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Chicken Enchiladas

Try this classic Mexican dish for your Finish® 24 Hour Challenge attempt!


  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 can or jar of red enchilada sauce


  1. Preheat the oven to 350°F. Prepare your enchilada sauce.
  2. Heat oil in large sauté pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add green chiles and diced chicken. Sauté the mix, stirring occasionally for 6-8 minutes, or until the chicken is cooked through. Add beans and stir until evenly combined. Remove pan from heat and set aside.
  3. To assemble the enchiladas, set up the ingredients on the counter: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread roughly two tablespoons of sauce over the surface. Add a heaping spoonful of the chicken mixture down the center of the tortilla. Sprinkle with roughly 1/3 cup cheese. Roll up the tortilla and place in a 9 x 13-inch baking dish. Repeat for the remaining enchiladas. Add any additional sauce evenly over the top, and sprinkle extra cheese.
  4. Bake uncovered for 20 minutes at 350 fahrenheit, until the enchiladas are cooked through and the tortillas are slightly crisp on the outside. Remove from the oven and transfer to a wire rack or trivet. Serve hot!