The Best Chicken Enchiladas
When it comes to comfort food that hits all the right notes, chicken enchiladas easily top the list. With their bold flavors, hearty filling, and perfectly melted cheese, they’re the kind of dish that can turn any day into a celebration.
Equipment
- A large skillet or frying pan
- A medium saucepan
- A whisk (for the enchilada sauce)
- A mixing bowl
- A sharp knife and cutting board
- A 9x13-inch baking dish
- Aluminum Foil (for baking)
- Measuring cups and spoons
- A spatula or large spoon
Ingredients
For the Chicken Filling:
- 3 cups cooked shredded chicken (rotisserie chicken works great!)
- 1 cup canned black beans drained and rinsed
- 1 cup frozen corn thawed
- 1 small onion finely diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese or a Mexican cheese blend
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Assembly:
- 8-10 medium-sized flour or corn tortillas
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- Fresh cilantro for garnish
- Sour cream or guacamole optional, for serving
Instructions
Step 1: Prepare the Chicken Filling
- In a large skillet, heat a little olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Add the shredded chicken, black beans, and corn to the skillet. Stir to combine.
- Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper over the mixture. Stir well to coat the ingredients evenly.
- Cook for an additional 2 minutes, then remove from heat and set aside.
Step 2: Make the Enchilada Sauce
- Heat olive oil in a medium saucepan over medium heat. Once warm, whisk in the flour to form a roux and cook for 1 minute.
- Gradually add the chicken broth, whisking continuously to prevent lumps.
- Stir in the tomato paste, garlic powder, onion powder, cumin, smoked paprika, and chili powder. Season with salt and pepper.
- Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Spread ½ cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
- Lay a tortilla flat on a clean surface. Spoon about ½ cup of the chicken filling into the center. Sprinkle some shredded cheese on top of the filling.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese on top.
Step 4: Bake the Enchiladas
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream or guacamole, if desired.
Notes
Nutritional Value (Per Serving)
The following values are approximate and may vary based on the specific ingredient used:- Calories: ~380 kcal
- Protein: ~25g
- Carbohydrates: ~32g
- Fiber: ~6g
- Sugar: ~4g
- Fat: ~15g
- Saturated Fat: ~6g
- Cholesterol: ~60mg
- Sodium: ~780mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.