Chicken Enchiladas Recipe
Discover the ultimate Chicken Enchiladas recipe, packed with shredded chicken, black beans, and a rich homemade red enchilada sauce. Easy to make and full of flavor, these enchiladas are a crowd-pleaser. Keywords: chicken enchiladas, shredded chicken, homemade enchilada sauce, Mexican cuisine.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Ingredients
Scale
- Seasonings:
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- Enchiladas:
- 1-2 tablespoons avocado oil (can substitute with olive oil)
- ½ yellow onion, diced
- 14 oz. red enchilada sauce (homemade version highly recommended)
- 2 ¾ cups shredded chicken (see notes for preparation)
- Salt, to taste
- 3 cloves garlic, minced
- 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)
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream, for serving
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, heat avocado oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Stir in minced garlic, cooking for another minute.
- Add shredded chicken, black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro. Season with salt to taste.
- Mix in the seasonings: onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder.
- Pour 1 cup of red enchilada sauce into the chicken mixture and stir until well combined.
- To assemble the enchiladas, spread a small amount of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top of the rolled tortillas and sprinkle with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with additional cilantro and serve with sour cream.
Notes
- For the shredded chicken, you can use pre-cooked rotisserie chicken or cook and shred chicken breasts ahead of time.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 4g
- Sodium: 880mg
Find it online: https://emiliarecipes.com/chicken-enchiladas-recipe/