Simple And Easy Chicken Enchiladas Recipe

Get ready to level up your dinner game with these insanely delicious chicken enchiladas—I’m talking cheesy, saucy, and bursting with flavors that’ll make your taste buds do a happy dance!

I adore how this Easy and Simple Recipe for Chicken Enchiladas brings together delicate, shredded chicken and a luscious enchilada sauce and then tops them with a generous sprinkling of cumin and chili powder. My favorite part?

The gooey layer of cheese atop the flour tortillas. This is a go-to weeknight recipe for ersatz Mexican comfort food.

Ingredients

• Cooked Chicken: Excellent source of lean protein, aids in muscle repair.
• Enchilada Sauce: Adds rich flavor and spice, made with chilies and tomatoes.
• Flour Tortillas: Source of carbohydrates for energy, soft and pliable.
• Cheese: Provides calcium and protein, adds creamy, savory richness.
• Black Beans: Rich in fiber and protein, enhances texture and nutritional value.
• Cilantro: Fresh herb with antioxidant properties, adds a bright and aromatic flavor.
• Onion: Adds depth and sweetness, contains vitamin C and antioxidants.

Ingredient Quantities

“`html

• 2 cups cooked chicken, shredded
• 1 cup enchilada sauce
• 8 small flour tortillas
• 1 1/2 cups shredded cheese (cheddar or Mexican blend)
• 1/2 cup chopped onion
• 1/2 cup canned black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Sour cream, for serving (optional)

“`

How to Make this

1. Set your oven to 375°F (190°C) to preheat.

2. In a big bowl, mix together the following ingredients: shredded chicken that has been cooked; sauce made from 1/2 cup of enchiladas; onion that has been chopped; black beans; cumin; chili powder; garlic powder; and salt and black pepper to taste.

3. Evenly spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13 inch baking dish.

4. Take a tortilla and place 2-3 tablespoons of the chicken mixture along the center. Sprinkle with a little cheese and a few cilantro leaves.

5. Tightly roll the tortilla up and lay it seam-side down in the baking dish. Do this with each of the remaining tortillas and place these snugly in the dish.

6. Evenly pour the rest of the enchilada sauce over the rolled tortillas, making sure they are completely covered.

7. Spread the leftover shredded cheese onto the top of the enchiladas.

8. The baking dish should be covered with aluminum foil and placed in the preheated oven. Bake for 20 minutes.

9. Take off the foil and continue baking 5 to 10 minutes longer, until the cheese is melted and bubbly.

10. Top with cilantro that has been chopped finely and present the dish piping hot alongside bowls of sour cream, if you wish.

Equipment Needed

1. Oven
2. Large mixing bowl
3. 9×13 inch baking dish
4. Aluminum foil
5. Measuring cups
6. Measuring spoons
7. Knife
8. Cutting board
9. Spoon or spatula (for mixing)
10. Grater (for cheese, if not pre-shredded)

FAQ

• Q: Can I use corn tortillas instead of flour tortillas?Yes, you can use corn tortillas instead. They are traditional for making enchiladas, although, as with all substitutes, they will impart a slightly different flavor and texture.
• Q: How do I cook the chicken?You may boil, grill, or bake the chicken before tearing it into pieces for the enchiladas. You can also use leftover cooked chicken or a rotisserie chicken to make the assembly of the enchiladas that much easier.
• Q: Can I make these enchiladas ahead of time?A: Of course! You can make the enchiladas, cover them, and keep them in the refrigerator for as long as 24 hours before baking.
• Q: Is there a vegetarian version of this recipe?Yes. Omit the chicken and increase the black beans. You may also add other vegetables such as mushrooms, corn, or bell peppers for a vegetarian option.
• Q: Can I freeze leftover enchiladas?A: Yes. Let the enchiladas cool completely. Then, wrap them tightly in foil or freeze them in a freezer-safe container. You can store them in the freezer for up to 3 months.
• Q: What’s the best way to reheat the enchiladas?A: In an oven preheated to 350°F, heat for approximately 20 minutes, or until heated through. Individual portions may also be reheated in the microwave for added convenience.

Simple And Easy Chicken Enchiladas Recipe Substitutions and Variations

Shredded cooked chicken: Substitute with cooked turkey or shredded rotisserie chicken.
Corn tortillas: Use flour in place of corn for a gluten-free option.
Cheese that comes in shreds: If you want a more subdued flavor, mozzarella or Monterey Jack shredded cheeses are good options.
Substitute pinto beans or refried beans to provide a different texture from black beans.
Chopped cilantro: Use fresh parsley, or omit it if you prefer not to use cilantro.

Pro Tips

1. Warm the Tortillas: Before filling and rolling the tortillas, warm them up briefly in a microwave or on a skillet. This will make them more pliable and less likely to tear during rolling.