Cinco de Mayo Chicken Enchiladas


It is almost Cinco de Mayo weekend! Why? Because one day is just not enough! I guess it should be called Dos-Cinco de Mayo! But that just doesn’t have the same ring to it, does it? To avoid alcohol poisoning you need a dish to pair with your Jose Cuervo. Why not try to make something this year? I have the perfect recipe to make your fiesta fantastico!

These are really great, admittedly I have really never had enchiladas in a restaurant but I am pretty sure these are better! You might be used to seeing enchilada sauce that is a big more on the red side. That is canned sauce! Ick! Really not sure what they added to make it that color. Could be tomatoes…could be toxic red dye that is hemorrhaging monosodium glutamate. Hard to say.

These enchiladas are homemade, excellent, and perfect for the festivities, either on the actual day or anytime over  the weekend. They are a little more involved than microwaving  a gas station bean burrito though so I would strongly suggest putting these in the oven before you break out the tequila shots!

Chicken Enchiladas

2 tablespoons olive oil
1 small white onion, peeled and diced
1.5 pounds boneless chicken breasts, diced into small 1/2 inch pieces
1 can diced green chilies (4 oz)
1 can black beans, drained
5-6 sprouted grain tortillas (or whatever kind you have on hand)
3 cups sharp cheddar cheese
black olives
green onions
cherry tomatoes

Enchilada Sauce
2 tablespoons olive oil
2 tablespoons all purpose flour
4 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon oregano
2 cups chicken or veggie broth

First for the sauce! Heat oil in a small sauce pan over medium heat.

Add flour to sauce pan and stir together for one minute.

Stir in remaining seasonings and gradually add in the broth.

Wisk the mixture together, stirring continuously to avoid getting clumps.

Reduce heat and allow mixture to simmer for 10-15 minutes, or until thick.

Enchilada time!

While the sauce is simmering, preheat the oven to 350 degrees.

In a large skillet, sauté the onion over medium heat for 3 minutes. Stir the onions to avoid burning.

Add the diced chicken and green chilies. Salt and pepper to taste.

Sauté for 6-8 minutes or until the chicken is cooked through. Stir the mixture occasionally to avoid burning.

Remove from heat.

Assemble the enchiladas.

Spread two tablespoons of sauce over a tortilla. Add beans, chicken mixture, and cheese and then roll up the tortilla. Repeat with all tortillas.

Place tortillas into a greased baking dish and spread remaining enchilada sauce on top of the tortillas and sprinkle with cheese.

Bake uncovered for 20 minutes.

Remove from oven and serve garnished with green onions, cherry tomatoes and black olives.

Now that all the cooking business is out of the way, get down to the real important business at hand, tequila shots!

Post and photo by Alex Castanon. Recipe adapted from Ali at