Serve your family a warm cup of chicken chili using a few common pantry ingredients in just a few minutes! Tortilla chips, sliced onions, and fresh cilantro are suggested garnishes. With a batch of cornbread, this would be fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 enchiladas |
Ingredients
- 1 pound extra-lean ground beef
- ¼ teaspoon ground black pepper
- 3 tablespoons taco seasoning mix
- 1 small onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- ¼ cup shredded carrots
- 1 (12 ounce) bottle Mexican guajillo red chile cooking sauce (such as Herdez®)
- 2 tablespoons white sugar
- 1 (15 ounce) can reduced-sodium black beans, rinsed and drained
- 6 (6 inch) corn tortillas
- 2 cups shredded reduced-fat Cheddar cheese (such as Cabot®)
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet, sprinkling in pepper and taco seasoning, until browned and crumbly, 5 to 7 minutes. Add onion, bell peppers, and carrots; saute for 5 minutes.
- Pour guajillo sauce into a large measuring cup and stir in sugar. Pour sauce over the beef mixture; stir in black beans.
- Place 3 tortillas on the bottom of a casserole dish. Add half the meat mixture on top. Sprinkle 1/2 of the shredded cheese on top. Repeat the layers, ending with cheese on top.
- Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.
- For the taco seasoning, I use the Taco Seasoning I recipe from this site but leave out the salt.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 6 g |
| Protein | 29 g |
| Saturated Fat | 5 g |
| Sodium | 609 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Will definitely make it again!
I could not find the guajillo Chili sauce so I used Herdez Salsa Casera instead. It was good! Had it with lime flavored rice, and fresh avocado on the side.
Was easy to make and turned out delicious.
Used Salsa Verde instead of Red Chile sauce (and left out the sugar) and a Tex-Mex cheese blend. My mister loved it, and my sister dropped by, tried it and took some with her! Excellent recipe – will make again!