Chicken Enchiladas Recipe (Enchiladas Rojas)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 2 cups shredded cooked chicken
• 1 can (15 ounces) black beans, drained and rinsed
• 10 corn tortillas
• 2 cups homemade enchilada sauce
• 2 cups shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic, cumin, and chili powder to the skillet. Cook for another minute until fragrant.
4. Stir in the shredded chicken and black beans. Mix well and cook for 2-3 minutes to heat through. Remove from heat.
5. Spread 1/2 cup of the homemade enchilada sauce on the bottom of a 9x13 inch baking dish.
6. Warm the corn tortillas in a dry skillet or microwave until pliable. Fill each tortilla with about 1/4 cup of the chicken mixture and roll tightly.
7. Place the rolled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before garnishing with fresh cilantro, if desired.

Nutrition