Chicken and Cheese Enchiladas
Your family will love these Chicken and Cheese Enchiladas. They are like the Mexican form of pizza, only they are made with enchilada sauce that is essentially Mexican gravy. Let that sink in. OMG, yes! SO GOOD!
Servings Prep Time
4-6people 15minutes
Cook Time
20minutes
Servings Prep Time
4-6people 15minutes
Cook Time
20minutes
Ingredients
  • 1/2 Onion(yellow or white)
  • 2TBS Butter(or other healthy fat)
  • 1pound Chicken thighs(ideally organic, free range)
  • To taste Sea salt
  • To taste Freshly ground black pepper
  • 8 Flour or corn tortillas(medium size – not the large burrito tortillas)
  • 1batch Homemade enchilada sauce(see my recipe)
  • 1can Black beans or pinto beans(15.5 ounces)
  • 1-2pounds Shredded cheeseMexican-blend or other cheese blend (like cheddar/jack/mozzarella)
Instructions
  1. Make the homemade enchilada sauce. This can be prepared up to a week or two in advance and stored in the fridge (or longer in the freezer).
  2. Preheat oven to 350 degrees F.
  3. Peel and dice the onion. Set aside.
  4. Chop the chicken thighs into bite-sized pieces.
  5. Drain the beans and set aside.
  6. In large saucepan, heat butter over medium-high heat.
  7. Add diced onion and sautée until soft, stirring occasionally, about 3-5 minutes.
  8. Add chopped chicken and cook through, about 5-8 minutes.
  9. Season with sea salt and freshly ground black pepper.
  10. Remove chicken from heat and set aside.
  11. Grease a 9 x 13-inch baking dish with butter or other healthy fat (coconut oil, lard, duck fat, or olive oil).
  12. Set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese.
  13. Assemble the enchiladas: Lay out a tortilla. Spread on some of the enchilada sauce. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with grated cheese.
  14. Roll up the tortilla and place in the greased 9 x 13-inch baking dish.
  15. Repeat with the remaining ingredients.
  16. Spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  17. Bake uncovered for 20 minutes at 350 degrees F.
  18. Remove from oven and serve immediately.
Recipe Notes

If you like, you can use pre-cooked chicken. This is the perfect use for chicken leftover from roast chicken. Just shred or chop about a pound of roast chicken and set aside. Sautée and cook the onion ONLY (without the chicken). Stir in the chicken when you remove the onion from the heat.

To make this recipe gluten-free, use corn tortillas and use gluten-free flour in the sauce.

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