Description
These Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a family dinner or entertaining guests. Tender shredded chicken, black beans, and a flavorful blend of spices are rolled in flour tortillas, topped with enchilada sauce and cheese, then baked to gooey perfection.
Ingredients
Units
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Enchilada 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup enchilada sauce
Assembly:
- 2 cups enchilada sauce
- 12 ounces shredded cheese (cheddar, Monterey jack, Mexican cheese blend)
- 8 large flour tortillas
- Optional for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo
Instructions
- Preheat oven to 350°F.
Make Enchilada Filling: Heat olive oil in a skillet, sauté onion and garlic. Add chicken, beans, green chiles, spices, and enchilada sauce. Combine well. - Assemble the Enchiladas: Grease baking dish, spread enchilada sauce. Fill each tortilla with chicken mixture and cheese, roll up, place seam side down in the dish. Top with remaining sauce and cheese.
- Bake Enchiladas: Bake for 20-25 minutes. Let rest for 5 minutes before serving with desired toppings.
Notes
- You can customize the filling with additional ingredients like corn, bell peppers, or jalapeños.
- For a time-saving option, use rotisserie chicken instead of cooking your own chicken.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
