Chicken Enchiladas Recipe

This simple Chicken Enchiladas Recipe filled with refriedbeans, onion, and red pepper is mildly spicy and sure to please the entirefamily with its satisfying taste.

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Course: Dinner,

Cuisine: American

Keyword: Chicken Enchiladas Recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 371kcal

Ingredients

2 tbsp avocadooil (or olive oil)
1 small white onion,peeled and diced
1 1/2 pounds bonelessskinless chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can dicedgreen chiles
sea salt andfreshly-cracked black pepper
1 (15-ounce) canblack beans, rinsed and drained
8 large flourtortillas
3 cups Mexican-blendshredded cheese
1 batch red enchiladasauce
optional toppings: freshcilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotijacheese

Instructions

Prep oven andenchilada sauce. To begin, heat your oven to 350°F. Then, make your enchiladasauce.
Sauté the fillingmixture. Heat up some oil in a sizable sauté pan at a medium-high temperature.Add onions and sauté for 3 minutes, stirring occasionally. Next, add dicedchicken and green chiles. Season with a generous pinch of salt and pepper, andsauté the mixture for 6-8 minutes, stirring occasionally until the chicken isfully cooked. Once done, add in the beans and stir until evenly combined.Remove the pan from heat and set it aside.
Assemble theenchiladas. To prepare the enchiladas, create an assembly line with thefollowing items: tortillas, enchilada sauce, chicken mixture, and cheese. Beginby laying out a tortilla and spreading two tablespoons of sauce over itssurface. Next, add a generous spoonful of the chicken mixture down the centerof the tortilla, and sprinkle with 1/3 cup of cheese. Roll up the tortilla andplace it in a greased 9 x 13-inch baking dish. Repeat this process with theremaining enchiladas. Finally, spread any leftover sauce evenly over the top ofthe enchiladas and sprinkle with any extra cheese.
Bake. Allow theenchiladas to bake uncovered for 20 minutes until they are fully cooked and thetortillas have a slight crispiness on the exterior. Then, move the baking dishto a wire rack for cooling.
Serve. To fullyrelish the enchiladas' hot and gooey goodness, serve them right away, adornedwith an abundance of fresh toppings. Savor and enjoy!

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