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Red Chicken Enchiladas Recipe

SERVES 6 | FINISH IN 40 minutes

Oven-baked red chicken enchiladas, stuffed with black beans, seared chicken breasts, purple onion and fresh cilantro, and served with creamy avocado slices, salsa and sour cream.

  • ½ lb. Chicken Breasts, diced into ½-inch cubes
  • 1 ½ c. Sky Valley® Red Enchilada Sauce
  • 1 can (13 ½ oz.) Black Beans
  • 1 tsp. Cumin
  • ½ tsp. Coriander
  • ½ tsp. Paprika
  • Juice of ½ Lime
  • Salt and pepper, to taste
  • 2 tbsp. Oil
  • 1½ c. Shredded Cheese
  • 1 Purple Onion, slivered
  • ½ c. Cilantro, Diced
  • 2 Avocados, sliced, for serving
  • Jalapeno slices, optional, for serving
  • Lime Wedges, for serving
  • Sour cream, for serving
  • Salsa, for serving
Products you'll need
  1. Preheat oven to 375°F. Prep a 9 x 12 casserole dish.
  2. In a small bowl, combine black beans with cumin, coriander and paprika, and season with lime juice and a pinch each of salt and pepper.
  3. Preheat a non-stick pan to medium heat. Add oil and preheat it for 2 minutes. Add diced chicken breasts, and sear on all sides, about 4 minutes in total. Add 4 tablespoons of Sky Valley® Red Enchilada Sauce. Mix to combine, and cook for another 5 minutes, until the chicken is well coated and the sauce has permeated the meat.
  4. Spread 1/4 cup of Sky Valley® Red Enchilada Sauce at the bottom of the prepared casserole dish.
  5. Assemble enchiladas: Lay out a tortilla on a cutting board. Add 1 tablespoon of enchilada sauce and spread in the middle of the tortilla. Add 1 tablespoon of black beans, and a few chicken pieces. Top with 1 tablespoon of shredded cheese, a few pieces of onion and a teaspoon of minced cilantro. Roll chicken enchilada into a tube and place, seam-side down, in the prepared casserole dish. Repeat until you run out of tortillas and filling. Top all the enchiladas with remaining Sky Valley® Red Enchilada Sauce and shredded cheese.
  6. Cook Red Chicken Enchiladas at 375°F degrees Fahrenheit in the oven for 20 minutes, until the tortillas have crisped up around the edges and all the cheese is fully melted.
  7. Top Enchiladas with remaining purple onion slices, diced cilantro, avocado slices and jalapeno slices, if using. Serve enchiladas immediately, with lime wedges, sour cream, salsa and additional Sky Valley® Red Enchilada Sauce.

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