Chicken Enchilada Recipe
This easy chicken enchilada recipe is cheesy, comforting, and ready in under an hour. Perfect for weeknight dinners everyone will love!
Ingredients
- For the Filling:
- 3 cups cooked shredded chicken rotisserie chicken is perfect!
- 1 cup black beans drained and rinsed
- 1 cup frozen or canned corn kernels drained
- 1 can 4 oz diced green chiles, drained
- 2 cups shredded cheddar cheese or Mexican blend
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
- For Assembling:
- 8 –10 flour tortillas or corn tortillas
- 2 cups homemade red enchilada sauce or store bought
- Extra shredded cheese for topping
- Fresh cilantro sour cream, and diced tomatoes for garnish (optional)
Instructions
- Prep the Filling (5 minutes)
- In a large bowl, combine the shredded chicken, black beans, corn, green chiles, 1 cup of cheese, and spices. Mix well.
- Warm the Tortillas (2–3 minutes)
- Microwave the tortillas for about 20 seconds wrapped in a damp paper towel. This keeps them flexible.
- Assemble the Enchiladas (10 minutes)
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up tightly, placing each seam side down in a greased 9x13 baking dish.
- Add Sauce and Cheese (2 minutes)
- Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese generously over the top.
- Bake (20–25 minutes)
- Preheat your oven to 375°F. Bake the enchiladas uncovered for 20–25 minutes, until the cheese is bubbly and lightly golden.
- Serve (Immediate)
- Let cool for a few minutes, then garnish with fresh cilantro, diced tomatoes, and a dollop of sour cream if you’d like. Enjoy!
Notes
- Don’t Overfill: If they’re too stuffed, they’ll tear when rolling.
- Tortilla Trick: Keep tortillas warm and covered while assembling so they stay soft.
- Homemade Sauce: If you’ve got time, homemade red enchilada sauce adds amazing depth.
- Avoid Soggy Bottoms: Lightly oil your baking dish and don’t drown the enchiladas in too much sauce.
- Leftovers: Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individual portions wrapped in foil, then place in a freezer bag for up to 2 months.
- Reheating: Microwave covered with a damp paper towel or bake covered at 350°F until heated through.