Ingredientes para 5 Can Chicken Enchiladas
- 1 (10 ounce) can drained chicken
- 1 (10 ounce) can undrained diced tomatoes with green chilies
- 1 (10 ounce) can enchilada sauce
- 1 (10 ounce) can refried beans
- 1 (10 ounce) package corn tortillas
- 1 cup shredded cheddar cheese
- Sour cream, for garnish
- 1 (10 ounce) can drained black beans
- 1 (10 ounce) can drained whole kernel corn
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro, for garnish
- Diced onion, as desired
- Chili powder, to taste
- Cumin, to taste
- Garlic powder, to taste
- Salt and pepper, to taste
- Cooking oil or spray, for greasing
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Cómo preparar 5 Can Chicken Enchiladas
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the drained chicken, enchilada sauce, black beans, corn, and diced onion. Season generously with chili powder, cumin, garlic powder, and salt & pepper to taste.
- Lightly grease a 9x13 inch baking dish.
- Warm corn tortillas in the microwave for 30-40 seconds (optional, but recommended for corn tortillas).
- Fill each tortilla with approximately 1/2 cup of the chicken mixture and roll it up tightly.
- Place the filled enchiladas seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas.
- Sprinkle generously with shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5 minutes before serving. Garnish with fresh cilantro and sour cream (optional).
Nutrition Information (Approximate per serving)
Sodium
199 g
Sugar
88g
Fat
28g
Carbs
38g
