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Saucy Chicken Enchiladas

Saucy Chicken Enchiladas
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Saucy Chicken Enchiladas are filled with shredded chicken, black beans, green chiles, red enchilada sauce, and plenty of melty Mexican cheese. They bake up bubbling and cozy in about 1hr, making them a hearty dinner to serve with sour cream, cilantro, rice, or a crisp salad.

Ingredients

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Seasonings

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder

Enchiladas

  • 1 to 2 tablespoons avocado oil, or olive oil
  • ½ yellow onion, diced
  • 15 oz. red enchilada sauce, divided
  • 2 ¾ cups shredded cooked chicken
  • Salt, to taste
  • 3 cloves garlic, minced
  • 1 15 oz. can black beans, drained and rinsed
  • 1 4 oz. can diced green chiles, undrained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 2 tablespoons finely chopped cilantro, plus more to garnish
  • 8 8 inch flour tortillas
  • 3 cups shredded Mexican cheese, divided
  • Sour cream, for serving

Instructions

  1. Preheat and mix: Preheat the oven to 350°F. Stir the onion powder, garlic powder, cumin, paprika, oregano, and chili powder together in a small bowl.
  2. Cook the onion: Heat the oil in a large skillet over medium heat. Add the diced onion and cook for about 5 mins, stirring occasionally, until softened.
  3. Season the chicken: Reduce the heat to medium low, then stir in ⅓ cup enchilada sauce and the garlic. Add the shredded chicken, season with salt as needed, sprinkle in the seasoning blend, and toss until evenly coated.
  4. Finish the filling: Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro. Cook for 1 to 2 mins, just until warm, then remove from the heat.
  5. Fill and roll: Lightly grease a 9 x 13 inch baking dish and spread ¼ cup enchilada sauce over the bottom. Warm the tortillas briefly, spoon the chicken filling onto the lower third of each tortilla, add a heaping tablespoon of cheese, roll tightly, and place seam side down in the dish.
  6. Bake and serve: Spoon enchilada sauce over the rolled tortillas, then sprinkle the remaining cheese on top. Cover and bake for 10 mins, uncover and bake for 13 mins, then broil at 450°F for 1 to 2 mins if you want lightly browned cheese. Garnish with cilantro and serve with sour cream.

Notes

Warm the tortillas before rolling so they bend easily and do not crack.

Add just enough sauce to coat the enchiladas without making the tortillas soggy.

Leftovers keep well in the fridge for 3 to 4 days and reheat best covered in a 350°F oven.

Freeze cooled enchiladas for up to 3 months, then thaw overnight in the fridge before reheating.

Keywords: chicken enchiladas

Find it online: https://thesavorymama.com/saucy-chicken-enchiladas/