Description
A quick and comforting dish featuring shredded chicken, melty cheese, and enchilada sauce, perfect for busy weeknights or potlucks.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or shredded poached/chicken from slow cooker)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn or flour tortillas (6–8-inch)
- 1/2 cup diced onions
- 1/2 cup black beans (optional; drained and rinsed)
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly oil a 9×13-inch baking dish or spread a tablespoon of enchilada sauce on the bottom to prevent sticking.
- In a large bowl, combine the shredded chicken, diced onion, black beans (if using), cumin, garlic powder, and a pinch each of salt and pepper. Taste and adjust seasoning.
- Warm tortillas briefly to make them pliable — 20–30 seconds in the microwave covered with a damp paper towel or 10–15 seconds per side in a hot skillet.
- Spoon about 1/4–1/3 cup of the chicken mixture down the center of each warmed tortilla. Sprinkle a tablespoon or two of shredded cheese over the filling.
- Roll each tortilla tightly and place seam-side down in the prepared baking dish. Pack them snugly so they hold their shape while baking.
- Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.
- Let rest for 5 minutes, then garnish with chopped cilantro and serve hot.
Notes
For a spicier version, use pepper jack cheese or add jalapeños. Can be made ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican