Time: 20min sauce / 25min enchilada / 20min bake
Servings: 4-6
Rating: 4.5/5
Recipe by Ali from Gimme some Oven: https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/ and https://www.gimmesomeoven.com/red-enchilada-sauce/
INGREDIENTS
Enchilada sauce
- 2 tbs olive oil
- 2 tbs flour
- 1/4 cup chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups chicken stock
- Salt to taste
Enchiladas
- 2 tbs olive oil
- 1 small onion, diced
- 1.5 lb chicken breasts, boneless & skinless, 1/2″ pieces
- 4oz can diced green chilies
- 15oz can black beans, rinsed
- 8 large tortillas
- 3 cups Mexican-blend shredded cheese
Garnishes
- Cilantro
- Avocado
- Sour cream
- Cotija cheese
INSTRUCTIONS
- In a small saucepan, heat oil and flour. Whisk and cook for 1 min.
- Add in enchilada sauce spices. Whisk and cook for another 1 min.
- Add in stock and whisk until there are no lumps. Simmer for 10-15min. Salt to taste.
- Prep onions and chicken breasts.
- In a large pan, heat oil. Fry onions for 3-5min.
- Add in chicken breasts and green chilies, cook for 6-8min or until chicken cooked through.
- Season with salt and pepper. Add black beans into the pan.
- Preheat oven to 350 deg F. Grease 9×13″ baking dish.
- Assemble enchiladas. Layout a tortilla, coat bottom with ~2tbs enchilada sauce. Spoon on some chicken mix. Cover with ~1/3 cup cheese. Roll and add to baking dish.
- Spread remaining enchilada sauce over the top and add extra cheese.
- Bake for 20min. Serve with garnishes.
Thoughts
Quick to put together and tasty. I over salted the chicken a little.
