Pinto Bean and Chicken Enchiladas

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Cooked chicken breast (2 cups, shredded)
• Pinto beans (1 can (15 oz), drained and rinsed)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Flour tortillas (8 (8-inch) tortillas)
• Enchilada sauce (2 cups (store-bought or homemade))
• Cheddar cheese (1 1/2 cups, shredded)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened, about 3-4 minutes.
3. Stir in the shredded chicken, pinto beans, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes until heated through.
4. Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish, spreading it evenly to prevent sticking.
5. Take a tortilla and place a generous spoonful of the chicken and bean mixture in the center. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas until all are filled.
6. Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well coated.
7. Sprinkle the shredded cheddar cheese evenly over the enchiladas.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro before serving.