Enchilada Recipes

Chicken Enchiladas

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.

Prep: 15min

Total: 1h

Yield: 8

Ingredients:

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce
• optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instruction:

1. Preheat oven to 350°F. Prepare your enchilada sauce.
2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
4. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack.
5. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!

Loaded Beef Enchilada Recipe

Dinner doesn’t get much easier or tastier than these cheesy loaded beef enchiladas.

Prep: 15min

Total: 32min

Yield: 4

Serving Size: 0 g

Nutrition Facts: calories 765 calories, Carbohydrate 56 g carbohydrates, Cholesterol 122 mg cholesterol, Fat 44 g fat, Fiber 4 g fiber, Protein 36 g protein, Saturated Fat 18 g saturated fat, servingSize 0 g, Sodium 1399 mg , Sugar 6 g , Trans Fat 1 g

Ingredients:

• 1 pound ground beef
• 1 small onion, diced
• 1 can diced green chiles, drained
• ½ cup prepared salsa
• ½ cup sour cream
• 8 flour tortillas
• 1 can enchilada sauce
• 1 cup shredded Mexican blend cheese

Instruction:

1. Place the ground beef and onion in a large skillet over medium heat. Cook, stirring occasionally to break up the meat, for 6–7 minutes, or until the meat is cooked through. Stir in the diced green chiles.
2. Preheat oven to 350 F.
3. In a medium bowl, stir together the salsa and sour cream.
4. Pour a few tablespoons of enchilada sauce into the bottom of a 13×9-inch casserole dish. Swirl until the sauce covers the bottom of the pan.
5. Lay a tortilla on a flat work surface. Spoon 1–2 tablespoons of the sour cream mixture on top, and spread it around the tortillas. Then, spoon ½ cup of the beef mixture into the center of the tortilla, and roll it tightly. Place in the casserole dish. Repeat with the remaining tortillas.
6. Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle with the cheese.
7. Bake for 10 minutes, or until the cheese is melted. Remove from the oven, optionally sprinkle with cilantro, and serve immediately.

Chicken Enchiladas