Updated: Apr 23, 2021
These enchiladas are super simple and made with just a few ingredients. I like to make mine dairy free but you can make them with regular cheese too. A great recipe for leftover shredded chicken that adds a little spice to your day.
Start by cutting up your peppers and cooking them until soft and starting to brown. Then measure out the rest of your ingredients.
Mix together the chicken, beans, and peppers.
Squeeze on the lime juice and give it a stir.
Start assembling by adding about 1/3-1/2 cup of the chicken mixture to a warp, then sprinkle on some cheese. Then roll it and add it to your pan with half the enchilada sauce in the bottom.
Once all have been rolled and placed in the pan, sprinkle more cheese on top. Now it is time to bake.
Top with avocado, fresh cilantro, sour cream, and more lime if you would like.
2 large chicken breasts
1 cup chicken broth (if cooking in slow cooker)
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
1/2 tsp salt
10 medium soft flour tortillas
1 15 ounce can black beans drained and rinsed
1 19 ounce can medium red enchilada sauce (or two 10 ounce cans)
1 Tbsp avocado oil (or oil of your choice)
1 cup diced bell peppers
1 diced red fresno pepper or serrano pepper
2 cups dairy free mozzarella cheese
1/2 lime juiced (or 1 1/2 Tbsp concentrate)
To start, if you do not have shredded chicken made, I recommend cooking it in a slow cooker on low for 4-6 hours with 1 cup of chicken broth. Remove from the slow cooker and shred with two forks, you won't want too much added liquid so don't shred it in the juices.
Add your seasonings to the chicken and stir well. You can also cook the chicken with these seasonings if you would prefer.
Once the chicken is ready, preheat oven to 350°.
Dice your bell peppers and fresno pepper into small pieces. Then add a tablespoon of oil to a skillet on medium to medium-high heat and cook your peppers, occasionally stirring until they are soft and starting to brown. I sometimes like to add about 1/4 cup of water to the pan and cover it with a lid in the beginning to speed up the cooking process, this will steam the peppers so that they get soft. Then I remove the lid and let the water cook off and the peppers begin to caramelize, continuing to stir and flip the peppers. This should take roughly 10 minutes.
While the peppers cook, cut your lime in half and set it aside, drain and rinse your beans, and measure out your cheese.
In a large bowl, mix together seasoned chicken, beans, peppers, and squeeze on your lime.
Add half the can of enchilada sauce to the bottom of a 9x13 pan.
To assemble, add about half a cup of the filling to each tortilla, or enough to fill it and so that it can roll up. Then sprinkle a little cheese inside, about 2 tablespoons worth. Roll it tight and start filling the pan with your enchiladas. *Note that in my photo I did half the recipe in a smaller pan.
When all have been added, pour over the other half of the sauce and spread it evenly. Then sprinkle the rest of the cheese on top.
Place in the oven and bake for 15-20 minutes or until cheese is bubbling.
Top with avocado, sour cream, fresh cilantro, and more lime.
Eat them up that night for the best results!