Enchiladas
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Servings
4
These classic chicken enchiladas are filled with flavorful ingredients and topped with melted cheese, making them a comforting and delicious meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2 cups cooked shredded chicken
- 2 cups red enchilada sauce
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large skillet, heat the vegetable oil over medium heat and sauté the onion and garlic until softened, about 3 minutes.
- Step 3: Stir in the cumin and chili powder, cooking for another minute until fragrant.
- Step 4: Add the black beans, corn, and shredded chicken to the skillet, mixing well and seasoning with salt and pepper.
- Step 5: Spread 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.
- Step 6: Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
- Step 7: Fill each tortilla with a portion of the chicken mixture and a sprinkle of cheese, then roll up tightly and place seam-side down in the baking dish.
- Step 8: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Step 9: Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Step 10: Garnish with chopped cilantro before serving.
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