Chicken Enchiladas
503kcal
Ingredients
- 1½ pounds chicken breast (cut into small cubes)
- 2 teaspoon cumin powder
- 3 tablespoon olive oil
- 1 cup diced onion
- 1½ tablespoon garlic
- 8 oz diced green chilies
- 1 can black beans
- ½ cup frozen corn
- ½ cup chopped green onion
- 2¼ cups homemade red enchilada sauce (or use store-bought, red or green enchilada sauce)
- 14-16 corn tortillas (or 8 pieces of flour tortillas)
- ½ cup chopped black olives
- 3 cups shredded Mexican-blend cheese
- 1 teaspoon salt (add more according to your liking)
- ½ teaspoon black pepper (add more according to your liking)
Method
- Preheat the oven to 350°F. In a large skillet, heat oil over medium-high heat. Cook the onion for about 2 minutes, add garlic then keep stirring for 1 minute.
- Add the chicken cubes and cumin. Cook for 2 minutes. Add green chilies and stir for 4-5 minutes or until the chicken is cooked through. Add black beans, corn, and black olives. Stir for 1 minute. Taste and adjust the seasoning with salt and black pepper.
- Brush a tortilla with a small amount of red enchilada sauce. Add some of the chicken mixture, cheese, and green onion. Roll up the tortilla then place in a greased 9 x 13-inch baking dish. Repeat this process with the remaining tortillas.
- Pour the remaining enchilada sauce on top. Sprinkle with the remaining shredded cheese, chopped green onions, and 1 tablespoon of diced black olives. Bake for 15-20 minutes until the cheese is melted and the tortillas are slightly crips on the outside. Serve with toppings of your choice.
Nutrition
Calories503kcalCarbohydrates41gProtein36gFat22gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat1gCholesterol94mgSodium1425mgPotassium696mgFiber8gSugar7gVitamin A892IUVitamin C9mgCalcium357mgIron3mg
Notes
Store the chicken enchiladas in an airtight container. The leftover will last up to 2 days in the fridge or 3 months in the freezer.
Here's the instruction on how to make your own homemade red enchilada sauce.