Easy Chicken Enchiladas
A quick and delicious chicken enchiladas recipe perfect for busy weeknights, featuring simple ingredients and straightforward steps.
Equipment
- Large mixing bowl
- Medium-sized pot
- baking dish
- oven
Ingredients
Filling Ingredients
- 500 g Cooked chicken breast Shredded, the star of the dish providing protein.
- 8 pieces Tortillas Flour or corn tortillas work well.
- 400 g Black beans Rinsed and drained, adds fiber and texture.
- 200 g Shredded cheese Cheddar or Gouda, for creaminess.
- 1 teaspoon Cumin Adds a warm, earthy flavor.
- 1 teaspoon Paprika Adds sweetness and color.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Onion powder Adds depth to the filling.
Seasoning
- to taste Salt and pepper For flavor balance.
Sauce Ingredients
- 400 g Tomato sauce Base for the enchilada sauce.
- 1 teaspoon Cumin Enhances sauce flavor.
- 1 teaspoon Chili powder Adds heat, adjust to taste.
- 1 teaspoon Sugar Balances acidity of tomatoes.
Seasoning
- to taste Salt and pepper For flavor balance.
Instructions
- Shred the cooked chicken into bite-sized pieces.
- In a medium pot, combine tomato sauce, cumin, chili powder, sugar, salt, and pepper. Simmer for 5 minutes.
- In a large bowl, mix shredded chicken, black beans, 100g cheese, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Preheat the oven to 180°C (350°F) and bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
Customize with additional toppings like sour cream, guacamole, or fresh salsa for added flavor.