Description
Sizzling Mexican chicken enchiladas bring spicy comfort straight from traditional kitchens. Rich corn tortillas wrapped around tender seasoned chicken create a mouthwatering meal you’ll savor with each delicious bite.
Ingredients
Scale
Protein:
- 2 cups shredded cooked chicken
- 15 ounces (425 grams) black beans, rinsed and drained
- 4 ounces (113 grams) diced green chiles (do not drain)
Seasonings and Spices:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
Base and Finishing Ingredients:
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups (16 ounces/454 grams) enchilada sauce
- 12 ounces (340 grams) shredded cheese (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
Instructions
- Warm the oven to a moderate temperature, creating an ideal environment for baking the enchiladas.
- In a spacious skillet, drizzle olive oil and sauté diced onions until they become translucent and fragrant.
- Introduce minced garlic to the skillet, stirring briefly to release its aromatic essence without burning.
- Combine shredded chicken, black beans, green chiles, and a blend of robust spices into the skillet mixture, ensuring each ingredient is evenly distributed.
- Pour a portion of enchilada sauce into the mixture, creating a cohesive and flavorful filling that will tantalize taste buds.
- Prepare the baking dish by lightly coating it with cooking spray and spreading a thin layer of enchilada sauce across the bottom.
- Carefully lay out a tortilla and generously fill the center with the prepared chicken and bean mixture, leaving room for precise rolling.
- Sprinkle a handful of cheese over the filling, which will melt and add creamy richness to each enchilada.
- Roll the tortilla tightly, tucking in the sides to prevent the filling from escaping during baking.
- Arrange each rolled enchilada seam-side down in the prepared baking dish, creating a neat and orderly presentation.
- Drizzle the remaining enchilada sauce over the top, ensuring each enchilada is thoroughly coated and will develop a delectable crust.
- Generously scatter the remaining cheese across the surface, creating a golden, bubbling topping.
- Transfer the baking dish to the preheated oven and bake until the cheese melts completely and the edges become slightly crispy.
- Allow the enchiladas to rest briefly after removing from the oven, which helps the filling set and makes serving easier.
- Garnish with optional toppings like fresh cilantro, sour cream, or sliced jalapeños to elevate the dish’s flavor profile.
Notes
- Prepare all ingredients beforehand to streamline the cooking process and ensure smooth enchilada assembly.
- Choose rotisserie or leftover chicken for a quick and convenient filling that saves time and adds rich flavor.
- Warm tortillas slightly before rolling to prevent cracking and make them more pliable for easier wrapping.
- Customize heat levels by adjusting chili powder or adding jalapeños for those who enjoy spicier meals.
- Cover with foil during initial baking to prevent cheese from burning and maintain moisture in the enchiladas.
- Serve with fresh toppings like chopped cilantro, sour cream, or sliced avocado to enhance the overall taste and presentation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg