Chicken Enchiladas

Chicken Enchiladas

from gimmesomeoven.com
60 min
8 servings

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Ingredients

  • 2 tablespoonsavocado oil (or olive oil)
  • 1 smallwhite onion, peeled and diced
  • 1 ½ poundsboneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1can black beans, rinsed and drained
  • 8 largeflour tortillas
  • 3 cupsmexican-blend shredded cheese
  • 1batch red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Directions

  1. 1

    Preheat oven to 350°F.  Prepare your enchilada sauce.

  2. 2

    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. 3

    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. 4

    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. 5

    Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!