Ingredients
Scale
- 12–15 small corn tortillas (store brand)
- 1.5 cups cooked white rice (prepared from dry)
- 1 can (12.5 oz) chicken breast, drained and flaked (or 1.5 cups leftover chicken)
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (10 oz) red enchilada sauce
- 1.5 cups shredded Monterey Jack or Cheddar cheese (shredded from a block)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: Fresh cilantro or diced onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked white rice, flaked chicken, and rinsed black beans. Stir in 1/4 cup of the enchilada sauce, the garlic powder, and the onion powder. This ensures the filling is moist and seasoned from the inside out. Add 1/2 cup of the shredded cheese to the mixture and stir until everything is well-combined.
- Spread about 2 tablespoons of enchilada sauce on the bottom of a 9×13 inch baking dish to prevent sticking. To make the corn tortillas pliable, wrap them in a damp paper towel and microwave for 30 seconds. Place a generous scoop of the filling into the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat until the dish is full and all filling is used.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas, ensuring the edges are covered so they don’t dry out. Sprinkle the remaining cup of shredded cheese over the top. Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbling and the edges of the tortillas are slightly crisp. Let it rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 40 minutes