Weeknight Chicken Enchiladas
Classic chicken and black bean enchiladas! Easy to assemble with quick homemade enchilada sauce! Yes, please!
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.
- 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.
- Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes.