Chicken enchiladas are one of those dishes that instantly brighten up the dinner table. With their flavorful filling, tangy sauce, and gooey melted cheese, they’re the perfect combination of comfort food and a fiesta in every bite. This dish is a staple in our home, especially when we’re craving something hearty, zesty, and easy to share.
Making enchiladas is always a team effort in our kitchen. One of us preps the shredded chicken and mixes it with the seasoning, while the other focuses on rolling the tortillas and layering them with sauce and cheese. By the time they’re bubbling away in the oven, the anticipation alone is enough to make your mouth water.
These enchiladas are great for a weeknight dinner or feeding a crowd, and they’re endlessly customizable. Serve them with rice, beans, or a fresh salad, and don’t forget the toppings—think sour cream, chopped cilantro, and maybe a squeeze of lime. They’re always a hit, whether it’s just the two of us or we’re hosting friends for a casual get-together.
Chicken Enchiladas
Ingredients
- 1 Red Bell Pepper
- 1 Onion
- 2 Tomatoes
- 1 Jalapeno
- 1 Pound Chicken Breast
- 8 Corn Tortillas
- 1 Can Red Enchilada Sauce
- 1 Cup Cheddar Cheese
- 1 tbsp Chili Powder
- 1 Can Black Beans
Instructions
- In a pan sautee chopped onion and a half a bell pepper. After it has softened up add 1/4 of a jalapeno and some chopped tomato.
- In a large rectangular glass tray lay out a stream of black beans in the center of the glass tray.
- Soften some corn tortillas ad fill with shredded chicken. Top with cheese and some of the vegetable mixture. Wrap and place seam side down on top of the black beans.
- Top with red enchilada sauce and the remaining vegetables. Add more cheese and then top with the remaining jalapeno, sliced.
- Cook for 30 minutes in the oven at 375 degrees.