chicken enchiladas

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon(s) canola oil; 1 medium onion finely chopped; 2 clove(s) garlic minced; 1 can(s) black beans drained and rinsed; 2 cup(s) cooked diced chicken (rotisserie chicken); 1 can(s) diced green chiles; 1 1/2 tablespoon(s) taco seasoning; 1/3 cup(s) water; homemade enchilada sauce; 8 large flour tortillas (8 inch); 3 cup(s) mexican blend cheese; assorted topping such as cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream (optional)

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Beth Pierce

Ofallon, MO

Updated on Nov 12, 2020

Easy Chicken Enchiladas never tasted so good with sweet onions, fresh garlic, black bean, green chiles, and tender rotisserie chicken all nested in soft tortilla shells smothered in fresh enchilada sauce with plenty of shredded Mexican cheese. Folks it just does not get much better than that. This is a hearty meal all by itself but for a large group or a special occasion I like to serve this with Queso Fundido, Easy Mexican Coleslaw, and Strawberry Mimosas.

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Fun and flavorful Tex Mex Chicken Enchiladas made with homemade enchilada sauce and already baked rotisserie chicken. They are always a hit with friends and family and reheat very well in the microwave for those of us with smaller households.

prep time 15 Min

cook time 20 Min

method Bake

yield 8 serving(s)

Ingredients

1 tablespoon canola oil
1 medium onion finely chopped
2 cloves garlic minced
1 can black beans drained and rinsed
2 cups cooked diced chicken (rotisserie chicken)
1 can diced green chiles
1 1/2 tablespoons taco seasoning
1/3 cup water
homemade enchilada sauce
8 large flour tortillas (8 inch)
3 cups mexican blend cheese
assorted topping such as cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream (optional)

How To Make chicken enchiladas

Step 1

Preheat oven to 350 degrees. Lightly grease 9×13 inch casserole dish.

Step 2

Heat canola oil in a large skillet. Cook the onion until it is soft. Reduce the heat and add the garlic cooking for 1 minute stirring constantly. Add the black beans, diced chicken, green chiles, taco seasoning and water. Simmer for 5 minutes or until the water has been cooked in.
Step 3

Spread 1-2 tablespoons of enchilada sauce over each tortilla. Spoon a line of the chicken mixture across the tortilla and sprinkle with 2 tablespoons shredded Mexican cheese. Roll the tortillas up and place in prepared casserole dish in single layer. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
Step 4

Bake uncovered for 20 minutes or until cheese is melted and casserole is heated through. If desired garnish with additional toppings.
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