My Chicken Enchiladas

Hope you all had a Merry Christmas! I certainly did. And, as usual, I ate way too much and am still full! As I mentioned to you on Facebook and Twitter, this recipe is the farthest thing from Christmas! Take a read and let me know what you think!

There are so many different enchilada recipes out there that it’s getting a little ridiculous. Some are creamy, some are spicy, some use red enchilada sauce, some use green, some even use a creamy sauce to top everything off. It all depends on what you grew up with, your preference and/or ingredient availability. I’ve had them every which way and this recipe is the pinnacle of everything I like in an enchilada. I made up my own recipe because I never really tried an enchilada that I could REALLY sink my teeth into.

So, for my enchiladas, I use {medium} green enchilada sauce because I like it A LOT better than red and using alfredo sauce over enchiladas should be illegal. I just don’t like it! Eeww. I also use shredded chicken because typically I always have chicken on hand. Same reason for the black beans and it also boosts the fiber content. Bonus! Green chilies add a little spice and the cheese adds creaminess but not too much. Once everything is all said and done, I top mine simply with chopped cilantro. Seriously a taste of heaven on a fork. I burned my tongue tasting these and everyone in my family I fed them to loved them-that’s 13 people including 4 kids! Holla! Aunt Lauren makes awesome enchiladas! Perfect amount of spice and creaminess with a great texture. YUM.

I made these Christmas Eve for our gang in Canada while we were visiting and my sweet husband was even kind enough to bring my favorite green enchilada sauce from Oregon so they could experience exactly what I was raving about!  I also smuggled in some corn tortillas for my little brother who has Celiac Disease since they are hard to find here. So we had awesome enchiladas!

Beware: this recipe makes a huge amount so make sure you have a big appetite or a crowd over if you’re going to make them! And, let me tell you, you’re going to want to have a crowd over because everyone will think you’re a rock star. Perfect for a potluck! ENJOY!

Chicken Enchiladas
yield: 16 enchiladas, about 12 servings
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3 tablespoons canola oil
1 large onion, diced
5 chicken breasts
1 small can diced green chilies, drained
1-15 oz. can black beans, rinsed and drained well
1- 28 oz. can Medium Green Enchilada Sauce, divided
5 cups grated cheddar cheese, divided
16 flour tortillas or 20 corn tortillas
chopped cilantro
diced fresh tomatoes

In large pot, bring chicken breasts to a boil. Reduce heat to low and simmer until thoroughly cooked, about 15 minutes. Remove from water and set aside to cool.
In small skillet, heat oil over medium high heat. If using corn tortillas, fry lightly in oil for 10-15 seconds per side. Place on paper towels and set aside. (FYI-you may need more oil than the 3 tablespoons listed) Saute diced onion in oil and cook until soft, about 10 minutes. Pour onions into large bowl. Shred cooked chicken and add to bowl. Stir in green chilies, black beans, half the can of green enchilada sauce, 3 cups of grated cheese, and salt and pepper.

Spoon 1/4-1/3 cup of chicken mixture onto a tortilla and roll. Place enchilada into a lightly greased casserole or glass dish. Repeat filling and rolling until no ingredients remains.

Pour remaining enchilada sauce over top and sprinkle with 2 cups of grated cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. Serve with chopped cilantro or any other desired toppings.


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  1. These are the best, I have made them a couple times and I am craving them again. Lauren you are the best to share.

  2. We are making these on Sunday! I’m sure they will be better than the last ones I made from a foodnetwork recipe!

  3. HA! This is almost exactly how I make mine, except I don’t use Black Beans and I don’t use the sauce in the chicken mixture. I season the chicken with Cumin, Chili Powder and sometimes a little salsa. I’m actually teaching someone how to make these tomorrow and will have to try incorporating the sauce in the chicken mixture. – I also heat the sauce on the stove, with some cheese mixed into it and melted prior to pouring atop the enchiladas. Then, of course, top with more cheese 🙂

  4. What sort of canned Green enchilada sauce do you like? sometimes I have time to make it but getting it from a can is way more convenient! but I don’t want to risk getting a gross kind.

    • I don’t remember what it’s called but it has palm trees on it….

  5. I’m ready to make this now if I use the corn tortillas you say to cook them on each side wont they get crunchy it would be hard to roll them up or do you roll them up then fry them