Chicken Enchiladas
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 Enchiladas
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Calories
386 kcal
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Course
Main Course
Chicken Enchiladas
Description
This Chicken Enchiladas recipe begins by sautéing onions and garlic, then incorporating enchilada sauce and shredded chicken seasoned with garlic powder, cumin, paprika, oregano, chili powder, and onion powder. Black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro are added to the mixture for flavor balance and texture. The filling is spooned onto soft flour tortillas, topped with Mexican cheese, rolled, and arranged in a casserole dish with a thin layer of enchilada sauce beneath.
The assembled enchiladas bake at 350°F until hot and bubbly, allowing the cheese to melt and the flavors to blend. The combination of spices and sauces yields a mildly spicy and tangy profile accented by fresh cilantro and lime. Serving with sour cream adds creaminess and cuts through the rich sauce.
These enchiladas can be prepared ahead and refrigerated or frozen, with baking instructions tailored for fresh or frozen states. Using flour tortillas helps maintain pliability for rolling. Optional toppings and add-ons such as avocado, salsa, and jalapeños can complement the dish to taste.
Ingredients
Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
Enchiladas
- 1-2 tablespoons avocado oil can sub olive oil
- ½ yellow onion diced
- 14 oz. Red Enchilada Sauce I highly recommend my homemade version
- 2 ¾ cups chicken see notes, shredded
- salt to taste
- 3 cloves garlic minced
- 1 black beans drained and rinsed, 15 oz. can
- 1 green chiles undrained, 4 oz. can, diced
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons cilantro plus more to garnish, finely chopped
- 8 flour tortillas 8-inch
- 3 cups Mexican cheese divided, shredded
- sour cream for serving
Instructions
- Preheat oven to 350° F.
- Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
- Heat olive oil in a large skillet over medium heat. Add the diced onions and soften for 5 minutes.
- Reduce heat to medium-low. Add 1/3 cup of enchilada sauce to the skillet along with the garlic.
- Add the cooked chicken and season with salt to taste if not already salted. Rotisserie chicken likely won’t require additional salt.
- Sprinkle the chicken with the combined seasonings (from step 2) and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.
- Lightly grease a 9 x 13-inch casserole dish. Spread 4 tablespoons of enchilada sauce on the bottom, the layer will be thin.
- Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Spoon the filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
- Pour/spread enchilada sauce over the top of the rolled tortillas. (I use up to 3/4 cup, you don't have to use all remaining sauce, it may be too heavy.) Sprinkle with an even layer of cheese.
- Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
- Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
- Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!
Notes
- Use 8-inch flour tortillas for easier rolling and good structure but corn tortillas can be substituted.
- Shred chicken by simmering breasts gently, resting, then pulling apart with two forks.
- Homemade enchilada sauce is recommended but canned can be used as a substitute.
- Cheese can be shredded from blocks for best melt and flavor or use pre-shredded Mexican blends.
- Assemble enchiladas ahead and refrigerate up to 2 days before baking; cover and bake when ready.
- Freeze assembled enchiladas for up to 3 months; bake from frozen with adjusted time, removing cover for a final crisp.
- Sour cream is suggested as a finishing topping for added creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Enchiladas
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 62mg | 21% |
| Sodium | 1287mg | 54% |
| Potassium | 388mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 561mg | 56% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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