Decadent Three-Cheese Chicken Enchiladas Recipe

The Chicken Enchiladas offer a delectable taste experience in each bite with their rich, homemade enchilada sauce and beautifully balanced filling of chicken and cheese.

Decadent Three-Cheese Chicken Enchiladas Recipe

Delight in Chicken Enchiladas Recipe layered with tender chicken, melted cheese, and a rich, zesty sauce wrapped in soft tortillas for a comforting meal. This comforting classic is a testament to home cooking, delivering a burst of flavour that’s sure to please all who gather around the dinner table.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups shredded cooked chicken*
  • 15-ounce can of black beans, rinsed and drained
  • 4-ounce can of diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 cups enchilada sauce, (about 16 ounces) homemade or store-bought
  • 12 ounces shredded cheese, (about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination
  • 8 large flour tortillas
  • Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.

INSTRUCTIONS

  • Preheat oven to 350° F.

MAKE ENCHILADA FILLING:

  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften about 3 minutes. Add the garlic and cook, stirring 30 seconds. Turn off the heat.
  • Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt, and ½ cup of enchilada sauce to the skillet. Stir until well combined.

ASSEMBLE THE ENCHILADAS

  • Spread ½ cup of enchilada sauce over the bottom of a greased 13×9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
  • Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling, and cheese.
  • Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

BAKE ENCHILADAS:

  • Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.

Serving Suggestions

  • Instant Pot Pinto Beans
  • Instant Pot Black Beans
  • Instant Pot Mexican Rice
  • Green Salad

Tips and Tricks

  • When spreading the filling on the tortillas, position it slightly to the side of the center. This placement facilitates tighter rolling of the enchiladas.
  • If you opt for corn tortillas, warming them slightly or dipping them in enchilada sauce can improve their flexibility and reduce tearing.

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