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–+ servings

Chicken and Black Bean Enchiladas Recipe

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups cooked chicken, shredded
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1 cup enchilada sauce
  • ½ cup chopped onions
  • ¼ cup chopped cilantro
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix chicken, black beans, corn, onions, cilantro, cumin, chili powder, salt, and pepper.
  3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  4. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
  5. Pour remaining enchilada sauce over the top and sprinkle with cheese.
  6. Bake for 20-25 minutes until cheese is melted and bubbly.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 600mg | Fiber: 8g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 3mg

Keywords

Gluten-Free
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