Is there anyone who doesn’t like Mexican food?… serious question.
Mexican food is just so full of flavor and usually always incorporates cheese, my favorite food group. These chicken enchiladas are packed with flavor and so much fun to make. The homemade enchilada sauce is made with pantry staples and comes together so quickly. Don’t feel like making your own sauce? Store bought is totes fine.
You can fill enchiladas with so many different ingredients, which makes it fun to personalize. In my enchiladas I use my slow cooker shredded chicken, onion, garlic, hatch chilis, fresh jalapeños, black beans, and cheese.
After making the sauce and sautéing the black bean mix, I make an assembly line to start filling the tortillas. Roll them all up, put them in the baking dish, and pour that delicious sauce on top!
You can also personalize the garnish with your favorite toppings. I use red onion, diced avocado, sliced jalapeños, cotija cheese, and fresh cilantro.
Watch the cooking video below!
Things you’ll need: saucepan, blender or immersion blender, large skillet, rectangular baking dish, crockpot/slowcooker
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Description
Shredded Chicken Enchiladas bursting with flavor and homemade enchilada sauce
Ingredients
•Sauce Ingredients:
-2 tbsp avocado oil (or olive oil)
-2 tbsp all purpose flour
-2 tbsp dark chili powder
-1 can (7oz) Chipotle peppers in adobo sauce
-1/2 tsp garlic powder
-1/4 tsp ground cumin
-1/4 dried oregano
-2 cups chicken stock (or veg)
-1/2 tsp salt
•Enchilada Ingredients:
-2 tbsp avocado oil (or olive oil)
-1/3 cup diced white or red onion
-Shredded chicken breast (See my recipe: Slow Cooker Shredded Chicken)
-4 ounces diced hatch chili’s
-1 jalapeño, diced
-1 can black beans, rinsed
-large flour tortillas (8-10 pack)
-3 cups Mexican shredded cheese
-Enchilada sauce (homemade above or pre-made)
•Garnish:
-Fresh cilantro, chopped
-Diced red onion
-Cotija cheese
-Sliced avocado
-Sliced jalapeño
Instructions
•Sauce Directions:
-Heat oil in small saucepan over med/high heat.
-Add flour and whisk together for 1 min, until combined.
-Stir remaining seasonings (chili powder, oregano, garlic powder, cumin, salt).
-Gradually add chicken stock, whisking constantly to remove lumps. Once combined add can of chipotle peppers in adobo. Reduce heat and simmer 10-15min until slightly thickened.
-Using a heat safe blender or immersion blender, blend the sauce until chipotle peppers are blended. Set aside.
–Enchilada Directions:
-Preheat oven to 350F
-In sauté pan, heat oil over med/high. Add onion, hatch chili’s, garlic, and jalapeños for 5-7 min. Add rinsed beans and cook an additional 3 minutes until beans are heated through. Set aside.
-To assemble, set up an assembly line: tortillas, enchilada sauce, shredded chicken, beans/onion mix, cheese.
-Lay out tortilla, spread 1 spoon of sauce on surface of tortilla. Add a spoonful of each filling, roll and place in a greased baking dish. Repeat.
-Spread remaining enchilada sauce on top of rolled tortillas and sprinkle cheese over the top
-Bake for 25 min uncovered, remove from oven and serve with garnish’s
Notes
-Can use store bought enchilada sauce instead of homemade
-Can sub a rotisserie chicken and shred that instead of making in the crockpot
-If you want it spicier, you can add additional jalepeños
Keywords: chicken enchiladas, shredded chicken, enchiladas, mexican
Rachel
This looks amazing – you have me craving Mexican food too now!
Stephanie
Thank you so much Rachel! It’s so flavorful!