Cheesy Chicken Enchiladas

We’d say it’s pretty unlikely that anyone at your table will be turning down these cheesy chicken enchiladas! These cheesy chicken enchiladas are perfect for a weeknight and can be easily modified to add a few more veggies, to take the spice to another level, or just perfect as-is! And don’t forget all of the yummy, additional toppings!

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Makes: 8 servings

Total Time: 1 hour

Ingredients:

· 2 tablespoons vegetable oil

· 1 small white onion, diced

· 1.5 lbs boneless skinless chicken breasts

· Salt and black pepper

· 1 (4oz) can diced green chiles

· 1 (15.5oz) black beans, rinsed and drained

· 8 large flour tortillas

· 3 cups Mexican-blend cheese, shredded

· ½ cup cilantro, chopped

· Avocado, for topping

· Jalapenos, sliced for topping

· Sour cream, for topping

For the enchilada sauce-

· 2 tablespoons vegetable oil

· 2 tablespoons tomato paste

· 2 tablespoons all-purpose flour

· 3 tablespoons chili powder

· 1 tablespoon chipotle chili powder

· ½ teaspoon garlic powder

· ½ teaspoon salt

· ¼ teaspoon ground cumin

· ¼ teaspoon dried oregano

· 2 cups chicken stock

Directions:

Preheat oven to 350°F and grease a 9×13” baking dish.

To make the enchilada sauce- Heat oil in a small saucepan over medium-high heat. Add tomato paste and flour and whisk for one minute. Stir in remaining seasonings. Gradually add in the stock, whisking constantly to get rid of lumps. Once flour is fully incorporated, reduce heat and simmer 10-15 minutes until slightly thickened. Remove from heat and set aside.

To make the enchiladas- In a large pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add chicken and green chiles. Season with salt and pepper then saute chicken 6-8 minutes on each side, or until cooked through. Remove from heat and set aside.

Using two forks, or meat shredders, pull chicken apart to shred.

Add ½ of the enchilada sauce, black beans, 1 ½ cups cheese, and cilantro to the chicken mixture and stir to combine.

Fill each tortilla with the chicken mixture then roll and place seam side down in the greased baking dish. After all tortillas are in the pan, top with remaining enchilada sauce and cheese.

Bake uncovered for 20 minutes. Remove from oven and serve immediately. Garnish with additional cilantro, avocado, sliced jalapenos and sour cream as desired.

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