Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 33 min
Total time: 1 h 53 min
Yield: 8 serving
Ingredients: 2 boneless skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon lime juice; 2 teaspoons chili powder; ½ teaspoon ground cumin; ½ teaspoon dried oregano; ½ teaspoon coarse kosher salt; ¼ teaspoon garlic powder; 2 tablespoons olive oil; 1 small white onion; 1 can (15 ounces) black beans; 1 can (4 ounces) diced green chiles; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 8 large flour tortillas; 2 cups Monterey Jack cheese; 2 cups sharp cheddar cheese; 2 ½ cups enchilada sauce; cilantro; diced Roma tomatoes; sour cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Marinating Chicken
1 hr
Total Time
1 hr 53 mins
Servings
8
Calories
474 kcal
Course
Main Course, Dinner

Chicken Enchiladas

Iris Hanson

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Chicken Enchiladas are flour tortillas filled with enchilada sauce, marinated chicken, black beans, green chilis, cheese, and then topped and baked with more cheese and sauce!

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Ingredients

Servings

Chicken

2 boneless skinless chicken breasts, approximately 1 pound
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon coarse kosher salt
¼ teaspoon garlic powder

Enchiladas

2 tablespoons olive oil
1 small white onion, peeled and diced (approximately 1 cup)
1 can (15 ounces) black beans, drained and rinsed
1 can (4 ounces) diced green chiles
½ teaspoon kosher salt
¼ teaspoon black pepper
8 large flour tortillas
2 cups Monterey Jack cheese, shredded
2 cups sharp cheddar cheese, shredded
2 ½ cups enchilada sauce, divided
cilantro, for garnish
diced Roma tomatoes, optional for garnish
sour cream, optional for garnish

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Instructions

Chicken

In a small bowl combine oil, lime juice, chili powder, cumin, oregano, salt, and garlic powder. Whisk to combine.
Place chicken into a large ziplock bag and pour the marinade mixture over the top. Press the air out of the bag and zip it shut. Move the chicken around in the bag, coating all of the chicken.
Place the bag in the refrigerator for 1 hour, up to 8 hours.
When ready, add chicken to a skillet over medium heat. Cook 5-6 minutes on each side, or until no longer pink and has an internal temperature of 165°F.
Remove from pan, transfer to a plate, and let it rest for 5 minutes.
Dice chicken and set aside.
Preheat oven to 350°F.
In a large skillet over medium-high heat, add oil and heat until sizzling. Add onion and cook until softened (about 5 minutes).
Add diced chicken, black beans, green chilis, salt, and pepper. Stir to combine.
Remove from heat and set aside.
In a small bowl, mix together cheeses. Set aside.

Assembly

Pour ½ cup of the enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly. Set aside.
Working one at a time, spread 2 tablespoons of enchilada sauce onto a tortilla. Top with ½ cup chicken mixture and ¼ cup of cheese mixture.
Roll up the tortilla and place it seam-side down into the pan. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the top, and then top with the remaining cheese.
Bake 30-33 minutes, or until bubbly and slightly crispy on the outside.
Garnish with cilantro, diced tomatoes, and sour cream.