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Yucatán Chicken Enchiladas

This Little Goat went to Yucatán
  • This Little Goat went to Yucatán

yields

4 servings

time

35 minutes

active time

20 minutes

ingredients

Cooking oil (such as canola or vegetable oil)

1 small yellow onion, thinly sliced 

2 cups shredded rotisserie chicken 

1 4-ounce can diced green chiles 

7 Tbsp This Little Goat went to Yucatán, divided

1/4 cup sour cream, plus more for topping

1 15-ounce can black beans, drained 

8 6-inch flour tortillas 

8 oz. shredded Mexican-blend cheese 

Chopped cilantro, Pico de Gallo and/or sliced avocado, for topping 

instructions

Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking dish with cooking oil or non-stick cooking spray and set aside.

Coat a large skillet with a drizzle of cooking oil and heat over medium heat. Add the onion and sauté, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the chicken, green chiles, 2 Tbsp Yucatán sauce and 1 tsp kosher salt until combined and warmed through. Remove from the heat and stir in the sour cream and black beans until combined.

Lay a single tortilla on a flat surface and spread with about 1 teaspoon Yucatán sauce. Spoon a generous portion of the chicken filling in a line down the middle of the tortilla, then roll it up, enclosing the filling. Repeat with remaining tortillas and filling until all of the filling has been used.   

Place tortillas, seam side down, in the prepared baking dish. Drizzle with remaining Yucatán sauce (about 2 tablespoons) and sprinkle with cheese. Bake, uncovered, until the tortillas are slightly crispy and the cheese is melted, about 15 minutes. Top with desired toppings and dig in! 

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