Red Chicken Enchiladas Easy (Print Format)
Chicken, beans, and cheese wrapped in tortillas with red enchilada sauce for a classic Mexican-inspired meal.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons avocado or olive oil
02 -
1 small white onion, diced
03 -
1.5 pounds boneless skinless chicken breasts, diced into ½-inch pieces
04 -
1 4-ounce can diced green chilies
05 -
Salt and freshly cracked black pepper, to taste
06 -
1 15-ounce can black beans, rinsed and drained
07 -
8 large flour tortillas
08 -
3 cups Mexican-blend shredded cheese
09 -
1 batch of red enchilada sauce
→ Optional Toppings
10 -
Chopped cilantro
11 -
Red onions, diced
12 -
Avocado, diced
13 -
Sour cream
14 -
Cotija cheese, crumbled
# Steps:
01 -
Set oven to 350°F and prepare your enchilada sauce while it heats up.
02 -
Warm oil in a large skillet over medium-high heat. Add onion and sauté for about 3 minutes until softened. Add chicken and green chilies, seasoning with salt and pepper. Cook for 6–8 minutes until chicken is cooked through. Stir in black beans and remove from heat.
03 -
Set up an assembly line with tortillas, sauce, chicken mixture, and cheese. Spread about 2 tablespoons of sauce on a tortilla, add a generous line of the chicken mixture, sprinkle with about ⅓ cup cheese, roll up, and place in a greased 9×13–inch baking dish. Repeat with remaining ingredients. Top with any leftover sauce and cheese.
04 -
Bake uncovered for 20 minutes, or until tortillas are slightly crispy and cheese is melted and bubbly.
05 -
Serve hot with fresh toppings like cilantro, red onion, avocado, sour cream, or cotija cheese.