Description
These Chicken Enchiladas are a flavorful and hearty Mexican-inspired dish featuring seasoned shredded chicken, black beans, green chiles, and gooey melted cheese all wrapped in flour tortillas. Topped with rich red enchilada sauce and baked to golden perfection, they make a satisfying meal perfect for any dinner occasion.
Ingredients
Scale
Spices
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Filling
- 1-2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 3 cloves garlic, minced
- 2 ¾ cups shredded cooked chicken
- Salt to taste
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4 oz.) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro, plus more for garnish
Sauce and Assembly
- 15 oz. red enchilada sauce
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350° F to prepare for baking the enchiladas.
- Prepare Spices: In a small bowl, combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder. Set aside.
- Sauté Onions: Heat avocado or olive oil in a large skillet over medium heat. Add diced onions and cook until softened, about 5 minutes.
- Add Sauce and Garlic: Reduce heat to medium-low. Stir in 1/3 cup of the enchilada sauce along with minced garlic, cooking briefly to combine flavors.
- Mix Chicken and Season: Add shredded chicken to the skillet. Season with salt if needed. Sprinkle the combined spice mixture over the chicken and toss well to coat evenly.
- Incorporate Remaining Ingredients: Stir in black beans, diced green chiles with their juice, lime juice, hot sauce, honey, and cilantro. Heat through for 1 to 2 minutes then remove from heat.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish and spread 1/4 cup of enchilada sauce thinly over the bottom.
- Warm Tortillas: Optionally microwave 4 tortillas at a time for 30 seconds to make them more pliable and easier to roll.
- Assemble Enchiladas: Spoon the chicken filling onto the bottom third of each tortilla and top with a heaping tablespoon of shredded cheese. Roll the tortillas tightly and place them seam-side down in the casserole dish.
- Add Sauce and Cheese: Pour or spread up to 3/4 cup of the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
- Bake Covered: Cover the dish (if using foil, spray the underside with nonstick cooking spray to prevent sticking) and bake for 10 minutes.
- Bake Uncovered and Broil: Remove the cover and bake for an additional 13 minutes. For a golden top, broil on low (450°F) for 1-2 minutes, watching closely to avoid burning.
- Serve: Garnish with extra cilantro and serve hot with sour cream and any desired toppings.
Notes
- Use rotisserie chicken for convenience and excellent flavor.
- If you prefer gluten-free, substitute the flour tortillas with gluten-free tortillas.
- For a spicier dish, increase the chili powder or hot sauce amount.
- You can add toppings like sliced avocado, chopped onions, or jalapeños for extra texture and flavor.
- Microwaving tortillas before rolling helps prevent cracking and tearing.
- Ensure not to overfill tortillas to allow for easy rolling.
- To reduce sodium, use low-sodium enchilada sauce and beans.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 6 g
- Sodium: 1287 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 62 mg
