Chicken Enchiladas at home
- Yield 8
- Prep 15 minutes
- Cook 45 minutes
Chicken Enchiladas at home is a casseroles recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 1 (4-ounce) can diced green chiles
- sea salt and freshly-cracked black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
- optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
Method
Prep oven and enchilada sauce. Warm oven to 350°F. Prepare your enchilada sauce.
Sauté the filling mixture. In large sauté pan, heat oil over medium-a hot burner. Tip in onion and sauté for 3 minutes, stirring occasionally. Tip in diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Tip in in the beans and stir until evenly combined. Lift pan from heat and keep nearby.
Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Tip in a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly o
Roast Roast uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Move the baking dish to a wire baking rack.
Plate Plate the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
