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 lb shredded cooked chicken

• ~4 tablespoons 

• 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 20 oz can of red enchilada sauce 

• 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

• Preheat oven to  350°F.

• In large pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes. Add green chiles and cook another minute. Add chicken and enchilada seasoning. Sauté the mixture for 3-4 minutes. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.

• 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 uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.

• Garnish with toppings!

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. I hate Las Palmas and Goya brand with the fire of a thousand suns.