Easy Chicken Enchiladas Recipe | Food Millions

May 30, 2022

Easy Chicken Enchiladas RECIPE

These are the most delicious chicken enchiladas you’ll ever have!
why chicken enchiladas? because Easy to create, customizable with your favorite ingredients, and cooked with my favorite homemade enchilada sauce, this chicken enchilada dish is one of my favorites. It’s usually a hit with the guests, and it’s also great for meal prep and freezing!

These Tex-Mex chicken enchiladas are simple to create With a basic filling of sautéed chicken, green chiles, onions, beans, and shredded cheese. They’re then folded up in flour or corn tortillas, baked till hot and melty, then topped with a variety of fresh toppings.

Easy Chicken Enchiladas RECIPE 2-0١

ENCHILADAS AND THEIR HISTORY

Easy Chicken Enchiladas RECIPE

CHICKEN ENCHILADAS COOKING INSTRUCTIONS:

WHICH INGREDIENTS SHOULD I INCLUDE IN MY ENCHILADAS?

SERVING SUGGESTIONS FOR CHICKEN ENCHILADAS

  1. Serve with Cilantro Lime Rice or Yellow Rice.
  2. Low-carb options include Cilantro-Lime Cauliflower “Rice” and Mexican Cauliflower “Rice.”
  3. With a few avocado slices, leftovers are delicious the next day

INGREDIENTS

  1. avocado oil (two teaspoons) (or olive oil)
  2. 1 peeled and sliced tiny white onion
  3. 1 1/2 pounds boneless, skinless chicken breasts, chopped into 1/2-inch chunks
  4. 1 can dice green chilies (4 oz.)
  5. freshly cracked black pepper and sea salt
  6. 1 (15-ounce) can wash and drain black beans
  7. 8 flour tortillas, large
  8. 3 cups shredded Mexican-style cheese
  9. 1 batch enchilada sauce (red)
  10. fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese are all optional garnishes

INSTRUCTIONS

  • Prepare the oven as well as the enchilada sauce. Preheat the oven to 350 degrees Fahrenheit. Make the enchilada sauce.
  • Cook the filling ingredients in a skillet. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring periodically, for 3 minutes. Season with a good sprinkling of salt and pepper, then add the diced chicken and green chilies. Cook, tossing regularly, for 6-8 minutes, or until the chicken is cooked through. Stir in the beans until they are uniformly distributed. Take the pan off the heat and set it aside.
  • Put the enchiladas together. Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese to assemble the enchiladas. Place a tortilla on a flat surface and sprinkle two teaspoons of sauce over it. Place a heaping scoop of the chicken mixture in the center of the tortilla, followed by 1/3 cup cheese. Place the tortilla on a greased 9 x 13-inch baking dish and roll it up. Assemble the last of the enchiladas. Then, evenly pour any residual sauce and any extra cheese over the top of the enchiladas.
  • Bake. Cook for 20 minutes, uncovered until the enchiladas are heated through and the tortillas are slightly crunchy on the exterior. Place the baking dish on a wire rack to cool.
  • Serve. Serve the enchiladas right away, while they’re still hot and melty, with a variety of fresh toppings. Enjoy!
MORE CHICKEN RECIPES
Easy Chicken Enchiladas RECIPE 2-0١

Easy Chicken Enchiladas RECIPE

Bassam Tohme
These Tex-Mex chicken enchiladas are simple to create With a basic filling of sautéed chicken, green chiles, onions, beans, and shredded cheese
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 8 Servings
Calories 421 kcal

Ingredients
  

  • 2 teaspoons avocado oil (or olive oil)
  • 1 onion peeled and sliced tiny white onion
  • 1 ½ pounds boneless skinless chicken breasts, chopped into 1/2-inch chunks
  • 1 can dice green chilies 4 oz.
  • 1 tsp freshly cracked black pepper and sea salt
  • 1 15-ounce can wash and drain black beans
  • 8 cup flour tortillas large
  • 3 cups shredded Mexican-style cheese
  • 1 batch enchilada sauce red
  • 1 fresh cilantro chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese are all optional garnishes

Instructions
 

  • Prepare the oven as well as the enchilada sauce. Preheat the oven to 350 degrees Fahrenheit. Make the enchilada sauce.
  • Cook the filling ingredients in a skillet. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook, stirring periodically, for 3 minutes. Season with a good sprinkling of salt and pepper, then add the diced chicken and green chilies. Cook, tossing regularly, for 6-8 minutes, or until the chicken is cooked through. Stir in the beans until they are uniformly distributed. Take the pan off the heat and set it aside.
  • Put the enchiladas together. Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese to assemble the enchiladas. Place a tortilla on a flat surface and sprinkle two teaspoons of sauce over it. Place a heaping scoop of the chicken mixture in the center of the tortilla, followed by 1/3 cup cheese. Place the tortilla on a greased 9 x 13-inch baking dish and roll it up. Assemble the last of the enchiladas. Then, evenly pour any residual sauce and any extra cheese over the top of the enchiladas.
  • Bake. Cook for 20 minutes, uncovered until the enchiladas are heated through and the tortillas are slightly crunchy on the exterior. Place the baking dish on a wire rack to cool.
  • Serve the enchiladas right away, while they're still hot and melty, with a variety of fresh toppings.
  • Enjoy!

Video

Notes

  1. Leftover (cooked) enchiladas can be refrigerated for up to 3 days or frozen for up to 3 months after being moved to a sealed container.
  2. If you do not have a microwave, you can warm the tortillas in the oven. Wrap a stack in foil and set it in the preheated oven for 15 minutes.
Keyword Easy Chicken Enchiladas RECIPE

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