Ingredients
Scale
- 12 small corn or flour tortillas (store brand)
- 2 cans (12.5 oz each) chicken breast, drained and shredded
- 1 can (10 oz) red enchilada sauce
- 2 cups shredded cheddar or Monterey Jack cheese
- 2 cups cooked white rice
- 1 can (15 oz) black beans, rinsed and drained
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Optional: Cilantro or sour cream for garnish
Instructions
- Step 1: Prepare the Filling and Rice: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the drained chicken, half of the enchilada sauce, the rinsed black beans, cumin, and garlic powder. Stir everything together until the chicken is user well-coated. Meanwhile, ensure your rice is cooked and seasoned slightly with salt. Using day-old rice actually works perfectly here as it holds its texture well when served alongside the saucy enchiladas.
- Step 2: Assemble the Enchiladas: Lightly grease a 9×13 inch baking dish. To make the tortillas pliable, microwave them for 30 seconds between damp paper towels. Place a generous spoonful of the chicken and bean mixture into the center of each tortilla. Roll them up tightly and place them seam-side down in the baking dish. Continue until all tortillas are filled and packed snugly into the pan.
- Step 3: Bake and Serve: Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly with a spoon. Sprinkle the shredded cheese over the top. Place the dish in the oven and bake for 20 minutes, or until the cheese is bubbly and slightly golden. Remove from the oven and let it sit for 5 minutes. Serve each portion with a large scoop of rice on the side to round out the meal.
- Cook Time: 40 minutes