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Weeknight Chicken Enchiladas
5 from 66 votes

Weeknight Chicken Enchiladas

Weeknight Chicken Enchiladas bring together shredded rotisserie chicken, black beans, cilantro, and cheese wrapped in warm flour tortillas. The homemade enchilada sauce incorporates sautéed onion, poblano pepper, garlic, and a blend of chili powder, cumin, smoked paprika, and oregano simmered with tomato sauce and chicken stock. The dish is baked until bubbly, resulting in a layered meal with creamy, spicy flavors and melted cheese.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
  2. In a large bowl, combine chicken, black beans, cilantro and 1/2 cup enchilada sauce. Stir in 3/4 cup cheese.
  3. 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.
  4. Top with remaining enchilada sauce and remaining cheese.
  5. Place into oven and bake until bubbly, about 25-30 minutes.
  6. Serve immediately.
For the enchilada sauce
  1. 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.
  2. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.