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Easy Weeknight Chicken Enchiladas

A pan of freshly baked enchiladas covered in melted cheese, red sauce, and cilantro, topped with a dollop of sour cream.
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A simple and flavorful enchilada recipe perfect for busy weeknights or holiday gatherings, using familiar ingredients for a crowd-pleasing meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can red enchilada sauce
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 corn tortillas
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup sour cream, for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the shredded chicken, black beans, and enchilada sauce. Mix well.
  3. Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet for a few seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
  4. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Sprinkle with a tablespoon of the cheese blend.
  5. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
  6. Pour any remaining enchilada sauce over the rolled tortillas.
  7. Sprinkle the remaining cheese blend evenly over the top.
  8. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  9. Garnish with fresh cilantro before serving. Serve with sour cream on the side.

Notes

  • For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
  • You can substitute rotisserie chicken for pre-cooked chicken to save time.
  • This recipe is a great base for meal planning, as leftovers reheat well.

Nutrition

Find it online: https://carlacooking.com/easy-enchiladas-comfort-meal/