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–+ servings

Chicken Enchiladas

Delicious and cheesy chicken enchiladas topped with a homemade enchilada sauce, perfect for a family dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken Filling
  • 2 cups cooked chicken shredded
  • 1 cup cheddar cheese shredded
  • 1 cup black beans canned, rinsed and drained
  • 1 cup corn canned or frozen
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil for cooking
For the Enchilada Sauce
  • 2 tablespoons olive oil for sautéing
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar to balance acidity
  • ½ cup water to adjust consistency
For Assembly
  • 8 large corn tortillas warmed
  • 1 cup cheddar cheese shredded, for topping
  • ¼ cup fresh cilantro chopped, for garnish

Method
 

Prepare the Enchilada Sauce
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  2. Add the minced garlic and cook for an additional 1 minute until fragrant.
  3. Stir in the tomato paste, chicken broth, cumin, chili powder, salt, sugar, and water. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally, until slightly thickened.
Prepare the Chicken Filling
  1. In a mixing bowl, combine the shredded chicken, black beans, corn, cumin, chili powder, salt, and 1 cup of cheddar cheese. Mix well to combine.
Assemble the Enchiladas
  1. Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce on the bottom of a baking dish.
  2. Take a warmed tortilla, place about ¼ cup of the chicken filling in the center, and roll it up tightly. Place it seam-side down in the baking dish.
  3. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
  4. Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
  5. Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake the Enchiladas
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serve
  1. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

For best results, warm the tortillas in a dry skillet or microwave to make them pliable before filling. You can also customize the filling with your favorite vegetables or spices.

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