Weeknight Chicken Enchiladas
This post may contain affiliate links. Please see our privacy policy for details.
Classic chicken and black bean enchiladas! Easy to assemble with quick homemade enchilada sauce! Yes, please!
This is yet another one of my weeknight quick fixer-uppers. Except the family (or guests) don’t really need to know this. It’ll be our secret, so shhhhhhhh.
But even as a lightning fast meal, these really may just be the best enchiladas ever. Using leftover rotisserie chicken, black beans, cilantro, Mexican blend shredded cheese, and a quick, homemade enchilada sauce, it does not get any better (or quicker).
Plus, the leftovers taste even better the very next day. Perfect to feed a crowd or even a friend/family who just had a new baby/recovering from surgery and would love a home-cooked meal.
tips and tricks for success
- Soften the tortillas. Warm the tortillas first so they are easier to roll. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds. You can also fry the tortillas, in batches, in a little bit of oil (about 1 tablespoon vegetable oil) until crispy but pliable.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Avoid a soggy bottom. Nobody likes soggy enchiladas! Be sure to pour the sauce on top, adding the filled enchiladas to the pan first.
what to serve with enchiladas
Weeknight Chicken Enchiladas: Frequently Asked Questions
We love this IP rotisserie chicken and this 6-ingredient lemon herb rotisserie chicken.
Absolutely! You can use corn or flour, it really just depends on personal preference. Corn tortillas are traditionally used for enchiladas as they maintain their structure a little more (less cracking and tearing when rolled) but either option will work great here.
Sweet potato, mushrooms, zucchini and cauliflower are all great options.
We love Mexican blend but Cheddar, Colby Jack, Pepper Jack and Monterey Jack can also be used.
Add your filled enchiladas to the bottom of the pan first, then pour the sauce on top to prevent them from soaking too much sauce (hence, soggy enchiladas).
Yes! Enchiladas is a great dish to make ahead of time and assembled the night before, letting it come to room temperature for about 30 minutes prior to baking.
Weeknight Chicken Enchiladas
Ingredients
- 4 cups coarsely shredded rotisserie chicken
- 1 (15-ounce) can black beans, drained and rinsed
- ½ cup chopped fresh cilantro leaves
- 2 cups shredded Mexican blend cheese, divided
- 8 8-inch flour tortillas, warmed
For the enchilada sauce
- 1 tablespoon canola oil
- 1 medium sweet onion, diced
- 1 small poblano pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup chicken stock
- 1 (15-ounce) can tomato sauce
Instructions
- Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
- Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- In a large bowl, combine chicken, black beans, cilantro and 1/2 cup enchilada sauce. Stir in 3/4 cup cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture.
- Top with remaining enchilada sauce and remaining cheese.
- Place into oven and bake until bubbly, about 25-30 minutes.
- Serve immediately.
For the enchilada sauce
- Heat canola oil in a large cast iron skillet over medium heat. Add onion and poblano, and cook, stirring frequently, until tender, about 3-4 minutes. Stir in garlic, chili powder, cumin, paprika and oregano until fragrant, about 1 minute.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Featured Comment