Ingredients
Scale
- 12 small corn tortillas (store brand is cheapest)
- 1 can (12.5 oz) chunk chicken breast, drained, or 2 cups shredded leftover chicken
- 1 can (15 oz) black beans, rinsed and drained
- 2 cups cooked long-grain white rice
- 1 can (10 oz) red enchilada sauce
- 1.5 cups shredded Monterey Jack or Cheddar cheese (buy the block and shred yourself to save)
- 1 teaspoon taco seasoning or cumin
- 1/2 small onion, finely diced
- Optional: Fresh cilantro or sour cream for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a tiny bit of oil. Prepare your rice according to package instructions if you don’t have leftovers ready. In a medium bowl, toss the shredded chicken with the taco seasoning and half of the diced onion to infuse the meat with flavor.
- In a large mixing bowl, combine the seasoned chicken, drained black beans, and one cup of the cooked white rice. Add 1/4 cup of the enchilada sauce and 1/2 cup of the shredded cheese to the mixture. Stir everything together until the ingredients are well-incorporated. This mixture ensures every bite of the enchilada is packed with protein and hearty grains.
- Warm the tortillas in the microwave for 30 seconds wrapped in a damp paper towel; this prevents them from cracking. Spoon approximately 3 tablespoons of the filling into the center of each tortilla. Roll them up tightly and place them seam-side down in the prepared baking dish. Pack them in closely so they support each other.
- Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Use a spoon to spread the sauce to the edges so the tortillas don’t dry out. Sprinkle the remaining cup of cheese over the top. Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is bubbly and starting to brown slightly at the edges.
- Remove the dish from the oven and let it sit for 5 minutes to set. Serve the enchiladas alongside the remaining cup of seasoned white rice. If you have a few pennies left in the budget, top with a dollop of sour cream or a sprinkle of fresh cilantro for a bright finish.
- Cook Time: 40 minutes