Lunch Enchilada Recipe

Prepare aromatics

Preheat a large skillet over medium heat and add 1 tablespoon olive oil. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Combine filling

Add the shredded chicken, black beans, and corn to the skillet. Sprinkle in the ground cumin, chili powder, salt, and black pepper. Stir to combine and warm through, about 3–4 minutes. Remove from heat and stir in chopped cilantro and lime juice. Taste and adjust seasoning (add more salt, lime, or chili powder if desired). Set aside.

Pour the store-bought enchilada sauce into a small saucepan. Warm over low heat until just simmering, then stir in 1 tablespoon olive oil and the smoked paprika (if using) to round the flavor. Keep warm on the lowest heat setting while assembling enchiladas.

Preheat oven and prepare dish

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Ladle about 1/3 cup of the warmed enchilada sauce into the bottom of the dish and spread to coat evenly.

Fill tortillas

Warm tortillas briefly to make them pliable: wrap in a damp paper towel and microwave 20–30 seconds or heat one at a time in a dry skillet 20 seconds per side. Place a heaping 1/3 cup of the chicken filling down the center of each tortilla, sprinkle about 2 tablespoons shredded cheese over the filling (reserve remaining cheese for topping), and optionally add pickled jalapeños or a few drops of hot sauce. Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Top and bake

When the dish is filled, pour the remaining warm enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese evenly on top. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake an additional 5–7 minutes, until cheese is melted and bubbly and sauce is hot.

Finish

Remove from oven and let rest 5 minutes. Garnish with sliced green onions and extra cilantro. Serve with sour cream and lime wedges on the side.

Serve 2 enchiladas per person (about 3–4 for larger appetites) with a dollop of sour cream, a squeeze of lime, and additional toppings as desired.