Ingredients
- 1 Small can diced green chilis
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Tbl olive oil
- 1/2 bunch of cilantro
- 1 can of black beans
- 1/2 cup of shredded cheddar cheese
- 1.5 C enchilada sauce
- 1 Jalapeno
- 1.5 Tbl Suave Agave
- Salt as needed
- 1 pack of corn tortillas
Saucy, Cheesy, and Built for Comfort
These homemade chicken enchiladas are everything you want in a comfort meal—saucy, cheesy, and packed with flavor.
Seasoned with Suave Agave, the filling brings that perfect balance of savory depth with just a touch of sweetness and heat, making these anything but ordinary.
Preparation
- In a saucepan, cover chicken with water and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes. Remove, cool, and shred into bite-sized pieces.
- Heat oil in a sauté pan over medium heat. Add onion and garlic and cook until fragrant. Season with Suave Agave, then stir in shredded chicken, chilies, and a couple tablespoons of enchilada sauce. Mix well and remove from heat.
- Preheat oven to 350°F and lightly grease a baking dish.
- To assemble, coat each tortilla with enchilada sauce, then fill with chicken mixture and black beans. Roll tightly and place seam-side down in the dish.
- Repeat until the dish is full, packing them snugly together.
- Pour remaining enchilada sauce over the top, sprinkle with cheddar cheese, and finish with sliced jalapeños.
- Bake for 25–30 minutes, until hot and bubbly.
Pro Tip:
Don’t skimp on the sauce—coating the tortillas helps keep them soft and flavorful while baking.
Make It Your Own:
- Swap chicken for shredded beef or pork
- Use corn tortillas for a more traditional version
- Add rice inside for a heartier filling
- Top with cilantro, sour cream, or avocado
What To Serve It With:
Serve with sour cream, salsa, or hot sauce. These also pair great with rice, beans, or a simple salad.
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