Description
A straightforward recipe for making classic chicken enchiladas.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 corn tortillas
- 1 (10 ounce) can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from skillet and shred it.
- Add chopped onion to the same skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the shredded chicken, rinsed black beans, undrained diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Warm the corn tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by briefly heating them in a dry skillet.
- Pour about 1/4 cup of enchilada sauce into the bottom of a 9×13 inch baking dish.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Let stand for 5 minutes before serving.
Notes
- For a spicier enchilada, use a hot enchilada sauce or add a pinch of cayenne pepper to the chicken mixture.
- You can substitute rotisserie chicken for the cooked chicken breasts for a quicker preparation.
- Garnish with your favorite toppings like sour cream, cilantro, or sliced jalapeños.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken enchiladas, enchilada recipe, mexican food, easy dinner, baked enchiladas