I came across this recipe about a year ago and have made this dish several times. A special thanks to whoever put this recipe online. It’s a keeper! I believe the homemade sauce is what makes this dish exceptional!

Chicken Enchiladas

Recipe by Diane BeckerCourse: Dinner, Ethnic Dishes, Main Dish – Poultry or Chicken

Servings

servings

Ingredients

Enchilada Sauce
2 Tablespoons vegetable oil
2 Tablespoons flour
4 Tablespoons chili powder
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon cumin
¼ teaspoon oregano
2 cups chicken or vegetable stock
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Enchiladas
2 tablespoons olive oil
1 small white onion, diced
1.5 pounds chicken breasts, diced into small 1/2-inch pieces
1 (4-ounce) can diced green chiles
sea salt and freshly-cracked black pepper
1 (15-ounce) can black beans, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese

Directions

Prepare the sauce
In a small saucepan, heat oil over medium heat.
Add the flour and whisk for 1 minute.
Add the rest of the seasonings and stir.
Gradually add the stock, whisking to avoid lumps.
Reduce heat and simmer for 10-15 minutes until slightly thickened.
Prepare the Enchilada filling
In large sauté pan, heat oil over medium heat.
Add onion & sauté for 3 minutes.
Add diced chicken & green chiles, season with a generous pinch of salt & pepper & sauté for 6-8 minutes or until the chicken is cooked through.
Add the beans, stir & set aside.
To assemble the enchiladas***:
Spread two tablespoons of the sauce over a tortilla.
Add a generous spoonful of the chicken mixture down the center of the tortilla.
Sprinkle with 1/3 cup cheese.
Roll up tortilla and place in a greased 9×13 inch pan.
Assemble the remaining enchiladas.
Spread the remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake uncovered at 350 degrees for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
Remove pan from the oven and garnished with your choice of toppings.