kristineskitchenblog.com
Best Chicken Enchiladas
These are hands down the BEST Chicken Enchiladas! The secret is my easy homemade enchilada sauce. While you can use store-bought sauce, these are just incredible with the homemade sauce. These enchiladas are perfect for a family dinner or feeding a crowd! Find make-ahead instructions in the notes below.
Prep
25 min
Cook
20 min
Total
45 min
Serves
8
Instructions
- 01
Preheat oven to 350° F.
- 02
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
- 03
Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce to the skillet. Stir until well combined.
- 04
Grease a 9x13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
- 05
Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
- 06
Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
- 07
Bake enchiladas for 20-25 minutes (uncovered), until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
Nutrition
per serving · 1 enchilada
- Calories
- 372
- Protein
- 25g
- Carbs
- 32g
- Fat
- 16g
- Fiber
- 6g
- Sugar
- 6g
- Sat. fat
- 7g
- Sodium
- 1300mg
- Cholesterol
- 60mg
Variations & swaps
Chicken Enchilada Recipe Variations
- To make enchiladas without beans, substitute the black beans with more chicken or canned corn.
- Add more vegetables. Try diced bell pepper (sauté it with the onion) or canned corn.
- For extra saucy enchiladas, make 1.5 times the enchilada sauce recipe or use two 10-ounce cans of store bought sauce.
- Cheese: I like to use a combination of cheddar cheese and Monterey jack cheese in this recipe. Mexican cheese blend also works well.
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