Easy Chicken and Black Bean Enchiladas Recipe

Ingredients

• 3 cups, shreddedCooked chicken breast
• 1 (15 oz) can, rinsedBlack beans
• 12Corn tortillas
• 2 (10 oz) cansEnchilada sauce
• 2 cups, shreddedCheddar cheese
• 1/2 cup, dicedOnion
• 1 (4 oz) can, dicedGreen chilies
• 1 tspCumin
• 1/4 cup, choppedCilantro

Nutrition

Per serving, estimated

Calories

550 kcal

Protein

45 g

Carbs

50 g

Fat

20 g

Steps

1. 1

   Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish with cooking spray.

2. 2

   In a large bowl, combine shredded chicken, black beans, diced onion, green chilies, cumin, and half of the chopped cilantro.

3. 3

   Pour about 1/2 cup of enchilada sauce into the bottom of the baking dish.

4. 4

   Warm tortillas briefly (microwave or skillet) to make them pliable. Spoon about 1/4 cup of chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.

5. 5

   Pour remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle generously with shredded cheddar cheese.

6. 6

   Bake for 25-30 minutes, or until cheese is melted and bubbly and tortillas are heated through.

7. 7

   Garnish with remaining fresh cilantro before serving.