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bean and chicken enchiladas

Bold 2-Step Bean and Chicken Enchiladas Recipe to Devour


  • Author: Christina R. Jones
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Low Lactose

Description

Delicious bean and chicken enchiladas packed with flavor and perfect for a family meal.


Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheese
  • 1/2 cup diced onions
  • 1/2 cup diced bell peppers
  • 8 flour tortillas
  • 1 can enchilada sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix chicken, black beans, onions, bell peppers, cumin, chili powder, salt, and pepper.
  3. Spread a spoonful of enchilada sauce on each tortilla.
  4. Fill tortillas with the chicken mixture and roll them up.
  5. Place rolled enchiladas in a baking dish.
  6. Pour remaining enchilada sauce over the top.
  7. Sprinkle cheese evenly over the enchiladas.
  8. Bake for 20-25 minutes until cheese is melted and bubbly.
  9. Serve hot.

Notes

  • Use corn tortillas for a gluten-free option.
  • Add jalapeños for extra spice.
  • Store leftovers in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 enchiladas
  • Calories: 350
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 60mg

Keywords: bean chicken enchiladas, Mexican food, easy dinner