One of my favorite dishes growing up were cheesy, greasy cheese enchiladas. And on occasion I would order some...usually after a late night out:) These are my adulting version of enchiladas, they’re the kind that still satisfy but you’re not going to take all day to make the gravy and even better the sauce is actually packed full of fiber and iron.
These days when I want something to satisfy that enchilada craving, I make these tasty Black Bean Chicken Enchiladas. This recipe is hearty and fairly simple to make and most importantly they never disappoint. Buen Provecho!
Ingredients
8 Corn Tortillas
3 cups of shredded chicken or pulled pork- note you can use shredded rotisserie chicken or even an instant pot to cook this ahead of time.
1 can of black refried beans
1 Tablespoon of minced garlic
1/2 cup white onion
1 cup of chicken or vegetable broth
Toppings
Queso Fresco
Monterey Jack Cheese
Avocado
Cilantro
Directions
1. Roll each tortilla with the protein of your choice and place in a casserole dish
2. Blend the black beans with the garlic, onion, and broth and pour the mixture over the rolled enchiladas
3. Bake in the oven for 15 minutes at 350 degrees
4. Top with queso fresco, and other optional toppings
*Chef’s tip, you can also roll these with cheese or even sautéed vegetables for a vegetarian version