Dive into the rich flavors of these spicy enchiladas, packed with a tantalizing blend of mozzarella and cheddar cheese. With a perfect balance of heat and cheesy goodness, this recipe is sure to become a favorite at your dinner table!
Ingredients:
8 large flour tortillas
2 cups cooked shredded chicken
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Optional toppings: diced tomatoes, sliced jalapeños, sour cream, chopped cilantro
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
Add shredded chicken, black beans, chili powder, cumin, paprika, salt, and pepper to the skillet. Stir well to combine and cook for an additional 3-4 minutes.
Pour half of the enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
Place a spoonful of the chicken mixture onto each flour tortilla, roll them up, and place seam-side down in the baking dish.
Once all the enchiladas are assembled in the dish, pour the remaining enchilada sauce over the top, ensuring they are evenly coated.
Sprinkle the shredded mozzarella and cheddar cheese blend over the top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, garnished with optional toppings like diced tomatoes, sliced jalapeños, sour cream, and chopped cilantro.
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