Description
This Chicken Enchiladas recipe is a flavorful and hearty Mexican-inspired dish featuring tender shredded chicken, black beans, green chiles, and a blend of spices wrapped in flour tortillas, smothered in enchilada sauce and melted cheese. Perfect for a family dinner, these enchiladas bake to bubbly, cheesy perfection and can be served with fresh toppings like cilantro, sour cream, and avocado.
Ingredients
Scale
Main 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
- 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 Toppings
- Fresh cilantro, chopped
- Green or red onion, chopped
- Sour cream
- Avocado slices
- Pico de gallo
Instructions
- Preheat and Sauté: Preheat your oven to 350°F (175°C). In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is soft and translucent, about 4-5 minutes.
- Prepare Filling: To the skillet, add the shredded cooked chicken, rinsed black beans, diced green chiles (with their juices), chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce. Stir together until well combined and heated through, allowing the flavors to meld, about 3-4 minutes.
- Assemble the Enchiladas: Lightly grease a baking dish with cooking spray or a little oil. Spread a thin layer of enchilada sauce on the bottom of the dish. Lay out a flour tortilla and spoon a portion of the chicken mixture onto it, then top with a generous sprinkle of shredded cheese. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Add Sauce and Cheese: Pour the remaining 1.5 cups of enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese on top, covering all the enchiladas.
- Bake: 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 lightly golden.
- Rest and Serve: Remove the enchiladas from the oven and let them rest for about 5 minutes before serving. Garnish with your choice of optional toppings such as fresh cilantro, chopped onions, sour cream, avocado slices, or pico de gallo.
Notes
- You can use cooked rotisserie chicken or leftover chicken to save time.
- For a spicier dish, add diced jalapeños or use a spicy enchilada sauce.
- To make this recipe gluten-free, substitute the flour tortillas with corn tortillas.
- The enchiladas can be assembled ahead and refrigerated for a few hours before baking.
- Leftovers store well and can be reheated in the oven or microwave.
