Chicken Enchiladas Recipe

In a large bowl combine the shredded chicken, finely chopped onion, minced garlic, cumin, chili powder, kosher salt, black pepper, lime juice, and chopped cilantro. Toss until evenly mixed. Taste and adjust seasoning if needed.

If the chicken seems dry, add 1–2 tablespoons of reserved warm enchilada sauce (prepare sauce next) to moisten slightly so it fills tortillas easily without falling apart.

In a medium saucepan heat 2 tablespoons vegetable oil over medium heat. Add the flour and whisk constantly for 1 minute to make a roux.

Stir in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Cook 30 seconds to bloom the spices.

Slowly whisk in 1 cup tomato sauce and 1 cup chicken broth until smooth. Bring to a simmer, reduce heat to low and simmer 5–7 minutes until slightly thickened. Season with 1/2 teaspoon salt. Remove from heat and set aside; keep warm.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Warm the corn tortillas to make them pliable: heat a skillet over medium-high heat and quickly warm each tortilla 10–15 seconds per side with a light brush of butter or oil, or wrap a stack in a damp towel and microwave 30–45 seconds. Keep warmed tortillas covered so they don’t dry out.

Pour 1/3 cup of the enchilada sauce into the bottom of the prepared baking dish and spread evenly to coat.

Assemble the enchiladas: place about 1/3 cup of the chicken filling down the center of a warmed tortilla, sprinkle a tablespoon each of cheddar and Monterey Jack on top of the filling, then roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling (you should have about 12 enchiladas).

When the dish is full, pour the remaining sauce evenly over the top of the rolled enchiladas, making sure edges are covered. Sprinkle the remaining shredded cheeses evenly over the sauced enchiladas.

Bake uncovered for 18–22 minutes, until sauce is bubbly and cheese is melted and slightly golden at the edges.

Remove from oven and let rest 5 minutes before serving. Top with dollops of crema fresca, extra chopped cilantro, sliced green onions and pickled jalapeños if using.

While the enchiladas bake, prepare the rice: in a small saucepan bring 2 cups water and 1/4 teaspoon salt to a boil. Add the rinsed rice, return to a simmer, cover and reduce heat to low. Cook 15 minutes without lifting the lid, then remove from heat and let steam 5 minutes more before fluffing with a fork.

Heat the drained and rinsed black beans in a small saucepan over medium-low heat with 1/2 teaspoon cumin and a pinch of salt, stirring occasionally, until warmed through (about 5 minutes). If desired, mash a few beans for texture or add a splash of water to loosen.

Serve rice and beans alongside enchiladas with a lime wedge for squeezing over.