Shredded Chicken Enchiladas
These shredded chicken enchiladas are a comforting and flavorful dish, perfect for weeknights or gatherings, featuring tender chicken and gooey cheese wrapped in tortillas and baked in enchilada sauce.
Ingredients
Main Ingredients
- 2 cups shredded chicken Use leftover rotisserie chicken or cook chicken breasts in the slow cooker.
- 8 small flour or corn tortillas Corn tortillas offer a more authentic taste.
- 1 cup enchilada sauce Store-bought works well, but homemade can add a personal touch.
- 1 cup shredded cheese Cheddar is classic; mix in Monterey Jack or pepper jack for spice.
- 1 cup black beans Packed with protein; substitute with pinto beans if preferred.
- ½ cup diced onions Sauté for sweetness or use green onions for a fresher flavor.
- to taste sour cream or Greek yogurt Use Greek yogurt for a lighter twist.
- to taste olive oil Can substitute with avocado oil.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). In a large skillet, heat a splash of olive oil over medium heat.
- Add the diced onions and a pinch of salt, cooking until softened and fragrant—about 5 minutes.
Mix the Filling
- Add the shredded chicken and black beans to the skillet. Stir in half of your enchilada sauce and cook together for an additional 2-3 minutes, allowing the flavors to meld.
Assemble the Enchiladas
- Spoon a generous portion of the chicken mixture onto each tortilla, then sprinkle cheese on top.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
Top and Bake
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes until the cheese is bubbly and golden.
Serve It Up
- Let the enchiladas rest for a few minutes. Top with dollops of sour cream or Greek yogurt and fresh cilantro if desired.
Notes
Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for future enjoyment. Reheat in the oven at 350°F (175°C) for about 25 minutes.