Easy Chicken Enchiladas
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
705 kcal
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Course
Main Course
Easy Chicken Enchiladas
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These EASY CHICKEN ENCHILADAS are a breeze to make and so delicious. They also freeze beautifully so you can make a double batch, enjoy one meal tonight, and another down the road!
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Ingredients
Enchilada Sauce
- 2 tablespoons grapeseed oil or sub any neutral flavored oil
- 2 tablespoons all-purpose flour gluten-free, if needed
- 14 ounce can crushed tomatoes
- 1 tablespoon chili powder
- 1 teaspoon each: pureed chipotle peppers in adobo sauce cumin, oregano, and brown sugar
- sea salt to taste
Chicken Enchiladas
- 1 lb. chicken breasts see notes
- 2 tablespoons pureed chipotle peppers in adobo sauce
- 1 tablespoon grapeseed oil - or sub any neutral flavored oil
- 1 large onion minced
- 4 garlic cloves minced
- 1 bell pepper minced
- 2 cups frozen corn
- 15 ounce can black beans drained and rinsed
- 8 - 10 flour tortillas gluten-free, if needed
- 2 cups shredded cheddar cheese
- cilantro to serve
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Instructions
Enchilada Sauce
- Add the oil and flour to a small pot over medium-high heat. Let it come to a simmer and whisk it constantly for 1 minute. Add all the remaining sauce ingredients to the pot and stir well.
- Bring to a boil then reduce the heat to a simmer, cover to prevent splatters, and let it cook for 10 minutes. Season to taste with sea salt.
Chicken Enchiladas
- While the enchilada sauce is cooking, start the chicken. Place the chicken breasts, chipotle peppers, and 1 cup of water in a small saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the chicken has cooked through.
- Remove the lid from the pot, increase the heat to high, and let it boil rapidly until most of the liquid has evaporated. Shred the chicken using two forks.
- Preheat your oven to 350 degrees.
- While the chicken is cooking, prepare the rest of the enchiladas. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the bell peppers and cook until they are soft, about 4 minutes.
- Add the onions and bell peppers to a large bowl and stir in the corn, black beans and shredded chicken. Season to taste with sea salt.
- Pour a ladle of the enchilada sauce into a 9x11 inch baking dish. Divide the shredded chicken mixture between 8 tortillas and top with a sprinkle of cheddar cheese. Roll each enchilada tightly and place, seam down, into the baking dish. Cover with the remaining enchilada sauce and top with the remaining cheese.
- Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese has melted. Serve with a sprinkle of cilantro on top.
Notes
- If your butcher sells chicken bits or chicken pieces, these are often cheaper than breasts and work just as well in this recipe.
Nutrition Information
Show Details
Calories
705kcal
(35%)
Carbohydrates
54g
(18%)
Protein
50g
(100%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Cholesterol
131mg
(44%)
Sodium
1207mg
(50%)
Potassium
1504mg
(43%)
Fiber
13g
(52%)
Sugar
7g
(14%)
Vitamin A
2485IU
(50%)
Vitamin C
61.1mg
(68%)
Calcium
506mg
(51%)
Iron
5.6mg
(31%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 54g | 18% |
| Protein | 50g | 100% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 131mg | 44% |
| Sodium | 1207mg | 50% |
| Potassium | 1504mg | 32% |
| Fiber | 13g | 52% |
| Sugar | 7g | 14% |
| Vitamin A | 2485IU | 50% |
| Vitamin C | 61.1mg | 68% |
| Calcium | 506mg | 51% |
| Iron | 5.6mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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