Chicken Enchiladas
Looking for an easy, mouthwatering dinner that’s packed with bold flavor?
These chicken enchiladas are a total game-changer! With tender chicken, gooey cheese,
and a zesty homemade enchilada sauce,
this dish comes together in no time and will quickly become your new weeknight go-to.
Whether you’re cooking for the family or meal prepping for the week, these enchiladas deliver big flavor with minimal effort.
Let’s dive in!
For Chicken Enchiladas
- Chicken – Use boneless, skinless chicken breasts, diced into small pieces. This will make your enchiladas juicy and tender.
- Avocado Oil (or Olive Oil) – This is used for sautéing the chicken and onion, giving a light and flavorful base.
- White Onion – Adds savory depth to the filling, sautéed until soft.
- Green Chiles – These bring a mild kick and depth of flavor to the chicken mixture.
- Black Beans – Adds heartiness to the filling and a mild, earthy flavor.
- Flour Tortillas – The classic base for enchiladas, making them soft and flexible for easy rolling.
- Mexican-Blend Shredded Cheese – A combination of cheeses like cheddar and Monterey Jack creates the perfect gooey texture and flavor.
For Enchilada Sauce
- Red Enchilada Sauce – The key to making these enchiladas saucy and flavorful; use homemade or store-bought.
Optional Toppings
- Fresh Cilantro – For a fresh, herby finish.
- Chopped Red Onions – Adds a crunchy, slightly tangy bite.
- Diced Avocado – For a creamy contrast to the spiciness.
- Sour Cream – To balance out the heat and add richness.
- Crumbled Cotija Cheese – A salty, crumbly topping for an authentic touch.
Chicken Enchiladas
Craving a crowd-pleasing dinner that's packed with flavor? These chicken enchiladas are the answer! With tender chicken, gooey cheese, and a homemade red enchilada sauce, this easy recipe delivers a delicious, satisfying meal that everyone will love.
Ingredients
- 2 tbsp avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1 ½ lbs boneless skinless chicken breasts, cut into ½-inch cubes
- 1 can (4 oz) diced green chiles
- Salt and freshly cracked black pepper, to taste
- 1 can (15 oz) black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch homemade red enchilada sauce
- ptional toppings: Fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese
Instructions
Prepare Oven & Sauce:
- Preheat your oven to 350°F (175°C). Make your enchilada sauce ahead of time.
Cook the Filling:
- Heat the avocado oil in a large sauté pan over medium-high heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Stir in the diced chicken and green chiles, and season generously with salt and pepper. Continue to sauté for 6–8 minutes until the chicken is fully cooked. Stir in the black beans until well combined. Remove from heat and set aside.
Assemble the Enchiladas:
- Create an assembly line with tortillas, enchilada sauce, chicken mixture, and shredded cheese. Spread about 2 tbsp of enchilada sauce onto each tortilla, then add a spoonful of the chicken mixture down the center. Sprinkle with roughly 1/3 cup of cheese. Roll the tortilla tightly and place it seam side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas. Pour any leftover sauce over the rolled enchiladas, then top with the remaining cheese.
Bake:
- Bake the enchiladas uncovered for about 20 minutes, or until they’re bubbling and slightly crispy on the edges.
Serve:
- Remove the dish from the oven and let it cool slightly before serving. Garnish with your favorite toppings and enjoy the cheesy, flavorful goodness!
Notes
- Storage:
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. - Make Ahead:
To prep in advance, follow the steps up to assembling the enchiladas. Wrap the baking dish tightly with foil and refrigerate for up to 3 days, or freeze for up to 3 months. If frozen, thaw in the fridge for 24 hours before baking as directed.
- Can I use rotisserie chicken instead of cooking chicken from scratch?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it and toss it into the filling. It’s quick, convenient, and still super tasty! - What’s the best way to make tortillas soft without frying them?
Simply warm the tortillas in the microwave! Wrap them in a damp paper towel and heat them for about 30 seconds. It makes them pliable without any frying. - Can I use store-bought enchilada sauce?
Sure! While homemade sauce is great, store-bought enchilada sauce works perfectly here. Just be sure to pick a high-quality one for the best flavor. - Can I prepare the enchiladas ahead of time?
Definitely! You can assemble the enchiladas a day or two ahead of time, cover them with foil, and refrigerate. Then, just bake them when you’re ready to serve. - How can I make the recipe vegetarian?
For a vegetarian version, swap the chicken for black beans, roasted veggies, or even sautéed mushrooms. These substitutes still give you that hearty filling but with all the delicious flavors!
