Hearty Chicken and Black Bean Enchilada Bake
Gather your family for a satisfying weeknight meal with this simple yet delicious enchilada bake. Layers of tender chicken, hearty black beans, and melted cheese are enveloped in a rich red sauce, creating a comforting dish that's a breeze to prepare.
Let's cook.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine the shredded chicken, rinsed black beans, 1/2 cup of Monterey Jack cheese, and 1/2 cup of cheddar cheese. Mix well.
Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Heat the vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla into the hot oil for about 10-15 seconds per side to soften, then transfer to a plate lined with paper towels. This makes them pliable and prevents tearing.
Place a portion of the chicken and bean mixture down the center of each softened tortilla, then roll it up tightly. Arrange the rolled tortillas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let the enchilada bake rest for 5 minutes before serving.
Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
About This Recipe
Big flavor.✦
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