Spicy Baked Chicken Enchiladas with Cilantro-Lime Rice and Black Beans

Hearty, flavor-packed chicken enchiladas crafted with convenient rotisserie chicken, a bold red enchilada sauce, and plenty of cheese, served with bright cilantro-lime rice and savory black beans. A perfect comforting meal for a chilly evening.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $6.07/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• bake
• quick
• comfort food
• spicy
• savory
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 jalapeño (seeded, minced)
• 3 cup cooked chicken (shredded)
• 1 can diced green chiles (4 ounce, drained)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 can red enchilada sauce (19 ounce)
• 8 flour tortillas (medium, 6-inch)
• 2 cup mexican cheese blend (shredded)
• 1 cup white rice (uncooked)
• 2 cup chicken broth
• 1 lime
• 0.25 cup fresh cilantro (chopped)
• 1 can black beans (15 ounce, rinsed, drained)
• 0.25 teaspoon onion powder
• 0.25 teaspoon garlic powder

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Pour 1/2 cup of the red enchilada sauce into the bottom of the prepared dish and spread evenly.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped yellow onion and minced jalapeño (if using) and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the shredded cooked chicken, diced green chiles, ground cumin, chili powder, 1/4 teaspoon salt, and black pepper to the skillet. Stir to combine and cook for 2-3 minutes to heat through.
4. While the chicken mixture is warming, prepare the Cilantro-Lime Rice: In a small saucepan, combine the uncooked white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork. Stir in the zest and juice of 1 lime and 1/4 cup chopped fresh cilantro. Season with 1/4 teaspoon salt.
5. Assemble enchiladas: Lay out a flour tortilla. Spoon about 1/3 cup of the chicken mixture down the center, sprinkle with a small amount of shredded Mexican cheese blend, then roll it up tightly. Place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining red enchilada sauce over the rolled enchiladas. Top with the remaining shredded Mexican cheese blend.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through. While enchiladas bake, prepare the black beans: Heat the rinsed black beans in a small saucepan or microwave-safe bowl. Stir in 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon salt.
8. Serve the enchiladas immediately with the Cilantro-Lime Rice and seasoned Black Beans.

Notes

Leftovers reheat well in the microwave for a convenient meal later in the week. If you prefer less heat, omit the jalapeño. For a boost of freshness, serve with a dollop of sour cream or a sprinkle of extra cilantro.

Nutrition (per serving)

• Calories: 670
• Protein: 45.3 g
• Carbohydrates: 65.5 g
• Fat: 24.8 g
• Fiber: 9.5 g
• Sodium: 1420 mg
• Saturated Fat: 9.3 g
• Sugar: 7.1 g
• Cholesterol: 105 mg