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Easy Chicken Enchiladas
Easy Chicken Enchiladas Easy Chicken Enchiladas. Loaded with shredded chicken, black beans, enchilada sauce and shredded Mexican cheese!
Ingredients
- 2 10 ounce cans enchilada sauce, divided
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound shredded chicken, about 2 cups, I used chicken thighs but breasts will also work
- 1 4 ounce can diced green chiles
- 1 15.5 ounce can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded Mexican cheese, divided
- fresh cilantro, diced red onions, tomatoes for serving, if desired
Instructions
- Preheat oven to 350 degrees. Spread 1/4 cup of enchilada sauce on the bottom of a 13 x 9 pan, set aside.
- In a small skillet heat olive oil. Add onion and sauté until golden brown and slightly tender, 3-4 minutes.Add in garlic and cook for an additional minute.
- Transfer onion / garlic mixture to a large bowl along with the shredded chicken, green chilies, black beans, 1 cup of enchilada sauce and 2 cups of Mexican cheese. Stir to combine.
- Lay out the 8 flour tortillas. Divide the filling between the tortillas. Roll them up and place in the prepared baking dish.
- Pour the remaining 3/4 of enchilada sauce on top and sprinkle with the remaining shredded cheese.
- Bake for 20 minutes uncovered or until warm.
- Serve immediately with fresh cilantro, red onions and tomatoes for serving, if desired.
Nutrition Information
Calories: 475kcalCarbohydrates: 23gProtein: 36gFat: 26gSaturated Fat: 12gCholesterol: 110mgSodium: 725mgPotassium: 309mgFiber: 1gSugar: 3gVitamin A: 400IUVitamin C: 1mgCalcium: 425mgIron: 3mg