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Red Chicken Enchiladas

Tender chicken and beans in red enchilada sauce, wrapped in tortillas, topped with melted cheese—easy, cheesy, and delicious.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 Tbsp avocado or olive oil
  • 1 small white onion diced
  • 1½ lb boneless skinless chicken breasts, diced (~½-inch)
  • 1 4 oz can diced green chilies
  • Salt and freshly cracked black pepper
  • 1 15 oz can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch of red enchilada sauce
Optional toppings: chopped cilantro, red onions, diced avocado, sour cream, crumbled cotija cheese

Method
 

Preheat & Prep Sauce
  1. Set oven to 350°F and prepare your enchilada sauce while it heats up.
Sauté the Filling
  1. 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.
Assemble Enchiladas
  1. Set up an assembly line with tortillas, sauce, chicken mixture, and cheese. Spread ~2 Tbsp of sauce on a tortilla, add a generous line of the chicken mixture, sprinkle with ~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.
Bake
  1. Bake uncovered for 20 minutes, or until tortillas are slightly crispy and cheese is melted and bubbly.
Serve
  1. Serve hot with fresh toppings like cilantro, red onion, avocado, sour cream, or cotija cheese.