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chicken enchiladas

Chicken Enchiladas

These popular chicken enchiladas make a perfect one-dish meal. Flour tortillas are loaded with a homemade enchilada sauce, chicken, black beans, corn, green onions and lots of cheese. They’re topped with enchilada sauce and more cheese before being baked.

Ingredients

  • 1 tablespoon canola or vegetable oil
  • ½ cup finely diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons granulated garlic
  • 2 teaspoons paprika
  • 1 teaspoon chili powder or chipotle chili powder (or more as desired)
  • 1 796mL tin crushed tomatoes
  • 1 cup chicken broth
  • ¼ cup freshly squeezed lime juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon granulated sugar
  • 2 boneless chicken breasts (about 450g)

Fillings & Garnishes

  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen or canned corn kernels
  • 3 cups cups shredded cheddar or Monterey Jack cheese, divided 1 ½ cups each
  • 10 large flour tortillas (10”)
  • 4 green onions, white and green parts, thinly sliced, divided for filling and garnish
  • 1 cup cup sour cream, for serving
  • 1 avocado, pitted, peeled and sliced, for serving
  • 2 limes, cut in wedges, for garnish
  • ¼ cup cilantro leaves, for garnish if desired

Instructions

  1. For the red enchilada sauce and chicken, heat olive oil in a medium saucepan over medium-high heat. Add diced onion, garlic, oregano, cumin, coriander, granulated garlic, paprika and chili powder. Cook, stirring until the onions are tender and the spices are fragrant, about 5 minutes. Add tomatoes, chicken broth and lime juice; stir to combine. Season with salt, pepper and sugar.

  2. Nestle the chicken breasts in the sauce making sure they are completely immersed. Let the sauce bubble uncovered over medium-high heat until fully heated, about 5 minutes. Reduce heat to medium-low and partially cover with a lid. Simmer for 30 minutes, stirring occasionally until the chicken is cooked through.

  3. Transfer the chicken breasts from the sauce to a medium bowl to cool slightly and leave the sauce in the saucepan. Once the chicken has cooled, shred it with two forks.

  4. Preheat the oven to 375 degrees F. Prepare two 9 x 9” baking dishes by greasing the bottom and sides with cooking spray or oil. Spread the bottom of each dish with a thick coating of red enchilada sauce. (Alternatively use one large baking dish).

  5. To assemble the enchiladas, arrange the tortillas on a large clean work surface. Spread about 2 tablespoons of sauce over each tortilla. Layer one end of each tortilla with equal portions of shredded chicken, black beans, corn, 1 ½ cups of the shredded cheese (reserve the remaining 1 ½ cups of cheese for the topping), and sliced green onions (reserve some green onions for topping).

  6. Roll the tortillas tightly and if necessary, trim away the ends to fit the baking dishes. Place seam side down in the baking dishes fitting 5 in each dish. Evenly spread the top with the remaining red enchilada sauce, leaving the ends of each roll exposed. Sprinkle evenly with remaining 1½ cups shredded cheese.

  7. Bake uncovered for 30 minutes until hot and bubbly. Remove from oven and sprinkle with remaining sliced green onions. Serve with sour cream, sliced avocados, limes and cilantro as desired.