Description
These Chicken Enchiladas are a flavorful Mexican-inspired dish packed with seasoned shredded chicken, black beans, green chiles, and cheese, all wrapped in soft flour tortillas. Topped with rich enchilada sauce and baked until bubbly and golden, they're perfect for a satisfying dinner served with sour cream and fresh cilantro.
Ingredients
Scale
Spices
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
Main Ingredients
- 1-2 tablespoons avocado oil (can substitute olive oil)
- 0.5 yellow onion, diced
- 15 oz red enchilada sauce (homemade recommended)
- 2.75 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 blend, divided
- Sour cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) so it is ready for baking the enchiladas later.
- Prepare Seasoning Mix: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside.
- Sauté Onions: Heat avocado or olive oil in a large skillet over medium heat. Add diced onions and cook for about 5 minutes until softened.
- Add Sauce and Garlic: Reduce heat to medium-low and stir in 1/3 cup of enchilada sauce and the minced garlic. Cook briefly to combine flavors.
- Mix Chicken and Seasonings: Add shredded cooked chicken to the skillet. Season with salt if needed. Sprinkle the prepared seasoning mix over the chicken and toss well to coat evenly.
- Incorporate Remaining Ingredients: Stir in black beans, diced green chiles (with juices), lime juice, hot sauce, honey, and chopped cilantro. Heat the mixture for 1 to 2 minutes until warmed through, then remove from heat.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread a thin layer of 1/4 cup enchilada sauce on the bottom to prevent sticking.
- Soften Tortillas (Optional): Microwave 4 tortillas at a time for 30 seconds to make them more pliable and easier to roll without cracking.
- Assemble Enchiladas: Spoon a generous amount of the chicken filling onto the bottom third of each tortilla. Top with a heaping tablespoon of shredded cheese. Roll each tortilla tightly and place seam-side down in the prepared casserole dish.
- Add Sauce and Cheese: Pour or spread up to 3/4 cup of enchilada sauce over the rolled tortillas, covering evenly but not drowning them. Sprinkle the remaining shredded cheese evenly on top.
- Bake Covered: Cover the dish with foil (sprayed with nonstick cooking spray to prevent sticking) and bake in the oven for 10 minutes.
- Bake Uncovered: Remove the foil and continue baking uncovered for 13 more minutes, allowing the cheese to melt and the sauce to bubble.
- Optional Broil: For a slightly browned top, broil on low (450° F) for 1 to 2 minutes, watching carefully to prevent burning.
- Garnish and Serve: Remove from oven, garnish with extra cilantro and your favorite toppings. Serve warm with sour cream on the side.
Notes
- Using rotisserie chicken can save time and adds great flavor; adjust salt accordingly.
- Microwaving the tortillas before rolling helps prevent tearing.
- For a spicier dish, add extra hot sauce or chili powder to the filling.
- Leftover enchiladas store well in the refrigerator and reheat nicely in the oven or microwave.
- For a gluten-free version, substitute flour tortillas with corn tortillas.
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
