Chicken Enchiladas

Chicken Enchiladas

from kristineskitchenblog.com
Main Course
45 min
8 servings
372 kcal / serving

The BEST Chicken Enchiladas! This 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! Make ahead instructions are included in the notes below.

Ingredients

  • 1 tablespoonolive oil
  • 1 cupfinely chopped onion
  • 2 clovesgarlic (minced)
  • 2 cupsshredded cooked chicken
  • 15 ouncecan black beans (rinsed and drained)
  • 4 ouncecan diced green chiles (do not drain)
  • 1 teaspoonchili powder
  • 1 teaspoonground cumin
  • ½ teaspoondried oregano
  • ½ teaspoonsalt
  • 2 cupsenchilada sauce ((about 16 ounces) homemade or store-bought)
  • 12 ouncesshredded cheese ((about 3 cups) cheddar, monterey jack, mexican cheese blend, or a combination)
  • 8 largeflour tortillas
  • optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc

Directions

  1. 1

    Preheat oven to 350° F.

Make enchilada filling:

  1. 1

    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.

  2. 2

    Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.

Assemble the enchiladas:

  1. 1

    Grease a 9x13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the 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.

  2. 2

    Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.

  3. 3

    Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

Bake enchiladas:

  1. 1

    Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.