Chicken Enchiladas
Ingredients
- 2 tablespoons avocado oil
or olive oil
- 1 small white onion
peeled and diced
- 1 1/2 pounds boneless skinless chicken breasts
diced into small 1/2-inch pieces
- 1 can diced green chiles
4-ounce
- sea salt and freshly-cracked black pepper
- 1 can black beans
rinsed and drained, 15-ounce
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
- optional toppings: fresh cilantro
chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Directions
- 1
Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
- 2
Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- 3
Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- 4
Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- 5
Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Chicken Enchiladas
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About this Recipe
Craving a comforting, hearty meal that brings warmth to your table? These Chicken Enchiladas deliver a delicious experience with familiar flavors and a satisfying texture, perfect for any night of the week.
This recipe shines by combining tender, diced chicken with earthy black beans and a hint of mild heat from green chiles, all enveloped in soft flour tortillas. A rich red enchilada sauce ties everything together, crowned with a generous layer of melted Mexican-blend shredded cheese. It's a true crowd-pleaser that balances savory and cheesy notes in every bite.
You can expect a supremely satisfying dish, with each enchilada offering a harmonious blend of textures and tastes. The chicken filling, seasoned simply with sea salt and black pepper, is juicy, complemented by the creamy black beans and the gentle kick of green chiles. The flour tortillas become tender as they bake, soaking up the flavorful red enchilada sauce, while the melted cheese creates an irresistible, golden-brown topping. This is a wonderfully rich and comforting meal that feels both special and incredibly approachable.
Looking to make it your own? Feel free to experiment with the filling. While chicken breasts are specified, other cooked proteins could work. You could also swap the black beans for pinto beans, or try a different shredded cheese blend if you prefer. For an extra layer of flavor and freshness, don't skip the optional toppings like vibrant fresh cilantro, crisp chopped red onions, creamy diced avocado, a dollop of sour cream, or tangy crumbled cotija cheese.
These chicken enchiladas are ideal for a cozy family dinner or a casual gathering with friends. Serve them simply as they are, or alongside a fresh green salad for a complete and satisfying meal.