Chicken Enchiladas

This is an easy recipe for homemade chicken enchiladas. The filling combines black beans and shredded chicken, and it can be made with homemade or store-bought enchilada sauce and tortillas. This recipe serves two people but can easily be doubled or scaled up to feed a crowd.

Author: Jule’s Menu

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2 Servings

Calories: 875 kcal per serving

Ingredients

9 ounces - shredded chicken
½ cans - black beans
1 cup - enchilada sauce
1 ½ ounces - cheese
½ - Lime
salt and pepper
4 - tortillas

Instructions

Preheat the oven to 400°F. In a bowl, combine the pulled chicken and beans with slightly less than half the cheese and about one third of the enchilada sauce. Season with lime juice, salt, and pepper.
Grease the baking dish with butter or cooking spray. Spread a little enchilada sauce (about 2 to 3 tablespoons) over the bottom of the baking dish. Divide the chicken filling evenly among the tortillas. Carefully roll them up and place them side by side in the baking dish.
Spread the remaining enchilada sauce over the enchiladas, sprinkle the remaining cheese on top, and bake the enchiladas in the oven for 15 minutes until the cheese is melted and golden brown and the sauce is bubbling slightly.
Serve enchiladas with your choice of toppings and side dishes.

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