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close up of chicken enchiladas in a baking dish topped with cilantro and cheese

Chicken Enchiladas

  • Author: Stephanie
  • Prep Time: 10
  • Cook Time: 10 + 10 +25
  • Total Time: 55 min
  • Yield: 8-10 Enchiladas 1x
  • Category: Enchiladas
  • Cuisine: Mexican

Description

Shredded Chicken Enchiladas filled with black beans, hatch chilies, delicious shredded chicken, cheese, and a homemade spicy enchilada sauce made from scratch!


Scale

Ingredients

Sauce Ingredients:

  • 2 tbsp avocado oil (or olive oil)
  • 2 tbsp all purpose flour
  • 2 tbsp dark chili powder
  • 4 Chipotle peppers in adobo sauce can [see note below on spice level]
  • 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, can use rotisserie or see my recipe: Slow Cooker Shredded Chicken or Instant Pot Shredded Chicken
  • 4 ounces diced hatch chili’s
  • 1 jalapeño, diced
  • 2 cloves garlic, minced
  • 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:

  1. Heat oil in small saucepan over med/high heat.
  2. Add flour and whisk together for 1 min, until combined.
  3. 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.
  4. Using a heat safe blender or immersion blender, blend the sauce until chipotle peppers are blended. Set aside.

Enchilada Directions:

  1. Preheat oven to 350F
  2. 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.
  3. To assemble, set up an assembly line: tortillas, enchilada sauce, shredded chicken, beans/onion mix, cheese.
  4. 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.
  5. Spread remaining enchilada sauce on top of rolled tortillas and sprinkle cheese over the top
  6. 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 or instant pot
  • The enchilada sauce is spicy. If you do not like spicy, use half the chipotle peppers in the can and only 1 tbsp of dark chili powder. The sauce on it’s own will taste way spicier than when combined with the other ingredients that levels it out.

Keywords: chicken enchiladas, shredded chicken, enchiladas, mexican