Ingredients
Scale
- 12.5 oz can chicken breast (drained) or 2 cups cooked shredded chicken thighs
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium yellow onion, finely diced
- 1 tablespoon taco seasoning (homemade or store-brand packet)
- 10–12 small flour or corn tortillas
- 1 can (10 oz) red enchilada sauce
- 1.5 cups shredded Monterey Jack or Cheddar cheese (store brand)
- 2 cups cooked long-grain white rice
- 1 tablespoon vegetable oil
- Optional: Dried cilantro or green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C). Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the drained chicken and black beans. Sprinkle the taco seasoning over the mixture and add 2 tablespoons of the enchilada sauce to keep it moist. Stir everything together until well combined and heated through, then remove from the heat.
- Pour about 1/4 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it around to create a thin layer; this prevents the tortillas from sticking and ensures the bottoms get flavorful and soft. Set the dish aside while you assemble the rolls.
- If using corn tortillas, microwave them for 30 seconds between damp paper towels to make them pliable. Lay a tortilla flat, place a generous spoonful of the chicken and bean mixture in the center, and add a small sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in the prepared 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. Use a spoon to ensure the edges of the tortillas are covered so they do not dry out. Sprinkle the remaining shredded cheese over the top. Place the dish in the oven and bake for 20 minutes, or until the cheese is bubbly and the edges are slightly golden.
- While the enchiladas bake, ensure your white rice is fluffy and hot. Once the enchiladas are done, let them rest for 5 minutes. Serve two enchiladas per person alongside a generous scoop of the white rice. You can drizzle any extra sauce from the pan over the rice for added flavor.
- Cook Time: 40 minutes