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Chicken Enchiladas

Jen Paleracio
Flour tortillas filled with rotisserie chicken, sauteed with garlic and onion, and seasoned with my homemade taco seasoning. Smothered with red smooth and flavorful enchilada sauce.
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Prep Time 15 minutes
20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican

Equipment

  • Dutch oven or deep pot
  • 9x13 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

DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen
Keyword enchilada sauce, rotisserie chicken, taco seasoning