Delicious and Easy Chicken and Red Bean Enchiladas

These flavorful chicken and red bean enchiladas are a crowd-pleasing dish that is quick and easy to make. The tender chicken and creamy red bean filling is wrapped in soft tortillas, smothered in a homemade enchilada sauce, and baked to perfection. Serve with rice, guacamole, and sour cream for a satisfying Mexican-inspired meal.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can red kidney beans, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can enchilada sauce
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat some oil over medium heat. Add diced onion, minced garlic, and diced jalapeno. Saute until the onion is translucent and the jalapeno is softened.
3. Add the cooked chicken, drained red kidney beans, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for 5 minutes, until heated through.
4. Pour about a third of the enchilada sauce into the bottom of a baking dish.
5. Divide the chicken and bean mixture evenly among the tortillas. Roll up the tortillas and place them seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas.
7. Sprinkle shredded cheddar cheese evenly over the enchiladas.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes.
10. Garnish with chopped cilantro before serving.
11. Serve the chicken and red bean enchiladas hot with rice, guacamole, and sour cream.
12. Enjoy!

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