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16) Minced Chicken and Black Bean Enchiladas

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb 450 g minced chicken
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup enchilada sauce plus extra for topping
  • 8 –10 small flour or corn tortillas
  • 1 1/2 cups shredded cheddar or Mexican blend
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro or sliced green onions for garnish optional

Method
 

  1. Preheat oven to 375°F (190°C). Heat oil in a skillet over medium; sauté onion until soft.
  2. Add garlic and minced chicken; cook, breaking up meat, until no longer pink.
  3. Stir in cumin, chili powder, black beans, corn, and 1 cup enchilada sauce; simmer 3–4 minutes. Season.
  4. Spoon filling into tortillas, roll, and place seam-side down in a 9x13-inch baking dish.
  5. Pour remaining sauce over enchiladas, sprinkle with cheese, and bake 15–20 minutes until bubbly.
  6. Garnish and serve with sour cream or avocado if desired.