Chicken Enchiladas

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This Chicken Enchiladas recipe combines a rich and flavorful homemade enchilada sauce with a delicious chicken, corn, and black bean filling. The tortillas are filled, rolled, and baked to perfection, topped with cheese, and served with your choice of enticing toppings like fresh cilantro, jalapeños, and creamy Greek yogurt or sour cream. It's a mouthwatering, Tex-Mex-inspired dish that brings comfort and satisfaction to your dinner table.

Servings

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Equipment

medium saucepan
Medium skillet
13x9-inch (33x23 cm) glass baking dish
Aluminum foil
Non-stick cooking spray
cutting board
Chef's knife
Measuring spoons and cups
Wooden spoon or spatula for stirring
Oven for preheating and baking (set to 400°F or 200°C)
Serving utensils and plates for serving the enchiladas

Ingredients

Enchilada Sauce:

1 teaspoon of olive oil
4 minced garlic cloves
2 diced chipotle peppers (from canned chipotle peppers in adobo sauce)
1 Tablespoon of adobo sauce (from the can)
1 16 oz can of tomato sauce
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup low-sodium vegetable or chicken broth
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Chicken & Veggies:

1 1/2 teaspoons olive oil
2 cups cooked shredded chicken (approximately 2 breasts)
1/2 cup thawed frozen corn
1/2 cup cooked black beans
1/2 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 cup enchilada sauce (from above)

Enchiladas:

8 7-inch whole wheat flour tortillas
1 1/2 cups shredded Mexican cheese (divided)
Green onions and fresh cilantro (for topping)
Jalapeños (optional, for topping)
Plain Greek yogurt or sour cream (optional)
Sliced avocado (optional)

Instructions

Preparing the Enchilada Sauce:

In a medium saucepan over medium heat, heat the oil until it shimmers. Sauté the garlic until it becomes fragrant, which should take about 1-2 minutes.
Add the diced chipotle peppers, adobo sauce, tomato sauce, dried oregano, chili powder, ground cumin, low-sodium broth, sea salt, and freshly ground pepper to the saucepan. Give it a good stir to combine all the ingredients.
Bring the mixture to a gentle boil. Once it's boiling, reduce the heat to low, and let it simmer for 5-10 minutes. This simmering will help thicken the sauce. Set it aside until it's needed.

Preparing the Enchilada Filling:

Preheat your oven to 400°F (200°C).
In a medium skillet over medium-high heat, heat the olive oil. Sauté the onions and garlic until they turn soft and translucent, which should take about 4-5 minutes.
Add the cooked shredded chicken, thawed corn, black beans, chopped cilantro, chili powder, cumin, and 1/2 cup of the previously prepared enchilada sauce to the skillet. Stir everything together, and let it cook for an additional 4-5 minutes. Once done, remove it from the heat.

Assembling and Baking the Enchiladas:

Spray a 13x9-inch glass baking dish with non-stick cooking spray.
Take each tortilla and fill it with approximately 1/4-1/3 cup of the chicken and black bean mixture. Sprinkle some cheese on top, and then tightly roll up the tortilla.
Place each rolled tortilla seam side down in the prepared baking dish. Continue this process until all tortillas are filled.
Pour the remaining enchilada sauce evenly over the rolled tortillas, and sprinkle the remaining shredded cheese on top.
Cover the baking dish with aluminum foil.
Bake the enchiladas in the preheated oven on the middle rack for 20-25 minutes or until the cheese is thoroughly melted, and the enchiladas are heated throughout.
Serve the enchiladas with your choice of toppings, such as green onions, fresh cilantro, jalapeños, sliced avocado, and optional additions like Greek yogurt or sour cream.

Notes

Enjoy your delicious homemade enchiladas!

Calories: 288kcal

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Chicken Enchiladas

Nutrition