Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 8
I love chicken enchiladas, and this recipe is my go-to when I am craving the best chicken enchiladas! These chicken enchiladas are incredibly easy to make and filled with delicious chicken, black bean, and cheese filling. For this recipe, you can either use homemade or store-bought enchilada sauce.
2 cloves garlic (minced)
1 tbsp olive oil
1 c. finely chopped onion
2 c. chopped or shredded cooked chicken
4 oz. can dice green chiles
1 tsp chili powder
15 oz. can black beans (rinsed and drained)
1 tsp ground cumin
½ tsp dried oregano
12 oz. shredded cheese ((about 3 c.) cheddar, Monterey jack, Mexican cheese blend, or a combination)
½ tsp salt
1 ½ c. enchilada sauce ((about 12 oz.) homemade or store-bought)
Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.
8 large flour tortillas
How to make Chicken Enchiladas
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: In a large skillet, heat the oil over medium heat. Once hot, add the onion and saute for about 3 minutes or until the onion begins to soften. Next, add the garlic and continue to cook for another 30 seconds, stirring. Turn the heat off when done.
Step 3: Into the skillet, add the cooked chicken along with the black beans, diced green chiles, chili powder, cumin, dried oregano, salt, and ½ cup of enchilada sauce. Stir well.
To Assemble the Enchiladas:
Step 4: On the bottom of a greased 13 x 9-inch baking dish, spread half c of the enchilada sauce.
Step 5: Down the middle of the tortilla, place half c of the chicken and bean mixture, slightly to the side of the center, and top with ⅓ c of the cheese.
Step 6: Tightly roll up the tortilla, then place it in the preheated baking dish, seam-side down. Do the same with the rest of the tortillas, enchilada filling, and cheese.
Step 7: On top of the enchiladas, spread the rest of the cheese, then sprinkle the rest of the cheese on top.
Step 8: Place in the preheated oven and bake for about 20 to 25 minutes or until the enchiladas are hot and bubbly.
Step 9: Remove from the oven when done and allow the chicken enchiladas to rest for about 5 minutes. Serve with your desired toppings. Enjoy!
For this recipe, you can use store-bought rotisserie chicken. You can also cook your own chicken.
Keep any leftovers in the fridge for up to 3 days or freeze them for up to 3 months. When ready to serve, thaw if frozen and reheat until steaming hot. I reheat the enchiladas in the microwave.
This recipe can be assembled up to a day before baking. Simply place it in the fridge or freeze it, unbaked, for up to 3 months. When ready to serve, thaw the frozen enchiladas in the fridge, then bake as instructed.
Serving: 1enchilada | Calories: 372 kcal | Carbohydrates: 32g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1300mg | Potassium: 377mg | Fiber: 6g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 3mg