The other night I made my favorite Mexican food, chicken enchiladas. Roast chicken, black beans, and cheesy goodness. So yummy and so easy! There are so many variations you could take on this recipe. I added black beans and cilantro for protein and flavor. If you wanted to spice things up you could add fresh or pickled jalapenos. Not a fan of chicken? Try steak or ground beef. Have some leftover pulled pork? Use it as the meat. Like your enchiladas creamy? Try adding sour cream to the filling. One of my favorite things about cooking is being able to improvise. I can use ground turkey instead of chicken. No cheddar? Try pepper jack or Colby or your favorite non-dairy cheese. One thing is important to keep in mind and that is the quality of the ingredients.
Now I’m all about a bargain. I will defend most store brands to the end. However, there are some alternatives that you really need to stay away from. Our grocery store sells a much cheaper shredded cheese ($0.99 a bag instead of $2.50 a bag) alternative to their store brand. Of course, I was so excited to try it… It was horrible. I don’t throw food out, but this went straight to the dumpster. It tasted like chemicals and cardboard. So now I splurge the extra $1.50 without a second thought.
Anyway, below is the recipe, step by step and then a recipe card. Comment below with anything you love in your enchiladas. If you try the recipe, please share!
This was a two-part dinner; first I made the enchilada sauce. A very basic and easy recipe that will have you forgoing the canned alternative next time you’re in the mood for Mexican!
After I got the sauce going I started on the enchilada filling.
Assemble your ingredients for the sauce. You’ll need, 2 tablespoons of olive oil (you can use vegetable oil as well), 2 ¼ tablespoons of white flour, 3 ¼ tablespoons of chili powder, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon cumin, and 1 can of chicken broth
First, you need to mix the olive oil and flour in a small saucepan. Begin to heat the pan on medium heat. When the olive oil and flour mixture starts to bubble slightly add the spices in. Once mixed pour in the chicken broth,
SLOWLY. Once it’s all mixed together, turn the heat to low and let it simmer for about 15 mins or until it reaches your desired thickness.
Assemble your ingredients for the enchiladas. You’ll need ½ a small onion, 1 table spoon of olive oil, about 2 cups of meat, I used leftover roast chicken, shredded, 1 can of black beans (rinsed), ½ cup shredded cheddar cheese plus another cup, 6 small corn tortillas, and 3 tablespoons of fresh cilantro (optional). Preheat your oven to 350 Degrees.
Sauté the onion and olive oil on medium heat until the onion is translucent (about 5 mins) Next add the meat. If your meat is cooked, just warm it up. If it is uncooked, you need to make sure it’s cooked through. Once the meat is finished add the black beans. Cook and stir occasionally for about 7 mins. Once this mix is heated through, turn off the stove and add the cheese. Mix until combined and cheese is melted.
By now your enchilada sauce should be done. Take 3 tablespoons and add it to the chicken/ meat mixture. Now it’s time for assembly. Take ¼ cup of the enchilada sauce and spread it on the bottom of a 9×9 square pan. Next, put ¼ cup of the meat mixture into each corn tortilla and roll them, open sides down in the pan. Repeat this for the rest of the tortillas. Pour the rest of the enchilada sauce on top of the enchiladas and sprinkle the rest of the cheese on top.
Place your enchiladas in the oven for 15 mins at 350 degrees. Top with fresh cilantro before serving!
When I made these little beauties, it was 95 outside. I did not want to turn on my oven and heat the whole house up. On warm days I love to use our toaster oven instead of the traditional oven. It uses less energy and doesn’t’ put out anywhere near the same amount of heat as the regular oven.
Remember to share your thoughts on this recipe!
- 1 TBS Olive Oil
- ½ Small Yellow Onion- diced
- 2 cups Cooked Shredded Chicken
- 1 can black beans (16oz)
- 1 ½ Cup Shredded Cheddar Cheese
- 6 Small Corn Tortillas
- 3 TBS fresh cilantro
- 2 cups enchilada sauce (recipe follows)
- Preheat the oven to 350 degrees.
- Sauté the onion and olive oil in a large skillet over medium heat until the onion is translucent. Add the chicken and black beans and heat through, about 7 mins.
- Once the chicken and bean mixture is heated, remove the pan from heat and add ½ cup of the cheese and ¼ cup of the enchilada sauce.
- Pour an additional ¼ cup of enchilada sauce on the bottom of a 9×9 square pan.
- Fill each tortilla with the chicken mixture, about ¼ cup in each. Roll the tortillas and place open side down in the pan. Fill all 6 tortillas.
- Once all the tortillas are filled and in the pan, pour the remaining enchilada sauce over the enchiladas. Top with the remaining shredded cheddar.
- Place enchiladas in the oven to bake for 15 mins. Top with fresh cilantro and serve immediately.
- 2 TBS Olive Oil
- 1 ¼ Tbs Flour
- 3 ¼ Tbs Chili Powder
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Cumin
- 1 Can of chicken broth
- Mix the olive oil and flour in a small saucepan over medium heat. Once the mixture starts to bubble slightly, add the spices and mix
- Once the spices are incorporated into the flour mixture, add the chicken broth, slowly and mix.
- Turn the heat to low and let the sauce simmer for about 15 mins or until it reaches your desired thickens.
I hope you enjoy this recipe as much as we did!