One of our favorite go-to meals is homemade Enchiladas!!
It seems like we make them at least once a week. We love how easy it is to make!! Add black beans, cheese, shredded chicken to gluten-free corn shells and enchilada sauce and you are good to go!!
Our favorite enchilada sauce is Frontera. One because it’s gluten-free and two because it’s made with amazing ingredients that make this dish so tasty!! (Frontera has a Red and a Green Enchilada sauces available…which both are delicious btw!)
8 corn shells
2 cups shredded chicken
2 cups shredded cheese
1- 15oz can black beans
1- 8 oz green chile enchilada sauce
Preheat oven to 350°. In a 9×13 baking dish, add about 2 tbsp enchilada sauce on the bottom (to prevent shells from sticking). In each corn shell add beans, chicken, and cheese (reserve half the cheese for the top)…then roll up. Line filled shells to lay vertical in baking dish. Add the remaining enchilada sauce on top of filled shells., then top with cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10-15 minutes, until cheese is melted and enchiladas are slightly browned. Serve with shredded lettuce, tomatoes, sour cream, and brown rice on the side.