Chicken Enchiladas
I would definitely not call this recipe authentic, but it does have the delicious enchilada flavor and is quick to make. What I love about this recipe is just how flavorful it is. The taco seasoning elevates the chicken mixture.
Chicken Enchiladas
Course: DinnerCuisine: MexicanDifficulty: EasyServings
4
servingsTotal time
1
hourIngredients
1 1/2 lbs chicken breast cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups Mexican blend shredded cheese
1 can (10 oz) red enchilada sauce
1 can (4 oz) diced green chilies
1 small yellow onion
1/2 teaspoon cumin
1/4 teaspoon garlic powder
2 teaspoons taco seasoning
1 can of black beans
Salt and pepper to taste
8 small flour tortillas
Directions
- Preheat your oven to 350F.
- In a large skillet, heat 2 tablespoons of olive oil. Sauté the diced small yellow onion until it’s translucent, about 3 minutes.
- Add 1 1/2 lbs of chicken, 4 ounces of diced green chilies, 1/2 teaspoon of cumin, 2 teaspoons of taco seasoning, 1/4 teaspoon of garlic powder, salt, and pepper to the skillet. Cook for 6-8 minutes until the chicken is cooked.
- Stir in the 1 can of black beans.
- Pour a small amount of enchilada sauce into the bottom of a baking dish to prevent sticking.
- Spoon about a tablespoon of enchiladas sauce onto the tortilla. Fill each tortilla with a portion of the chicken mixture and some shredded cheese. Roll them up and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the rolled enchiladas and sprinkle with more shredded cheese.
- Bake in the preheated oven for 20 minutes.
- Serve your delicious homemade enchiladas with toppings like sour cream, chopped cilantro, or diced tomatoes.
