Description
This Chicken Enchiladas recipe is a flavorful and satisfying Mexican-inspired dish featuring a savory filling of shredded chicken, black beans, green chiles, and spices wrapped in flour tortillas, topped with enchilada sauce and melted cheese. Baked to bubbly perfection and garnished with fresh accompaniments, it makes a perfect family meal ready in under an hour.
Ingredients
Scale
Filling Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
Assembly and Topping Ingredients
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
Optional Garnishes
- Fresh cilantro
- Chopped green or red onion
- Sour cream
- Avocado
- Pico de gallo
Instructions
- Prepare the Filling: Preheat your oven to 350°F (175°C). Heat olive oil in a skillet over medium heat, then sauté the finely chopped onion and minced garlic until softened and fragrant, about 3-5 minutes. Stir in the shredded cooked chicken, rinsed black beans, diced green chiles with their juice, chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce. Mix well to combine and heat through for about 2-3 minutes.
- Assemble the Enchiladas: Lightly grease a baking dish with oil or cooking spray. Spread a thin layer of enchilada sauce over the bottom of the dish. Spoon the chicken mixture evenly onto each flour tortilla, then sprinkle with shredded cheese. Roll up each tortilla tightly and place seam-side down in the prepared baking dish in a single layer. Once all tortillas are arranged, pour the remaining 1½ cups of enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the shredded cheese on top.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Remove from oven and let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings like fresh cilantro, chopped onions, sour cream, avocado, or pico de gallo as desired.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- For a spicier dish, add chopped jalapeños or increase the amount of chili powder.
- Feel free to substitute corn tortillas if preferred; however, flour tortillas are recommended for easier rolling.
- Leftover enchiladas store well in the refrigerator up to 3 days and can be reheated in the oven or microwave.
- To make this dish gluten-free, use certified gluten-free tortillas and ensure the enchilada sauce is gluten-free.
