If you’re in the mood for something hearty, something filling, and something with a whole lot of flavor, you’ve come to the right place!
Today, we’re making fully-loaded chicken enchiladas with the best toppings!
Chicken Enchilada Variations
Chicken enchiladas are one of my favorite Mexican dishes to make because there are so many variations — like white and creamy, barbecue, chili, and so much more!
For this recipe, I tried to incorporate as many nutritious ingredients as possible — without sacrificing taste, of course.
For instance, I’m using chicken breasts and black beans, both excellent sources of protein and fiber. I’m also mixing in onions and bell peppers, which are packed with vitamins and minerals.
While I’m adding white rice to this dish, you can easily swap it for brown rice to enjoy extra health benefits.
What Do You Need To Make This Recipe?
If you’re ready to make this recipe, round up your ingredients, which include:
- Large corn tortillas: Traditionally, Mexican enchiladas are made with corn tortillas, but you can replace them with flour tortillas if you prefer.
- Shredded chicken: We’re using chicken breasts for this recipe, but feel free to replace them with other cuts like thighs or legs.
- White rice: I like to season my white rice with chopped cilantro and salt for extra flavor, but plain white or brown rice works just as well.
- Black beans: Black or pinto beans add a mild earthy taste that complements the rest of the ingredients.
- Green bell peppers: These add a bit of crunch to every bite without having much impact on the flavor, so green peppers are great if you’re a picky eater.
- Diced jalapeños or green chiles: I love a recipe with a kick, so I made sure to incorporate some spice into mine with diced jalapeños or green chiles.
- Other ingredients: On top of those, you’ll also need seasoning, cream cheese, low-sodium chicken broth, shredded cheese, and enchilada sauce to make this dish.
Want To Make This Recipe Ahead of Time?
I usually make a big batch of chicken enchiladas — enough to fill two 9×13” aluminum pans. So, while I devour the first pan, I can save the second for future meals.
Here’s how I do it.
I stuff all my corn tortillas with the filling and roll them into thin, long logs. I arrange them in the pan, but I don’t pour the enchilada sauce and shredded cheese just yet. I save this step right before baking.
After that, I cover the pan with aluminum foil and pop it in the fridge to rest. They should be good for the next 2 days.
Fully-Loaded Chicken Enchiladas
These fully-loaded chicken enchiladas are jampacked with ingredients that not only taste good but are also good for you.
Ingredients
- 4 cups of store-bought red enchilada sauce
- 16 large corn tortillas
For the enchilada filling:
- 3 boneless, skinless chicken breasts (cooked and shredded)
- 2½ cooked white rice (you can use brown rice if you want)
- 2 cups of chicken broth (it should be low sodium)
- 1½ tablespoons of extra virgin olive oil
- ½ yellow onion (finely chopped)
- 1 small green bell pepper (seeded and diced)
- 1 garlic clove (finely minced)
- ¾ cup of canned black beans (drained and rinsed)
- ¾ cup of canned sweet corn kernels
- 3 cups of Mexican blend cheese (+ extra for topping)
- 4 ounces of cream cheese
- 4 ounces of canned jalapeño peppers (or diced green chilies)
Instructions
- Start by preheating your oven to 400 degrees F. While it’s heating up, spoon a few dollops of enchilada sauce onto the bottom of your 9x13” pans.
- Now, add all the filling ingredients to one bowl and stir until everything is evenly mixed.
- Grab a corn tortilla, lay it flat on a plate, and spread about ½ cup of the filling mixture along one edge of the tortilla.
- Roll your tortilla nice and tight before placing it in the pan with the seam-side down. Do the same steps for the rest of your tortillas. Note: Each pan should be able to fit around 7 to 8 tortillas.
- Once your pans are filled, pour your enchilada sauce and sprinkle some shredded cheese on top. Note: If you plan on saving the second pan for future use, don’t add the enchilada sauce and shredded cheese until you’re ready to bake.
- Pop your pans in the oven and cook for about 15 to 20 minutes. A telltale sign they’re ready is when the cheese is bubbly and melted.
- Take the pans out of the oven, and serve with pico de gallo, salsa, or non-fat sour cream.
Notes
Image credit to @chilipeppermadness.
Featured image credit to @dudediet.
