Chicken Enchiladas
The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic (minced)
- 2 cups chopped or shredded cooked chicken*
- 15 ounce can black beans (rinsed and drained)
- 4 ounce can diced green chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 ½ cups enchilada sauce ((about 12 ounces) homemade or store-bought)
- 12 ounces shredded cheese ((about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination)
- 8 large flour tortillas
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.
Directions
- 1
Preheat oven to 350° F.
- 2
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
- 3
Spread ½ cup of enchilada sauce over the bottom of a greased 13x9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
- 4
Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.