Chicken Enchiladas
, about 45 min
Makes 8 enchiladas (one 9×13-inch dish)
Flour tortillas rolled around chicken, black beans and cheese, blanketed in red sauce and baked until bubbly.
| prepPreheat oven to 400°F / 200°C | |||||||
| prepCoat a 9×13-inch / 23×33 cm baking dish with cooking spray | |||||||
| 2 (285 g) cans red enchilada sauce | Stir sauce & chiles | Mix 1 cup sauce with filling | Fill & roll tortillas, seam down | Top with sauce & cheese, cover | Bake 400°F / 200°C, 15 min covered | Uncover, bake 15 min; rest 5 min | Garnish with cilantro, serve |
| 1 (115 g) can diced green chiles, undrained | |||||||
| 450 g shredded cooked chicken (3 1/2 cups) | |||||||
| 1 (425 g) can black beans, drained and rinsed | |||||||
| 170 g shredded Mexican cheese blend (for the filling) | |||||||
| 15 g chopped fresh cilantro, plus more for garnish | |||||||
| 8 flour tortillas (8-inch / 20 cm) | |||||||
| 170 g shredded Mexican cheese blend (for the top) | |||||||
| Sour cream, for serving (optional) | |||||||
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