Easy Tex-Mex Chicken Enchiladas

5 from 1 vote

Chicken Enchiladas is one of my favorite Tex-Mex style Chicken recipes which pulls up in just 1 hour. It makes a wholesome dinner for my entire family and an easy option for a potluck dinner, outdoor party, or a festive celebration.

Course Dinner, Main Course

Cuisine American

Keyword Casserole, chicken, dinner, Enchiladas, mexican, Tortillas

Prep Time 20

Cook Time 25

Total Time 45

Author Adalynn Ward

Servings servings

Calories 345kcal

Ingredients

For Enchiladas

2 tablespoons avocado oil or olive oil
1 small white onion peeled and diced
1 ½ pounds boneless skinless chicken breasts diced into small 1/2-inch pieces
1 can (4-ounce) diced green chiles
½ tsp Sea salt
½ tsp cracked black pepper, to taste
1 can (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch of red enchilada sauce
Optional toppings: fresh cilantro chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

For Enchiladas Sauces

2 tablespoons vegetable oil or olive oil
2 tablespoons all-purpose flour
4 teaspoons chili powder use a mild or medium variety for less heat, adjust to taste
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt or more to taste
2 cups chicken or vegetable broth
1 can (8 ounces) tomato sauce
1 teaspoon apple cider vinegar or white vinegar
Freshly ground black pepper to taste

Instructions

For Chicken Enchiladas

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large skillet, heat avocado oil over medium-high heat. Add diced onion and sauté for 5 minutes, or until translucent.
Add diced chicken to the skillet. Season with salt and pepper. Cook for 7-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
Stir in diced green chiles and black beans. Remove from heat.
Warm tortillas in the microwave for about 30 seconds to make them pliable.
Spoon chicken mixture evenly onto each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
Pour red enchilada sauce evenly over the rolled tortillas.
Sprinkle shredded cheese over the top.
Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with optional toppings such as fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese before serving.

For Enchiladas Sauce

In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk constantly for about 1 minute to make a roux. The roux should be smooth and bubbling.
Add the chili powder, ground cumin, garlic powder, dried oregano, and salt to the roux. Whisk constantly for another 30 seconds to 1 minute until the spices are fragrant and well combined with the roux.
Gradually pour in the chicken or vegetable broth, whisking constantly to avoid lumps. Stir in the tomato sauce and apple cider vinegar. Bring the sauce to a simmer over medium-high heat.
Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.
Taste the sauce and adjust the seasoning with more salt and pepper if needed, according to your preference.
For a smoother sauce, you can blend it using an immersion blender directly in the saucepan, or carefully transfer the sauce to a blender in batches and blend until smooth.

Notes

Customize your enchiladas with additional ingredients like corn or bell peppers for extra flavor and texture.

Serve with a side of Mexican rice and refried beans for a complete meal.

Nutrition