Easy Chicken Enchiladas: A Flavorful Family Favorite
This easy chicken enchiladas recipe combines tender chicken, black beans, and a creamy sauce for a comforting meal.
Equipment
- large pot or Dutch oven
Ingredients
- 2 cloves garlic minced
- 1 onion diced
- 1 lb boneless skinless chicken thighs or breasts
- 1 can (15 oz) black beans drained and rinsed
- 1 cup sweet corn frozen or canned
- 1 can (4 oz) green chiles
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (10 oz) enchilada sauce
- ¼ cup masa harina
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- to taste salt
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onions until translucent, then add garlic.
- Sprinkle masa harina over the mixture and stir, then gradually add chicken broth.
- Stir in green chiles, tomatoes, spices, enchilada sauce, and remaining broth.
- Add chicken, black beans, and corn, bring to a boil, then simmer until chicken is cooked.
- Shred the chicken, return to the pot, and mix well.
- Stir in cream cheese until melted, then add cheddar cheese and mix until melted.
- Season to taste and serve with desired toppings.
Notes
Masa harina is essential for flavor; you can use chopped corn tortillas as a thickener. For slow cooker, sauté onions and garlic, then transfer with other ingredients and cook on low for 6 hours before adding cheese.