I love making chicken enchiladas because they’re so easy to customize and are always a crowd-pleaser15. Plus, they’re a great way to use leftover chicken5. This recipe is my absolute favorite because it’s quick, simple, and packed with flavor5. From start to finish, you’ll be enjoying delicious enchiladas in under an hour5.
- : Perfect for busy weeknights65.
- : Easily adaptable to your favorite fillings and toppings1.
- : A guaranteed hit with the whole family5.
- : Great for making ahead and freezing for later5.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Serving Size: 6-8 enchiladas
- 2 tablespoons avocado oil (or olive oil)1
- 1 small white onion, peeled and diced1
- 2 garlic cloves, minced5
- 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded4
- 1 (4-ounce) can diced green chiles1
- 1 teaspoon each: cumin, garlic powder, dried cilantro, chili powder4
- Sea salt and freshly-cracked black pepper to taste1
- 1 (15-ounce) can black beans, rinsed and drained1
- 8 large flour tortillas (or corn tortillas)12
- 3 cups Mexican-blend shredded cheese (Cheddar, Monterey Jack, or Oaxaca)12
- 1 1/2 cans (about 3 cups) red enchilada sauce or green enchilada sauce52
- Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, shredded lettuce15
- : Preheat your oven to 350°F (177°C)12.
- : In a large skillet, heat the oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant35.
- : Add the shredded chicken, green chiles, black beans, chili powder, cumin, dried oregano, salt, and pepper to the skillet34. Stir until well combined3.
- :
- Grease a 9×13-inch baking dish1. Spread 1/2 cup of enchilada sauce over the bottom of the dish3.
- Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla1.
- Add a generous spoonful (about 1/2 cup) of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup of cheese3.
- Roll up the tortilla tightly and place it seam side down in the prepared baking dish3. Repeat with the remaining tortillas, filling, and cheese3.
- : Pour the remaining enchilada sauce evenly over the top of the enchiladas, followed by any extra cheese1. Cover with foil and bake for 15 minutes2. Then, remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly and the tortillas are slightly crispy21.
- : Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings like cilantro, sour cream, and avocado21.
- : Add a pinch of cayenne pepper or a dash of hot sauce to the chicken mixture2.
- : Mix in some sautéed bell peppers, corn, or spinach for extra nutrients1.
- : Substitute shredded beef, pork, or even tofu for the chicken5.
- : Experiment with different types of cheese like pepper jack, or cotija41.
- : Use a mix of black beans, corn, and sautéed vegetables as a filling1.
- : Use red or green enchilada sauce or homemade salsa verde12.
- Serve with a side of Mexican rice and refried beans.
- Add a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro, chopped red onions, and diced avocado1.
- Serve with a side salad for a lighter meal.
- Absolutely! Assemble the enchiladas, cover them tightly with foil, and refrigerate for up to 24 hours before baking. Add about 5-10 minutes to the baking time5.
- Yes, you can! Assemble the enchiladas, let them cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, adding about 10-15 minutes to the baking time5.
- Yes, you can use corn tortillas for a more authentic flavor. Just be sure to warm them slightly before filling to prevent them from cracking2.
- You can use salsa verde or even a jar of your favorite salsa as a substitute2.
(Note: Nutritional information will vary based on specific ingredients and serving sizes.)
- Calories: 350-450
- Protein: 30-40g
- Carbohydrates: 30-40g
- Fat: 15-25g
Enjoy your homemade chicken enchiladas! I hope this becomes a family favorite in your home, just like it is in mine65.
