Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons vegetable oil; ½ cup red onion, finely chopped; 4 garlic cloves, minced; 1 lb chicken, bone in; 8 ounces black beans, drained; ¼ cup jalapeno pepper, sweet pickled slices; ¼ cup picante sauce; 2 tablespoons chopped fresh cilantro leaves; 8 flour tortillas; 1 ½ cups shredded Mexican blend cheese; 2 tablespoons butter; 1 cup flour; 1 cup milk; ½ cup chicken stock; ½ teaspoon white pepper; 3 bay leaves

Servings: persons

2 teaspoons vegetable oil
½ cup red onion, finely chopped
4 garlic cloves, minced
1 lb chicken, bone in
8 ounces black beans, drained
¼ cup jalapeno pepper, sweet pickled slices
¼ cup picante sauce
2 tablespoons chopped fresh cilantro leaves
8 flour tortillas
1 ½ cups shredded Mexican blend cheese
2 tablespoons butter
1 cup flour
1 cup milk
½ cup chicken stock
½ teaspoon white pepper
3 bay leaves

1
For the roux, melt the butter in a skillet and slowly add in the flour and milk in small portions, stirring continuously.
2
Do not brown the flour.
3
Add the stock and pepper and bay leaves and stir until thickened.
4
Do this as the chicken is simmering as below.
5
Remove the bay leaves and reserve the roux.
6
Preheat oven to 400 degrees F.
7
In a pot cover the chicken with water, bring to a boil, then simmer for 30 minutes and then let cool.
8
Pull the meat off the bones and return bones and skin to the pot of (now) stock and return to low heat for 5 minutes.
9
Pull the meat into bite size pieces.
10
You should have approximately 1/2 lb of meat.
11
Strain and reserve the stock.
12
Sweat, not saute, the onion and garlic until translucent.
13
Add chicken and saute until cooked through.
14
Stir in black beans, jalapeno peppers, and salsa and simmer 5 minutes.
15
Add the cilantro and reserve off heat.
16
Lay tortillas on a flat surface.
17
Divide the mixture equally to the tortillas.
18
Roll up and place in a shallow baking dish seam side down.
19
Cover with the cheese and roux and bake for 15 minutes.
20
Allow to set-up for 10 minutes before serving.

1596

kcal

Calories

Fat

229

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons vegetable oil, ½ cup red onion, finely chopped, 4 garlic cloves, minced, 1 lb chicken, bone in, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions