Enchiladas aren't something I make often at my house, but they are fairly easy and taste delicious! The step that took the longest for me was probably waiting for the chicken to thaw (because I'm bad at planning ahead when it comes to thawing meat), and waiting for the chicken to cook. You could make this recipe faster by using pre-cooked chicken, but I find that the flavor is better when I cook it myself, so I try to when I have the time. This recipe makes 3-4 servings.
Ingredients:
3 chicken thighs or breasts
1 (15 oz) can black beans
1 (10 oz) can enchilada sauce (green or red, depending on preference)
Shredded cheese (I used Fiesta Blend)
Tortilla shells
Taco seasoning
Garlic powder
Onion powder
Pepper
Instructions:
Preheat oven to 375 degrees. Start by cooking your chicken on low to medium heat until chicken is cooked through. Shred chicken with immersion blender or using two forks.
Season chicken heavily with taco seasoning (at least 4 Tb). Drain black beans and add to shredded chicken. Mix.
Add 1 tsp each of garlic powder, onion powder, and pepper (or however much your heart desires). Mix.
Open the can of enchilada sauce and pour a little bit into an 8x8 pan, just enough to cover the bottom. Set can with remaining sauce aside.
Fill tortilla shells with chicken and bean mixture, then sprinkle heavily with cheese, before rolling and placing in pan. You may need to cut tortillas in half if they are too big. Continue filling, rolling, and placing until pan is full.
Pour the remaining enchilada sauce over the tortillas in the pan. Sprinkle top with more cheese, then transfer to oven.
Bake at 375 degrees for 18 minutes. Broil for 2 additional minutes if desired.
Let enchiladas sit for a couple of minutes before serving. Enjoy!
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