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Chicken Enchiladas

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

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

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Ingredients

Sauce Ingredients:

Enchilada Ingredients:

Garnish:

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

Keywords: chicken enchiladas, shredded chicken, enchiladas, mexican

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