Chicken Enchiladas
Ingredients
- ½ teaspoon EACH: onion powder
garlic powder, cumin, paprika, dried oregano, chili powder
- 1-2 tablespoons avocado oil
can sub olive oil
- ½ yellow onion
diced
- 14 oz. red enchilada sauce
I highly recommend my homemade version
- 2 ¾ cups shredded chicken
see notes
- to tasteSalt
- 3 cloves garlic
minced
- 1 can black beans
15 oz.
- 1 can diced green chiles
4 oz.
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro
plus more to garnish
- 8 flour tortillas
8-inch
- 3 cups shredded Mexican cheese
divided
- Sour cream
for serving
Directions
- 1
Preheat oven to 350° F.
- 2
Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
- 3
Heat olive oil in a large skillet over medium heat. Add the diced onions and soften for 5 minutes.
- 4
Reduce heat to medium-low. Add 1/3 cup of enchilada sauce to the skillet along with the garlic.
- 5
Add the cooked chicken and season with salt to taste if not already salted. Rotisserie chicken likely won’t require additional salt.
- 6
Sprinkle the chicken with the combined seasonings (from step 2) and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.
- 7
Lightly grease a 9 x 13-inch casserole dish. Spread 4 tablespoons of enchilada sauce on the bottom, the layer will be thin.
- 8
Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- 9
Spoon the filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
- 10
Pour/spread enchilada sauce over the top of the rolled tortillas. (I use up to 3/4 cup, you don't have to use all remaining sauce, it may be too heavy.) Sprinkle with an even layer of cheese.
- 11
Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- 12
Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- 13
Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!
Chicken Enchiladas
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About this Recipe
Craving comforting, cheesy chicken enchiladas bursting with flavor? This recipe delivers everything you love about classic enchiladas, perfect for a satisfying weeknight meal or a casual gathering that feels special. This dish brings together tender, seasoned chicken, hearty black beans, and a medley of vibrant ingredients for an unforgettable meal.
This recipe excels by layering classic flavors and textures: tender, seasoned shredded chicken, earthy black beans, and a kick of green chilis all nestled in soft flour tortillas. Each enchilada is then generously topped with vibrant red enchilada sauce and a blanket of melty Mexican cheese, baked to golden perfection for that irresistible crisp edge.
Get ready for a comforting plate where tender, seasoned shredded chicken, robust black beans, and the mild zest of green chiles meld into a rich filling. You'll savor the tang and subtle sweetness from lime juice and honey, perfectly balanced by savory spices like cumin, paprika, and chili powder. The soft flour tortillas, baked until just tender, cradle this flavorful mixture, all brought together under a generous blanket of molten Mexican cheese and tangy red enchilada sauce. Each bite offers a satisfying combination of textures and a symphony of classic, heartwarming flavors.
While this recipe is a complete flavor package, don't hesitate to make it your own. For convenience, feel free to use pre-cooked rotisserie chicken, shredding it yourself for the freshest taste. If you're out of avocado oil, a good quality olive oil works perfectly in its place. You can easily dial the heat up or down by adjusting the amount of hot sauce, or for a deeper spice profile, add a bit more chili powder to the chicken mixture. For a touch of personal flair, experiment with different shredded cheeses if you don't have Mexican blend on hand.
These Chicken Enchiladas are a perfect centerpiece for a family dinner or a festive casual gathering. Serve them warm, topped with a dollop of cool sour cream and a sprinkle of fresh cilantro for a bright finish.