A delicious recipe for easy ground chicken enchiladas with corn tortillas, black beans, and cheese. A great make ahead meal to serve company or for busy weeknights.
Prep Time25 minutesmins
Cook Time20 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 4people
Author: Caitlin Charlton
Ingredients
1lbground chicken
2teaspoonchili powder
1.5teaspoonKosher salt
¼teaspoonground cumin
1teaspoongarlic powder
¼teaspooncayenne pepper(optional, omit for less spice)
1cupcold water
¼cupsour cream
15ouncecan of black beansdrained and rinsed
4ouncecanned green chilis regular or hot
2cupspepper jack cheesedivided
108" corn tortillas
15ouncecan of enchilada sauce
cilantrofor garnish
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Heat a large skillet on medium-high heat. Add the ground chicken and break it up with the back of a spoon. Cook the chicken until it is beginning to brown, about 5 minutes. Add the chili powder, salt, cumin, garlic powder, cayenne, and water and stir. Bring to a boil then reduce to a simmer and simmer for 5-8 minutes, or until most of the liquid has evaporated. Turn off the heat and stir in the sour cream, black beans, chilis, and half the cheese.
Spread a thin layer of enchilada sauce on the bottom of a 9x13 baking dish. In a small skillet, heat a tortilla on medium heat until warm, flipping half way. Remove the tortilla from the skillet and add a few small spoonfuls of chicken filling to the tortilla. Roll up the tortilla then add it to the baking dish with the seam side down. Repeat with all the tortillas until the baking dish is full. Cover the rolled up tortillas with the remaining enchilada sauce and top with the rest of the cheese.
Bake for 20-25 minutes, or until the enchilada sauce and cheese are bubbly. Top with fresh cilantro, if desired, and enjoy.