Are you tired of the same old dinner options and craving something flavorful and satisfying? Look no further than these mouthwatering Chicken & Bean Enchiladas! Packed with protein, veggies, and a delightful blend of spices, these enchiladas are sure to become a family favorite. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is guaranteed to impress.
Why Chicken & Bean Enchiladas?
Enchiladas are a beloved Mexican dish known for their versatility and bold flavors. By combining tender shredded chicken, hearty beans, and zesty enchilada sauce, you create a winning combination that satisfies both your taste buds and your hunger. Plus, enchiladas are incredibly customizable, allowing you to tailor them to your preferences with various fillings and toppings.
Ingredients:
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (10 oz) red enchilada sauce
- 8-10 flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray and set aside.
- In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
- Add the shredded chicken, black beans, diced tomatoes, corn kernels, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
- Warm the flour tortillas in the microwave for a few seconds to make them pliable. Spoon the chicken and bean mixture onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle shredded cheese on top of the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Remove the foil and broil the enchiladas for an additional 2-3 minutes until the cheese is golden and slightly crispy.
- Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream, if desired. Serve hot and enjoy!
Conclusion:
With their irresistible combination of tender chicken, hearty beans, and flavorful spices, these Chicken & Bean Enchiladas are a surefire way to elevate your dinner game. Whether you’re cooking for your family or hosting a dinner party, this easy-to-make dish will leave everyone coming back for seconds. So why wait? Spice up your dinner routine tonight with these delicious enchiladas!