Chicken Enchiladas

Original Recipe by: Gimme Some Oven

 Prep Time: 15 minutes

  Cook Time: 45 minutes

  Total Time: 60 minutes

  Yield: 8 servings

Ingredients

• 2 tablespoons avocado oil (or olive oil)

• 1 small white onion, peeled and diced

• 1 ½ pounds boneless skinless chicken breasts, diced into small ½-inch pieces

• Classic enchilada spice mix: chili powder, paprika, cumin, garlic & onion powder, oregano, coriander, cayenne)

• 1 (4-ounce) can diced green chiles

• Sea salt and freshly-cracked black pepper

• 1 (15-ounce) can black beans, rinsed and drained

• 8 large flour tortillas

• 3 cups Mexican-blend shredded cheese

• 1 batch red enchilada sauce (not Las Palmas brand or Goya - EW)

• Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Classic Enchilada Spice Rub (about 3–4 tablespoons total)

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika (regular or smoked)

¾ teaspoon onion powder

¾ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon ground coriander

¼–½ teaspoon cayenne (adjust for heat)

¾–1 teaspoon salt (depending on how salty your dish is)

½ teaspoon black pepper

Directions

• Preheat oven to  350°F.

• Season Chicken

• Sprinkle classic enchilada spices on chicken and rub in well.

• Cook Filling

• In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.

• Assemble Enchiladas

• To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with ⅓ cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.

• Bake Enchiladas

• Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.

• Serve

• Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!