Enchilada Recipe
Recipe information
Make Enchilada in just 45m. Corn tortillas rolled around a filling and covered with a savory sauce.
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Ingredients
Filling
Sauce
Tortillas
Filling Preparation
1. Prepare the Filling
In a medium bowl, combine the shredded chicken, black beans, corn, shredded cheese, chopped onion, cilantro, cumin, salt, and pepper. Mix thoroughly until all ingredients are well combined.
Sauce Preparation
2. Make the Sauce
In a saucepan over medium heat, add olive oil and minced garlic. Sauté until fragrant, about 1-2 minutes. Add chili powder, diced tomatoes (with juice), vegetable broth, onion powder, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
Assembly
3. Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a corn tortilla and place a generous amount of filling (about 1/4 cup) in the center. Roll the tortilla tightly around the filling and place seam-side down in a baking dish. Repeat this process with the remaining tortillas and filling.
4. Add Sauce
Once all enchiladas are in the baking dish, pour the prepared sauce evenly over the top of the enchiladas. Sprinkle additional cheese over the top if desired.
5. Bake
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
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