Chicken Enchilada Recipe

Inspired by Cervantes

Time50m

Serves4

Savory shredded chicken wrapped in soft tortillas, smothered in rich enchilada sauce and topped with melted cheese.

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Ingredients

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1
Prepare the Filling
In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent. Add the shredded chicken and black beans, stirring until heated through. Remove from heat.
2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread a small amount of enchilada sauce on the bottom of a baking dish. Take a corn tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
3
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the shredded cheese evenly on top.
4
Bake
Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
5
Serve
Remove from the oven, let cool for a few minutes, and then garnish with chopped cilantro before serving.