How to Make it
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It's cheesy & saucy with homemade red enchilada sauce and corn tortillas.
Why You'll Love it
- 100% Gluten-Free
- High Protein
- Freezer friendly
In a large skillet, heat olive oil. Sauté red onion and red bell pepper over medium heat for around 7 minutes until softened.
Add the chicken broth, tomato paste, and spices. Simmer for 10 minutes.
Meanwhile, combine the shredded chicken, black beans, cilantro, and ¼-½ cup of the prepared sauce. Mix until evenly coated.
Lightly grease a 9×13-inch baking dish or a large skillet for baking the enchiladas.
Fill each tortilla with about ¼ cup of the chicken mixture and then roll them up.
Place them seam-side down in the prepared baking dish. Repeat with all the tortillas.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese over the top of the enchiladas.
Easy family dinner or meal prep!
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