Spicy Chicken and Black Bean Enchiladas
These family-friendly enchiladas are packed with tender chicken, hearty black beans, and a kick of spice, all smothered in a rich red sauce and melted cheese. It's a comforting and flavorful dinner that comes together easily.
Let's cook.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded cooked chicken, rinsed black beans, chopped onion, chili powder, cumin, and cayenne pepper. Mix well.
Pour 1/2 cup of the enchilada sauce into the chicken and bean mixture and stir to combine.
Warm the corn tortillas slightly in a microwave or on a dry skillet for 15-20 seconds per side to make them pliable.
Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/4 cup of the chicken and bean mixture, roll it up, and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the shredded Monterey Jack cheese evenly over the top.
Bake for 20-25 minutes at 375°F (190°C), or until the cheese is melted and bubbly and the enchiladas are heated through.
Let the enchiladas rest for 5 minutes before serving.
About This Recipe
Big flavor.✦
Chef's Tips
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