Red Chicken Enchiladas Recipe
These Red Chicken Enchiladas feature tender diced chicken cooked with green chilies and black beans, rolled in large flour tortillas, smothered in rich red enchilada sauce, and baked until bubbly and slightly crispy. Topped with melted Mexican-blend cheese and optional fresh garnishes, they make a satisfying and flavorful Mexican-inspired meal perfect for weeknight dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 enchiladas (serves 4-6) 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Enchiladas
- 2 Tbsp avocado or olive oil
- 1 small white onion, diced
- 1½ lb boneless skinless chicken breasts, diced (~½-inch pieces)
- 1 (4 oz) can diced green chilies
- Salt and freshly cracked black pepper, to taste
- 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
- Chopped red onions
- Diced avocado
- Sour cream
- Crumbled cotija cheese
Instructions
- Preheat & Prep Sauce: Preheat your oven to 350°F (175°C). While the oven is heating, prepare your batch of red enchilada sauce so it’s ready to use when assembling your enchiladas.
- Sauté the Filling: Heat 2 tablespoons of avocado or olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened and fragrant. Add the diced chicken breasts along with the canned diced green chilies. Season with salt and freshly cracked black pepper to taste. Cook the chicken mixture, stirring occasionally, for 6 to 8 minutes or until the chicken is fully cooked through. Stir in the rinsed and drained black beans, then remove the skillet from heat.
- Assemble Enchiladas: Set up an assembly line with your tortillas, enchilada sauce, chicken and bean mixture, and shredded cheese. Take one tortilla at a time and spread around 2 tablespoons of red enchilada sauce evenly over it. Add a generous line of the chicken and bean filling in the center of the tortilla, then sprinkle about ⅓ cup of shredded Mexican-blend cheese over the filling. Roll the tortilla tightly and place it seam-side down in a greased 9 x 13 inch baking dish. Repeat this process for all eight tortillas. Once all are assembled in the dish, spoon any remaining sauce over the top and sprinkle with the remaining cheese.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 20 minutes. The enchiladas are done when the tortillas become slightly crispy on top and the cheese is melted, bubbly, and golden.
- Serve: Remove the enchiladas from the oven and serve immediately. Garnish with your choice of fresh toppings such as chopped cilantro, diced red onions, avocado chunks, a dollop of sour cream, or a sprinkle of crumbled cotija cheese for added flavor and texture.
Notes
- For a spicier version, add some chopped jalapeños to the chicken mixture or use a spicy enchilada sauce.
- Use corn tortillas instead of flour for a gluten-free option.
- Leftover enchiladas can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- If you prefer a saucier enchilada, add extra enchilada sauce before baking.
- Shredded rotisserie chicken can be used as a time-saving alternative to diced raw chicken breast.
Keywords: red chicken enchiladas, baked enchiladas, Mexican chicken recipe, easy enchiladas, chicken and black beans, enchilada sauce
Find it online: https://yumwithmia.com/red-chicken-enchiladas-recipe/
