Description
These Chicken Enchiladas are a flavorful and hearty Mexican-inspired dish featuring shredded chicken, black beans, green chiles, and a blend of spices wrapped in soft flour tortillas, topped with enchilada sauce and melted cheese, then baked to perfection. Perfect for a comforting dinner that brings bold flavors to your table.
Ingredients
Scale
Spices
- 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 (or olive oil)
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 ¾ cups shredded cooked chicken
- Salt, to taste
- 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 to garnish
Sauce and Assembly
- 15 oz. red enchilada sauce
- 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.
- Mix Seasonings: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a bowl and set aside. Measure out remaining ingredients to have everything ready.
- Sauté Onions: Heat avocado or olive oil in a large skillet over medium heat. Add diced onions and cook until softened, about 5 minutes.
- Add Sauce and Garlic: Reduce heat to medium-low. Stir in 1/3 cup of enchilada sauce and minced garlic; cook briefly to combine flavors.
- Add Chicken and Season: Add shredded chicken to the skillet. Season with salt if needed. Sprinkle the seasoning mix over the chicken and toss well to coat.
- Combine Additional Ingredients: Stir in black beans, diced green chiles (with liquid), lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1 to 2 minutes, then remove from heat and set aside.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread 1/4 cup of enchilada sauce evenly on the bottom in a thin layer.
- Warm Tortillas: Optionally microwave 4 tortillas at a time for 30 seconds to make them more pliable and easier to roll.
- Assemble Enchiladas: Spoon filling onto the bottom third of each tortilla. Top with a heaping tablespoon of shredded cheese. Roll tightly and place seam-side down in the prepared casserole dish.
- Add Sauce and Cheese: Pour or spread enchilada sauce over the rolled tortillas, using up to 3/4 cup. Sprinkle evenly with remaining shredded cheese.
- Bake Covered: Cover the dish (foil sprayed lightly with nonstick spray to prevent sticking) and bake for 10 minutes.
- Bake Uncovered: Remove cover and bake for an additional 13 minutes to allow cheese to melt and dish to heat through.
- Broil for Browning: For a lightly browned top, broil on low (450° F) for 1 to 2 minutes. Watch carefully to avoid burning.
- Garnish and Serve: Garnish with extra cilantro and serve warm with sour cream and any other desired toppings.
Notes
- Use rotisserie chicken for a quick and flavorful filling.
- Adjust the amount of enchilada sauce on top depending on how saucy you prefer the dish.
- If you want to add extra veggies, consider mixing in diced bell peppers or corn with the filling.
- Flour tortillas soften better for rolling; you can substitute corn tortillas but they may be more fragile.
- Spray foil with nonstick spray before covering the casserole to prevent cheese from sticking when baking.
- Serve with additional toppings like sliced avocado, chopped onions, or jalapeños for extra flavor and texture.
- Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.
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
