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Chicken, Veggie, and Bean Enchiladas
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Chicken, Veggie, and Bean Enchiladas

These enchiladas are exploding with chicken, beans, and veggies in a spicy sauce. Bonus: You can pull them together quickly for a weeknight meal!
Course dinner
Cuisine Mexican
Keyword chicken enchiladas
Prep Time 10 minutes
Cook Time 1 hour 37 minutes
Total Time 45 minutes
Servings 4
Author Launie Kettler

Ingredients

Enchilada Sauce Ingredients

  • 1 tablespoon flour
  • 1/4 cup chili powder
  • 1 (6 oz) can tomato paste
  • 2 cups chicken broth
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot smoked paprika
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon kosher salt

Chicken Enchilada Ingredients

  • 1 1/2 cups cooked and shredded chicken breasts
  • 1/2 cup cooked black beans
  • 1 medium red, yellow, or green bell pepper, diced
  • 1 small yellow onion, diced
  • 1 medium jalapeno, seeded, deveined, and diced
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon hot smoked paprika
  • 1/2 teaspoon kosher salt
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey jack cheese
  • 1/2 cup prepared enchilada sauce

Instructions

Enchilada Sauce Instructions

  • In a small saucepan heat the oilover medium heat until shimmering. Add the flour and stir 1 minute. Add the chili powder and tomato paste and stir for 30 seconds.
    Pour in the chicken broth, and add oregano, cumin, smoked paprika, and cayenne.
    Bring to a simmer. Reduce heat to low and simmer for 5 minutes, stirring
    occasionally.
    Reserve.

Chicken Enchilada Instructions

  • Preheat oven to 400 degrees.
  • Grease a 9x13 inch pan with olive oil or cooking spray. Reserve.
  • In a large bowl combine the cooked chicken, black beans, bell pepper, onion, jalapeno, chili powder, cumin, paprika, salt, ½ cup cheddar cheese, ½ cup Monterey jack cheese, and ½ cup enchilada sauce. Reserve.
  • Ladle enough enchilada sauce to lightly cover the bottom of the pan.
  • Place ¼ cup filling in each tortilla, roll up tightly and place seam side down in prepared pan.
  • Repeat with all of the tortillas.
  • Spoon enchilada sauce over the middle of the rolled tortillas.
  • Sprinkle remaining cheese over the enchiladas.
  • Cover the pan tightly with aluminum foil, and bake for 20 minutes.
  • Remove foil, and bake for an additional 15-20 minutes or until cheese is golden brown.
  • Remove from the oven, and let the enchiladas cool for 5 minutes.
  • Top with garnishes.
  • Enjoy! (We always do!)