Description
This classic Chicken Enchiladas recipe combines shredded cooked chicken with black beans, green chiles, and a flavorful blend of spices, all wrapped in flour tortillas and baked with enchilada sauce and melted cheese. Perfectly cheesy and comforting, these enchiladas make an easy and satisfying meal for any night of the week.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
Assembly & Baking
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
Optional Garnishes
- Fresh cilantro, chopped
- Chopped green or red onion
- Sour cream
- Avocado slices
- Pico de gallo
Instructions
- Prepare the Filling: Preheat your oven to 350° F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until they are softened and fragrant, about 3-5 minutes. Stir in shredded chicken, black beans, diced green chiles (including the juices), chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce. Mix everything thoroughly to combine the flavors well.
- Assemble the Enchiladas: Lightly grease a baking dish and spread a layer of enchilada sauce on the bottom to prevent sticking. Take each flour tortilla and spoon a generous amount of the chicken mixture onto the center. Top with shredded cheese, then carefully roll the tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged in the dish. Pour the remaining 1½ cups of enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese to cover the top.
- Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden. Once baked, let the enchiladas rest for a few minutes before serving to allow the flavors to meld and make them easier to cut and serve. Garnish with fresh cilantro, chopped onions, sour cream, avocado, or pico de gallo if desired.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Flour tortillas work best for rolling and hold up well during baking.
- You can substitute black beans with pinto beans or skip them for a lower-carb option.
- Adjust the spiciness by using mild or hot diced green chiles and chili powder to taste.
- Make ahead by assembling the enchiladas and refrigerating before baking; bake as directed when ready to serve.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
