Enchiladas de pollo

Ingredientes

• 1/2 teaspoon EACH: Onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
• 1-2 tablespoons avocado oil: This neutral oil is perfect for sautéing, but olive oil works just as well.
• 1/2 yellow onion, diced: Adds a sweet and savory base flavor.
• 14 oz. red enchilada sauce: You can use store-bought or homemade for a more personal touch.
• 2 3/4 cups shredded chicken: Rotisserie chicken is a lifesaver here, but leftover roast chicken works too.
• Salt, to taste: Enhances all the flavors.
• 3 cloves garlic, minced: Fresh garlic adds depth and warmth.
• 1 (15 oz.) can black beans: Packed with protein and a great complement to the chicken.
• 1 (4 oz.) can diced green chiles: Adds a subtle kick without overwhelming heat.
• 2 tablespoons lime juice: Brightens up the flavors and balances the richness.
• 1 teaspoon hot sauce: Optional, but a few dashes can elevate the dish.
• 1 teaspoon honey: A touch of sweetness to round out the flavors.
• 2 tablespoons finely chopped cilantro: Adds freshness and a pop of color.
• 8 (8-inch) flour tortillas: Soft and pliable, perfect for rolling. Corn tortillas can be used if you prefer a gluten-free option.
• 3 cups shredded Mexican cheese blend: A mix of cheddar, Monterey Jack, and asadero cheese creates that signature gooey topping.
• Sour cream, for serving: The creamy coolness complements the spiciness of the enchiladas.

Preparación

1. 1

   Warm 4 tortillas at a time in the microwave for 30 seconds to make them pliable.

2. 2

   Spoon about 2-3 tablespoons of the chicken filling onto the bottom third of each tortilla.

3. 3

   Add a heaping tablespoon of cheese on top of the filling.

4. 4

   Roll the tortilla tightly and place it seam-side down in the casserole dish.