Make ahead Chicken Enchiladas are a weeknight dinner dream. So easy to assemble, loaded with flavor and a hit with the entire family.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: Mexican
Keyword: chicken enchiladas
Servings: 6servings
Calories: 735kcal
Author: Kellie
Cost: $10
Equipment
baking dish
Ingredients
1tablespoonolive oil
1large oniondiced
3garlic clovesminced
1 8ouncecan diced green chilis
2cupsshredded cooked chicken
1teaspoonchili powder
1/2teaspoongarlic powder
1/2teaspoonground cayenne pepper
kosher salt and fresh ground pepper
1 1/2cupsenchilada sauce
12fajita sized flour tortillas
1cupcanned black beansdrained and rinsed
1 1/2cupsshredded Queso Oaxaca cheeseor Colby Jack
1cupshredded white cheddar
chopped fresh cilantrofor garnish
Instructions
Heat the olive oil in a large non-stick skillet over medium heat. Add the onion to the skillet and sauce until softened. Stir in the garlic and cook for one minute.
Add the green chilis, chicken, chili powder, garlic powder and cayenne. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
Preheat oven to 350 degrees.
Coat the bottom of a 13x9 inch baking dish with 1/4 cup of enchilada sauce. Spoon another 1/4 cup of the enchilada sauce in a shallow bowl.
Dip a tortilla in the bowl to coat with enchilada sauce. Spoon about 2 tablespoons of the chicken mixture in the center of the tortilla. Top with 1 tablespoon black beans and sprinkle with Queso Oaxaca.
Roll up the tortilla and place in the baking dish seam side down. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for 20 minutes, uncovered until bubbling and golden. Sprinkle with chopped cilantro.
Serve immediately with sour cream, avocado and jalapeños if desired.
Notes
Chicken Enchiladas can be assembled up to 24 hours in advance. Cover and store in the refrigerator until ready to bake. Freezer Friendly! Cover assembled chicken enchiladas tightly with plastic wrap and cover with foil. Freeze in a freezer safe container for up to 3 months.