Looking for a mouthwatering dish that's perfect for a family dinner or a get-together with friends? Look no further than our easy and delicious chicken enchiladas recipe!
With tender shredded chicken, savory spices, gooey cheese, and flavorful enchilada sauce, these enchiladas are sure to satisfy your cravings for authentic Mexican cuisine. And the best part? They're simple and quick to make, so you can enjoy a satisfying meal without spending hours in the kitchen.
Make Delicious Chicken Enchiladas with Kitchen Pal
Ingredients:
500 gr (1 pound) boneless, skinless chicken breasts, cooked and shredded
1 can (15 ounces) of black beans, drained and rinsed
1 can (300 gr) diced tomatoes, drained
1 can (300 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
8-10 corn tortillas
2 cups shredded Mexican blend cheese
Optional toppings: sour cream, chopped cilantro, sliced jalapenos
Nutrition Value:
Serving size: 1 enchilada
Calories: 283
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 61mg
Sodium: 628mg
Total Carbohydrates: 21g
Dietary Fiber: 5g
Sugars: 2g
Protein: 21g
Allergic Information:
This recipe contains dairy and corn tortillas, which may not be suitable for individuals with lactose intolerance or corn allergies.
Time of Preparing:
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serving Size:
This recipe serves 4-6 people, depending on the serving size
Instructions:
Preheat your oven to 175°C (350°F)
In a large bowl, combine the shredded chicken, black beans, diced tomatoes, chili powder, cumin, garlic powder, and salt. Mix well.
Warm the enchilada sauce in a small saucepan over low heat.
Heat the tortillas in the microwave or on a griddle until soft and pliable.
Spoon a generous amount of the chicken mixture onto the center of each tortilla. Top with a sprinkle of shredded cheese, then roll up tightly.
Place the enchiladas seam-side down in a 25x35 cm baking dish. Pour the warm enchilada sauce over the top, and sprinkle with the remaining cheese.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes before serving. Top with your favorite toppings, if desired. Buen provecho!
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