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Sour cream is drizzled over the cheesy baked enchiladas in a 13 inch by 9 inch baking dish.

Chicken Enchiladas Recipe

Perfectly seasoned cheesy chicken enchiladas with red sauce, black beans, and soft flour tortillas are a family favorite dinner idea!
5 from 1 vote
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Author Kori Butler
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course chicken recipes
Cuisine Mexican
Servings 6
Calories 429 kcal

Ingredients
  

FOR THE CHICKEN:

  • 1 tablespoon olive oil
  • 1½ pounds boneless skinless chicken breast (cut into ¾" pieces)
  • 1 medium onion (finely diced)
  • 1 packet chicken taco seasoning
  • 1 cup black beans (if canned, be sure to rinse and drain)

FOR THE SAUCE:

  • 1 (10 ounce can) red enchilada sauce
  • 8 (ounce can) tomato sauce
  • ½ cup sour cream
  • 1 can diced green chilies (drained)
  • 2 tablespoons fresh chopped cilantro

TO ASSEMBLE:

  • 3 cups shredded Mexican cheese blend
  • 8 taco sized flour tortillas

Instructions
 

  • Preheat the oven to 375 degrees F. Add olive oil to a medium-sized skillet over medium heat. Once the pan is hot, add the chicken and onion. Saute until the chicken is done and no longer pink.
    Cooking the chicken and onions then adding the seasoning and black beans.
  • Add in chicken taco seasoning and a ½ cup of water. Cook until water is absorbed. Stir in black beans and warm through. Turn off the heat. Drain any excess fat.
  • Add all sauce ingredients to a blender. Pulse until smooth.
    Adding sour cream to a blender then blending the enchilada sauce.
  • Lay the flour tortillas on a board or clean counter. Divide the chicken and black bean mixture evenly between each tortilla. Add 2 tablespoons of enchilada sauce and 2 tablespoons of shredded cheese.
    Whole wheat flour tortillas are filled with chicken, beans, enchiladas sauce, and shredded cheese.
  • Roll each tortilla up and place in the prepared baking dish seam side down. Pour any remaining sauce over the top, then sprinkle with the remaining cheese.
    Pouring red sauce and sprinkling shredded cheese over the rolled up enchiladas in a baking dish.
  • Place enchiladas in the oven, uncovered, and bake until they are warmed through and the cheese is bubbly, about 30 to 35 minutes.
    Sour cream is drizzled over the cheesy baked enchiladas in a 13 inch by 9 inch baking dish.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use diced chicken breasts or thighs; Cooked rotisserie chicken may be substituted. Ground chicken, beef, or all beans may be used;  Use whole wheat or low carb tortillas; Sneak in more veggies: saute 1 to 2 cups fresh vegetables such as zucchini, squash, or spinach with the onions. 
  • TIPS: Increase the spicy heat by using hot green chiles or hot enchilada sauce. 
  • SERVING SUGGESTIONS: Adjust seasoning to taste with salt and pepper. Serve with sour cream, salsa, and any favorite toppings such as olives or avocado slices. Garnish with fresh cilantro or green onion.  Pairs well with refried beans or street corn salad. 

Nutrition

Calories: 429kcalCarbohydrates: 35gProtein: 36gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 95mgSodium: 764mgPotassium: 880mgFiber: 5gSugar: 6gVitamin A: 509IUVitamin C: 12mgCalcium: 337mgIron: 4mg
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