Ingredients
Equipment
Method
- 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.