Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 whole Chicken Breasts; 3 Tablespoons Canola Oil, Or More As Needed; 16 whole Flour Tortillas (medium) Or 20 Small Corn Tortillas; 1 whole Large Onion, Diced; 1 can Diced Green Chilies, Drained (4 Oz. Can); 1 can Black Beans, Rinsed And Drained Well (15 Oz. Can); 1 can Medium Green Enchilada Sauce, Divided (28. Oz. Can); 5 cups Grated Cheddar Cheese, Divided; Salt And Pepper, to taste; Desired Toppings: Cilantro, Diced Tomatoes, Sour Cream, Etc.

Servings: persons

5 whole Chicken Breasts
3 Tablespoons Canola Oil, Or More As Needed
16 whole Flour Tortillas (medium) Or 20 Small Corn Tortillas
1 whole Large Onion, Diced
1 can Diced Green Chilies, Drained (4 Oz. Can)
1 can Black Beans, Rinsed And Drained Well (15 Oz. Can)
1 can Medium Green Enchilada Sauce, Divided (28. Oz. Can)
5 cups Grated Cheddar Cheese, Divided
Salt And Pepper, to taste
Desired Toppings: Cilantro, Diced Tomatoes, Sour Cream, Etc.

1
In a large pot, bring chicken breasts to a boil.
2
Reduce heat to low and simmer until thoroughly cooked, about 15 minutes.
3
Remove from water and set aside to cool.
4
In a small skillet, heat oil over medium high heat.
5
If using corn tortillas, fry lightly in oil for 10-15 seconds per side.
6
Place on paper towels and set aside.
7
(FYI: You may need more oil than the amount listed.)
8
Saute diced onion in oil and cook until soft, about 10 minutes.
9
Pour onions into a large bowl.
10
Shred cooked chicken and add to the bowl.
11
Stir in green chilies, black beans, half the green enchilada sauce, 3 cups of grated cheese, and salt and pepper.
12
Spoon 1/4-1/3 cup of chicken mixture onto a tortilla and roll.
13
Place enchilada into a lightly greased casserole or glass dish.
14
Repeat filling and rolling until no more ingredients remain.
15
Pour remaining enchilada sauce over the top and sprinkle with the remaining 2 cups of grated cheese.
16
Bake at 350 degrees for 45 minutes or until hot and bubbly.
17
Serve with chopped cilantro or any other desired toppings.

2472

kcal

Calories

Fat

332

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 5 whole Chicken Breasts, 3 Tablespoons Canola Oil, Or More As Needed, 16 whole Flour Tortillas (medium) Or 20 Small Corn Tortillas, 1 whole Large Onion, Diced, 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.

Chicken Enchiladas

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