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Chicken Enchiladas

This delicious Chicken Enchiladas recipe features tender chicken wrapped in soft tortillas, smothered in a rich enchilada sauce, and topped with melted cheese. It's a comforting Mexican dish that is perfect for a family dinner or a gathering with friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 baking dish (9x13 inches)
  • 1 spoon or spatula
  • 1 aluminum foil
  • 1 set measuring cups and spoons

Ingredients
  

  • 2 cups cooked, shredded chicken
  • 1 cup enchilada sauce
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 8 small flour tortillas
  • 1 cup black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • to taste salt
  • to taste pepper
  • optional toppings: sour cream, diced avocado, chopped cilantro Use as desired

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium heat, add the olive oil. Once heated, add the shredded chicken, black beans, cumin, garlic powder, onion powder, salt, and pepper. Stir well and cook for about 5 minutes until heated through.
  • Spread a small amount of enchilada sauce on the bottom of the baking dish to prevent sticking.
  • Take a tortilla and spoon 1/4 of the chicken mixture onto the center. Sprinkle a little cheese on top, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  • Once all the tortillas are in the baking dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining cheese over the sauce.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with optional toppings like sour cream, diced avocado, and chopped cilantro if desired.

Notes

Feel free to customize the filling by adding vegetables such as bell peppers or corn.
These enchiladas can be made ahead of time and refrigerated; just add an extra 10-15 minutes to the baking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.