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Chicken Enchiladas

Chicken Enchiladas

Delicious chicken enchiladas bursting with flavor and topped with your favorite garnishes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine Mexican
Servings 8 servings
Calories 350 kcal

Equipment

  • large saute pan
  • 9 x 13-inch baking dish

Ingredients
  

Oil and Vegetables

  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion peeled and diced

Chicken and Beans

  • 1.5 pounds boneless skinless chicken breasts diced into small ½-inch pieces
  • 1 can (4-ounce) diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 can (15-ounce) black beans rinsed and drained

Tortillas and Cheese

  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese

Sauce

  • 1 batch red enchilada sauce [recipe link]

Optional Toppings

  • fresh cilantro chopped
  • red onions chopped
  • avocado diced
  • sour cream
  • crumbled cotija cheese

Instructions
 

Preparation

  • Preheat oven to 350°F. Prepare your enchilada sauce.

Cooking

  • In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.
  • Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.

Assembly

  • To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.
  • Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
  • Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased baking dish.
  • Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Baking

  • Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
  • Transfer the baking dish to a wire baking rack.

Serving

  • Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Notes

Leftover cooked enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. To make ahead, follow the recipe instructions through step 3, wrap the pan tightly with foil, then refrigerate for up to 3 days or freeze for up to 3 months, thawing in the refrigerator for 24 hours before baking.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 450mgFiber: 8gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 10mg
Keyword chicken, Chicken Enchiladas, dinner, enchiladas, Mexican food, recipe
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