Boulder-Style Enchilada
Boulder-Style Enchiladas are a delicious blend of grilled chicken, black beans, and cheese, smothered in a rich red sauce. Perfectly garnished with cilantro, they offer a flavorful, satisfying meal.
Ingredients
- 4-6 corn tortillas
- 2 cups grilled chicken shredded
- 1 cup black beans drained and rinsed
- 1 ½ cups shredded cheese cheddar or Mexican blend
- 2 cups red enchilada sauce
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh cilantro chopped (for garnish)
- Lime wedges for serving
- Salsa for serving
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Prepare the Tortillas:
- Heat a skillet over medium heat and lightly toast the corn tortillas for about 30 seconds on each side to make them pliable.
Make the Filling:
- In a mixing bowl, combine the shredded grilled chicken, black beans, 1 cup of shredded cheese, cumin, chili powder, garlic powder, salt, and pepper. Mix well.
Assemble the Enchiladas:
- Spread a thin layer of red enchilada sauce on the bottom of a baking dish. Place a tortilla on a clean surface, add a spoonful of the chicken and bean mixture, and roll it up tightly. Place it seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
Top with Sauce and Cheese:
- Pour the remaining red enchilada sauce over the rolled tortillas, ensuring they are well-coated. Sprinkle the remaining ½ cup of shredded cheese evenly on top.
Bake the Enchiladas:
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
- Remove from the oven, garnish with chopped fresh cilantro, and serve with salsa and lime wedges on the side. Enjoy!
Notes
Nutrition Information (per serving):
- Calories: 400 kcal
- Fat: 18g
- Protein: 28g
- Carbs: 35g
- Fiber: 7g
- Sugar: 3g
- Sodium: 650mg