Description
These Chicken Enchiladas are a comforting and flavorful Mexican dish perfect for a family dinner or gathering. Filled with tender chicken, black beans, and a blend of spices, then smothered in enchilada sauce and cheese, these enchiladas are sure to be a hit.
Ingredients
Units
Scale
Enchilada Filling:
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup enchilada sauce
Additional Ingredients:
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
- Preheat oven to 350° F.
Heat olive oil in a skillet, sauté onion and garlic. Add chicken, black beans, green chiles, spices, and ½ cup enchilada sauce. Mix.
- Assemble the Enchiladas:
Grease a baking dish, spread enchilada sauce. Fill each tortilla with chicken mixture, top with cheese, roll up, and place in dish. Cover with remaining sauce and cheese.
- Bake Enchiladas:
Bake for 20-25 minutes until bubbly. Let rest, then serve with desired toppings.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
