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Chicken Enchiladas Recipe

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This chicken enchiladas recipe features flavorful shredded chicken, black beans, and Mexican cheese wrapped in tortillas and topped with homemade enchilada sauce. Perfect for family dinners or gatherings, these enchiladas are a tasty and comforting meal option.

Ingredients

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  • Seasonings: ½ teaspoon EACH onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
  • 1-2 tablespoons avocado oil (or olive oil)
  • ½ yellow onion, diced
  • 14 oz. red enchilada sauce (recommend homemade)
  • 2 ¾ cups shredded chicken
  • Salt, to taste
  • 3 cloves garlic, minced
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (4 oz.) can diced green chiles, undrained
  • 2 tablespoons lime juice
  • 1 teaspoon hot sauce
  • 1 teaspoon honey
  • 2 tablespoons finely chopped cilantro (plus more to garnish)
  • 8 (8-inch) flour tortillas
  • 3 cups shredded Mexican cheese (divided)
  • Sour cream (for serving)

Instructions

  • Preheat oven to 375°F (190°C).
  • Heat oil in a large skillet over medium heat. Add diced onion and cook until softened.
  • Add minced garlic and cook for another minute.
  • Stir in shredded chicken, black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro. Cook until heated through.
  • Warm tortillas in the microwave or on a skillet.
  • Spread a thin layer of enchilada sauce in a baking dish.
  • Fill each tortilla with the chicken mixture and some cheese. Roll up and place seam-side down in the dish.
  • Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
  • Bake for 20-25 minutes, until cheese is melted and bubbly.
  • Garnish with additional cilantro and serve with sour cream.

Notes

Shredded chicken: Use pre-cooked rotisserie chicken or cook and shred chicken breasts/thighs.

Nutrition

Find it online: https://elianarecipes.com/chicken-enchiladas-recipe/