Chicken & Black Bean Enchiladas

Ingredients

• 1 1/2 lb chicken breast, cooked and shredded
• 9 oz canned black beans (drained), drained and rinsed (about 1 can)
• 1 cup yellow onion, chopped
• 2 clove garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 3 cup enchilada sauce
• 12 corn tortillas
• 2 cup cheddar cheese, shredded
• 1/4 cup cilantro, chopped
• 1/2 tsp kosher salt

Instructions

1. Simmer the chicken breasts in lightly salted water for 15 minutes until they reach 165°F. Shred with two forks.
2. Heat the oven to 375°F. Spread 1/2 cup enchilada sauce in a 9 x 13-inch baking dish.
3. Stir the chicken together with the beans, onion, garlic, chili powder, cumin, salt, 1/2 cup sauce and 1 cup cheese.
4. Warm the tortillas in the microwave wrapped in a damp towel for 30 seconds so they do not crack. Fill each with about 1/3 cup filling, roll up and place seam-side down in the dish.
5. Pour the remaining sauce over the top and sprinkle with the remaining cheese.
6. Bake 20 to 25 minutes until bubbly. Top with cilantro.

Nutrition facts (per serving)

USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).