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Cheese Chicken Enchiladas Bake

A quick and indulgent dinner recipe perfect for busy weeknights, providing comfort and nourishment with shredded chicken, black beans, and melted queso cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8-10 pieces burrito-size flour tortillas
  • 3 cups shredded chicken (rotisserie works great)
  • 2 cups queso cheese
  • 1 cup diced tomatoes fresh or canned
  • 1 can black beans, rinsed and drained
Spices
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Garnish
  • to taste Chopped cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix the shredded chicken, diced tomatoes, black beans, cumin, garlic powder, onion powder, salt, and pepper.
  3. Place a few spoonfuls of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
Baking
  1. Pour the queso cheese over the top of the rolled enchiladas.
  2. Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
  3. Garnish with chopped cilantro before serving.

Notes

This recipe is forgiving, allowing for customization such as adding green chiles for spice or using low-fat queso for a lighter option.