Description
Delicious Chicken Enchiladas filled with rotisserie chicken, black beans, and topped with enchilada sauce and melted cheese.
Ingredients
Scale
- 2 cups rotisserie chicken, shredded
- 1 cup black beans, drained and rinsed
- 2 cups red enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8–10 corn tortillas
- 1/2 cup diced onions (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat and add diced onions (if using). Cook for 3-4 minutes until translucent.
- Combine shredded chicken, black beans, half of the cheese, and half of the enchilada sauce in a large mixing bowl. Season with salt and pepper.
- Warm the tortillas in the microwave for about 30 seconds to make them pliable.
- Spoon the chicken mixture into each tortilla, roll them up tightly, and place them seam side down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the cheese is bubbly and golden brown.
- Garnish with chopped cilantro if desired and serve hot.
Notes
You can assemble the enchiladas up to a day in advance and bake before serving. For a crispy finish, consider using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 30mg