Cheesy Chicken Enchiladas

Total Time: 45 Minutes | Servings: 6 | Calories per Serving: 564

Irresistibly cheesy enchiladas, where each bite is loaded with tender shredded chicken, zesty green chiles, and a savory blend of black beans and spices. Topped with a generous layer of melted cheese and smothered in rich enchilada sauce, these enchiladas are the ultimate comfort food that'll have everyone coming back for seconds!

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INGREDIENTS

10+ large flour tortillas
1 lbs chicken breasts (cooked & shredded)
1 can black beans
2 1/2 cups shredded Mexican cheese
20oz red enchilada sauce
1/2 yellow onion (diced)
2 cloves garlic (minced)
4oz green chiles (diced)
1 tbsp olive oil
1 tbsp taco seasoning
Salt & pepper (to taste)

DIRECTIONS

STEP 1
Preheat oven to 350°F.

STEP 2
Heat olive oil in a large pan on Medium heat and cook the diced onions for 3-5 minutes, or until translucent and fragrant. 

STEP 3
Add the black beans, shredded chicken, garlic, and diced green chiles to the pan and sauté for an additional 3-5 minutes. 

STEP 4
Add the taco seasoning, 1/4 cup enchilada sauce, and 1/4 cup of water to the pan and stir to combine. Simmer on low heat for 2-3 minutes, or until the sauce thickens, and remove from heat.

STEP 5
Assemble each enchilada in the following order: 1) tortilla, 2) 1.5 tbsp enchilada sauce, 3) 1/3 cup chicken mixture, & 4) 1/4 cup shredded cheese. Roll up each enchilada and tightly assemble them in a baking pan. 

STEP 6
Pour the remaining red sauce over the enchiladas. Sprinkle with the remaining shredded cheese and transfer to the oven.

STEP 7
Cook enchiladas in the oven for 18 minutes. Broil for an additional 1-2 minutes, or until the cheese on the top is slightly browned. 

STEP 8
Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with fresh cilantro, red onion, or a dollop of sour cream, and serve with Mexican street corn or your favorite side dish.

Nutrition Facts (Per Serving)

564 calories | 30.1g protein | 71.2g carbs | 17.3g fat