Name: Lazy Chicken and Black Bean Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 8 to 10 corn tortillas; 2 cups shredded cooked chicken; 1 can (15 oz) black beans, drained and rinsed; 2 cups enchilada sauce; 2 cups shredded cheese; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup sour cream; 1/4 cup fresh cilantro, chopped

Description

This Lazy Enchiladas recipe is a quick and delicious twist on the classic Mexican dish, perfect for a busy weeknight. Filled with shredded chicken, black beans, and cheese, then smothered in rich enchilada sauce and baked until bubbly, these enchiladas are comforting, flavorful, and easy to make with simple pantry ingredients.

Ingredients

Scale

Main Ingredients

8 to 10 corn tortillas
2 cups shredded cooked chicken
1 can (15 oz) black beans, drained and rinsed
2 cups enchilada sauce
2 cups shredded cheese
1 tablespoon olive oil
Salt and pepper to taste

For Serving

1 cup sour cream
1/4 cup fresh cilantro, chopped

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Instructions

Gather Ingredients: Collect all the required ingredients to have everything ready for preparing the enchiladas.
Prepare Filling: In a bowl, combine the shredded cooked chicken, drained black beans, and one cup of enchilada sauce. Season the mixture with salt and pepper to taste, mixing well to incorporate all the flavors.
Assemble Enchiladas: Take each corn tortilla and place an ample amount of the prepared filling in the center. Roll up the tortilla tightly to encase the filling.
Arrange in Baking Dish: Grease a baking dish with olive oil. Place the rolled tortillas seam side down in the dish. Pour the remaining one cup of enchilada sauce evenly over the top of the rolled tortillas, then sprinkle the shredded cheese generously over everything.
Bake: Preheat the oven to 350°F (175°C). Bake the enchiladas uncovered for 20 to 25 minutes or until the cheese is melted, bubbly, and lightly golden.
Cool and Serve: Remove the baking dish from the oven and allow the enchiladas to cool for a few minutes. Serve warm topped with a dollop of sour cream and a sprinkle of fresh chopped cilantro.

Notes

Use freshly made or store-bought enchilada sauce for convenience.
Shredded cooked chicken can be from rotisserie chicken or pre-cooked chicken breasts.
For extra flavor, consider adding diced onions or jalapeños to the filling.
Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
To prevent tortillas from cracking when rolling, warm them briefly in a skillet or microwave.