Description
This delicious Chicken Enchiladas recipe combines tender shredded chicken, black beans, and green chiles with flavorful spices, all wrapped in soft flour tortillas and baked in a rich enchilada sauce topped with melted cheese. Perfect for a comforting family dinner that serves 8.
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 Assembling 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, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
- Prepare the Filling: Preheat your oven to 350°F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the finely chopped onion and minced garlic until translucent and fragrant. Add the shredded cooked chicken, rinsed and drained black beans, diced green chiles with their juices, chili powder, ground cumin, dried oregano, salt, and half a cup of enchilada sauce. Stir well to combine all ingredients and let it warm through.
- Assemble the Enchiladas: Grease a baking dish lightly and spread a thin layer of enchilada sauce on the bottom to prevent sticking and add flavor. Take each flour tortilla and fill it generously with the prepared chicken mixture, then top with a portion of shredded cheese. Roll the tortilla up tightly and place seam-side down in the baking dish. Repeat this for all tortillas. Once assembled, pour the remaining 1.5 cups (approximately) of enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly on top.
- Bake the Enchiladas: 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. Remove from the oven and let rest for a few minutes to set before serving. Garnish as desired with fresh cilantro, chopped green or red onion, sour cream, avocado slices, or pico de gallo.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For spicier enchiladas, add chopped jalapeños or hot sauce to the filling.
- Swap flour tortillas with corn tortillas for a gluten-free option if preferred.
- Shrimp or beef can be substituted for chicken if desired.
- Prepare enchiladas a day ahead, refrigerate covered, and bake just before serving.
