Description
Classic Chicken Enchiladas featuring seasoned shredded chicken, black beans, green chiles, and Mexican cheese rolled in flour tortillas, topped with enchilada sauce and baked to golden perfection. This flavorful Mexican dish is perfect for a hearty dinner and served with sour cream and fresh cilantro.
Ingredients
Scale
Spices and Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Main Ingredients
- 1-2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 15 oz red enchilada sauce (homemade recommended)
- 2 ¾ cups shredded cooked chicken
- Salt, to taste
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro, plus more to garnish
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the enchiladas.
- Mix Seasonings: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside.
- Sauté Onions: Heat avocado or olive oil in a large skillet over medium heat, then add diced onions and cook until softened for about 5 minutes.
- Add Sauce and Garlic: Reduce heat to medium-low and add 1/3 cup of enchilada sauce along with minced garlic to the skillet, stirring to combine.
- Add Chicken and Seasonings: Stir in shredded cooked chicken, season with salt as needed, then sprinkle the combined seasoning mixture over the chicken. Toss well to coat evenly.
- Add Remaining Ingredients: Mix in black beans, diced green chiles with juice, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes. Remove from heat and set aside.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish and spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom.
- Soften Tortillas (Optional): Microwave 4 tortillas at a time for 30 seconds to make them more pliable for rolling.
- Assemble Enchiladas: Spoon the chicken filling onto the bottom third of each tortilla, top with about 1 heaping tablespoon of cheese, then roll tightly and place seam-side-down in the casserole dish.
- Add Sauce and Cheese: Pour or spread up to 3/4 cup of enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese evenly over the top.
- Bake Covered: Cover the casserole dish with foil (spray foil with nonstick spray on the underside to prevent sticking) and bake in the preheated oven for 10 minutes.
- Bake Uncovered: Remove the cover and bake for an additional 13 minutes to let cheese melt perfectly.
- Broil for Browning (Optional): Turn oven to low broil (450° F) and broil for 1-2 minutes to lightly brown the top. Watch carefully to prevent burning.
- Garnish and Serve: Garnish with extra chopped cilantro and your favorite toppings. Serve warm with sour cream on the side.
Notes
- Use rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
- For added flavor, try adding diced jalapeños or corn to the filling.
- Flour tortillas work best, but you may substitute corn tortillas if desired, though they are less pliable.
- Homemade enchilada sauce enhances the flavor but store-bought works well too.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.
- Top with avocado slices, diced onions, or fresh tomato salsa for extra freshness.
- To make this recipe gluten free, substitute the flour tortillas with gluten-free corn tortillas.
Nutrition
- Serving Size: 1 enchilada
- Calories: 386 kcal
- Sugar: 6 g
- Sodium: 1287 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 62 mg
