Description
Delicious chicken enchiladas made with shredded chicken, black beans, and topped with cheese.
Ingredients
Scale
- 2 Boneless (Skinless Chicken Breast, Cooked and Cubed)
- 1 Package Taco Seasoning or Gluten Free Taco Seasoning
- 1 Cup Black Beans (Drained)
- 1 Can Diced Tomatoes with Green Chilies (Drained (you can also use homemade salsa))
- 10 oz Can of Green Enchilada Sauce or Gluten Free Green Taco Sauce
- 2 Cups Shredded Cheddar Cheese or Monterey Jack Cheese
- 8 Burrito Size Flour Tortillas or 12 6 Inch Corn Tortillas
Instructions
- Preheat oven to 375°F.
- Once the chicken is cooked, put it into a food processor and pulse it until it’s nice and shredded. Return it to a small skillet and add the taco seasoning with 1/4 cup water and let it simmer for 10 minutes on medium heat.
- Spray a 9×13 baking dish with non-stick spray.
- Fill the tortillas with chicken, beans, and tomatoes. Place seam side down in the baking dish. Continue until the dish is full.
- Pour the enchilada sauce or taco sauce over all the tortillas and top with cheese.
- Bake for 20 minutes at 375°F or until cheese is nice and bubbly.
Notes
- If you use corn tortillas, you will want to heat them for one minute on each side in a greased and warm skillet before filling them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas