Chicken Enchiladas and Vegetarian Black Bean Enchiladas

Enchiladas filled with either juicy poached chicken or black beans and corn, are rolled up corn tortillas covered in a delicious homemade smoky enchilada sauce. Whether it's a weeknight family dinner or you're hosting guests, these enchiladas are a tasty meal that'll make everyone happy.

Enchiladas are a classic dish inspired by Mexican cuisine, and my version is similar to not so authentic restaurant versions. They're delicious, satisfying, and smothered in my smoky homemade enchilada sauce.

In the recipe card, I give recipe amounts for 12 chicken enchiladas, but only 6 black bean enchiladas, but the ingredients are easy to double if you're making only black bean enchiladas.

The key to getting this recipe done quickly is to prep all the little parts first and then set up a good work area.

If you're using my recipe, you can make my enchilada sauce the day before, or while cooking the chicken.

To poach the chicken, I use the amazing David Lebovitz's directions from his Cobb Salad Recipe (that salad is fantastic also) to poach a few chicken breasts – this only takes about 20 minutes.

While both of those cook, prep the other ingredients and get ready to roll!

Ingredients

See the recipe card for exact amounts.

• chicken: I use boneless skinless chicken breast and poach it using David Lebovitz's method because this method never fails.
• enchilada sauce: I have my own recipe for this because it hasn't been sold in groceries store me in rural Manitoba until recently. Use your favorite enchilada sauce.
• cheese: sharp cheddar cheese combines nicely with the enchilada sauce and sweet corn and mozzarella cheese is melty and stringy when baked. If you have access to cotija cheese, crumble that on top after cooking.
• corn tortillas: these wrap up all of the ingredients. You can use white or yellow corn tortillas. Homemade tortillas would be fantastic (I learned how to make these from scratch and form them by hand at a cooking class in Mexico, there's nothing better tasting! I seem to only make them in the summer, store-bought tortilla are great.)
• black beans: for protein in the vegetarian option.
• corn: for sweetness.
• toppings: optional toppings including sour cream or yogurt, avocado, pico de gallo, or cilantro.

Substitutions

• tortillas: try flour tortillas instead if you prefer.
• cheese: Experiment with different types of cheese like Monterrey Jack or Pepper Jack.

Use any precooked filling you like. Try ground beef and jalapenos.

Instructions

When the enchilada sauce is ready, let it cool a bit before using.

I use a dinner plate to roll the tortillas on because it keeps the sauce from getting everywhere. This part can get messy.

For the chicken enchiladas

To poach the chicken

1. Add the chicken to a saucepan with salted water, high enough so it will cover the chicken.
2. Bring the water to a boil, add the chicken breasts and then add a lid and remove the pan from heat.
3. Set aside for 15 minutes or until the chicken is cooked.

To make the chicken enchiladas

1. Shred the chicken using two forks or by hand.
2. Mix the shredded chicken with the corn and beans.
3. Dip each tortilla in the enchilada sauce and then place it on surface or plate to fill. (Or use a spoon or pastry brush to spread sauce on the tortilla.)
4. Add the chicken and the cheese.
5. Roll the tortilla and place it in the baking dish.
6. Repeat for all tortillas.
7. Top with enchilada sauce and sprinkle with cheese.
8. Bake for 20-25 minutes or until the enchiladas are hot all the way through and the cheese is melty and bubbling.

For the vegetarian black bean enchiladas

1. Mix together the corn and beans.
2. Dip each tortilla in the enchilada sauce and then place it on surface or plate to fill.
3. Add the corn and beans, and the cheese.
4. Roll the tortilla and place it in the baking dish.
5. Repeat for all tortillas.
6. Top with enchilada sauce and sprinkle with cheese.
7. Bake for 20-25 minutes or until the enchiladas are hot all the way through and the cheese is melty and bubbling.

Tips for making enchiladas

• Have everything ready and measured when you begin rolling the enchiladas.
• Topping the enchiladas with extra sauce before baking them helps prevent them from drying out in the oven.
• Customize the fillings with your favorite ingredients.

What to serve with enchiladas

I like to pair these enchiladas with Spanish Style Cauliflower Rice. You could pair it with steamed rice or this southwest corn salad. If you love enchiladas, try these Enchiladas Verdes with chicken and a tomatillo salsa.

Storage

Store leftover enchiladas in the fridge in an airtight container for about 3 days. Reheat gently in the microwave.

Recipe

Chicken or Black Bean Enchiladas

author : Jacqueline Piper

5 from 1 vote

Easy chicken or black bean enchiladas for a quick weeknight meal with homemade smoky enchilada sauce.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 12

Ingredients

  

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Chicken Enchiladas

• ▢ 2 chicken breast (4 oz each, poached)
• ▢ ½ cup corn
• ▢ ½ cup black beans
• ▢ 12 corn tortillas
• ▢ 3 cups shredded cheddar (I mix mozza and cheddar)
• ▢ sour cream and cilantro for garnish (optional)
• ▢ 1 recipe enchilada sauce

Vegetarian Black Bean Enchiladas

• ▢ ½ cup corn
• ▢ ½ cup black beans
• ▢ 6 corn tortillas
• ▢ 1 ½ cups shredded cheese (I mix mozza and cheddar)
• ▢ sour cream and cilantro for garnish (optional)
• ▢ ½ recipe enchilada sauce

Enchilada sauce

• ▢ 2 tablespoons all-purpose flour
• ▢ 2 tablespoons chili powder
• ▢ 2 teaspoons ground cumin
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon dried oregano
• ▢ ¼ teaspoon smoked paprika
• ▢ ¼ teaspoon sea salt
• ▢ ¼ teaspoon black pepper
• ▢ pinch ground cinnamon
• ▢ 2 tablespoons oil
• ▢ 1 small onion (diced)
• ▢ 2 cloves garlic (minced)
• ▢ 1 canned chipotle pepper (in adobo sauce, chopped (+ 1 teaspoon of the sauce))
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup tomato sauce
• ▢ 1 cup vegetable/chicken broth
• ▢ ½ teaspoon apple cider vinegar

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Instructions

 

To poach the chicken

• Add the chicken to a saucepan with salted water, high enough so it will cover the chicken.
• Bring the water to a boil, add the chicken breasts and then add a lid and remove the pan from heat.
• Set aside for 15 minutes or until the chicken is cooked.

To make the enchilada sauce

• Combine all of the spices with the flour in a small bowl.
• Heat oil in a pan over medium heat.
• Combine the tomato sauce, broth, adobo sauce, and vinegar in another bowl.
• Add the onion and cook for about 5-7 minutes, until soft.
• Add the garlic and chopped chipotle pepper, and cook for 30 seconds.
• Add the spice + flour mixture, and tomato paste and cook a minute or so, until spices are very fragrant.
• Add the tomato sauce, broth, adobo sauce and vinegar. Bring to boil, then simmer about 8-10 minutes.
• Taste for seasoning and add water to get the consistency you prefer.
• Remove from heat and add the sauce to a blender jug.
• Blend carefully as the sauce is really hot. It can be helpful to open the pouring hole in the lid and cover it with a towel so the lid doesn't pop off from the heat.
• Set aside to cool.

To make the enchiladas

• Preheat oven to 350℉ (180℃) 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, a 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 of sauce, then flip it over and cover the other side. Alternatively, dip the tortilla in the sauce.

  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

 *The Government of Canada says chicken pieces are cooked when the internal temperature reaches 165°F (74°C).

For the black bean version, the calories are approximately 190 per enchilada.

Nutrition

Calories: 243kcalCarbohydrates: 16gProtein: 17gFat: 12gFiber: 3gSugar: 1gCalcium: 238mgIron: 1mg

Nutrition Disclaimer

Nutritional information is an estimate. Values vary based on products used.

Read our full Nutrition Disclaimer.

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This post was originally posted on March 7, 2018.

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