Craving something delicious for family dinner? These ultra-creamy chicken enchiladas are the perfect choice. The rich, cheesy filling wrapped in soft tortillas and topped with a creamy sauce will make everyone ask for seconds.
They’re a comforting dish that’s sure to become a favorite at your table. Get ready to enjoy a meal that’s both satisfying and easy to make.
Steps
- Prepare the Oven and Sauce: Preheat your oven to 350°F. Simultaneously, prepare your enchilada sauce according to your preferred recipe or the provided instructions.
- Cook the Filling: In a large sauté pan, heat some oil over medium-high heat. Add diced onion and sauté for about 3 minutes. Then, add diced chicken and green chiles, seasoning with salt and pepper, and cook for 6-8 minutes until the chicken is done. Stir in the beans and mix well, then remove the pan from heat.
- Assemble the Enchiladas: Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese. Spread two tablespoons of sauce on a tortilla, add a spoonful of the chicken mixture and sprinkle with cheese. Roll the tortilla and place it in a greased baking dish. Repeat with the rest of the ingredients.
- Add Sauce and Cheese: Once all enchiladas are in the dish, pour any remaining sauce over them and sprinkle with any leftover cheese.
- Bake: Place the baking dish in the oven and bake uncovered for 20 minutes, or until the enchiladas are heated through and the tortillas turn slightly crispy.
- Serve: Remove the dish from the oven and transfer it to a wire rack. Serve the enchiladas hot, topped with fresh garnishes such as cilantro, avocado, or sour cream. Enjoy your meal!
Ingredients
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 (4-ounce) can diced green chiles
- Sea salt and freshly cracked black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
- Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese
FAQ
- Can I prepare chicken enchiladas in advance?
- Yes, you can prepare the enchiladas ahead of time. Follow the recipe until the assembling stage, wrap the dish tightly with foil, and refrigerate for up to three days. Alternatively, you can freeze them for up to three months and bake them after thawing in the refrigerator.
- What types of tortillas are best for enchiladas?
- While flour tortillas are commonly used in Tex-Mex enchiladas due to their ease of rolling, corn tortillas are traditional in Mexican-style enchiladas. If using corn tortillas, consider flash-frying them or dipping them in warm enchilada sauce to prevent tearing.
- How can I make this recipe gluten-free?
- To make gluten-free enchiladas, use gluten-free corn or flour tortillas. Additionally, substitute a 1-for-1 gluten-free flour blend in the homemade enchilada sauce to replace all-purpose flour.
- What can I use as a protein substitute if I don’t want to use chicken?
- You can substitute chicken with other proteins such as ground or shredded beef, pork (like carnitas), shrimp, or even make it vegetarian with extra beans or vegetables like roasted cauliflower or zucchini.
- Is there a way to make vegetarian or vegan enchiladas?
- Yes, to make vegetarian enchiladas, omit the chicken and add your favorite vegetables or extra beans. For vegan enchiladas, use a vegetarian filling and replace regular cheese with vegan cheese.
Tips
- Homemade Sauce Advantage: Invest a few extra minutes to make the homemade red enchilada sauce. It significantly enhances the flavor compared to canned alternatives, making the dish much more delicious.
- Prepping Tortillas: If using corn tortillas, consider flash-frying them for about 10 seconds on each side in a lightly oiled skillet. This helps bring out the corn flavor and prevents tearing. Alternatively, dipping them briefly in warm enchilada sauce before rolling can also help.
- Versatile Fillings: Feel free to customize the fillings with different proteins, such as shredded beef or pork, or even make it vegetarian by adding roasted vegetables or extra beans. This allows you to tailor the dish to your preferences or dietary needs.
- Make-Ahead and Freeze: These enchiladas are perfect for meal prep. Assemble them in advance and either refrigerate for up to three days or freeze for up to three months. When ready to enjoy, simply bake as directed, making it an easy and convenient meal.
Equipment
- Large Sauté Pan
- 9 x 13-inch Baking Dish
- Wire Baking Rack
