Chicken Enchiladas
Flour tortillas rolled around seasoned shredded chicken, black beans, and green chiles, baked under enchilada sauce and cheese.
Ingredients
Instructions
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Preheat the oven to 350°F. Heat oil in a skillet and soften the onion 5 minutes. Add 1/3 cup enchilada sauce and the garlic.
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Stir in the chicken, seasonings, black beans, green chiles, lime juice, hot sauce, honey, and cilantro; heat through 1 to 2 minutes.
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Spread 1/4 cup sauce in a 9x13-inch dish. Fill each tortilla with filling and a heaping tablespoon of cheese, roll, and place seam-side down.
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Top with remaining sauce and cheese. Cover and bake 10 minutes, then uncover and bake 13 more minutes. Broil briefly if desired.
Nutrition
Per serving, estimated.
- Calories
- 386 kcal
- Protein
- 29g
- Carbs
- 32g
- Fat
- 16g
- Fiber
- 6g
Tips
- Use rotisserie chicken for speed.
- Warm tortillas so they roll without tearing.
Variations
- Add corn or diced peppers to the filling.
- Use corn tortillas for a gluten-free version.
Frequently Asked Questions
Yes, freeze before baking and add time when baking.
A Mexican blend or cheddar and Monterey Jack.
