Easy Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rolled tortillas filled with shredded chicken and black beans, baked in enchilada sauce and topped with melted Mexican cheese. A comforting, freezer-friendly main that comes together in 45 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 10 ounce cans enchilada sauce, divided
- 1 tablespoon extra virgin olive oil
- 1 small onion (diced)
- 3 cloves garlic, minced
- 1 pound shredded chicken (about 2 cups, I used chicken thighs but breasts will also work)
- 1 4 ounce can diced green chiles
- 1 15.5 ounce can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded Mexican cheese (divided)
- fresh cilantro (diced red onions, tomatoes for serving, if desired)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1526mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 520mg
- Calcium
- 527mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.