My favorite chicken enchiladas are easy to make and most delicious with rich flavors that make these enchiladas taste the best with fresh toppings. These enchiladas are saucy, cheesy, and the perfect pick-me-up on a rainy day. They can be made in little time and make your family satisfied and happy!
Ingredients
1 pound chicken breast boneless and skinless diced into small pieces
2 tablespoons avocado oil
3 cups enchilada sauce
1 (15-ounce) can black beans
1/2 cup black Olives
3 cups Mexican-blend shredded cheese
8 - 10 large soft tacos
ENCHILADA Dry SEASONING Mix
Mix everything and keep aside
1 tablespoon hot chili powder
2 tablespoons paprika powder
1 tablespoon dried onion flakes
1½ teaspoons ground cumin
2 teaspoons garlic powder
1 1/2 teaspoon light brown sugar
1 teaspoon all spice powder
1 teaspoon salt
Optional Toppings
Sour cream
red onion finely chopped
fresh cilantro finely chopped
1 avocado cut into small pieces
1 tomato cut into small pieces
Steps:
Preheat oven to 375 degrees F and spray a 9 x 13″ baking pan with non stick cooking spray and set aside.
1. In a large pan cook the diced chicken with the avocado oil and season with a generous pinch of salt and pepper. Once it’s light brown in color and fully cooked turn off the heat. Cool the chicken and shred it if you prefer. Set it aside.
2. Drain and rinse the black beans and gently mash them. Add the chicken, along with the olives and beans. Mix a full tablespoon of the enchilada dry mix into the mixture and set aside.
3. In the baking pan pour 1cup of the enchilada sauce ( I used my homemade enchilada sauce) and spread it all over evenly.
4. To assemble the enchiladas, set up an assembly line : enchilada sauce, chicken mixture, and cheese. On a flat work surface place a tortilla, and spread about 1 1/2 tablespoon of the enchilada sauce all over the tortilla and 2 tablespoons of the chicken mixture in the middle of the tortilla and sprinkle some cheese over it. Roll up the tortilla and place against the short side of the greased pan. Prepare all the rolls in the same way and place them in pan.
5. Pour remaining enchilada sauce on top of the tortillas, making sure all the tortillas are almost covered with the sauce. Sprinkle the remaining cheese evenly all over the rolls.
6. Place in the preheated oven and bake for about 18 to 20 minutes, or until the tortillas are slightly crisp at the edges. Remove pan from the oven and serve the enchiladas warm, garnish with your favorite toppings.
7. Top with cilantro, black olives, diced tomatoes or avocado for toppings. Serve with a dollop of sour cream on the side
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