Description
Easy and quick enchiladas made with minimal effort.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can enchilada sauce (10 oz)
- 8 corn tortillas
- 2 cups shredded cheese
- 1 cup black beans, drained
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 cup chopped onions
Instructions
- Preheat your oven to 350°F (175°C).
- Mix chicken, black beans, onions, cumin, and garlic powder in a bowl.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle cheese on top of the sauce.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Notes
- Serve with sour cream and salsa.
- Can substitute chicken with beans for a vegetarian option.
- Make ahead and freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: lazy enchiladas, easy enchiladas, quick enchiladas