Ingredients
2 tbsp avocado oil (or olive oil)
1 white onion, diced
1 lb boneless skinless chicken breasts, diced
1 can (4 oz) diced green chiles
1 tsp sea salt
½ tsp black pepper
1 can (15 oz) black beans, drained and rinsed
8 flour tortillas
3 cups Mexican-blend shredded cheese
3 cups red enchilada sauce
Optional toppings: fresh cilantro, chopped red onion, diced avocado, sour cream, crumbled cotija cheese
Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook filling: Heat oil in a skillet over medium-high. Sauté onion 3 minutes. Add chicken and green chiles, season with salt and pepper, and cook 6–8 minutes until chicken is cooked through. Stir in black beans and remove from heat.
- Assemble enchiladas: Spread 2 tbsp enchilada sauce on each tortilla. Add chicken mixture, sprinkle with ⅓ cup cheese, and roll tightly.
- Layer in dish: Place tortillas seam-side down in prepared dish. Pour remaining sauce over top and sprinkle with extra cheese.
- Bake: Bake uncovered for 20 minutes until cheese is melted and bubbly.
- Serve: Garnish with toppings like cilantro, avocado, sour cream, or cotija cheese.
Notes
- Use corn tortillas instead of flour for a traditional version (warm before rolling to prevent cracking).
- Fry tortillas lightly before assembling to avoid sogginess.
- Rotisserie or leftover chicken can replace fresh chicken breasts.
- Make ahead by assembling up to 3 days in advance and refrigerating until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 3g
- Sodium: 860mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 65mg
