Recipe Background
These chicken enchiladas bring a warm welcome with a spicy kick, perfect for filling a new kitchen with comforting aromas.
Settling into my first tiny apartment after college felt like a rite of passage. Boxes were everywhere, and a single pan remained unpacked in the kitchen—a testament to my culinary priorities. On moving day, an old friend showed up with a bag full of groceries. It was a delightful surprise to see cans of black beans and diced green chilis, plus a package of corn tortillas. These were the makings of her family’s favorite chicken enchiladas. As we sipped on iced tea from mason jars, she shared that they always drizzled a bit of olive oil in the pan to get just the right sear on the chicken, lending an extra depth of flavor.
Spices wafted through the apartment as cumin and garlic powder dusted the chicken breasts. We joked about my inability to dice onions without tears streaming down my face. Her trick? Chilling them first made all the difference. As the chicken cooked to perfection, she demonstrated the art of two-fork shredding—a vastly underrated therapy for a day filled with unpacking stress. We worked together to fill and roll the warm tortillas, dipping them generously in red enchilada sauce. With cheese gently scattered atop, they baked as we reminisced about our college adventures. This shared ritual turned the otherwise hectic day into one filled with laughter and indulgence.
As the cheese bubbled delightfully over the enchiladas, I knew I’d found my moving-day tradition. It was a testament to friendship and provided a hearty welcome to my first real adult space. Looking back, this simple dish filled both my kitchen and soul with warmth.
Ingredients
- 2-3 tablespoons olive oil
- 1 pound chicken breast boneless and skinless
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 (15-ounce) can black beans drained and rinsed
- 1 (4.5-ounce) can diced green chilis
- 1 (28-ounce) can red enchilada sauce no sugar added
- 12 corn tortillas
- 1 cup cheddar cheese optional, shredded
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch casserole dish with cooking spray.
- In a deep sauté pan over medium heat, warm the oil.
- Sprinkle both sides of the chicken breasts with the cumin, the garlic powder, the salt, and the pepper.
- Add the chicken to the oil and cook until the internal temperature reads 165 degrees F, about 6-7 minutes on both sides.
- Transfer the chicken to a cutting board to cool.
- To the same pan, add the onion and the garlic and cook, stirring frequently, until the onions are translucent and the garlic is fragrant, about 2 minutes.
- Add the black beans and the diced green chilis to the onion mixture and stir until combined.
- Reduce the heat to low and allow the veggie mixture to cook slightly, about 5 minutes.
- While the veggies cook, use two forks to shred the chicken.
- Return the chicken to the veggie mixture and stir to combine. Transfer the pan away from the heat.
- Heat the tortillas in the microwave until warm and soft, about 30 seconds.
- Place 1/2 cup of the enchilada sauce in a shallow bowl.
- Dip the warmed tortillas into the enchilada sauce.
- Spoon 1/4 cup of the chicken mixture into the tortilla, then fold the tortilla and roll it up.
- Place the filled tortilla seam-side down at the end of the prepared dish.
- Repeat the process until all the tortillas and the filling are used and the dish is full of the enchiladas.
- Top the prepared enchiladas with the remaining sauce and sprinkle with the cheese.
- Bake until the sauce is bubbling and the cheese is melted, about 15 minutes.
- Serve.
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