Chicken Enchiladas

Cheesy chicken enchiladas with black beans and homemade red sauce baked to perfection. Easy Mexican-inspired dinner recipe perfect for weeknight meals or family gatherings.

Ingredients

• 2 tablespoons avocado oil or olive oil
• 1 small white onion, diced
• 1 1/2 pounds boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• Sea salt and freshly cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce (homemade or store-bought)
• Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese

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Instructions

1. Prep Oven and Sauce
Preheat oven to 350°F. Prepare your red enchilada sauce and set aside.

2. Sauté the Filling
In a large sauté pan, heat oil over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally. Add diced chicken and green chiles, season with salt and pepper, and cook for 6–8 minutes until chicken is cooked through. Stir in black beans, combine well, and remove from heat.

3. Assemble the Enchiladas
Lay out a tortilla and spread 2 tablespoons of enchilada sauce over it. Place a generous spoonful of the chicken and bean mixture in a line down the center, then sprinkle with 1/3 cup shredded cheese. Roll up the tortilla and place seam-side down in a greased 9 x 13-inch baking dish. Repeat with remaining tortillas, then pour remaining sauce evenly over the top and sprinkle with extra cheese.

4. Bake
Bake uncovered for 20 minutes, until enchiladas are hot and melty and tortillas have slightly crispy edges.

5. Serve
Plate the enchiladas and add your choice of toppings, such as fresh cilantro, chopped red onions, avocado, sour cream, or cotija cheese. Serve immediately.

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Why You’ll Love This Recipe

• Cheesy, flavorful enchiladas with tender chicken and black beans.
• Homemade red enchilada sauce enhances the rich, savory flavors.
• Perfect for family dinners or meal prep for the week.

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Tips

• Use warm tortillas to prevent cracking while rolling.
• Add a splash of chicken broth to the sauce if it seems too thick.
• Cook chicken until just done to keep it juicy.
• Top with fresh cilantro or avocado for bright, fresh flavors.

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Variations and Substitutions

• Protein: Swap chicken for shredded beef, pork, or tofu.
• Beans: Use pinto beans or kidney beans instead of black beans.
• Tortillas: Corn tortillas can be used for a gluten-free option.
• Cheese: Try Monterey Jack, queso fresco, or a blend of cheeses.

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FAQs

Can I make these ahead of time?
Yes, assemble enchiladas and refrigerate for up to 24 hours before baking.

Can I freeze these enchiladas?
Yes, assemble and freeze in an airtight container for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time.

How do I make it spicier?
Add jalapeños or more crushed red pepper flakes to the filling or sauce.

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Serving and Suggestions

• Serve with Mexican rice or a side salad.
• Garnish with fresh lime wedges for extra brightness.
• Pair with a light beer or a crisp white wine for a complete meal.
• Add a dollop of sour cream or guacamole on top for creaminess.