Chicken Enchiladas: A Flavorful and Easy-to-Make Dish for Beginners

Ingredients

• 1/2 teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
• 1-2 tablespoons avocado oil (you can substitute with olive oil)
• 1/2 yellow onion, finely diced
• 14 oz. red enchilada sauce (store-bought or homemade)
• 2 3/4 cups cooked, shredded chicken (see notes for tips on cooking chicken)
• Salt, to taste
• 3 cloves garlic, minced
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4 oz.) can diced green chiles, undrained
• 2 tablespoons fresh lime juice
• 1 teaspoon hot sauce (optional)
• 1 teaspoon honey (optional)
• 2 tablespoons finely chopped cilantro, plus extra for garnish
• 8 (8-inch) flour tortillas
• 3 cups shredded Mexican cheese, divided
• Sour cream, for serving

Instructions

1. 1

   Preheat your oven to 350°F (175°C). While the oven heats, combine all the seasoning ingredients in a small bowl and set them aside. This simple step allows you to have your spices ready before starting the cooking process, making it easier to quickly season your filling.

2. 2

   In a large skillet, heat the avocado oil (or olive oil) over medium heat. Add the finely diced onion and sauté until it softens, about 5 minutes. Next, reduce the heat to medium-low, add the minced garlic, and stir for another minute until fragrant. The softened onions and garlic will lay the flavor foundation for your enchiladas.

3. 3

   Pour 1/3 cup of enchilada sauce into the skillet along with the cooked chicken. Season the chicken mixture with salt to taste (rotisserie chicken often doesn’t need extra seasoning). Add the pre-mixed seasoning from Step 1 and toss to coat the chicken evenly. Next, stir in the black beans, diced green chiles, fresh lime juice, hot sauce, honey (if using), and finely chopped cilantro. Continue cooking for 1 to 2 minutes until everything is well combined and heated through.

4. 4

   Lightly grease a 9 x 13-inch baking dish. Spread a thin layer of enchilada sauce (about 4 tablespoons) on the bottom of the dish to prevent the tortillas from sticking.

5. 5

   For added pliability, you can microwave 4 tortillas at a time for 30 seconds. This makes it easier to roll them without tearing.

6. 6

   Spoon a generous portion of the filling (about ½ cup) onto the bottom third of each tortilla. Top with a heaping tablespoon of shredded Mexican cheese. Carefully roll each tortilla tightly, seam-side down, and place them in the prepared baking dish. Repeat until all tortillas are filled and rolled.

7. 7

   Pour the remaining enchilada sauce over the rolled tortillas. You don’t have to use all of it—start with ¾ cup and see if it’s enough to coat evenly. Sprinkle with half of the shredded cheese, reserving the other half for later. Cover the dish with foil (if using), spraying the underside with non-stick cooking spray to prevent the cheese from sticking.

8. 8

   Bake in the preheated oven for 10 minutes.

9. 9

   After 10 minutes, remove the foil and bake for an additional 13 minutes. To give the cheese a golden brown finish, you can broil the enchiladas on low (450°F) for 1-2 minutes. Keep a close eye during this time to prevent burning.

10. 10

    Once out of the oven, garnish the enchiladas with freshly chopped cilantro. Serve with a dollop of sour cream on the side. Optionally, you can pair them with a fresh green salad, rice, or beans for a well-rounded meal.