Description
Weeknight Chicken Enchiladas are the perfect solution for busy evenings, offering a delightful combination of tender chicken, vibrant spices, and gooey cheese all wrapped in warm tortillas. This quick recipe is not only satisfying but also customizable to suit your pantry’s offerings. In just 30 minutes, you can serve up a comforting dish that will have your family asking for seconds!
Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 lb)
- 8 flour or corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup canned black beans (rinsed)
- 1 cup enchilada sauce
- 1 medium onion (chopped)
- 2 tsp olive oil
- Fresh cilantro (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté chopped onion until translucent.
- Add diced chicken and cook until no longer pink, about 6-8 minutes.
- Stir in black beans and half of the enchilada sauce; cook for another 2-3 minutes.
- Spoon filling into tortillas, roll tightly, and place seam-side down in a baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with cheese.
- Bake for 20-25 minutes until cheese is bubbly and golden brown.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg