Make your own homemade chicken enchiladas from scratch, that are just as delicious as any restaurant. It’s the best chicken enchiladas recipe I’ve ever tried, and it’s made with the most amazing and easy enchilada sauce.
Preheat oven to 400 degrees. Spray a baking dish with cooking spray.
In a small bowl, mix ground cumin, chili powder, garlic powder, salt and pepper. Set chicken breasts in dish, and season with seasoning mix. Place in oven, and roast for about 20 min, or until chicken is cooked through. Transfer chicken and any pan juices to a large bowl and tent with foil. When cool enough to handle, shred using two forks.
TO MAKE SAUCE:
Heat oil in a medium sized saucepan on medium high heat. Add in all ingredients and bring to a low boil. Turn heat down to let, cover, and let simmer for 10-15 minutes. Season with salt and pepper as desired. Set aside.
TO MAKE ENCHILADAS:
Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray.
Heat oil in a large skillet. Add in onions and garlic and saute for about 1-2 minutes.
Add in shredded chicken, cilantro, corn, black beans, lime juice, and ¾ cup of the prepared enchilada sauce. Season with salt and pepper as needed. Cook for about 5 minutes, then remove from heat.
To assemble enchiladas, add about 1/3 cup of chicken and bean mixture onto each tortilla. Roll it up, and place into baking dish, seam side down.
Pour remaining enchilada sauce evenly over the enchiladas, top with the shredded cheese, cover with foil, then bake in the oven for for about 20 minutes.
Garnish with chopped scallions or cilantro if desired.
Nutrition
Nutrition Facts
Chicken and Black Bean Enchiladas Recipe
Serving Size
2 enchiladas
Amount per Serving
Calories
340
% Daily Value*
Fat
11.2
g
17
%
Saturated Fat
1.4
g
9
%
Cholesterol
39
mg
13
%
Sodium
814
mg
35
%
Potassium
976
mg
28
%
Carbohydrates
48
g
16
%
Fiber
22
g
92
%
Sugar
7.7
g
9
%
Protein
28
g
56
%
Calcium
100
mg
10
%
Iron
4.9
mg
27
%
* Percent Daily Values are based on a 2000 calorie diet.