drained and rinsed
-8 oz enchilada sauce
-8 large flour tortillas
-2 cups shredded Mexican blend cheese
-2 tbls chopped cilantro
-¼ cup sour cream
-Vegetable oil
-Salt and pepper
Seasonings
-½ tsp cumin
-½ tsp paprika
-½ tsp garlic powder
Instructions (40 minutes)
1. In a pot over medium high heat, pour in a tbl of oil and lightly fry the onions until they are golden brown (about 5 minutes.) Add in the diced chicken breasts and black beans, and season with salt and pepper.
2. Mix in the seasonings (cumin, paprika, and garlic powder,) and ⅓ of the enchilada sauce. Remove from the heat.
3. In a large baking dish, spread another ⅓ of the enchilada sauce on the bottom. Take each tortilla and fill it with a scoop of the chicken and beans, sprinkle on some cheese, and then roll it up.
4. Once all of the enchiladas are stuffed and in the baking dish, spoon the last ⅓ of the enchilada sauce on top, and sprinkle with the remaining cheese.
5. Bake at 350 degrees F for 20 minutes, covered. Once done, garnish with the cilantro and serve with sour cream.
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