Chicken Enchiladas

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Serves: 8

My family loves Mexican food – specifically my middle child.

Whenever it is his turn to cook a meal, some form of Mexican or Tex-Mex is sure to be made that night for dinner!

My family and I have tried many recipes for enchiladas, and this one has been by far the easiest and quickest while still providing lots of great flavor and being filling without having to add a lot of sides to make it stretch to feed 5 big eaters. 

I love the flexibility of this recipe as well! 

Don’t like flour tortillas, or need to be gluten-free?

Use corn tortillas instead (my preferred, but the rest of my family disagrees with me).

Like it spicier, or less spicy? 

It’s easy to adjust the level to your liking.

There are so many options for toppings as well- so if I miss some and you feel adventurous, just add what your heart tells you to add!

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Ingredients

• 2 Tbsp Avocado oil (or olive oil)

• 1 small white onion, peeled and diced

• 1 ½ lbs boneless skinless chicken breasts diced into ½” cubes

• 1 (4 oz) can diced green chiles

• Sea salt and fresh cracked black pepper (to taste)

• 1 (15 oz) can black beans, rinsed and drained (optional)

• 8 large flour tortillas

• 3 cups Mexican blend shredded cheese

• 1 large can red enchilada sauce (or you can make your own)

• Optional toppings: cilantro, chopped red onions, green onions, avocado, sour cream, crumbled cotija cheese etc

Instructions

1. Preheat your oven to 350 F. Prepare your enchilada sauce (if you are making your own)

2. In a large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes stirring occasionally. Add diced chicken and green chiles. Season with a generous pinch of salt and pepper.

3. Saute for approximately 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans (if using) and stir until evenly combined. Remove pan from heat and set aside.

4. To assemble the enchiladas, set up an assembly line- tortillas, sauce, chicken mixture, and cheese. Lay out a tortilla, spread 2 tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with a ⅓ cup of cheese. Roll up the tortilla and place in a greased 9×13 baking dish. Continue assembling the remaining enchiladas. Spread the remaining sauce over the top of the rolled enchiladas, followed by the remaining cheese.

5. Bake uncovered for 20 minutes until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. 

6. Serve the enchiladas immediately while they are still all nice and melty, and garnish with all the topping your heart desires!

PRO TIP: To stretch this recipe even further, you can serve it with a side of Spanish rice and refried beans!

Did you know? You can get all of the meat for this recipe in our Fill Your Freezer Fundraiser.

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