I have a quick and easy weeknight chicken enchiladas recipe made just for YOU. The real difference maker? It’s made in a single cast iron skillet. You can sauté the chicken in a cast iron skillet, transfer to a bowl, assemble your enchiladas, and then throw those hot tamales back in the cast iron skillet for baking. It’s that easy. Because just like you, I hate doing dishes with a spicy, fiery passion.
Up until this fall, it had been FOREVER since I made chicken enchiladas. I forgot how good they were and I think I fell in love with them all over again. For a guy who loves Mexican food (and I mean, who doesn’t), this is one of the very few Mexican recipes I’ve posted on this blog, along with my guacamole and margaritas. I don’t know why so few, but it’s time I step my game up in 2017. Maybe that will be my fallback New Year’s resolution? Eat more Mexican food. Done.
My sister, Carol always used to make chicken enchiladas for the family when we were growing up. Enchiladas are a cheesy, gooey favorite of ours. Enchiladas are typically made with chicken or beef but for me personally, “real” enchiladas are made with chicken.
To create the chicken filling, I drew inspiration from my go-to chicken chimichanga recipe. The enchilada filling consists of diced seasoned chicken, black beans, chopped green chilis, green onions, and a Mexican blend of cheese. It’s all brought together with mild red enchilada sauce, a heaping layer of cheese, and generous dollop of guacamole. The guacamole is a recent addition of mine, I’ve paired with just about everything except enchiladas. Why? I don’t know—but it’s insanely good and I recommend you give it a try.
Now, go have yourselves a fiesta. Adiós.
- 2 boneless skinless chicken breasts, diced
- 2 10 ounce cans red enchilada sauce
- 2 cups shredded Mexican blend cheese
- 1 15.5 ounce can black beans, rinsed
- 4.5 ounce can, chopped green chilis
- ¼ cup green onions, plus 2 tablespoons for garnish, chopped
- 5 large burrito flower tortillas
- 1 tablespoon olive oil
- 1 teaspoon cumin
- salt and pepper to taste
- Guacamole for topping if desired.
- Preheat oven to 375°F.
- Cut chicken breasts into small bite sized chunks. I typically cut into half inch cubes.
- Bring a 12 inch cast iron skillet to medium-high heat and add olive oil. Sauté chicken, green onions, green chilis, cumin, salt, and pepper until chicken is fully cooked. Transfer to a bowl and set aside.
- Add ½ a cup of enchilada sauce to the now empty cast iron skillet, set aside.
- Spread 2 tablespoons of enchilada sauce down the center of each tortilla, spread ½ cup of chicken mixture, sprinkle with 1-2 tablespoons black beans, and top with 1-2 tablespoons cheese. Wrap tortillas tightly and place seem down in the cast iron skillet on top of the enchilada sauce.
- Top with remaining enchilada sauce and sprinkle with a cup of cheese.
- Bake 20 to 25 minutes, garnish with green onions and guacamole when serving.