Chicken Enchiladas
Dinner made easy! These enchiladas are filled with rotisserie chicken sautéed in garlic and onion with green chilis and black beans. Combined with perfectly seasoned homemade enchilada sauce. Sprinkled with cheddar cheese and baked until melted. Garnished with cilantro and green onions.
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What are the ingredients?
FOR THE CHICKEN:
- 2 1/2 cups shredded rotisserie chicken
- 1 cup black beans
- 4 oz. canned green chilis
- 1 yellow onion
- 4 garlic cloves
- 1 tablespoon Homemade Taco seasoning
- 1 teaspoon salt
FOR THE HOMEMADE TACO SEASONING:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 teaspoons chili powder
FOR THE ENCHILADA SAUCE:
- 6 oz. canned tomato paste
- 3 cups tomato sauce
- 1/2 cup chicken broth or stock
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon ground pepper
- 1 teaspoon salt
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
You also need about 8 flour tortillas
can i make it vegetarian?
Yes, roasted veggies are great alternative for meat. Mushrooms, cauliflower, bell peppers, or any of your favorite veggies. Saute the aromatics (chopped onion and minced garlic), add the roasted veggies, then season with my homemade taco seasoning and don’t forget the 4 oz. canned green chilis. For the taco seasoning, I used one teaspoon of each spices: garlic powder, chili powder, onion powder, cumin, oregano, and smoked paprika. Add salt and pepper to taste. Make the enchilada sauce and add about 1 cup of the sauce to the roasted veggie mixture.
can i make seafood enchiladas?
Yes, shrimps or baked salmon are my most favorite seafood filling for my enchiladas. The same process as chicken except you’re using seafood. If you’re using salamon, I would season it with the taco seasoning and bake it for 15 minutes or until thoroughly cooked. Then break it into bite-sized pieces and mix with a cup of enchilada sauce. Or you can also use breaded white fish, just like in fish tacos. I normally deep fry the breaded white fish, then add some enchilada sauce to it. Or bake them if you prefer.
Can i use ground meat?
Yes, ground beef, pork, or turkey will work well with this dish. I used rotisserie chicken, it’s easy and quick, I don’t have to worry about cutting or cooking. Or just use what you have available in your fridge and pantry. This enchilada recipe is very forgiving, you can use what you already have in hand.
watch how to make it
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recipe
Chicken Enchiladas
Equipment
- Dutch oven or deep pot
- 9×13 baking dish
- Ladle
- knife
- cutting board
- Cheese shredder
Ingredients
FOR THE CHICKEN
- 3 tablespoons olive oil
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- use all the homemade taco seasoning
- 2 1/2 cups shredded rotisserie chicken
- 4 oz. canned green chilis
- 1 cup black beans
FOR THE HOMEMADE TACO SEASONING
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
FOR THE ENCHILADA SAUCE
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 2 teaspoons smoked paprika
- 1 tablespoon chili powder
- 1/2 teaspoon ground pepper
- 6 oz. canned tomato paste
- 3 cups tomato sauce
- 1/2 cup chicken stock or broth
TO ASSEMBLE
- 8-10 flour tortillas
- 1 cup shredded mild cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 stalk green onion, sliced
- a handful of chopped cilantro for garnish
Instructions
FOR THE CHICKEN
- Heat a Dutch oven with olive oil over medium heat. Add the onion, cook for a minute or until tender. Add the garlic saute for a minute or until fragrant.
- Season with salt, add the homemade taco seasoning and chicken. Stir, until well heated. Add the green chilis and black beans, continue stirring until well combined. Remove from the pot, and set it aside.
FOR THE ENCHILADA SAUCE
- Use the same Dutch oven, heat the oil, and add the garlic powder, oregano, salt, cumin, smoked paprika, chili powder, and ground pepper, stir and cook the spices for a minute or until the oil is infused and the seasoning starts smelling.
- Add the tomato paste, tomato sauce, and chicken broth. Continue stirring for a minute. Lower the heat, cover, simmer for 2 minutes. Remove from the heat. Start assembling the enchiladas. Preheat the oven to 375ºF
- Add 1 cup of enchilada sauce to the chicken mixture. Stir to combine. Spread half of the sauce at the bottom of the baking dish.
- Fill each tortilla with 2-3 tablespoons of the chicken mixture. Fold, seam side down to prevent the tortilla from opening during baking.
- Pour the rest of the enchilada sauce on top of the filled tortillas. Sprinkle cheese on top. Bake for 20 minutes or until the cheese melts and the sides of enchiladas browned. Garnish with green onion and chopped cilantro.
Notes
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Hi there! My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot healthier. Eating healthy doesn’t have to be boring or don’t have to eat the same thing repeatedly. There are ways we can do to naturally enhance the flavor of our food and enjoy home-cooked meals.