Weeknight Chicken Enchiladas
User Reviews
5.0
66 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
Weeknight Chicken Enchiladas
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Classic chicken and black bean enchiladas! Easy to assemble with quick homemade enchilada sauce! Yes, please!
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Ingredients
- 4 cups coarsely shredded rotisserie chicken
- 1 (15-ounce) can black beans drained and rinsed
- ½ cup chopped fresh cilantro leaves
- 2 cups shredded Mexican blend cheese divided
- 8 8-inch flour tortillas warmed
For the enchilada sauce
- 1 tablespoon canola oil
- 1 medium sweet onion diced
- 1 small poblano pepper diced
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup chicken stock
- 1 (15-ounce) can tomato sauce
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- In a large bowl, combine chicken, black beans, cilantro and 1/2 cup enchilada sauce. Stir in 3/4 cup cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.
- Top with remaining enchilada sauce and remaining cheese.
- Place into oven and bake until bubbly, about 25-30 minutes.
- Serve immediately.
For the enchilada sauce
- Heat canola oil in a large cast iron skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic, chili powder, cumin, paprika and oregano until fragrant, about 1 minute.
- Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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