Chicken Enchiladas
There is no better Mexican-style meal than a chicken enchilada, at least in my book! These flour tortilla-wrapped chicken enchiladas are baked with a homemade sauce and topped with cheese. Make them as tame or as spicy as you like!
Servings: 12 enchiladas
Ingredients
- 1 medium onion
- 2 tablespoons neutral oil
- 1 ½ teaspoons kosher salt
- 2 cloves garlic minced
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 2 15-ounce cans tomato sauce
- 1 pound boneless, skinless chicken breasts
- 1 15-ounce can black beans drained and rinsed
- 4 ounces cream cheese room temperature
- 12 flour tortillas
- 4 ounces shredded cheddar cheese
Instructions
- Preheat to 350°F.
- Over medium heat, add the neutral oil to a 4-quart saucepan. Sauté the onion and salt until the onion is translucent and soft, 4-6 minutes. Once the onion is soft, add the garlic, chili powder, smoked paprika, cumin, and cayenne powder. Stir until the spices and garlic are fragrant, 1 minute.1 medium onion, 2 tablespoons neutral oil, 1 ½ teaspoons kosher salt, 2 cloves garlic, 1 tablespoon chili powder, ½ teaspoon smoked paprika, 1 teaspoon cumin, ½ teaspoon cayenne pepper
- Once fragrant, add the tomato sauce and chicken breast. Bring to a low simmer. Cover and cook until the chicken breast reaches 160°F, 15-18 minutes. Once the chicken is done, remove from the heat and remove the chicken from the sauce to cool slightly. Using two forks, shred the chicken into bite-size pieces.2 15-ounce cans tomato sauce, 1 pound boneless, skinless chicken breasts
- Spread a small amount of the sauce in the bottom of a greased 9 x 13-inch baking dish. In a large bowl, combine the shredded chicken, black beans, 1 cup of prepared sauce, and cream cheese. Stir to combine and dissolve the cream cheese. Divide the chicken filling among the flour tortillas. Roll the enchiladas and place them in the prepared baking dish. Top the enchiladas with the remaining sauce, spreading to cover. Sprinkle with cheese and place in preheated oven.1 15-ounce can black beans, 4 ounces cream cheese, 12 flour tortillas, 4 ounces shredded cheddar cheese
- Bake in the preheated 350°F oven until the sauce is bubbling throughout and the cheese is melted, 35-45 minutes. Remove from the oven and serve with your favorite toppings.
Video
Nutrition
Serving: 1enchilada | Calories: 342kcal