Easy Chicken Enchiladas

Name: Easy Chicken Enchiladas
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: Mexican, Latin American, American
Ingredients: 4 chicken breasts; 3 bell peppers (yellow and orange); 1 medium onion; 1 can black beans; 10-12 tortillas (large); 1 tbsp thyme; 2 tbsp oregano; 2 tbsp Cilantro; 3 cans enchilada sauce (brand preferred La Preferida); 2 tbsp tapatio hot sauce; 2 packs of taco seasoning (La Preferida brand preferred); Mexican shredded cheese (Sprinkle on top of rolled enchiladas before going in the oven.); Salt (to taste); Pepper (to taste); Greek yogurt (for topping, you can sub for sour cream if preferred)

9 steps

Prep:1hCook:2h

Use this recipe as a general guide. Use what you have on hand or whatever feels right. If you're feeling adventurous you can go as far as making homemade enchilada sauce by roasting peppers, ect. or just go with the store bought route. It will be great either way. I typically use medium spicy level in the recipe (keeps it as a crowd pleaser and enjoyed by all). If you like the heat go for it.

Updated at: Thu, 17 Aug 2023 08:46:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories504.1 kcal (25%)

Total Fat15.2 g (22%)

Carbs57.7 g (22%)

Sugars5.8 g (6%)

Protein34.2 g (68%)

Sodium1590 mg (80%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 Tbspthyme

2 Tbsporegano

2 Tbspcilantro

3cans enchilada sauce

brand preferred

2 Tbsphot sauce

2 packstaco seasoning

Mexican shredded cheese

Sprinkle on top of rolled enchiladas before going in the oven

for topping, you can sub for sour cream if preferred

Instructions

Step 1

Cook chicken - 4 chicken breasts marinaded in a packet of taco seasoning pack, 2 tbsp garlic, 2 tablespoons of oil for 30 minutes minimum or up to 24 hours. Brown in cast iron or oven safe pan. Add oil to pan cooking on high very high for 4 minutes per side. Then, add one can of red enchilada sauce to the pan and put chicken in a 350 degree preheated oven for 20 minutes. (Easier options - use a slow cooker with the same ingredients on high for 4 hours or rotisserie chicken and just add sauce)

Cast Iron Skillet

OvenHeat

CooktopHeat

Step 2

While chicken cooks, dice the bell peppers and onions.

Knife

Step 3

In a new pan, saute the onions and peppers in oil. Add 1 tbsp of garlic, very small amount of apple cider vinegar, cilantro, thyme and oregano. Once softened, add 1/2 cup of enchilada sauce, 1/2 packet of second taco seasoning packet and 1 cup water. Keep on medium high heat until liquid has reduced and mixture has combined.

Sauce Pan

Step 4

Once chicken has been cooked and cooled, shred or pull apart the chicken into a very large bowl. Pour all the remaining juice, sauce and cooking liquid in with the shredded chicken.

Bowl

Step 5

Add onion and pepper mixture and 1 can black beans (liquid removed) to the chicken mixture. Mix together to combine.

Step 6

In one 9x12 or two 8x8 pans. Add a small amount of enchilada sauce to coat the bottom and sides (you could use butter too, we just don't want tortillas to stick).

Baking dish

Step 7

Spoon in chicken mixture into tortillas and roll up like a taco. Place into baking pans side by side until full. (There will be extra mixture leftover. Freeze or refrigerate and use for tacos, quesadillas or chicken tortilla soup later)

Spoon

Step 8

Pour enchilada sauce over the rolled enchiladas and use a spoon to coat the tortillas. Sprinkle cheese over top to cover.

Spoon

Step 9

Bake in a preheated 400 degree oven for 30 to 40 minutes until cheese has melted and golden. (If heating frozen, bake at 425 degrees for 90 minutes. Remove foil for last 30 minutes.)

OvenHeat