Chicken Enchiladas
Chicken enchiladas are a classic in Mexican cuisine, known for their simple, balanced flavors. At the heart of this dish are 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, 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.
Enchiladas are a dish that allows for creativity. They can be topped with cheese, beans, avocado, sour cream, or cilantro — and with Spanglish Asadero's Pollo Asado Seasoning, the flavor foundation is already set.
Chicken enchiladas are a classic in Mexican cuisine, known for their simple, balanced flavors. At the heart of this dish are 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, 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.
Enchiladas are a dish that allows for creativity. They can be topped with cheese, beans, avocado, sour cream, or cilantro — and with Spanglish Asadero's Pollo Asado Seasoning, the flavor foundation is already set.
Ingredients
3 boneless skinless chicken breasts
½ Cup chicken broth
3 Cups enchilada sauce, ¼ Cup separated
1½ Cups black beans, rinsed and drained
1 Cup fire roasted green chilis, diced
8 flour tortillas
4 Cups cheese, shredded
¼ Cup black olives, sliced
Instructions
Season the chicken breasts with Spanglish Asadero Pollo Asado seasoning.
Place the chicken in an Instant Pot and add the broth. Close and pressure cook on high for 20 minutes. Let the Instant Pot naturally release for 15 minutes before unsealing the valve. Note: Pressure may still be built up, so release carefully.
Remove the chicken and place in a bowl. Shred with two forks, then stir in ¼ Cup of enchilada sauce.
Preheat the oven to 350°F.
Dip a tortilla into the enchilada sauce, then add a hearty scoop of chicken, black beans, green chilis, and cheese. Roll closed and place in a casserole dish. Note: Place the seam side of the rolled tortilla facing down to ensure it stays closed as you build out the rest of the dish.
Once the casserole dish is filled, top with the remaining enchilada sauce and more cheese. Add olives on top, then bake for 15–20 minutes, or until the cheese is melted.
Serve warm with your favorite toppings and sides.
