3 Best Tips for Perfect Chicken Enchiladas Every Time!
Indulge in the ultimate comfort meal with these spiced chicken enchiladas, wrapped in warm tortillas and smothered with a homemade tomato sauce and melted cheese. Ideal for family gatherings or potluck dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 cups shredded chicken cooked and seasoned
- 1.5 cups black beans canned or cooked from dry
- 2 cups frozen corn
- 2 cups cheddar cheese shredded
- 12 pieces tortillas 8-inch, flour or corn
- 2 tablespoons olive oil divided
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 cups tomato puree or passata
- 1 cup chicken broth low sodium
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the chicken, black beans, and corn. Mix until well combined and heated through.
- In a separate saucepan, warm another tablespoon of olive oil. Add the tomato puree and chicken broth, simmer for 5-7 minutes to thicken.
- Fill each tortilla with about 1/2 cup of the chicken mixture and roll tightly.
- Place rolled tortillas in a greased baking dish. Pour the tomato sauce over the enchiladas and sprinkle with shredded cheddar cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and golden. Serve hot.
Notes
To make a vegetarian version, replace chicken with sautéed mushrooms or diced zucchini. Adjust heat level by adding jalapeños or hot sauce to taste.