Best Chicken Enchiladas
These chicken enchiladas combine tender shredded chicken, black beans, green chiles, red enchilada sauce, and melted Monterey Jack in a bubbling family dinner.
Prep: 25 minutes
Cook: 25 minutes
Total: 50 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil for the skillet
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 3 cups cooked shredded chicken plain or rotisserie
- 1 15-ounce can black beans drained and rinsed
- 1 4-ounce can diced green chiles undrained
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 cups red enchilada sauce divided
- 8 8-inch flour tortillas warmed
- 2 1/2 cups shredded Monterey Jack cheese divided
Instructions
Instructions
- Preheat the oven to 350°F.
- Heat olive oil in a skillet over medium heat. Add onion and cook about 3 minutes. Add garlic and cook 30 seconds, then turn off the heat.
- Stir in chicken, black beans, green chiles, chili powder, cumin, oregano, salt, and 1/2 cup enchilada sauce.
- Spread 1/2 cup enchilada sauce in a greased 9-by-13-inch baking dish. Fill each tortilla with about 1/2 cup filling and 1/3 cup cheese, roll, and place seam-side down.
- Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.
- Bake 20 to 25 minutes, until hot and cheese is melted. Rest 5 minutes before serving.
Notes
Warm the tortillas briefly so they roll without splitting.