Description
Delicious chicken enchiladas with a spicy kick, perfect for a cozy dinner.
Ingredients
Scale
- 2 Boneless (Skinless Chicken Breast, Cooked and Cubed)
- 1 package Taco Seasoning or Gluten Free Taco Seasoning
- 1 cup Black Beans (Drained)
- 1 can Diced Tomatoes with Green Chilies (Drained)
- 10 oz Can of Green Enchilada Sauce or Gluten Free Green Taco Sauce
- 2 cups Shredded Cheddar Cheese or Monterey Jack Cheese
- 8 Burrito Size Flour Tortillas or 12 6 Inch Corn Tortillas
Instructions
- Preheat oven to 375°F.
- Once the chicken is cooked, place it into a food processor and pulse until shredded.
- Return to a small skillet, add taco seasoning with 1/4 cup water, and let it simmer for 10 minutes on medium heat.
- Spray a 9×13 baking dish with non-stick spray.
- Warm corn tortillas in a skillet for one minute on each side if using.
- Fill the tortillas with chicken, beans, and tomatoes, placing them seam side down in the baking dish.
- Continue until the dish is full.
- Pour enchilada sauce or taco sauce over all tortillas and top with cheese.
- Bake for 20 minutes at 375°F or until cheese is bubbly.
Notes
- If using corn tortillas, heat them for one minute on each side in a greased skillet before filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg