Chicken Enchiladas

x 1

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months. Make ahead instructions: If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed. Let us know if you made this recipe! Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven.

Prep Time

15 min

Cook Time

45 min

Total Time

1 hour

Servings

8-8

large sauté pan
9 x 13-inch baking dish
wire baking rack
Baking
Main Dish
Spicy
Comfort Food
Chicken
Mexican
Dinner

Filling

Ingredients

  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion peeled and diced
  • 1 1/2 pounds boneless skinless chicken breasts diced into small 1/2-inch pieces
  • 1 can diced green chiles (4-ounce) can
  • sea salt and freshly-cracked black pepper
  • 15 ounce can black beans rinsed and drained

Preparation

  1. Preheat oven to 350F.
  2. Prepare your enchilada sauce.
  3. In large sauté pan, heat oil over medium-high heat.
  4. Add onion and sauté for 3 minutes, stirring occasionally.
  5. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.
  6. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
  7. Add in the beans and stir until evenly combined.
  8. Remove pan from heat and set aside.

Assembly and Baking

Ingredients

  • 8 large tortillas large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce 1 batch
  • fresh cilantro optional topping
  • chopped red onions optional topping
  • diced avocado optional topping
  • sour cream optional topping
  • crumbled cotija cheese optional topping

Preparation

  1. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.
  2. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
  3. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese.
  4. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  5. Assemble the remaining enchiladas.
  6. Spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  7. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
  8. Transfer the baking dish to a wire baking rack.
  9. Serve the enchiladas immediately while theyre nice and hot and melty, garnished with lots of fresh toppings. Enjoy!