Description
Delicious chicken enchiladas smothered in a flavorful red enchilada sauce, topped with melted cheese, and baked to perfection. A fiesta of flavors! Naturally gluten-free.
Ingredients
Scale
Chicken Enchiladas with Red Sauce
- 1/2 cup chopped onion
- 2 tablespoons olive oil or butter
- 3 oz. cream cheese, room temperature
- 1/2 cup sour cream
- 2 cups shredded Mexican cheese, divided
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (4 oz.) can diced green chiles, drained
- 1/2 cup black beans
- 4 cups cooked, shredded chicken*
- 2 cups store-bought or homemade red enchilada sauce, divided
- 8 (8-inch) corn tortillas
Optional Enchilada Toppings
- sour cream
- cilantro
- green onions
- red onion
- avocado
- diced tomatoes
- black olives
- cotija cheese
Instructions
- Preheat oven: Preheat the oven to 350°F (180°C).
- Sauté the onion: Add olive oil or butter to a medium skillet and sauté chopped onion over medium heat until tender. If you’re on a time crunch you can omit the onion and skip this step but the chopped onion does add a tasty texture and flavor that I think makes it worth the extra few minutes.
- Make the filling: In a large bowl, combine cream cheese, sour cream, and 1 cup shredded Mexican cheese. Add cumin, garlic powder, chili powder, salt, pepper, black beans, green chiles, and chicken. Mix until well incorporated.
- Prep baking dish: Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
- Warm tortillas: Place a damp paper towel between every two tortillas (this method allows each tortilla to be uniformly steamed) and microwave for 1 minute. Allow the tortillas to rest in the microwave for an additional minute.
- Assemble chicken enchiladas: Spoon about 1/2 cup of the chicken mixture into each tortilla and roll up (use less chicken mixture if using tortillas that are smaller than 8-inches in diameter). Place filled tortillas seam side down in the prepared baking dish. Pour the remaining enchilada sauce evenly over the tortillas.
- Bake: Cover the baking dish with foil. Bake for about 35 minutes or until heated through. Remove foil. Sprinkle enchiladas with remaining cheese. Return to oven uncovered and bake an additional 5 minutes or until cheese melts. Top with your favorite enchilada toppings and serve!
Equipment
Buy Now → Notes
My quick and easy go-to chicken that I use for these enchiladas is the fully cooked, hand pulled rotisserie chicken available at Costco.
You can add any additional mix-ins that you’d like to the chicken mixture – white beans, olives, corn, whatever strikes your interest.
- Category: Dinner
- Method: Bake
- Cuisine: Tex-Mex
- Diet: Gluten Free
