Description
This Chicken Enchiladas recipe features tender shredded chicken combined with black beans, green chiles, and a flavorful blend of spices, all rolled into soft flour tortillas. Topped with homemade or store-bought enchilada sauce and melted Mexican cheese, these enchiladas are baked until golden and garnished with fresh cilantro and sour cream for a deliciously satisfying meal perfect for dinner.
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 or store-bought)
- 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 for 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 the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out all other ingredients before starting the cooking process.
- Sauté Onions: Heat avocado or olive oil in a large skillet over medium heat. Add the diced onions and cook for 5 minutes until softened.
- Add Sauce and Garlic: Reduce heat to medium-low and stir in 1/3 cup of the enchilada sauce along with the minced garlic. Let it cook briefly to release flavors.
- Cook Chicken and Season: Add the shredded cooked chicken to the skillet. Season with salt if the chicken is not pre-salted. Toss with the combined seasoning mix until evenly coated.
- Combine Remaining Ingredients: Stir in the black beans, diced green chiles with their juice, lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes, then remove from heat and set aside.
- Prepare Casserole Dish: Lightly grease a 9 x 13-inch casserole dish and spread ¼ cup of enchilada sauce as a thin base layer.
- Soften Tortillas: To make tortillas pliable, microwave 4 at a time for 30 seconds (optional but recommended to prevent tearing).
- Assemble Enchiladas: Spoon the chicken filling along the bottom third of each tortilla, then add a heaping tablespoon of shredded cheese on top of the filling. Roll tortillas tightly and place seam-side down in the casserole dish.
- Add Sauce and Cheese: Pour or spread up to ¾ cup of remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top for a cheesy melt.
- Bake Covered: Cover the casserole with a lid or foil (spray foil with cooking spray to prevent sticking) and bake for 10 minutes.
- Bake Uncovered and Broil: Remove cover and continue baking for an additional 13 minutes. For a browned, slightly crispy top, broil on low (450° F) for 1 to 2 minutes. Watch closely to avoid burning.
- Garnish and Serve: Garnish the enchiladas with extra chopped cilantro and serve with sour cream and any desired toppings.
Notes
- Use rotisserie or leftover cooked chicken for convenience and flavor.
- Microwaving the tortillas before rolling helps prevent tearing and makes rolling easier.
- You can substitute avocado oil with olive oil if preferred.
- Adjust the amount of enchilada sauce on top according to your preference to avoid overly heavy dishes.
- Use homemade enchilada sauce for best flavor, or store-bought is a good time saver.
- Optional toppings include sliced avocado, diced tomatoes, or jalapeños for added freshness and heat.
- To make this dish gluten free, substitute flour tortillas with corn tortillas and verify enchilada sauce ingredients.
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
