Description
Delicious and hearty Chicken Enchiladas featuring shredded chicken, black beans, green chiles, and a cheesy enchilada sauce baked to perfection. This classic Mexican-inspired dish is easy to make and perfect for family dinners or entertaining guests.
Ingredients
Scale
Main Ingredients
- 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
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
Optional Toppings
- Fresh cilantro
- Chopped green or red onion
- Sour cream
- Avocado
- Pico de gallo
Instructions
- Preheat and Sauté: Preheat your oven to 350°F (175°C). Heat olive oil in a skillet over medium heat and sauté the finely chopped onion and minced garlic until they are soft and fragrant, about 3-5 minutes.
- Prepare Filling: Add the shredded cooked chicken, rinsed black beans, diced green chiles (with juice), chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce to the skillet. Stir everything together to combine and heat through, allowing the flavors to meld, about 3-4 minutes.
- Assemble Enchiladas: Lightly grease a baking dish and spread a thin layer of enchilada sauce on the bottom. Spoon an even amount of the chicken mixture onto each flour tortilla, sprinkle with shredded cheese, then roll up tightly. Place each rolled tortilla seam-side down in the baking dish.
- Top and Bake: Pour the remaining 2 cups of enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top. Bake uncovered in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Serve: Remove from the oven and let the enchiladas rest for a few minutes. Serve warm topped with optional garnishes like fresh cilantro, chopped onions, sour cream, avocado slices, or pico de gallo as desired.
Notes
- Use rotisserie chicken or leftover roasted chicken for convenience.
- Feel free to substitute corn tortillas for a gluten-free version, but note the texture will differ.
- Adjust the spices to your taste, adding more chili powder or a pinch of cayenne for extra heat.
- Make ahead: Assemble the enchiladas and refrigerate for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
