Chicken Enchiladas are a cheesy, comforting favorite filled with tender shredded chicken, black beans, and a flavorful blend of red enchilada sauce and green chiles. Wrapped in soft flour tortillas and baked until bubbly under a blanket of melted cheese, they’re finished with a sprinkle of fresh cilantro for a bright touch. Perfect for a cozy dinner or casual gathering, these enchiladas are easy to prepare and full of bold, satisfying flavor.
Ingredients
| Cooking spray | |
| 1 | (15-ounce) can red enchilada sauce |
| 1 | (4-ounce) can diced green chiles |
| 1 | (12-ounce) package HORMEL® SQUARE TABLE® Flame Seared Chicken Thighs, shredded |
| 1 | cup canned black beans, drained |
| 3 | cups shredded Mexican cheese blend, divided |
| ¼ | cup chopped cilantro, divided |
| 6 | (8-inch) flour tortillas |
Directions
Heat oven to 400°F. Spray 9×13-inch baking dish with cooking spray.
In bowl, stir together enchilada sauce and chilis. Coat bottom of baking dish with thin layer of mixture.
In another bowl, combine chicken, black beans, 2 cups shredded cheese, ¼ cup enchilada sauce mixture and 2 tablespoons chopped cilantro.
Spread about ¾ cup chicken mixture down center of each tortilla. Wrap tortillas around filling, placing each seam side down in baking dish. Top with remaining enchilada sauce mixture and remaining shredded cheese.
Bake 23 to 27 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with remaining cilantro.