Chicken Enchiladas

• 분량: 8 servings
• 활동 시간: 25 minutes
• 총 시간: 45 minutes

재료

1 tablespoon olive oil

1 cup finely chopped onion

2 cloves garlic (minced)

2 cups shredded cooked chicken*

15 ounce can black beans (rinsed and drained)

4 ounce can diced green chiles (do not drain)

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

2 cups enchilada sauce (about 16 ounces) homemade or store-bought)

12 ounces shredded cheese (about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)

8 large flour tortillas

Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.

방향

Preheat oven to 350° F.

Make Enchilada Filling:

Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.

Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.

Assemble the Enchiladas:

Grease a 9x13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.

Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.

Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

Bake Enchiladas:

Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.

영양 정보

• 1회 제공량: 1 enchilada
• 칼로리: 372 kcal
• 지방 전체: 16 g
• 포화 지방: 7 g
• 콜레스테롤: 60 mg
• 나트륨: 1300 mg
• 탄수화물 전체: 32 g
• 식이섬유: 6 g
• 총 당류: 6 g
• 단백질: 25 g