Description
This Chicken Enchiladas recipe is a flavorful and comforting Mexican-inspired dish featuring tender sautéed chicken with black beans and green chiles, wrapped in warm flour tortillas, smothered in rich red enchilada sauce, topped with melted Mexican-blend cheese, and baked to perfection. Perfect for a hearty family dinner, these enchiladas are customizable with fresh toppings like cilantro, avocado, and sour cream.
Ingredients
Filling
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 1 (4-ounce) can diced green chiles
- Sea salt and freshly-cracked black pepper, to taste
- 1 (15-ounce) can black beans, rinsed and drained
Assembly
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
Optional Toppings
- Fresh cilantro
- Chopped red onions
- Diced avocado
- Sour cream
- Crumbled cotija cheese
Instructions
- Prep oven and enchilada sauce: Preheat your oven to 350°F (175°C). Prepare your homemade or store-bought red enchilada sauce and set aside.
- Sauté the filling mixture: Heat the avocado oil in a large sauté pan over medium-high heat. Add diced onions and cook for about 3 minutes until softened and translucent. Add the diced chicken breasts and canned diced green chiles, seasoning generously with sea salt and freshly cracked black pepper. Continue to sauté the mixture for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside. Stir in the rinsed and drained black beans, combining everything evenly. Remove the pan from heat and set aside.
- Assemble the enchiladas: Prepare an assembly line with your tortillas, enchilada sauce, chicken and bean mixture, and shredded cheese. Lay one flour tortilla flat and spread 2 tablespoons of the enchilada sauce evenly across the surface. Spoon a generous amount of the chicken and bean mixture in a line down the center of the tortilla, then sprinkle with approximately 1/3 cup of shredded cheese. Carefully roll up the tortilla and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas and filling.
- Top and bake: Once all the enchiladas are arranged in the baking dish, spread any remaining enchilada sauce evenly over the tops. Sprinkle with the remaining shredded cheese to cover the enchiladas. Bake uncovered in the preheated oven for about 20 minutes or until the cheese is melted, bubbly, and the tortillas have slightly crisped on the edges.
- Serve: Remove the baking dish from the oven and transfer to a wire rack to cool slightly. Serve the enchiladas hot, garnished with your choice of fresh toppings such as chopped cilantro, diced avocado, chopped red onions, sour cream, and crumbled cotija cheese. Enjoy your hearty and delicious meal!
Notes
- Use either avocado oil or olive oil depending on availability and preference.
- For a spicier version, add jalapeños or extra green chiles.
- Flour tortillas work best for rolling; corn tortillas can be used but might be more fragile.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- To save time, use store-bought enchilada sauce or prepare it in advance.
- Substitute black beans with pinto beans for a different flavor.
- Consider adding sautéed bell peppers or corn for extra texture and taste.
