My family and I (even my picky eater) love these freezer friendly chicken enchiladas. They are quick to make and you can customize them with your favourite fillings and toppings!
- 3 tbsp olive oil
- 3 tbsp all-purpose flour
- 2 garlic cloves, minced
- 1–1/2 cups tomato sauce
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp onion powder
- ½ tsp dried oregano
- 1 1/2 cups reduced sodium chicken broth
- 1 tsp sea salt
- Pepper to taste
- 3 large chicken breasts
- 1 (15-ounce) can black beans, rinsed and drained (optional)
- 1 small can diced green chiles (optional)
- 1 teaspoons cumin powder
- 1 teaspoon garlic powder
- Salt & Pepper
- 8 large flour (or corn) tortillas
- 3 cups of shredded Mexican blended cheese (or your favourite ie: Monterey Jack, cheddar etc..)
- Optional enchilada fillings – bell peppers, corn, diced tomatoes
- Optional toppings: fresh cilantro, avocado, sour cream, guacamole, chopped onions, green onions, jalapeno or serrano peppers
Enchilada Sauce (or you can use a can of enchilada sauce if you are short on time)
- Heat oil in a small pan over medium high heat. Add flour and whisk over the heat for one minute. Whisk in all of the seasonings only. Slowly add chicken stock and continue to gently whisk, eliminating any lumps. Reduce heat and simmer until the sauce thickens slightly.
- If you’re not using the sauce immediately refrigerate for 2-3 days.
- Preheat oven to 200°C | 400°F. If making your own enchilada sauce prepare it, otherwise skip to step 2.
- In a large skillet/pan heat oil (canola or avocado oil work nicely) on medium-high heat. Place all 3 chicken breasts in pan and sprinkle cumin and garlic. Add salt and pepper to taste on to the chicken breasts
- Sear chicken on each side.
- Add enchilada sauce reserving 1/2 cup – *see notes for freezing
- Add black beans and green chiles (and any other fillings you may want such as corn etc..)
- Sauté the mixture until the chicken is cooked. Remove chicken and shred it, add back to the sauce. *You can also dice the chicken instead of cooking it whole and shredding afterwards. I shredded the chicken.
- Cover your casserole dish with non-stick spray or grease.
- To assemble the enchiladas, have your tortillas, remaining enchilada sauce, chicken mixture, and cheese all on hand.
- Add a generous spoonful of the chicken mixture down the center of the tortilla in a line.
- Add shredded cheese on top and then roll up tightly but gently the tortilla. I placed them seam side up but you can do either way.
- Once you have all enchiladas in your casserole dish evenly top with more cheese and remaining enchilada sauce.
- Bake uncovered for 20-30 minutes (depending on your oven), until the enchiladas are warmed through, the cheese is melted and gooey and the tortillas are slightly crispy and golden brown on the outside.
- Garnish enchiladas with your favourite toppings and serve warm.
*If you’d like to freeze a batch I recommend using about a 1/4 less enchilada sauce with the chicken. While it freezes nicely either way I found I liked it better with less sauce when freezing it and then adding more when warming it up later.
This recipe does make 8 large enchiladas, they are so filling. I can only eat one at a time. My photo of the casserole dish only shows 5 as my larger casserole dish recently was chipped, boo. I cooked the additional enchiladas in a baking pan so yes this recipe really does make 8.
Remember you can “stuff” your chicken enchiladas with whatever you want such as corn, diced tomatoes, onions etc.. A few family members are not big on onions so I don’t use a lot of them.
You can also top with your favourite toppings, my hubby who is an onion lover loves diced red onions on his. My daughter and don’t but we love the sour cream, avocado and cilantro, yum.
- Serving Size: 1 enchilada
- Calories: 325
- Sodium: 382mg
- Fat: 10g
- Saturated Fat: 1.8g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
Keywords: enchiladas, chicken, cheesy chicken enchiladas, easy meals, quick meals, family meals, chicken enchiladas