Here are some suggestions for enchilada toppings:
Guacamole
Salsa
Sour Cream
Avocado
Chopped Red Onion or Green Onion
Chopped Cilantro
On the side, we like to serve these with our enchiladas:
Instant Pot Pinto Beans
Instant Pot Black Beans
Instant Pot Mexican Rice
Green Salad
EASY CHICKEN ENCHILADAS RECIPE TIPS
I like to use a combination of cheddar cheese and Monterey jack cheese in this recipe. You can use just one type of cheese, or Mexican cheese blend also works well.
When you put the filling down the middle of the tortillas, put it slightly to the side of the center of the tortilla. This makes it easier to roll the enchiladas tightly.
Enchiladas are a great make ahead meal. You can assemble the enchiladas up to one day before baking (keep them in the refrigerator until you’re ready to bake them). You can also freeze a pan of enchiladas before baking, for up to 3 months. Thaw overnight in the refrigerator and then bake as directed in the recipe.
Leftover baked enchiladas can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.
INGREDIENTS
▢1 tablespoon olive oil
▢1 cup finely chopped onion
▢2 cloves garlic, minced
▢2 cups shredded cooked chicken*
▢15 ounce can black beans, rinsed and drained
▢4 ounce can diced green chiles
▢1 teaspoon chili powder
▢1 teaspoon ground cumin
▢½ teaspoon dried oregano
▢½ teaspoon salt
▢2 cups enchilada sauce, (about 16 ounces) homemade or store-bought
▢12 ounces shredded cheese, (about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination
▢8 large flour tortillas
▢Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
INSTRUCTIONS
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