Chicken Enchiladas

Rich, cheesy, and super saucy chicken enchiladas to adorn your dinner table with their ultimate blast of colors and flavors. This quick and easy recipe is more amazing with my homemade enchilada sauce! Perfect comfort food to share with your family and friends.

Course Appetizer, Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 505kcal

Author Imma

Ingredients

3-4 cups (400-500g) shredded chicken
1 15-ounce can black beans, drained and rinsed
1½ cups (225g) or more Mexican cheese, shredded
2-3 tablespoon (12-18g) chopped green onions
1½-2 cups (375-500g) enchilada sauce, homemade or store-bought
salt and pepper to taste
8-10 8-inch flour tortillas, warmed
½ cup (120g) sour cream for serving
cilantro for serving

Instructions

Preheat the oven to 350℉ (180℃). Then, lightly spray a 9"×13" baking or casserole dish with cooking spray.
Combine the shredded chicken in a bowl with the beans, shredded cheese, green onions, and ½ cup enchilada sauce. Mix until thoroughly combined. Season to taste with salt and pepper. Set aside.
Spread half of the enchilada sauce evenly over the bottom of the casserole dish, coating the entire surface.
Heat tortillas a few at a time on a plate covered with a damp paper towel. Microwave them in 30-second increments until warmed. You could also heat them on a griddle just until pliable.
Place tortillas one at a time on a flat surface or plate and add ⅓ cup of chicken filling about an inch from the edge. Tightly roll up the tortillas and place them seam-side down in the prepared casserole dish.
Repeat the process with the remaining chicken filling and tortillas.
Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
Place the pan in the oven and bake uncovered for 15-20 minutes, or until the cheese has melted and the sauce is hot and bubbly.
Serve with sour cream and chopped cilantro.

Notes

Mexican cheese is usually available in supermarket ethnic food aisles, Latin grocery stores, and online at igourmet.com or Amazon.
Mozzarella, Monterey Jack, provolone, or other melty cheese works.
Brushing a thin layer of the sauce across the bottom of the baking dish keeps them from sticking.
Please keep in mind that the nutritional data is a rough estimate and can vary greatly according to the ingredients used.

Nutrition