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.

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Course: Main Dish

Cuisine: Mexican

Keyword: Chicken Enchiladas

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 558kcal

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.

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