Go Back

Quick & Healthy Chicken Enchiladas

A comforting and delicious chicken enchilada recipe that is quick to prepare and packed with flavor. Perfect for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked shredded chicken leftovers work great
  • 1 cup salsa homemade or your favorite jarred variety
  • 1 cup black beans rinsed and drained; can substitute with pinto beans
  • 1 cup shredded cheese cheddar or a Mexican blend
  • 8 whole wheat tortillas a healthier option
  • 1 teaspoon cumin for an aromatic twist
  • 1 teaspoon chili powder to bring a gentle heat
  • to taste fresh cilantro for serving
  • to taste lime wedges for serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, black beans, salsa, cumin, and chili powder. Stir well to blend.
Assembly
  1. Take a tortilla, spoon about 1/4 cup of the chicken mixture into it, sprinkle some cheese, and roll it up tightly.
  2. Place the rolled tortilla seam-side down in a greased baking dish.
  3. Repeat until the dish is filled, then top with the remaining salsa and cheese.
Cooking
  1. Bake in preheated oven for 20 minutes, or until the cheese is bubbly and golden.
  2. Once removed from the oven, let the enchiladas cool for a few minutes before garnishing with fresh cilantro and lime.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, use an oven or microwave. For freezing, wrap tightly and store for up to three months.