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Chicken Enchiladas
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
Mexican
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
1
Mix chicken, half the cheese, onion and black beans.
2
Warm tortillas.
3
Fill each with chicken mixture. Roll tightly. Arrange seam-side down in a baking dish.
4
Pour enchilada sauce over. Scatter with remaining cheese.
5
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
8g
Carbs
51.4g
Fiber
9.2g
Sodium
122mg
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