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Chicken enchiladas

Chicken Enchiladas

Chicken enchiladas with homemade enchilada sauce, shredded chicken, black beans, corn, green onions and cheese are rolled in flour tortillas. Topped with more sauce and cheese then baked for the ultimate casserole meal.

Servings 5 servings

Ingredients

Enchilada sauce and chicken

  • 1 ½ tablespoons canola or vegetable oil
  • ½ cup onion finely diced
  • 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 as desired
  • 1 796mL tin crushed tomatoes
  • 1 cup chicken broth
  • ¼ cup lime juice freshly squeezed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon granulated sugar
  • 2 boneless chicken breasts (about 450g)

Filling

  • 1 cup canned black beans rinsed and drained
  • 1 cup corn kernels frozen or canned
  • 3 cups shredded cheddar or Monterey Jack cheese divided 1 ½ cups each
  • 10 flour tortillas large (10”)

Suggested serving options

  • 1 cup sour cream
  • 2 green onions sliced
  • 2 avocados pitted, peeled and diced
  • 2 limes cut in wedges
  • ½ cup sliced chili peppers
  • ¼ cup cilantro leaves

Instructions

  1. For the enchilada sauce and chicken, heat 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 3 minutes.

  2. Add tomatoes, chicken broth and lime juice; stir to combine. Season with salt, pepper and sugar.

  3. Nestle the chicken breasts in the sauce to poach, making sure they are completely immersed. Bring sauce to a full heat, partially uncovered, over medium-high heat and let bubble for 5 minutes. Reduce heat to medium-low cover and simmer for 30 minutes, stirring occasionally until the chicken is cooked through.

  4. Transfer chicken breasts to a board and leave the sauce in the saucepan. Let both cool slightly for 10 – 15minutes. Pull the chicken with two forks to shred it. Sauce will be used in three portions, for the filling, base of baking dish and topping.

  5. Add shredded chicken to a large bowl then add black beans, corn, 1½ cups of the shredded cheese (reserve remaining cheese for topping), green onions and 1½ cups of the enchilada sauce.Stir to combine.

  6. Meanwhile, preheat oven to 375degrees F. Prepare two 9 x 9” baking dishes (or one larger baking dish) by greasing the bottom and sides with cooking spray or oil. Spread the bottom with a thick coating of enchilada sauce.

  7. To assemble the enchiladas, work with one tortilla at time and lay it on a work surface. Evenly arrange about ½cup filling along one end of the tortilla, leaving a 1” border at each end. Roll tortilla tightly, and if necessary trim away ends. Place the roll seam side down in the prepared baking dish on top of the sauce. Continue with remaining tortillas and filling.

  8. Top enchiladas with the remaining sauce spreading it evenly over the centre of the rolls leaving the ends exposed. Sprinkle top evenly with the remaining 1 ½ cups of shredded cheese.

  9. Bake uncovered for 25 - 30 minutes until hot and bubbly. Serve with sour cream, sliced green onions, diced avocado, limes, chili pepper and cilantro as desired. 

Recipe Notes

  • This recipe is rated as mild but feel free to adjust the spice level as desired
  • Make enchiladas ahead up to 3 days, refrigerate and bake when needed
  • Store baked leftovers for up to 5 days, enjoy cold or warmed up
  • Makes 10 enchiladas and most people will eat two so serves at least 5