Chicken Enchiladas with Queso Fresco
These chicken enchiladas are classic comfort food. The salty, creamy bite of the queso fresco perfectly complements the rich flavor of the enchilada sauce.
Ingredients
- 2 tablespoons olive oil
- 1¼ lbs boneless skinless chicken thighs (you can substitute chicken breasts)
- ½ teaspoon kosher salt
- 1 red onion finely diced
- 1 can (15.5 oz) black beans, rinsed and drained
- 1 cup crumbled queso fresco
- 16 oz red enchilada sauce (I used two 8-oz Frontera packets, canned sauce works well too)
- 8 flour tortillas (can substitute corn tortillas)
- 1½ cups shredded Mexican blend cheese
- For garnish: chopped cilantro, ½ cup queso fresco
Instructions
- Preheat oven to 350°F.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Season 1¼ lbs boneless skinless chicken thighs with ½ teaspoon kosher salt. Place the chicken in the pan and cook until golden brown on the bottom, about 4–5 minutes. Flip and continue cooking until golden brown on the other side, about 4–5 more minutes.
- Remove the chicken and place on a cutting board. Add 1 red onion (finely diced) to the skillet and cook, stirring occasionally, until translucent, about 3–4 minutes. Remove the skillet from the heat.
- Empty 16 oz red enchilada sauce into a 2-cup measuring cup. You’ll have a scant 2 cups.
- Chop the chicken into ½ inch pieces. Add it back to the skillet with the red onion. Add the 1 can (15.5 oz) black beans, rinsed and drained, 1 cup crumbled queso fresco, and ⅓ cup of the enchilada sauce. Stir to combine.
- Pour ½ cup enchilada sauce into the bottom of a 13x9 inch pan. Tip the pan until the sauce covers the entire bottom.
- Place a tortilla on a flat surface. Using a pastry brush, brush the tortilla lightly with some of the remaining enchilada sauce. Place a heaping ½ cup of the meat and bean mixture down the center of the tortilla. Roll the tortilla, making sure that the filling doesn’t escape. Place the filled tortilla in the pan. Repeat with the remaining 7 tortillas.
- Pour the remaining enchilada sauce over the tortillas. Top with 1½ cups shredded Mexican blend cheese.
- Bake for 20 minutes, or until the cheese is melted and the filling is bubbly. Top with cilantro and additional queso fresco if desired, and serve.
Notes
I like Frontera enchilada sauce for its rich flavor. If you can't find it, a canned enchilada sauce works here, too.
You can substitute boneless skinless chicken breasts for the chicken thighs if you prefer.
Make ahead option: prepare the recipe as directed but do not bake. Cover and refrigerate for up to 24 hours. When you're ready to bake them, add an additional 5–10 minutes to the baking time.
Nutrition
Serving: 2enchiladasCalories: 806kcalCarbohydrates: 62gProtein: 56gFat: 36gSaturated Fat: 15gCholesterol: 196mgSodium: 2742mgPotassium: 882mgFiber: 11gSugar: 13gVitamin A: 1313IUVitamin C: 7mgCalcium: 569mgIron: 6mg
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