Chicken Enchiladas

Orginal Author: Molly Thompson

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35
  • Typical Yield: 4 servings

Ingredients

    Main Ingredients:
    • 1½ pounds boneless, skinless chicken breasts (Rotisserie Chicken works great)
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • Salt and pepper, to taste
    • 1 tablespoon olive oil
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 (15-ounce) can black beans, drained and rinsed
    • 1 (4-ounce) can diced green chiles
    • 2 cups enchilada sauce (store-bought or homemade)
    • 8 tortillas (regular, gluten-free, or corn)
    • 1½ cups shredded Mexican cheese blend
    Optional Toppings:
    • Chopped cilantro
    • Sliced avocado
    • Diced tomatoes
    • Sour cream or plain Greek yogurt
    • Sliced jalapeños

Instructions

  1. Cook the Chicken: Season the chicken breasts with cumin, garlic powder, salt, and pepper. In a skillet over medium-high heat, heat olive oil and cook the chicken for 6-7 minutes on each side until fully cooked. Remove from heat, let cool, and shred.
  2. Prepare the Filling: In the same skillet, sauté diced onion and minced garlic until translucent. Add shredded chicken, black beans, and diced green chiles. Stir to combine.
  3. Assemble Enchiladas: Preheat oven to 350°F (175°C). Warm tortillas to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
  4. Top and Bake: Pour remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese. Bake for 15 minutes until heated through and the cheese is melted and bubbly.
  5. Serve: Garnish with optional toppings like cilantro, avocado, tomatoes, sour cream, or jalapeños. Serve warm.
ProTips:

For a dairy-free option, use cashew queso instead of shredded cheese.

To make ahead, assemble the enchiladas and refrigerate before baking.

Rotisserie is easy to shread and pre-cooked.