Red Chicken Enchiladas (Print Version)
Tender chicken and beans wrapped in tortillas, baked with cheese and rich red sauce for a flavorful meal.
# Ingredients:
Proteins and Legumes
01 -
680 g boneless skinless chicken breasts, diced (~1.27 cm)
02 -
425 g canned black beans, rinsed and drained
Vegetables and Aromatics
03 -
1 small white onion, diced
04 -
115 g canned diced green chilies
Dairy
05 -
3 cups (approx. 340 g) Mexican-blend shredded cheese
Grains
06 -
8 large flour tortillas
Fats and Oils
07 -
30 ml avocado or olive oil
Sauce
08 -
1 batch red enchilada sauce
# Instructions:
01 -
Set the oven to 175°C and prepare the red enchilada sauce while the oven heats.
02 -
Heat oil in a large skillet over medium-high heat. Add diced onion and sauté for 3 minutes until softened. Add chicken and diced green chilies, season with salt and freshly cracked black pepper. Cook for 6 to 8 minutes until the chicken is fully cooked.
03 -
Stir rinsed black beans into the chicken mixture and remove from heat.
04 -
Spread approximately 30 ml of red enchilada sauce on each tortilla. Place a generous line of the chicken and bean filling in the center, sprinkle about 33 g (⅓ cup) shredded cheese on top, roll up tightly, and arrange seam-side down in a greased 23×33 cm baking dish. Repeat with remaining ingredients. Cover with remaining sauce and the rest of the cheese.
05 -
Bake uncovered for 20 minutes until tortillas are slightly crispy and cheese is melted and bubbly.
06 -
Serve hot with optional toppings such as chopped cilantro, diced red onion, sliced avocado, sour cream, or crumbled cotija cheese.
# Notes:
01 -
For best results, use fresh shredded Mexican blend cheese rather than pre-shredded for optimal melting.