Easy Homemade Chicken Enchiladas Recipe: Perfect for a Weeknight Fiesta

If you're looking for a delicious, hearty meal that’s full of bold flavors, look no further than this Chicken Enchiladas recipe! The combination of tender chicken, black beans, and a rich homemade enchilada sauce makes for the perfect comfort food. Each bite is a savory explosion of flavor, wrapped in soft tortillas and smothered in gooey, melted cheese. This dish has become one of my go-to favorites when I crave something satisfying and a little spicy.

Photo byInsanelyGoodRecipes

I first discovered this recipe from Insanely Good Recipes, and I'm excited to share it with you! Over time, I’ve added my own personal touches, but the original inspiration remains. Whether you’re new to cooking or a seasoned home chef, you’ll appreciate how easy these Chicken Enchiladas are to prepare.

The Cultural Origins of Chicken Enchiladas

Enchiladas are a beloved dish from Mexican cuisine, with roots tracing back to the Aztecs, who were known to wrap tortillas around other foods. The word "enchilada" comes from the Spanish word "enchilar," meaning "to season with chili," which is exactly what makes this dish stand out—the perfect blend of spices that hits all the right notes. Chicken enchiladas have become a popular variation, combining the richness of Mexican spices with the heartiness of chicken.

Recipe Ingredients and Steps

This recipe starts with a flavorful homemade enchilada sauce, which sets the stage for the entire dish. You'll then sauté chicken, onion, and green chiles, wrap them in tortillas, and top it all with a blend of cheeses and that rich sauce. Here’s how you can recreate this mouthwatering dish at home.

Homemade Enchilada Sauce:

• 2 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 3 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 2 cups chicken stock
• 1 (8 ounce) can tomato sauce

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat. Stir in the flour and chili powder, whisking until fragrant (about 1 minute).
2. Add garlic powder, cumin, oregano, and salt. Gradually pour in the chicken stock while continuing to whisk to prevent lumps.
3. Stir in the tomato sauce and bring the mixture to a simmer. Cook until the sauce thickens, about 10 minutes. Set aside.

Chicken Enchiladas:

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, diced
• 1 ½ pounds boneless skinless chicken breasts, cut into small pieces
• 1 (4 ounce) can diced green chiles
• ½ teaspoon salt and pepper (each)
• 1 (15 ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups shredded Mexican cheese blend (divided)
• Optional toppings: fresh cilantro, diced red onions, sliced avocado, sour cream

Instructions:

1. Preheat your oven to 350°F and grease a 9x13-inch baking dish.
2. In a large skillet, heat the avocado oil over medium-high heat. Add the onion and sauté for about 3 minutes.
3. Add the chicken, green chiles, salt, and pepper, and cook for 6-8 minutes until the chicken is fully cooked. Stir in the black beans and remove from heat.
4. To assemble the enchiladas, spread 2 tablespoons of the enchilada sauce on each tortilla. Add a spoonful of the chicken mixture down the center, sprinkle with ⅓ cup cheese, and roll up tightly.
5. Place the enchiladas seam-side down in the baking dish, pour the remaining sauce over the top, and sprinkle with the rest of the cheese.
6. Bake uncovered for 20 minutes until the cheese is bubbly and golden.
7. Garnish with your favorite toppings like fresh cilantro, diced red onions, or sliced avocado. Serve immediately and enjoy!

Pro Tips for the Best Chicken Enchiladas

• Make it vegetarian: Swap out the chicken for sautéed mushrooms, bell peppers, or even roasted sweet potatoes for a hearty veggie version.
• Spice it up: Add more heat by incorporating jalapeños or a spicy salsa into the filling or the sauce.
• Cheese options: Feel free to experiment with different cheeses. A mix of sharp cheddar and pepper jack will add a deliciously sharp kick.

These enchiladas pair beautifully with a side of Mexican rice, guacamole, or even a fresh salad to balance out the richness of the dish.

A Final Note

I hope you love these Chicken Enchiladas as much as I do! If you give this recipe a try, I’d love to hear how it turns out. Let me know in the comments below, and don’t forget to share it with your friends and family. Be sure to follow me for more delicious recipes, and feel free to check out the original version at Insanely Good Recipes.