Chicken Enchiladas and Vegetarian Black Bean Enchiladas - Make these for a delicious weeknight meal, with homemade smoky enchilada sauce.
Don't these homemade chicken enchiladas look good? They are, trust me, and so are the vegetarian black bean enchiladas.
In the recipe card, I give recipe amounts for 12 chicken enchiladas, but only 6 black bean enchiladas – because I make both of them together and only my daughter is vegetarian in our house, so we only make 6. The recipe amounts for the vegetarian enchiladas is easy to double.
I like to pair these enchiladas with my Spanish Style Cauliflower Rice for a full meal. You could pair it with actual rice as well, which we sometimes do, or just a big salad for a nice filling and healthy dinner.
The key to getting this one done quickly is to prep all the little parts first and then set up a good work area.
Buy sauce or make my enchilada sauce on the weekend, the day before, or while cooking the chicken. To cook the chicken, I use David Lebovitz's directions on his Cobb Salad Recipe (also that salad ROCKS) to poach a few chicken breasts – this only take about 20 minutes.
While both of those cook, get your corn and beans ready (I use frozen corn with jalapenos and canned black beans), shred your cheese and open up your pack of tortillas.
How to Make Chicken Enchiladas and Vegetarian Enchiladas
When the enchilada sauce is ready, let it cool a bit before using. Use two forks and shred the chicken.
For the chicken enchiladas, mix the shredded chicken with the corn and beans. For the vegetarian enchiladas, mix together just the corn and beans.
I use a dinner plate to roll the tortillas on because it contains the sauce – that part can get messy.
Brush each side of a tortilla with the enchilada sauce. Lay down the fillings in a row, then the cheese. Roll and place in a baking dish. Repeat until all tortillas are used. Top with leftover enchilada sauce (so they don't dry out in the oven) and sprinkle cheese (because it's good 🙂
Bake for 20-25 minutes and then serve them up!
What are your favorite fillings for enchiladas? Let me know in the comments.
Chicken Enchiladas
Ingredients
Chicken Enchiladas
- 2 4 oz chicken breast (poached)
- ½ cup canned corn
- ½ cup canned black beans
- 12 corn tortillas
- 1 recipe enchilada sauce (Recipe Link in Notes)
- 3 cups shredded cheddar (I mix mozza and cheddar)
- sour cream and cilantro for garnish (optional)
Vegetarian Black Bean Enchiladas
- ½ cup corn
- ½ cup black beans
- 6 corn tortillas
- ½ recipe enchilada sauce (Recipe Link in Notes)
- 1 ½ cups shredded cheese (I mix mozza and cheddar)
- sour cream and cilantro for garnish (optional)
Instructions
- Preheat oven to 350 and get ready a 9x13 baking pan for the chicken enchiladas, or a 5 x 7 pan for the vegetarian enchiladas.
- Set up for enchilada rolling by setting a dinner plate in the center of your work area for covering the tortillas with the sauce and filling and rolling them. Set your bowls of fillings, bowl of shredded cheese, and the enchilada sauce close to that plate.
- Place a tortilla on the dinner plate (or cutting board if you prefer) and spoon some enchilada sauce over top. Cover the entire tortilla with a light layer or sauce, then flip it over and cover the other side. Place your fillings in a line along the middle of the tortilla. Cover with cheese. Roll the tortilla then set it in your baking dish. Repeat for all tortillas.
- Use remaining sauce (about ¼ – ½ cup probably) to cover the top of the tortillas in the baking pan. Sprinkle remaining (¼ cup or so) shredded cheese over top.
- Bake for 20-25 minutes, until cheese is melted and browning. Let cool a few minutes before serving.
- Garnish with a spoon of salsa, sour cream or yogurt and some fresh cilantro.
Notes
Nutrition
These look absolutely delicious! I love black beans, I never think to make enchiladas but maybe I'll give them a go now!
Found you on #RecipeOfTheWeek.
Vx
Thanks Vicky!! The black bean version is really good 🙂