Chicken Enchiladas
Delicious chicken enchiladas recipe that is a favorite for many. Easy to prepare and packed with flavor.
Equipment
- Large sauté pan
- 9 x 13-inch baking dish
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion peeled and diced
- 1.5 pounds boneless skinless chicken breasts diced into small ½-inch pieces
- 1 4-ounce can diced green chiles
- sea salt to taste
- 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 see recipe link
Optional toppings
- fresh cilantro to garnish
- chopped red onions to garnish
- diced avocado to garnish
- sour cream to garnish
- crumbled cotija cheese to garnish
Instructions
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
- Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Notes
Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. If making ahead, assemble and wrap tightly with foil, refrigerate or freeze, then bake as directed.
Nutrition
Serving: 1enchiladaCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg
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