Chicken enchiladas are a classic in Mexican cuisine, known for their simple, balanced flavors. At the heart of this dish is chicken, tortillas, and a sauce that ties it all together. One way to bring extra flavor to the dish is with Spanglish Asadero’s Pollo Asado seasoning.Pollo Asado seasoning is made with garlic, smoked chili, spices, and sea salt. Each ingredient works together to create a blend that adds depth to chicken. Traditionally crafted and inspired by authentic Mexican flavors, this seasoning brings character to chicken, enhancing every bite.Enchiladas are a dish that allows for creativity. They can be topped with cheese, beans, avocado, sour cream, or cilantro. With Spanglish Asadero’s Pollo Asado seasoning, the flavor foundation is already set.Whether you're feeding the family on a weeknight or making a dish for a gathering, Chicken Enchiladas with Pollo Asado seasoning bring authentic flavors to your kitchen. No advanced techniques required — just seasoning, chicken, and a love for homemade meals.

Ingredients

3 boneless skinless chicken breasts
1 Spanglish Asadero Pollo Asado Seasoning Packet
1/2 cup chicken broth
3 cups enchilada sauce, 1/4 cup separated
1 1/2 cup black beans, rinsed and drained
1 cup fire roasted green chilis, diced
8 flour tortillas
4 cups cheese, shredded
1/4 cup black olives, sliced

featured seasoning

Pollo Asado

Directions

Season chicken breasts with Spanglish Asadero Pollo Asado Seasoning.
Place the chicken in an instant-pot and add broth. Close and pressure cook on HIGH for 20 minutes. Let the instant-pot “natural release” for 15 minutes before unsealing the valve. NOTE: Pressure may still be built so be careful when releasing.
Remove chicken and place in a bowl. Shred with two forks and add 1/4 cup of enchilada sauce and stir.
Preheat the oven to 350 degrees.
Dip tortilla into enchilada sauce, add a hearty scoop of chicken, black beans, green chilis and cheese. Roll closed, place in a casserole dish. NOTE: Place seam side of rolled tortilla facing down to ensure it stays closed as you build out the rest of the casserole dish.
Once the casserole dish is filled, top with the rest of the enchilada sauce and more cheese. Top with olives, and place in the oven for 15-20 minutes or until the cheese is melted.
Serve warm with your favorite toppings and sides.