Weeknight Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 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
Description
This recipe assembles enchiladas by mixing shredded rotisserie chicken with black beans, fresh cilantro, and part of a flavorful enchilada sauce, then rolling the mixture into flour tortillas. The sauce is made by sautéing diced onion and poblano pepper with garlic and a combination of chili powder, cumin, smoked paprika, and oregano. Chicken stock and tomato sauce are added and simmered to build depth and balance the spice. After filling the tortillas, they are topped with more sauce and cheese before baking until the cheese melts and the filling is heated through.
The texture combines tender chicken and beans with the softness of warm tortillas and a saucy topping that holds everything together. Baking completes the melding of flavors and develops a comforting dish that can suit a busy weeknight but still delivers complex tastes. The sauce’s pepper and spice blend creates a nuanced savory profile without relying on pre-made mixes.
Ingredients
- 4 cups rotisserie chicken coarsely shredded
- 1 (15-ounce) can black beans drained and rinsed
- ½ cup cilantro fresh, chopped leaves
- 2 cups Mexican blend cheese divided, shredded
- 8 flour tortillas warmed, 8-inch
For the enchilada sauce
- 1 tablespoon canola oil
- 1 onion diced, medium sweet
- 1 poblano pepper diced, small
- 4 cloves garlic minced
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- 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.
User Reviews
Overall Rating
5
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