These easy chicken enchiladas are the best kind of family dinner - simple, fast and absolutely delicious! A fresh take on this classic Tex-Mex comfort food, this is a chicken enchilada recipe the whole family will love.
3cupscheeseshredded (Mexican blend, Monterey Jack, Pepper Jack, Cheddar or Cotija)
115 ounce canblack beansdrained
½cupheavy whipping cream(optional)
Instructions
Preheat oven to 350°F.
In a skillet over medium heat, add oil and onion. Sauté about 3 minutes until the onion is tender and translucent.
Add chicken and green chilies. Brown about 6 minutes stirring occasionally.
Grease 9x13 baking dish. Spread 1/4 cup enchilada sauce in bottom of dish.
In the center of each tortilla, layer with 1/8th of chicken leaving room at both edges. Add a spoonful of black beans and approximately 1 ounce shredded cheese.
Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese.
Bake 20-25 minutes until cheese is melted and tortillas slightly crisp and brown.
Optional Garnish
Video
Notes
Variations
Add 1/4-1/2 cup heavy cream to the bottom of your baking dish to make them extra creamy!
Replace the black beans with refried beans.
Use a verde (green) enchilada sauce instead of the traditional red.
Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish.
Shred your cheese fresh for creamiest results.
How to Store
Refrigerate - Tightly cover and store in the fridge for up to three days.
Freeze - Cover enchiladas tightly before baking. Freeze up to three months. When it's time to bake, simply unwrap, cover with aluminum foil and bake for 30 minutes. Uncover them and continue baking for 5-10 minutes longer, or until fully heated.