Chicken Enchiladas

These Chicken Enchiladas are a delightful Tex-Mex dish that combines tender diced chicken, black beans, diced green chiles, and Mexican-blend cheese, all wrapped in soft flour tortillas and smothered in a flavorful green enchilada sauce. The dish is easy to assemble and perfect for a family dinner or casual gathering.

Baked until the cheese is melted and bubbly, these enchiladas are served hot from the oven and topped with fresh cilantro, diced avocado, and other favorite toppings for a delicious and satisfying meal that everyone will love.

Chicken Enchiladas

Ingredients:

2 tablespoons avocado oil (or olive oil)

1 small white onion, peeled and diced

1 1/2 pounds boneless skinless chicken breasts, diced into small 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 green enchilada sauce

optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instructions:

Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.

Sauté the filling mixture. In 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.

Assemble the enchiladas. 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 1/3 cup cheese.

Roll up tortilla and place in a greased 9 x 13-inch baking dish.

Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

Bake. 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. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Notes:

Preparation and Organization:

Preheat the oven and prepare the green enchilada sauce before starting to ensure everything is ready for assembly.

Sautéing the Filling:

Use avocado oil (or olive oil) to sauté diced onion until translucent. Add diced chicken and green chiles, seasoning with salt and pepper for flavor. Cook until chicken is fully cooked through, ensuring it’s diced into small, uniform pieces for even cooking.

Adding Black Beans:

Stir in rinsed and drained black beans after cooking the chicken mixture. This adds protein and texture to the filling.

Assembly Line Setup:

Create an assembly line with tortillas, enchilada sauce, chicken mixture, and shredded cheese. This makes assembling the enchiladas efficient and organized.

Filling and Rolling:

Spoon a layer of enchilada sauce on each tortilla before adding a generous portion of the chicken and bean mixture down the center. Sprinkle with shredded cheese (Mexican-blend) before rolling tightly and placing seam-side down in the baking dish.

Layering and Baking:

Once all enchiladas are assembled in the baking dish, pour any remaining sauce over the top and sprinkle with the remaining shredded cheese. Bake uncovered until the cheese is melted and bubbly, and the edges of the tortillas are slightly crispy.

Resting and Serving:

Allow the enchiladas to cool slightly on a wire rack after baking to set before serving. Garnish with fresh toppings like cilantro, diced avocado, or sour cream, and serve hot.

Customization:

Adjust the spiciness by choosing mild or spicy green enchilada sauce, or add diced jalapeños to the filling for extra heat.

Storage and Reheating:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of meat instead of chicken in this recipe?

Yes, you can customize the recipe by using other meats such as shredded beef, pulled pork, or even tofu as a vegetarian option.

Can I make the enchilada sauce from scratch?

Absolutely! While the recipe mentions using a batch of red enchilada sauce, you can certainly prepare your own homemade sauce using a combination of tomatoes, spices, and seasonings according to your preference.

Can I make this recipe ahead of time?

Yes, you can prepare the enchiladas ahead of time and refrigerate them before baking. When ready to serve, simply bake them as instructed in the recipe.

This can be convenient for meal prepping or hosting gatherings.

Can I freeze the Chicken Enchiladas?

Yes, you can freeze the assembled but unbaked enchiladas. Wrap them tightly in foil or place them in an airtight container and freeze for up to 3 months.

When ready to cook, thaw them in the refrigerator overnight and then bake as directed.

Can I adjust the level of spiciness in this recipe?

Certainly! The spiciness of the dish can be adjusted according to your taste preferences.

You can increase or decrease the amount of diced green chiles, or even add additional spices or hot sauce to achieve the desired level of heat.

Can I use pre-cooked chicken for this recipe?

Yes, if you have pre-cooked chicken available, you can use it in this recipe. Simply dice the cooked chicken and proceed with the sautéing step.

This can be a great way to use leftover chicken or rotisserie chicken.

Can I make the enchilada sauce milder or spicier?

Absolutely! The spiciness of the enchilada sauce can be adjusted to your preference. If you prefer a milder sauce, you can use fewer diced green chiles or opt for mild green chiles.

For a spicier kick, you can use hotter varieties of green chiles or add additional spices or hot sauce.

Can I use corn tortillas instead of flour tortillas?

Yes, if you prefer corn tortillas or have them on hand, you can use them in this recipe. Corn tortillas will give the enchiladas a slightly different texture and flavor.

You may need to warm them slightly before rolling to make them more pliable.

Can I prepare the filling in advance?

Certainly! You can prepare the chicken filling in advance and refrigerate it until you are ready to assemble the enchiladas.

This can be convenient for meal prepping or if you want to save time during the actual cooking process.

Can I customize the toppings?

Absolutely! The optional toppings mentioned in the recipe, such as fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese, can be customized to your liking.

Feel free to add or omit toppings based on your preferences and dietary restrictions.