Description
Delicious and easy chicken enchiladas with homemade red sauce and plenty of cheese.
Ingredients
Scale
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- 1–2 tablespoons avocado oil (can sub olive oil)
- ½ yellow onion (diced)
- 20 oz. red enchilada sauce (homemade preferred)
- 3 cups shredded chicken (see notes)
- Salt/pepper (to taste)
- 3 cloves garlic (minced)
- 1 (15 oz.) can black beans (drained and rinsed)
- 1 (4 oz.) can diced green chiles (undrained)
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro (plus more to garnish)
- 8 (6-inch) flour or corn tortillas
- 3 ½ cups shredded Mexican cheese (divided, see notes)
- Sour cream
- Tortilla Chips
- Garnishes: Cilantro, diced tomatoes, avocados, jalapenos, red onions
Instructions
- Preheat oven to 350° F.
- Combine the seasonings and set aside. Measure out remaining ingredients before beginning. Note: Season the chicken with salt/pepper to taste if not already seasoned. Rotisserie chicken likely won’t require additional seasoning.
- Heat olive oil in a large skillet over medium heat. Add the onions and soften for 5 minutes. Add the garlic and cook for 1 more minute.
- Reduce heat to medium-low. Add the cooked chicken and combined seasonings (from step 2) and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9 x 13-inch casserole dish, the layer will be thin.
- Cut each tortilla in half. Arrange 6 slices so that the flat edges line up along the sides of the casserole dish, touching the dish walls. Place 2 in the middle.
- Top with half of the chicken filling and drizzle 1 cup of enchilada sauce on top. Top with 1 ½ cups of cheese.
- Repeat with the remaining tortillas, remaining chicken mixture, 1 cup of sauce, and remaining cheese.
- Cover and bake for 15 minutes. Remove cover and bake for 15 more minutes.
- Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream and tortilla chips to scoop up excess filling.
Notes
- Using shredded rotisserie chicken can save time.
- Make your own enchilada sauce for an extra flavor boost.
- Customize garnishes based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Mexican
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg