Description
Savory chicken enchiladas bring Mexican culinary magic to dinner tables with creamy, zesty layers of comfort. Cheese-draped tortillas packed with tender chicken and bold spices promise a delicious journey through traditional southwestern flavors you’ll crave again and again.
Ingredients
Scale
Protein:
- 2.75 cups shredded chicken
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (4 oz.) can diced green chiles, undrained
Seasonings and Flavor Enhancers:
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon chili powder
- 3 cloves garlic, minced
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons finely chopped cilantro (plus more for garnish)
- Salt, to taste
Base and Additional Ingredients:
- 1–2 tablespoons avocado oil (can substitute with olive oil)
- 0.5 yellow onion, diced
- 14 oz. red enchilada sauce (homemade version highly recommended)
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream, for serving
Instructions
- Warm the kitchen oven to a moderate temperature, ensuring a consistent heat for even cooking.
- Select a spacious skillet and warm the avocado oil over medium flame, creating a perfect sautéing environment.
- Gently introduce diced onions to the heated oil, allowing them to soften and become translucent, releasing their sweet aromatics.
- Incorporate minced garlic into the skillet, letting its pungent essence bloom for a brief moment.
- Introduce the shredded chicken, creating a hearty base for the enchiladas by combining it with black beans, green chiles, and a zesty splash of lime juice.
- Elevate the flavor profile by adding hot sauce, a touch of honey, and freshly chopped cilantro, balancing sweet, spicy, and herbaceous notes.
- Craft a robust seasoning blend using onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder, thoroughly coating the chicken mixture.
- Pour a generous portion of red enchilada sauce into the skillet, stirring until the ingredients meld into a cohesive, flavorful filling.
- Prepare the baking dish by creating a light sauce base to prevent sticking and enhance moisture.
- Carefully distribute the chicken mixture into tortillas, adding a sprinkle of cheese before rolling them into neat parcels.
- Arrange the rolled enchiladas seam-side down in the prepared baking dish, creating a snug arrangement.
- Lavish the enchiladas with the remaining enchilada sauce, ensuring complete coverage.
- Generously shower the top with additional cheese, creating a golden, melted crust.
- Transfer to the preheated oven, allowing the enchiladas to bake until the cheese bubbles and turns a beautiful golden brown.
- Finish with a fresh cilantro garnish and serve alongside cool, creamy sour cream for a perfect accompaniment.
Notes
- Swap tortillas with gluten-free or low-carb alternatives like lettuce wraps or cauliflower tortillas for dietary restrictions.
- Experiment with different protein options such as pulled pork, shredded beef, or black bean mixture for variety.
- Control spice levels by adjusting hot sauce quantity or using mild green chiles for sensitive palates.
- Prep ingredients ahead of time and store in refrigerator to streamline cooking process and reduce day-of preparation time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 70 mg