Description
These Chicken Enchiladas are a flavorful and hearty Mexican-inspired dish loaded with seasoned chicken, black beans, green chiles, and cheese. Rolled in warm flour tortillas, smothered in tangy red enchilada sauce, and baked until bubbly and golden, they make a perfect cozy dinner served with a side of sour cream.
Ingredients
Scale
Seasonings
- 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
- 15 oz red enchilada sauce (homemade recommended)
- 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)
Assembly
- 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 to prepare for baking the enchiladas.
- Prepare seasonings: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder. Set aside.
- Cook onions: Heat avocado or olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for about 5 minutes until softened.
- Add sauce and garlic: Reduce heat to medium-low. Stir in ⅓ cup of the enchilada sauce and add the minced garlic. Cook for about 1 minute until fragrant.
- Combine chicken and seasonings: Add the shredded cooked chicken to the skillet and season with salt if needed. Sprinkle the prepared seasoning mix over the chicken and stir to coat evenly.
- Add additional filling ingredients: Stir in black beans, diced green chiles, 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. Spread ¼ cup of enchilada sauce evenly on the bottom to prevent sticking.
- Soften tortillas (optional): Microwave tortillas in batches of four for about 30 seconds to make them more pliable and easier to roll.
- Assemble enchiladas: Spoon a generous amount of filling onto the bottom third of each tortilla, top with about 1 tablespoon of shredded cheese, then roll up tightly. Place each rolled tortilla seam-side down in the prepared casserole dish.
- Add sauce and cheese topping: Pour or spread up to ¾ cup of the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese in an even layer on top.
- Bake covered: Cover the casserole dish with foil sprayed on the bottom with nonstick spray to prevent sticking. Bake in the preheated oven for 10 minutes.
- Bake uncovered and broil: Remove the cover and bake an additional 13 minutes. For a lightly browned top, broil on low (450° F) for 1 to 2 minutes while watching closely to avoid burning.
- Garnish and serve: Garnish with fresh cilantro and serve hot with sour cream and any additional desired toppings.
Notes
- Use rotisserie chicken as a convenient shortcut for the shredded chicken in this recipe.
- Adjust the level of hot sauce and chili powder to suit your preferred spice level.
- Flour tortillas work well for rolling, but corn tortillas can be substituted if preferred; warm them before rolling to prevent cracking.
- Sour cream adds a creamy coolness to balance the spices in the enchiladas.
- Feel free to garnish with additional toppings like sliced avocado, diced tomatoes, or chopped green onions.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.
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
