Description
Soft corn tortillas stuffed with a savory blend of chicken and beans, smothered in enchilada sauce, and baked until bubbly. These enchiladas are a perfect combination of comfort and flavor, ideal for a Mexican-inspired meal.
Ingredients
For the Bean Chicken Enchiladas:
- 3 cups cooked, shredded chicken (about 2 large chicken breasts or 4 thighs)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 ½ cups red enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup sour cream (optional, for topping)
- 8–10 flour tortillas (6-inch)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish, optional)
Instructions
If you haven’t already, cook and shred the chicken. You can easily do this by boiling the chicken breasts or thighs until cooked through (about 15-20 minutes), then shredding them with two forks. Alternatively, you can use pre-cooked rotisserie chicken for convenience.
Once the chicken is shredded, place it in a large mixing bowl. Add the black beans and pinto beans, ensuring they are drained and rinsed thoroughly. These beans provide additional protein and fiber, making the enchiladas hearty and filling.
In a medium skillet, heat a bit of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes, or until the onion becomes translucent and fragrant. The onions and garlic add an extra layer of flavor to the filling mixture. Once they’re done, add them to the chicken and beans in the mixing bowl.
Add the cumin, chili powder, smoked paprika, salt, and pepper to the chicken and bean mixture. These spices give the enchiladas a traditional Mexican flavor, with a hint of warmth from the cumin and chili powder, and a smokiness from the paprika. Mix everything together until the spices are evenly distributed throughout the filling.
If your tortillas are a bit stiff, warm them in the microwave or on a hot skillet for 10-15 seconds to make them more pliable. This will make it easier to roll the enchiladas without breaking them. Once they are warm, set them aside.
Preheat your oven to 350°F (175°C). Spread about ½ cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. This helps prevent the tortillas from sticking to the pan and adds moisture to the base of the dish.
Take one tortilla and spoon about ¼ to ½ cup of the chicken and bean mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas, arranging them in a single layer in the baking dish. Depending on the size of your dish, you may have to layer the enchiladas on top of each other.
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, making sure to cover each one evenly. Then sprinkle the shredded cheddar cheese (or Mexican cheese blend) generously over the sauce. The cheese will melt and create a gooey, delicious topping for the enchiladas.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden. The enchiladas should be hot all the way through, and the sauce should be bubbling around the edges.
Remove the enchiladas from the oven and allow them to rest for a few minutes before serving. Garnish with fresh cilantro, if desired, and serve with sour cream on the side for an extra creamy touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 12-15g
- Carbohydrates: 40-45g
- Protein: 25-30g