Description
These Chicken Enchiladas are a flavorful, cheesy Mexican-inspired dish loaded with seasoned shredded chicken, black beans, green chiles, and topped with enchilada sauce and melted cheese. Perfect for a comforting dinner, they are baked to golden perfection and served with sour cream and fresh cilantro.
Ingredients
Scale
Spices
- 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 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
- Prepare Oven and Ingredients: Preheat oven to 350° F. Combine the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out remaining ingredients before beginning.
- Sauté Onions and Garlic: Heat avocado or olive oil in a large skillet over medium heat. Add the diced onions and cook until softened, about 5 minutes. Reduce heat to medium-low, add 1/3 cup enchilada sauce and minced garlic to the skillet, stirring to combine.
- Add Chicken and Season: Add the shredded cooked chicken to the skillet. If chicken is not already salted, season with salt to taste. Sprinkle the combined spices from step 1 over the chicken and toss to coat evenly.
- Mix Additional Ingredients: Stir in the black beans, diced green chiles with liquid, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes. Remove from heat and set filling aside.
- Prepare Baking Dish and Tortillas: Lightly grease a 9 x 13-inch casserole dish. Spread a thin layer of enchilada sauce (about 1/4 cup) evenly on the bottom of the dish. Optional: Microwave 4 tortillas at a time for 30 seconds to soften and make them more pliable.
- Assemble Enchiladas: Place a generous spoonful of the prepared filling on the bottom third of each tortilla, then top with a heaping tablespoon of shredded cheese. Roll tortillas tightly and place seam-side down in the prepared casserole dish.
- Add Sauce and Cheese: Pour or spread enchilada sauce evenly over the rolled tortillas, using up to 3/4 cup of sauce but not required to use all. Sprinkle the remaining shredded cheese evenly over the top.
- Bake Covered: Cover the dish with foil (spray the foil with nonstick cooking spray to prevent cheese sticking) and bake at 350° F for 10 minutes.
- Bake Uncovered and Broil: Remove the foil and bake for an additional 13 minutes. For a golden top, broil on low (450° F) for 1 to 2 minutes while watching carefully to avoid burning.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro and any desired toppings. Serve warm with sour cream on the side.
Notes
- Using rotisserie chicken can reduce prep time and eliminates need for additional salt.
- Microwaving tortillas briefly makes them easier to roll without cracking.
- For extra spice, increase the hot sauce or add more chili powder to the filling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, substitute flour tortillas with corn tortillas if preferred.
Nutrition
- Serving Size: 1 serving
- 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
