Mini Enchiladas
Mini Enchiladas make for an easy family dinner any night of the week! Juicy chicken, soft tortillas, beans, corn, sauce and cheese.
Servings: 6
Calories: 343kcal
Ingredients
Mini Enchilada Filling
- 3 cups shredded chicken Note 1
- 1 large red onion skin peeled and diced
- 400 grams/14 oz black beans drained and rinsed
- 400 grams/14 oz corn kernels drained and rinsed
Enchilada seasoning
- ¼ teaspoon salt Note 3
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
Enchiladas
- 12 mini tortillas Note 4
- 1 ½ cups enchilada sauce Note 5
- 1 cup cheddar cheese Note 6
To serve (optional)
- chopped cilantro, avocado, pickled red onions and Greek yogurt Note 7
Instructions
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
- Enchilada filling: add the cooked chicken, diced onion, black beans and corn to a large mixing bowl and stir to combine.
- Season: net sprinkle the salt, pepper, garlic powder, onion powder and smoked paprika into the bowl and stir to combine.
- Baking dish: spray a large baking dish with olive oil and then pour in a tablespoon of the enchilada sauce and use a spatula to spread this across the base of the dish.
- Fill and roll: working one mini soft tortilla at a time use an ice cream scoop to spoon the combined chicken mixture into the tortillas and then roll to close. As you roll each tortilla, place it into the base of the prepared baking dish. Then repeat for all 12 tortillas.
- Sauce and extra topping: next pour the rest of the enchilada sauce over the top of the enchiladas and spread this out to cover each one. Then transfer the leftover chicken filling over the top and spread this out to cover.
- Cheese: top the dish with the cheese.
- Oven bake: place the uncovered baking dish into the preheated oven on the middle shelf. Bake the enchiladas for 20 minutes.
- Cooked: once the cook time is up and the cheese has melted with visible little brown bits across the top use a pair of oven mitts to remove the baking dish and and set it on a heatproof surface.
- To serve: garnish the enchiladas with the chopped cilantro. Plate and serve with pickled red onions, avocado and Greek yogurt.
Video
Notes
- Note 1 - Chicken: lots of options here. You can cook your own chicken then remove the skin and shred. You can use a store bought rotisserie chicken. Leftover chicken or deli chicken meat will work also. If you want to use the skin from a cooked chicken in the mix you can. Simply shred this along with the chicken. Cooked turkey will also work well as another white meat filling. If you have cooked your own chicken and seasoned the skin then you can reduce or omit the enchilada seasoning.
- Note 2 - Black beans: in place of the black beans you could use Mexe beans, red kidney beans or refried beans.
- Note 3 - Seasoning: if using plain shredded chicken, the seasoning is recommended. If using a homemade roast chook or rotisserie chicken and you want to shred the skin along with the chicken and add this in then you can reduce or omit the seasoning. If reducing I would do ½ teaspoon of the garlic and onion powders and ¼ teaspoon of the smoked paprika. Also reduce salt and pepper to just a touch.
- Note 4 - Soft tortillas: you will find 'mini tortillas' in the International foods section where the Mexican, Indian and Asian foods are. Mini tortillas are simply a mini version of regular tortillas. They are soft, fluffy and fun to use. If you want to use regular size tortillas for the recipe you can, in which case you will only need 8-10 of them.
- Note 5 - Enchilada sauce: I use one standard size enchilada sauce which is 375 grams. In Australian cups this equals about 1 ½ cups. You can use a little more or less as that won't affect the recipe too much.
- Note 6 - Cheese: cheese that you grate yourself is often softer and more cheesy ha if that is a thing. But for convenience store bought grated cheese will do the job just fine. You can use a plain 'cheddar cheese', 'colby cheese' or cheese blend which is often a combination of parmesan, pecorino romano and mozzarella. Lots of options here for the cheese as well.
- Note 7 - Greek yogurt: Greek yogurt or sour cream both work well.
Nutrition
Calories: 343kcal | Carbohydrates: 29g | Protein: 30g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 425mg | Potassium: 542mg | Fiber: 8g | Sugar: 4g | Vitamin A: 335IU | Vitamin C: 3mg | Calcium: 171mg | Iron: 3mg