Best Chicken Enchiladas

1. 1

   Preheat oven to 350° F.

Make Enchilada Filling:

1. 2

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.

   3 min
2. 3

   Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce to the skillet. Stir until well combined.

Assemble the Enchiladas:

1. 4

   Grease a 9x13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.

2. 5

   Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.

3. 6

   Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.

Bake Enchiladas:

1. 7

   Bake enchiladas for 20-25 minutes (uncovered), until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.

   20 min