Description
Delicious and easy chicken enchiladas made with shredded chicken, black beans, diced tomatoes, and topped with cheese.
Ingredients
Scale
- 2 Boneless (Skinless Chicken Breasts, 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, put it into a food processor and pulse it until it’s nice and shredded. Return to a small skillet and add the 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.
- Fill the tortillas (be sure to warm the corn tortillas first if using corn to avoid tearing) with chicken, beans, and tomatoes, then place seam side down in the baking dish. Continue until the dish is full.
- Pour the enchilada sauce or taco sauce over all the tortillas and top with cheese.
- Bake for 20 minutes at 375°F or until cheese is nice and bubbly.
Notes
- If you use corn tortillas, you will want to heat them for one minute on each side in a greased and warm skillet before filling them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg