Enchiladas
Enjoy these versatile and comforting enchiladas filled with a savory mixture and topped with cheese and enchilada sauce, perfect for any occasion.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken for convenience.
- 1 cup black beans, rinsed and drained Canned black beans work well.
- 1 cup corn kernels Fresh or frozen corn can be used.
- 1 large bell pepper, diced Any color bell pepper is fine.
- 1 large onion, diced Use yellow or white onion.
- 10 large corn tortillas Ensure they are warmed to prevent cracking.
Sauce and Garnishes
- 2 cups enchilada sauce Store-bought or homemade.
- 2 cups shredded cheese Cheddar or a cheese blend can be used.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- to taste fresh cilantro For garnish (optional).
- to taste sour cream For serving (optional).
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until soft, about 4-5 minutes.
- Stir in the shredded chicken, black beans, corn, ground cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes until heated through. Remove from heat.
- Pour a small amount of enchilada sauce into the bottom of a 9x13 inch baking dish, enough to cover the bottom.
- Warm the corn tortillas in a microwave or in a dry skillet to make them pliable.
Assembly
- Take a tortilla and fill it with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Once all enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring to cover all tortillas. Sprinkle shredded cheese generously over the sauce.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.
- Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh cilantro if desired.
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Notes
These enchiladas are perfect for meal prep and can be customized with various fillings. Allowing them to rest after baking helps the flavors meld.