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