Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g cooked chicken, shredded; 200g cheddar and Monterey Jack, grated; 12 corn tortillas; 2 cups red enchilada sauce; 1 onion, diced and sautéed; 1 cup black beans, drained; sour cream, coriander and lime to serve

Rolled corn tortillas filled with shredded chicken, cheese and black beans, baked under red enchilada sauce. Warming the tortillas before rolling stops them cracking and keeps the filling from spilling out.

Total time

45 min

Prep

20 min

Cook

25 min

Difficulty

medium

Cuisine

American

Ingredients

600gcooked chicken, shredded

200gcheddar and Monterey Jack, grated

12corn tortillas

2 cupsred enchilada sauce

1onion, diced and sautéed

1 cupblack beans, drained

sour cream, coriander and limeto serve

Instructions

Mix chicken, half the cheese, onion and black beans.

Warm tortillas.

Fill each with chicken mixture. Roll tightly. Arrange seam-side down in a baking dish.

Pour enchilada sauce over. Scatter with remaining cheese.

Bake at 180°C for 25 minutes. Serve with sour cream, coriander and lime.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

507

Protein

56.5g

Fat

Carbs

51.4g

Fiber

9.2g

Sodium

122mg

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