Description
These Chicken Enchiladas are a flavorful and hearty Mexican-inspired dish featuring seasoned shredded chicken, black beans, green chiles, and cheese wrapped in flour tortillas, topped with rich enchilada sauce and baked to golden perfection. Perfect for a satisfying dinner, served with a dollop of sour cream and fresh cilantro garnish.
Ingredients
Scale
Seasoning Mix
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Filling
- 1-2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 ¾ cups shredded cooked chicken
- Salt to taste
- 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 for garnish
- 15 oz red enchilada sauce
Assembly
- 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.
- Prepare Seasonings: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside.
- Sauté Onions: Heat olive or avocado oil in a large skillet over medium heat. Add diced onions and cook until softened, about 5 minutes.
- Add Sauce and Garlic: Reduce heat to medium-low and stir in 1/3 cup of enchilada sauce along with minced garlic, cooking briefly to combine flavors.
- Add Chicken and Season: Add shredded cooked chicken to the skillet and season with salt if needed. Sprinkle the seasoning mix over the chicken and toss well to coat.
- Mix Additional Filling Ingredients: Stir in black beans, diced green chiles with juice, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes, then remove from heat.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread 1/4 cup of enchilada sauce in an even thin layer on the bottom of the dish.
- Warm Tortillas: Optionally microwave four 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 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 up to 3/4 cup of remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese evenly on top.
- Bake Covered: Cover the casserole dish with foil (sprayed underneath to prevent sticking) and bake for 10 minutes.
- Bake Uncovered: Remove the cover and continue baking for an additional 13 minutes until bubbly and hot throughout.
- Broil for Browning: If desired, broil on low (450°F) for 1-2 minutes to brown the cheese on top; watch carefully to avoid burning.
- Garnish and Serve: Garnish with additional chopped cilantro and your favorite toppings. Serve warm with sour cream on the side.
Notes
- Use shredded rotisserie chicken for convenience and added flavor.
- Warm tortillas before rolling to prevent cracking.
- Add other toppings like sliced avocado, diced tomatoes, or jalapeños for extra flavor.
- You can use homemade enchilada sauce or store-bought for convenience.
- Cover foil with nonstick spray to prevent cheese sticking during baking.
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
