Easy Chicken Enchiladas Recipe
Chicken enchiladas are a flavorful and satisfying dish that’s perfect for weeknight dinners or entertaining guests. This step-by-step guide will help you create tender chicken enchiladas topped with melty cheese and your favorite garnishes. Let’s get cooking!
Print Share on Twitter Share on FacebookServings: 4 people
Calories: 420kcal
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 1/2-inch pieces
- 1 4-ounce can diced green chiles
- Sea salt and freshly-cracked black pepper to taste
- 1 15-ounce can black beans, rinsed and drained
- 8 large flour or corn tortillas here my recipe Homemade Corn Tortilla
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
- Optional toppings: fresh cilantro chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Instructions
- Prepare the Filling
- Cook the Chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
- Add Chicken: Stir in the diced chicken and season with salt and pepper. Cook for 6-8 minutes until fully cooked and no longer pink.
- Incorporate Green Chiles: Stir in the diced green chiles and cook for another 1-2 minutes. Remove the skillet from heat.
- Add Black Beans: Mix in the rinsed and drained black beans, ensuring everything is evenly combined.
- Assemble the Enchiladas
- Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill Tortillas: Lay a tortilla flat, spoon about 1/2 cup of the chicken mixture down the center, sprinkle with a small amount of shredded cheese, and roll it tightly.
- Arrange in Dish: Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Add Sauce and Cheese
- Pour Sauce: Evenly pour the remaining enchilada sauce over the top of the rolled tortillas.
- Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Step 4: Bake the Enchiladas
- Bake: Transfer the baking dish to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Cool: Remove from the oven and let the enchiladas cool for 5 minutes before serving.
- Step 5: Garnish and Serve
Video
Notes
Add Toppings: Garnish with your favorite toppings, such as fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese.
Serve Warm: Serve the enchiladas while they’re warm and enjoy!
Nutrition Information (Per Serving)
Serving Size: 1 enchilada (makes approximately 8 servings)
Serve Warm: Serve the enchiladas while they’re warm and enjoy!
Nutrition Information (Per Serving)
Serving Size: 1 enchilada (makes approximately 8 servings)
- Make Ahead: Assemble the enchiladas up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving.
- Add Veggies: Include sautéed bell peppers, spinach, or zucchini for extra nutrients.
- Use Corn Tortillas: Swap flour tortillas for corn tortillas for a gluten-free option.
- Spice It Up: Add diced jalapeños or a dash of hot sauce for a spicier kick.
- Freeze Leftovers: Freeze baked enchiladas in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
Nutrition
Serving: 1enchilada | Calories: 420kcal | Protein: 30g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 75mg | Potassium: 720mg | Fiber: 6g | Sugar: 4g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.