Spanish Class Enchiladas
Bring the fiesta to your table with these vibrant and flavorful Spanish Class Enchiladas! Packed with a perfect balance of smoky spices, tender black beans, and gooey cheddar cheese, this classic Mexican-inspired dish is a weeknight dinner winner. Customize the filling with shredded chicken for a heartier option, or keep it vegetarian for a plant-based delight. Soft corn tortillas are filled with a savory bean mixture, rolled, and smothered in rich red enchilada sauce before being baked to cheesy, bubbly perfection. Garnished with fresh green onions and a dollop of sour cream, these enchiladas are as beautiful as they are delicious. Ready in just 40 minutes, this easy recipe is perfect for busy nights, family meals, or casual entertaining. Discover the ultimate comfort food with these irresistible enchiladas today!
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Recipe Information
Ingredients
- 12 pieces Corn tortillas
- 2 cups Red enchilada sauce
- 2 cups Shredded cheddar cheese
- 1 cup Canned black beans, drained and rinsed
- 1 cup Cooked shredded chicken (optional)
- 0.5 cup Diced onion
- 0.25 cup Chopped fresh cilantro
- 1 tablespoon Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Chopped green onions (for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a medium skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes or until soft and translucent.
Stir in the black beans, ground cumin, chili powder, salt, and black pepper. Cook for an additional 2 minutes, stirring occasionally. Remove from the heat and mix in the chopped cilantro.
If using chicken, add the shredded chicken to the bean mixture and stir to combine.
Spread 1/4 cup of enchilada sauce evenly across the bottom of the prepared baking dish.
Warm the tortillas slightly in a dry skillet or microwave to make them more pliable.
Spoon a generous 2-3 tablespoons of the bean and chicken mixture into the center of each tortilla. Top with 1 tablespoon of shredded cheese, then roll up tightly and place seam-side down in the baking dish.
Repeat with the remaining tortillas, arranging them snugly in the dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered to prevent them from drying out.
Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes. Garnish with green onions and a dollop of sour cream, if desired.
Serve warm and enjoy your Spanish Class Enchiladas!
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 8419 mg | 366% | |
| Total Carbohydrate | 355.3 g | 129% | |
| Dietary Fiber | 56.9 g | 203% | |
| Total Sugars | 29.9 g | ||
| Protein | 184.9 g | 370% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2346 mg | 180% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2923 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
