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enchiladas chicken

Chicken Enchiladas

Delicious and hearty enchiladas filled with shredded chicken, black beans, and smothered in homemade sauce and cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 8 enchiladas
Calories 350 kcal

Equipment

  • 9 x 13-inch Casserole Dish
  • Skillet
  • Mixing Bowl

Ingredients
  

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1–2 tablespoons avocado oil or olive oil
  • 1/2 yellow onion diced
  • 14 oz red enchilada sauce
  • 2 3/4 cups shredded chicken rotisserie or cooked
  • Salt to taste
  • 3 cloves garlic minced
  • 1 15 oz can black beans rinsed and drained
  • 1 4 oz can diced green chiles undrained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 2 tablespoons chopped cilantro plus more for garnish
  • 8 8-inch flour tortillas
  • 3 cups shredded Mexican cheese blend Monterey Jack, Cheddar, or store-bought
  • Sour cream for serving

Instructions
 

  • Preheat your oven to 350°F (175°C). Mix the seasoning ingredients in a small bowl.
  • Heat oil in a large skillet over medium heat. Add diced onions and cook until soft, about 5 minutes.
  • Stir in 1/3 cup of enchilada sauce and minced garlic; cook for 1 minute.
  • Add shredded chicken and seasoning mix, stirring to coat. Then add black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro. Heat through for 1–2 minutes.
  • Lightly grease a 9 x 13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom.
  • Microwave tortillas in batches for 30 seconds to make them pliable. Fill each tortilla with 1/3 to 1/2 cup of chicken filling and sprinkle with cheese. Roll tightly and place seam-side-down in the baking dish.
  • Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  • Cover with foil (sprayed with cooking spray) and bake for 10 minutes, then uncover and bake for another 13 minutes. Broil on low for 1–2 minutes for a golden finish.
  • Garnish with chopped cilantro and serve hot with sour cream.

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Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Keyword Chicken, Enchiladas