Description
A simple yet delicious enchilada recipe with a boulder twist, perfect for a hearty meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup black beans, rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion, bell pepper, and garlic. Sauté until soft.
- Add shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Stir well.
- Pour half of the enchilada sauce into a baking dish.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes until bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For extra spice, add jalapeños to the filling.
- Use corn tortillas for a gluten-free option.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg