Ingredients

The following ingredients have 4 Servings
  • 3-4 cups shredded chicken
  • 1 15-ounce can black beans (drained and rinsed)
  • 1½ cups or more (225g or more) Mexican cheese, (shredded)
  • 2-3 tablespoon (12-18g) green onions, (chopped)
  • 1½-2 cups enchilada sauce, (homemade or store-bought)
  • Salt and pepper (to taste)
  • 8-10 8-inch flour tortillas (warmed)
  • ½ cup (120g) sour cream (to serve)
  • cilantro, (to serve)

Instruction

  • Preheat the oven to 350 degrees F. Then lightly spray a 9x13 baking dish or casserole with cooking spray.
  • Place shredded chicken in a bowl, together with beans, shredded cheese, green onions, and ½ cup enchiladas sauce. Mix until fully combine. Season to taste with salt and pepper.  Set aside.  
  • Spread half of the enchilada sauce into the bottom of the casserole dish. Spread around to coat.
  • Place a few tortillas at a time on a plate, cover them with a damp paper towel. Microwave them in 30-second increments or until they are warmed through.   
  • Place tortilla one at a time on a flat surface or plate then add ⅓ cup of chicken filling in the tortilla, about 1 inch from the edge. Tightly roll up tortillas and place them seam side down on the prepared casserole dish.  
  • Repeat the process with the remaining chicken filling. 
  • Pour remaining enchiladas sauce over the enchiladas. Then drizzle the remaining cheese on top.
  • Transfer the enchiladas pan to the oven and bake for 15-20 minutes until bubbly.
  • Serve with sour cream and cilantro.