I love using leftover chicken for this recipe. You can cook a couple chicken breasts right before though. Enchiladas, for me, are a bit indulgent but always worth it!
Versatile to the max!
You can add whatever cheese you want, I prefer cotija cheese for its mild flavor and texture. Green enchilada sauce can be substituted for red enchilada sauce. I haven’t tried it yet but making your own enchilada sauce would probably put this dish over the top! I make my own tortillas, and I promise, once you’ve tried it, you won’t regret it! For black beans, I go back and forth, sometimes I add black beans inside my enchiladas, other times I prefer them on the side. You can also add whatever you’d like on top, sour cream, more cheese, green chiles, hot sauce, the list goes on and on.
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Chicken Enchiladas
Description
These enchiladas are comforting, filling, and completely wonderful!
Ingredients
2 C. Shredded Chicken
1 tsp. Cumin
1. tsp. Garlic Powder
2 tsp. Lime Juice
1 Package of Cotija Cheese
8 oz Green Chiles
8 oz Green Enchilada Sauce
1 Can Black Beans (optional)
Instructions
Preheat oven to 375 degrees Fahrenheit.
Pour half the enchilada sauce into a 9×13 pan.
Mix the chicken with cumin, garlic powder, lime juice, half the cheese, and half the green chiles. Scoop 1/8 of the mixture into one tortilla, roll up and place seam-side down into the pan. Repeat until filling is gone.
Pour the remaining enchilada sauce on top of the tortillas–but don’t soak them, just lightly drizzle them. Top the enchiladas with the remaining cheese.
Bake for 30 minutes or until bubbly.
Serve with remaining green chiles, avocados, and other desired toppings.
Notes
These enchiladas are extremely mild. I love piling mine with extra green chiles. But this still may be too mild for many. I recommend adding your favorite hot sauce to the chicken mixture before filling the tortillas.
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