Red Chicken Enchiladas Recipe
These Red Chicken Enchiladas feature tender chicken, black beans, and melted Mexican cheese wrapped in warm flour tortillas, smothered with a rich homemade red enchilada sauce, then baked to perfection. This comforting Mexican-inspired dish combines layers of flavors and textures, perfect for a cozy family dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Filling
- 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
For the Enchiladas
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce (prepared separately)
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 heats, prepare your red enchilada sauce according to your preferred recipe or use a store-bought version to save time.
- Sauté the Filling: Heat the 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 translucent. Add the diced chicken breasts and the can of diced green chilies, seasoning with salt and freshly cracked black pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until it is fully cooked and no longer pink inside. Stir in the rinsed and drained black beans, then remove the skillet from heat.
- Assemble Enchiladas: Set up your assembly station with the tortillas, prepared enchilada sauce, chicken and bean mixture, and shredded cheese. Lightly grease a 9×13-inch baking dish. Lay a tortilla flat and spread approximately 2 tablespoons of red enchilada sauce evenly over it. Spoon a generous line of the chicken mixture down the center of the tortilla, then sprinkle about ⅓ cup of shredded cheese over the filling. Carefully roll the tortilla up and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling ingredients. Once all enchiladas are assembled, pour any leftover enchilada sauce evenly over the top and sprinkle with the remaining shredded cheese.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the tortillas develop slight crispness on the edges and the cheese on top is melted, bubbly, and lightly golden.
- Serve: Remove the enchiladas from the oven and let them rest for a few minutes before serving. Add optional toppings such as chopped cilantro, diced red onion, avocado, sour cream, or crumbled cotija cheese to enhance the flavor and texture. Serve hot for a satisfying meal.
Notes
- You can prepare the red enchilada sauce from scratch or use a canned variety for convenience.
- For a lower-carb option, swap flour tortillas for corn tortillas or use low-carb tortillas.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adjust the heat level by choosing mild, medium, or hot diced green chilies.
- To make this dish gluten-free, substitute flour tortillas with certified gluten-free tortillas.
Keywords: red chicken enchiladas, Mexican enchiladas, baked enchiladas, chicken and black bean enchiladas, enchilada recipe
Find it online: https://familyfavplates.com/red-chicken-enchiladas-recipe/
