These enchiladas are not only family-friendly but also packed with flavor, making it a fantastic option for a quick dinner. With tender shredded chicken, zesty enchilada sauce from scratch, and plenty of cheese, these enchiladas are sure to become a staple in your home.
Ingredients
Scale:
2 cups cooked shredded chicken
8 corn tortillas
2 cups shredded cheese
1 cup black beans, rinsed and drained (optional)
1 cup corn kernels
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (15 oz) tomato sauce
1 cup chicken broth
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Sour cream or Greek yogurt (for serving)
Sliced jalapeños (for serving)
Instructions
Prepare the Enchilada Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add chili powder, cumin, and smoked paprika to the pan. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the tomato sauce and chicken broth, stirring until well combined. Bring the mixture to a simmer and season with salt and pepper to taste. Let it simmer for about 10 minutes until slightly thickened.
Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, and half of the cheese (1 cup). Add half of the enchilada sauce to the mixture and stir until everything is well-coated.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish. Take a tortilla, fill it with about 1/4 cup of the chicken filling, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling until the dish is full.
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
Bake the Enchiladas: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let sit for a few minutes. Garnish with fresh cilantro and serve with sour cream and sliced jalapeños.
