Chicken Enchiladas

Makes 10-12 enchiladas


  • 12 tortillas
  • 1 cooked and shredded chicken breast
  • 1 can of black beans, rinsed
  • sour cream (mixed with taco seasoning for extra flavor)
  • cheese
  • 1 recipe enchilada sauce (or canned red enchilada sauce)


  1. Preheat the oven to 350°F.
  2. Grease a 13x9 pan. Spread a thin layer of enchilada sauce on the bottom.
  3. Form enchiladas by layering sour cream, chicken, beans, and any other toppings in the tortilla and then rolling it up.
  4. Place enchiladas tightly side by side in the pan. Should fit 10-12 stuffed enchiladas.
  5. Pour remaining sauce over enchiladas and top with cheese. Cover loosely with foil.
  6. Bake for at least 20 minutes to heat through, can be baked longer if needed.
  7. Serve with sour cream and guacamole.

Serve with Enchilada Sauce