Chicken and Black Bean Enchiladas

Name: Chicken and Black Bean Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 500 grams chicken breast (cooked and shredded); 1 can black beans (drained and rinsed); 1 cup corn kernels (frozen or canned); 2 cups enchilada sauce (store-bought or homemade); 12 small tortillas (corn or flour); 2 cups cheddar cheese (shredded); 1/4 cup cilantro (chopped)

55 min 6 servings Medium

All Recipes

Chicken and Black Bean Enchiladas

Savoury and comforting chicken and black bean enchiladas wrapped in soft tortillas and baked to perfection with melted cheese.

Prep

20 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Enchiladas are a classic Mexican dish that has found its way into the hearts of many. With a perfect balance of flavours and textures, chicken and black bean enchiladas offer a satisfying meal that's both comforting and flavourful. Whether you're serving them for a family dinner or a casual get-together, these enchiladas are sure to please. The combination of tender chicken, hearty black beans, and melted cheese, all wrapped in soft tortillas and smothered with enchilada sauce, is simply irresistible.

Ingredients

Servings

For the Enchiladas

Instructions

Prepare the filling

In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.

Pro tip: Cook the onions until they are soft to bring out their sweetness.

Combine the filling ingredients

Add the cooked chicken, black beans, and corn to the skillet. Stir to combine and heat through.

Pro tip: Ensure the filling is well mixed for even distribution in the enchiladas.

Preheat the oven

Preheat your oven to 180°C (350°F).

Assemble the enchiladas

Spread 1/2 cup of enchilada sauce over the bottom of a 9x13 inch (23x33 cm) baking dish. Divide the chicken mixture among the tortillas, roll them up, and place them seam-side down in the dish.

Pro tip: Don't overfill the tortillas to avoid tearing.

Add sauce and cheese

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheddar cheese.

Pro tip: Ensure the sauce covers all the tortillas to keep them moist.

Bake the enchiladas

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Pro tip: Let the enchiladas rest for 5 minutes before serving.

💡

Tips & Tricks

<ul><li>Use fresh cilantro for the best flavour boost.</li><li>Don't overfill the tortillas to prevent tearing.</li><li>Ensure the enchilada sauce covers all the tortillas to prevent drying out.</li><li>Let them rest for a few minutes before serving to set.</li></ul>

Serving Suggestions

Serve these enchiladas with a side of Spanish rice or a fresh salad to complete the meal. For a bit of extra spice, consider adding sliced jalapeños on top before baking. These enchiladas can be made ahead of time and stored in the refrigerator for up to two days before baking. Once cooked, they can be stored in an airtight container in the fridge for up to three days. To reheat, simply cover with foil and bake at 180°C (350°F) until heated through.