Description

A flavorful and hearty Chicken Enchiladas recipe featuring tender shredded chicken, black beans, green chiles, and a blend of spices, all wrapped in warm flour tortillas and baked with layers of rich enchilada sauce and melted cheese. This dish is perfect for a comforting weeknight dinner or a festive gathering, served with fresh toppings like cilantro, sour cream, and avocado.

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 & Toppings

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 for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Filling: Preheat the oven to 350° F. Heat the olive oil in a skillet over medium heat, then sauté the finely chopped onion and minced garlic until soft and fragrant. Add the shredded cooked chicken, rinsed black beans, diced green chiles (with liquid), chili powder, ground cumin, dried oregano, salt, and ½ cup of enchilada sauce. Stir everything well to combine and let it warm through.
Assemble the Enchiladas: Grease a baking dish lightly with oil or cooking spray. Spread a thin layer of enchilada sauce on the bottom of the dish. Take each flour tortilla, fill it with a generous amount of the chicken mixture, and top with some shredded cheese. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with all tortillas. Once assembled, cover the rolled tortillas with the remaining enchilada sauce and sprinkle the remaining shredded cheese over the top evenly.
Bake the Enchiladas: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese on top is melted and lightly golden. Once baked, remove from the oven and let the enchiladas rest for a few minutes to set before serving.
Serve and Garnish: Serve the enchiladas hot, garnished with optional toppings such as fresh cilantro, chopped green or red onion, sour cream, avocado slices, or pico de gallo to add freshness and extra flavor.

Notes

The recipe works well with leftover cooked chicken or rotisserie chicken.
You can substitute flour tortillas with corn tortillas for a more traditional flavor and gluten-free option.
Adjust the spice level by adding more chili powder or using spicy green chiles.
For a vegetarian version, omit the chicken and add extra beans or sautéed vegetables.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.