Chicken Enchiladas Recipe

Chicken enchiladas are a classic Mexican dish made with tender chicken, creamy black beans, and melted cheese, all wrapped in soft flour tortillas and smothered in flavorful red enchilada sauce. This easy-to-follow recipe is perfect for family dinners or meal prep. Customize your enchiladas with your favorite toppings like fresh cilantro, diced avocado, or tangy cotija cheese for a dish that’s both versatile and delicious.

Ingredients

• Scale Options:
• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, diced
• 1½ pounds boneless, skinless chicken breasts, diced into ½-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
• 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

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Instructions

Step 1: Prepare the Oven and Sauce

1. Preheat your oven to 350°F.
2. While the oven heats, prepare a batch of red enchilada sauce.

Step 2: Sauté the Filling

1. Heat the oil in a large sauté pan over medium-high heat.
2. Add the diced onion and cook for 3 minutes, stirring occasionally.
3. Add the chicken and green chiles, seasoning generously with salt and pepper.
4. Cook the mixture for 6–8 minutes, stirring occasionally, until the chicken is fully cooked.
5. Stir in the black beans and mix until evenly combined. Remove the pan from heat and set aside.

Step 3: Assemble the Enchiladas

1. Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese.
2. Spread 2 tablespoons of enchilada sauce over a tortilla.
3. Place a spoonful of the chicken mixture along the center, followed by ⅓ cup of cheese.
4. Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
5. Repeat with remaining tortillas. Once all enchiladas are assembled, pour any remaining sauce over the top and sprinkle with extra cheese.

Step 4: Bake

1. Bake the enchiladas uncovered for 20 minutes, or until heated through and the tortillas are slightly crispy.
2. Transfer the baking dish to a wire rack and let cool slightly.

Step 5: Serve

1. Serve the enchiladas hot, garnished with your choice of fresh toppings like cilantro, red onion, avocado, sour cream, or cotija cheese.

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Why You’ll Love This Recipe

• Family-Friendly: A hearty dish that’s perfect for weeknight dinners or gatherings.
• Customizable: Add or swap ingredients to suit your preferences.
• Comfort Food Favorite: Warm, cheesy, and loaded with flavor.

Tips

• Use Pre-Cooked Chicken: Save time by using rotisserie chicken or leftover grilled chicken.
• Prevent Soggy Tortillas: Lightly warm tortillas in the microwave to make them more pliable and less prone to breaking.
• Even Cheese Distribution: Shred cheese fresh from the block for better melting and flavor.

Variations and Substitutions

• Protein Options: Substitute chicken with ground beef, turkey, or plant-based meat alternatives.
• Vegetarian Option: Replace chicken with sautéed veggies like bell peppers, mushrooms, and zucchini.
• Gluten-Free: Use gluten-free tortillas and check the enchilada sauce for gluten-free certification.

FAQs

Can I make these ahead of time?
Yes! Assemble the enchiladas and refrigerate them for up to 24 hours before baking. Add 5 extra minutes to the baking time if chilled.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I freeze enchiladas?
Absolutely. Assemble the enchiladas in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

Serving Suggestions

• Pair with a fresh green salad or Mexican-style rice for a complete meal.
• Serve alongside tortilla chips with guacamole or salsa for a festive touch.
• Offer lime wedges for a zesty finishing touch.