Description
Whip up these delicious and easy chicken enchiladas for a high-protein dinner that’s perfect for weeknights. Packed with flavor and simple to make, this recipe is a family favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 ½ pounds cooked chicken, shredded
- 1 (15-ounce) can black beans, rinsed and drained (optional)
- 1 (4-ounce) can diced green chilies, undrained
- 8 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 (15-ounce) can enchilada sauce
- ½ cup sour cream or plain Greek yogurt
- ¼ cup chopped fresh cilantro, for garnish (optional)
- ½ cup shredded lettuce, for serving (optional)
- ¼ cup diced tomatoes, for serving (optional)
Instructions
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, chili powder, cumin, and oregano, and cook for another minute until fragrant. Season with salt and pepper.
- 3. In a large bowl, combine the shredded cooked chicken, rinsed black beans (if using), diced green chilies, and about half of the enchilada sauce. Stir to combine and ensure the chicken is evenly coated.
- 4. Warm the tortillas briefly by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by quickly warming them one at a time in a dry skillet over medium-high heat for about 15-20 seconds per side.
- 5. To assemble the enchiladas, spoon about ¼ cup of the chicken mixture down the center of each warmed tortilla. Sprinkle a tablespoon or two of shredded Monterey Jack cheese over the filling.
- 6. Roll each tortilla tightly and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas snugly in the dish.
- 7. Pour the remaining enchilada sauce evenly over the rolled enchiladas. Dollop the sour cream or Greek yogurt over the sauce, then sprinkle the remaining shredded Monterey Jack cheese over the top.
- 8. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
- 9. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- 10. Let the enchiladas stand for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 enchiladas
- Calories: approx. 450-550 kcal (depending on optional ingredients)
- Sugar: approx. 5-7g
- Sodium: approx. 800-1200mg
- Fat: approx. 20-30g
- Carbohydrates: approx. 30-40g
- Fiber: approx. 5-8g
- Protein: approx. 30-35g