My family loves this easy chicken enchilada recipe! This recipe is so simple the kids can help and you can easy customize it to add in all of your favorite toppings!
- 2 tbsp avocado oil
- 1 large white onion (diced)
- 1 rotisserie chicken (shredded)
- 4.5 oz can diced green chilies
- sea salt (to taste)
- black pepper (to taste)
- 16 oz can black beans
- 8 large flour tortillas
- 3 1/2 cups Mexican-blend shredded cheese
- 1 large can of red enchilada sauce
- cilantro (chopped for garnish)
- red onion (chopped for garnish)
- sour cream (for garnish)
- jalapeno pepper (chopped for garnish)
Preheat oven to 350F and grease a baking dish. Then, heat the avocado oil in a large pan over medium-high heat. Add in the onion and saute for about 4 minutes, occasionally stirring.
Once the onions have slightly softened, add in the shredded chicken and green chilies, and liberally season with salt and pepper. Saute the entire mixture for about 4 minutes, then add in the beans and stir until fully combined. Remove from heat and set aside.
Now it is time to assemble the enchiladas. Create an assembly line of tortillas, enchilada sauce, chicken and bean mixture, and cheese. Create the enchilada by laying out a tortilla, spreading out 2 1/2 tablespoons of enchilada sauce, then adding a liberal spoonful of the chicken mixture in the center, then sprinkle about 1/3 cup of cheese. Roll the tortilla up and place in the greased baking dish. Repeat this process with 7 remaining tortillas.
Spread the remaining enchilada sauce over the top and sprinkle with leftover cheese. Bake the enchiladas for about 20 minutes until the cheese is bubbly and melted. Remove from the oven and garnish with sour cream, red onion, and cilantro.
Calories: 484kcal | Carbohydrates: 26g | Protein: 38g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 119mg | Sodium: 865mg | Potassium: 235mg | Fiber: 4g | Sugar: 3g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 371mg | Iron: 2mg