Description
These Chicken Enchiladas are a hearty and flavorful Mexican-inspired dish featuring shredded chicken, black beans, green chiles, and a blend of spices, all wrapped in flour tortillas and baked with melted cheese and enchilada sauce. Perfect for a comforting family dinner served with fresh toppings like cilantro, avocado, and sour cream.
Ingredients
Scale
For the Filling
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
For Assembly and Baking
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
Optional Toppings
- Fresh cilantro
- Chopped green or red onion
- Sour cream
- Avocado
- Pico de gallo
Instructions
- Preheat and Sauté: Preheat your oven to 350° F (175° C). In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Prepare the Filling: Add shredded cooked chicken, rinsed and drained black beans, diced green chiles (with juice), chili powder, ground cumin, dried oregano, salt, and half a cup of enchilada sauce to the skillet. Stir well to combine all ingredients and heat through.
- Assemble the Enchiladas: Lightly grease a baking dish and spread a thin layer of enchilada sauce on the bottom. Take one flour tortilla at a time and spoon a generous portion of the chicken mixture down the center. Sprinkle with shredded cheese, then roll the tortilla tightly and place seam side down in the baking dish. Repeat for all tortillas.
- Add Sauce and Cheese: Once all enchiladas are arranged in the dish, pour the remaining 1.5 cups (approximate) of enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese generously over the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Rest and Serve: Remove the enchiladas from the oven and allow them to rest for about 5 minutes before serving. Serve with optional toppings such as fresh cilantro, chopped green or red onions, sour cream, avocado slices, or pico de gallo to enhance the flavors.
Notes
- Leftover chicken can be used to save time.
- Use corn tortillas for a gluten-free version (ensure they are soft and pliable).
- Adjust spice levels by adding more chili powder or green chiles according to taste.
- Cheese types can be varied as preferred for different flavors.
- Make ahead by assembling enchiladas and refrigerating, then bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
