Homemade enchiladas are one of my most favorite dinners. Sometimes they can take a while to prepare, but if you are in a hurry, check out this recipe for quick and healthy chicken enchiladas.
Want to make me happy? Serve me enchiladas.
Ok, well, that’s not entirely true. You could serve me lots of things, and pretty much anything Mexican, and I’ll be happy. But enchiladas are my top favorite though. Followed closely by chile rellenos, fajitas, burritos, tacos, tamales…haha, you get the idea. The great thing about enchiladas is that there is so many ways to make them. You can fill them with a variety of ingredients and while traditional red enchilada sauce is most common, I’m also a big fan of green enchilada sauce and even creamy style enchiladas with a cream-based sauce.
While some homemade enchilada recipes can be time consuming – and worth EVERY minute, in my opnion - sometimes (all the time?) you are in a hurry to get dinner on the table and you need a quick fix. And, let’s be honest, it goes back to what I’ve said time and time again: your family is probably happiest when you feed them them a good meal and they don’t care if it took 30 minutes or 4 hours. This quick and easy chicken enchilada recipe is perfect for when time is short.
Now you’ll notice this recipe includes enchilada sauce from scratch. If you’ve never made homemade enchilada sauce, you’ll see that it’s actually not that hard to make, but if you want to save even more time, feel free to use canned enchilada sauce.
I want to give a big thank you to Allyson Reed Zea for this recipe and beautiful photos! Here is the complete recipe – if you aren’t ready for it yet, but want to save it, be sure to pin it to one of your Pinterest boards:
- 1 onion, chopped
- 1 cup chicken stock
- 1 tablespoon all-purpose flour
- 1 1/2 tablespoon chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 15 ounce can unsalted tomato sauce
- 3 cups shredded skinless, boneless rotisserie chicken breast (about 15 ounces) or pre-cooked and shredded chicken breast
- 15 ounce can black beans, rinsed and drained
- 12 (6-inch) corn tortillas
- Cooking spray
- 3/4 cup Mexican blend cheese, shredded
- 1 large tomato, chopped
- 1/4 cup fresh cilantro, chopped
- 6 tablespoons sour cream (if desired for garnish)
- Preheat broiler to high. Combine first 9 ingredients (through sauce) in a medium saucepan and stir with a whisk. Bring to a boil over medium- high heat. Cook 2 more minutes or until thickened, stirring occasionally. Reserve 1 1/2 cups sauce mixture on the side.
- Add chicken and beans to pan; cook 3-4 minutes or until chicken is thoroughly heated.
- Stack 6 tortillas and wrap stack in damp paper towels and microwave for 15 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla and roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Repeat with other 6 tortillas starting with the stacking step.
- Top with reserved sauce and cheese. Broil 3-4 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Garnish with sour cream if desired.