Chicken Enchiladas

Original Recipe by: Gimme Some Oven

 Prep Time: 45 minutes

  Cook Time: 45 minutes

  Total Time: 90 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 OR precooked shredded chicken (but that’s usually pre-salted and is too much in the end)

• Packet of enchilada spices, or make your own enchilada spice mix (list below)

• 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 jar (20 oz) 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, if you want to make your own (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

1. Preheat oven to  350°F.

Season Chicken

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

Cook Filling

3. 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. (If using precooked shredded chicken, sauté just until hot and the seasoning is mixed well)

Assemble Enchiladas

4. 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

5. 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 Enchiladas

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

Drea's Hot Tips

1. For the enchilada sauce powder mix packet, I like McCormick's so far.

2. For the actual enchilada sauce, I like Rosarita and Siete brand. Las Palmas and Goya brand are super gross.