Shortcut Chicken Enchiladas

This Mexican dinner recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve warm topped with diced fresh avocado, chopped cilantro, and a dollop of plain Greek yogurt instead of sour cream. Pair with a side of …

Cuisine: Mexican Type: Dinner Time: 35 min Servings: 4 Calories: 689 per serving
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Nutrition Information

Each serving contains approximately 689 calories and 61.0g of protein. Macronutrients include 64.0g carbohydrates and 21.0g fats per serving.

Per Serving

Calories
689
Protein
61.0g
Carbohydrates
64.0g
Fats
21.0g

Total

Calories
2756
Protein
244.0g
Carbohydrates
256.0g
Fats
84.0g

Ingredients

This recipe requires 9 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Rotisserie chicken (skinless breast meat)
    shredded, skin removed, bones discarded
  • 8.0 whole Corn tortillas (whole grain)
    warmed to prevent cracking
  • 2.0 cup Red enchilada sauce (low sodium)
    divided for filling and topping
  • 15.0 oz Canned black beans (no salt added)
    thoroughly drained and rinsed
  • 2.0 cup Fresh baby spinach
    roughly chopped
  • 1.0 cup Monterey Jack cheese
    freshly shredded, reduced fat
  • 1.0 whole Avocado
    pitted and diced for topping
  • 0.5 cup Plain Greek yogurt (non-fat)
    substitute for sour cream
  • 0.25 cup Fresh cilantro
    leaves chopped for garnish

Instructions

Follow these 6 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Preheat oven to 375°F (190°C) and ensure a rack is in the center position.
  2. Remove skin and bones from 1 lb rotisserie chicken (450g), then shred the meat into bite-sized pieces using two forks or hands.
  3. Open 15 oz can black beans (425g), pour into a colander, and rinse thoroughly with cool water until no foam remains.
  4. Roughly chop 2 cups fresh baby spinach (60g) into small ribbons.
  5. Grate 1 cup Monterey Jack cheese (115g) using a box grater.
  6. Lightly grease a 9x13 inch (23x33 cm) baking dish with cooking spray.
  7. Pour 0.5 cup red enchilada sauce (120ml) into the bottom of the prepared baking dish and spread evenly to coat.
  8. Organize assembly station: place shredded chicken, rinsed beans, chopped spinach, remaining sauce, tortillas, and cheese on the counter.

2. Prepare Chicken & Bean Filling

  1. In a large mixing bowl, combine the shredded chicken, rinsed black beans, and chopped spinach.
  2. Add 0.5 cup red enchilada sauce (120ml) and 0.5 cup shredded cheese (60g) to the bowl.
  3. Toss the mixture thoroughly until all ingredients are evenly coated with sauce and combined.

3. Assemble & Roll Enchiladas

  1. Wrap 8 corn tortillas (225g) in a damp paper towel and microwave for 45 seconds to make them pliable and prevent cracking.
  2. Working one at a time, spoon approximately 0.5 cup (115g) of filling mixture onto the center of a warm tortilla.
  3. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat for all 8 tortillas.
  4. Pour the remaining 1 cup red enchilada sauce (240ml) evenly over the top of the rolled enchiladas.
  5. Sprinkle the remaining 0.5 cup shredded cheese (60g) evenly over the sauce.

4. Bake Enchiladas

  1. Place the baking dish in the preheated oven.
  2. Bake uncovered until the sauce is bubbly and the cheese is fully melted.

5. Prepare Fresh Toppings

  1. While enchiladas bake, pit, peel, and dice 1 avocado (200g).
  2. Roughly chop fresh cilantro leaves to yield 0.25 cup (15g).
  3. Measure out 0.5 cup plain Greek yogurt (115g) into a small serving bowl.

6. Rest & Serve

  1. Remove dish from oven and let stand for 1-2 minutes to allow filling to set slightly.
  2. Garnish with diced avocado, chopped cilantro, and a dollop of Greek yogurt before serving.

Plating

  1. Warm the serving plates slightly to keep the food hot. Using a wide spatula, carefully lift two enchiladas and place them side-by-side in the center of the plate, ensuring the seam sides remain down.
  2. Spoon a small amount of extra warm enchilada sauce over the center of the tortillas to create a glossy, appetizing sheen without drowning the dish.
  3. Place a generous dollop of plain Greek yogurt in the center or slightly off to the side to provide a cooling contrast to the warm sauce.
  4. Scatter the diced avocado and freshly chopped cilantro over the top, focusing on the center line to create a vibrant pop of green against the red sauce.
  5. Wipe the rim of the plate with a clean, damp cloth to remove any sauce splatters for a crisp, professional finish before serving immediately.

Family Beverage

Iced hibiscus tea (Agua de Jamaica) lightly sweetened with agave or sparkling water infused with fresh lime slices and mint

Alcohol Beverage

A crisp, dry Sauvignon Blanc or a light Mexican lager served with a lime wedge

Serving Suggestions

Serve warm topped with diced fresh avocado, chopped cilantro, and a dollop of plain Greek yogurt instead of sour cream. Pair with a side of mixed greens dressed in lime vinaigrette or seasoned cauliflower rice.

Notes

Corn tortillas are recommended for their whole-grain profile and authentic texture; warming them slightly before rolling prevents cracking. Rinsing the canned black beans thoroughly significantly reduces sodium content. Removing the skin from the rotisserie chicken decreases saturated fat while retaining protein. To boost nutrient density, mix fresh baby spinach or diced bell peppers into the chicken and bean filling. Leftovers store well and can be reheated for a quick lunch.

Storage

Allow the enchiladas to cool completely to room temperature within two hours of cooking to prevent bacterial growth. Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap and store in the refrigerator for up to 3 to 4 days.

Freezing

For best results, freeze the assembled enchiladas before baking in a freezer-safe dish wrapped tightly with plastic wrap and then aluminum foil for up to 3 months. To cook, thaw overnight in the refrigerator and bake as directed. Cooked leftovers can also be frozen in individual airtight containers for up to 3 months.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy, nightshade, soy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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