Preheat oven to 350° F.
MAKE ENCHILADA FILLING:
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.
ASSEMBLE THE ENCHILADAS:
Spread ½ cup of enchilada sauce over the bottom of a greased 13×9-inch baking dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
BAKE ENCHILADAS:
Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
NOTES
You can use a store-bought rotisserie chicken in this recipe, or cook the chicken yourself. I recommend my Instant Pot Shredded Chicken and Crockpot Shredded Chicken recipes.
Leftover baked enchiladas may be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.
You can assemble the enchiladas up to one day before baking. Store them in the refrigerator until you’re ready to bake them. You can also freeze a pan of enchiladas before baking, for up to 3 months. Thaw overnight in the refrigerator and then bake as directed in the recipe.
nutrition facts
Continue Reading in next page