Description
These Chicken Enchiladas are a flavorful and satisfying Mexican-inspired casserole featuring shredded chicken seasoned with a blend of spices, black beans, green chiles, and a tangy enchilada sauce, all wrapped in soft flour tortillas. Covered with melted Mexican cheese and baked to perfection, this dish is perfect for a hearty family dinner or gathering.
Ingredients
Spices
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Main Ingredients
- 1-2 tablespoons avocado oil (can substitute olive oil)
- ½ yellow onion, diced
- 15 oz. red enchilada sauce (preferably homemade)
- 2 ¾ cups shredded cooked chicken
- Salt, to taste
- 3 cloves garlic, minced
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4 oz.) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro (plus more for garnish)
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 350° F (175° C) to prepare for baking the enchiladas.
- Prepare Seasoning Mix: Combine onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder in a small bowl and set aside. Measure out all remaining ingredients for easy access during cooking.
- Sauté Onions: Heat the avocado or olive oil in a large skillet over medium heat. Add the diced onions and cook for about 5 minutes until they become soft and translucent.
- Add Sauce and Garlic: Reduce heat to medium-low and add 1/3 cup of enchilada sauce along with the minced garlic to the skillet. Stir to blend flavors.
- Incorporate Chicken: Add the shredded cooked chicken to the skillet. Season with salt if necessary (rotisserie chicken may already be seasoned). Mix well to combine.
- Season and Mix Filling: Sprinkle the seasoning mix over the chicken and toss to coat evenly. Stir in black beans, diced green chiles with juices, lime juice, hot sauce, honey, and chopped cilantro. Heat everything through for 1 to 2 minutes, then remove from heat and set aside.
- Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread a thin layer (about 1/4 cup) of enchilada sauce evenly on the bottom.
- Soften Tortillas (Optional): Microwave 4 tortillas at a time for 30 seconds to make them more pliable and easier to roll.
- Fill and Roll Tortillas: Place a generous spoonful of the chicken filling on the bottom third of each tortilla. Top with about a heaping tablespoon of shredded cheese, then roll the tortilla tightly. Place each rolled tortilla seam-side-down in the prepared casserole dish.
- Add Sauce and Cheese: Pour or spread enchilada sauce over the top of the rolled tortillas, using up to 3/4 cup of sauce as desired. Sprinkle the remaining shredded Mexican cheese evenly over the top.
- Bake Covered: Cover the dish with foil (sprayed on the bottom side to prevent cheese sticking) or a lid and bake in the preheated oven for 10 minutes.
- Bake Uncovered and Broil: Remove the cover and bake for an additional 13 minutes. For a browned top, broil on low (450° F) for 1 to 2 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from oven, garnish with extra chopped cilantro, and serve hot with sour cream and any desired toppings.
Notes
- Using rotisserie chicken saves time and adds great flavor, but homemade shredded chicken can also be used.
- Microwaving tortillas makes rolling easier and prevents cracking.
- You can garnish with additional toppings such as sliced avocado, chopped green onions, or jalapeños for extra flavor.
- Adjust the amount of hot sauce and chili powder to suit your spice preference.
- Make enchilada sauce from scratch if desired for a fresher taste.
