These easy chicken enchiladas turn an ordinary weeknight into something special with minimal effort. Packed with cheesy, satisfying goodness, it a comforting dinner that disappears fast.
Why These Enchiladas Work
- Flavor: These chicken enchiladas with salsa and green chiles is savory, cheesy, and mild enough for the whole family but still full of zesty and cozy flavor.
- Skill Level: This beginner friendly enchilada recipe has very little prep, plus it’s super easy to assemble and bake, too.
- Prep Note: Rotisserie chicken or leftover baked chicken is the perfect shortcut to keep hands on cooking time to a minimum.
- Serving: Delicious topped with sour cream, salsa, cilantro, or guacamole, or along side a Mexican street corn salad.
Ingredients You Need
- Tortillas: White or whole wheat flour tortillas are soft and easy to roll. Corn tortillas will also work, but I recommend warming them before rolling to prevent cracking.
- Chicken: Shredded, cooked chicken provides the best texture, plus it helps stretch the filling further for a budget conscience choice. Leftover chicken saves time and work, shredded or chopped! Leftover turkey or even seasoned ground beef can work too.
- Sauce: Use canned enchilada sauce for simplicity. Red provides classic enchilada flavor, while green will be brighter. Mix sauce with mild, medium, or hot salsa, and fajita or chili seasoning to modify to taste.
- Cheese: A package of finely shredded Mexican blend is a great option, or use cheddar for a sharper flavor, or Monterey Jack for extra gooey texture. Crumbly Mexican Cotijo or Mexican Crema provide an even more Mexican inspired flair.
- Add Ins: Canned corn adds a pop of flavor and tender texture, while frozen tends to be sweeter. Black beans are a hearty option, while pinto beans make an easy swap. Green chiles offer a mellow, optional boost of flavor without too much heat.
How to Make Easy Chicken Enchiladas
- Spread some enchilada sauce on the bottom of a casserole dish.
- Make the chicken and bean filling and divide it between the tortillas.
- Roll and place in the casserole dish, top with sauce and cheese.
- Bake (full recipe below).
Storage and Leftovers
Refrigerate leftover chicken enchiladas in an airtight container for up to 3 days. Reheat individual portions in the microwave, or covered with foil in the oven, with a spoonful of extra enchilada sauce if the tortillas look dry. Freeze leftovers in containers for up to 8 weeks and thaw in the refrigerator before reheating.
Tex Mex Favorites for Easy Dinner Nights
Did you make these easy chicken enchiladas? Leave a comment and rating below.
Easy Chicken Enchiladas
Equipment
Ingredients
- 2 (10 ounce) cans enchilada sauce divided
- 2 cups cooked chicken shredded (or chopped)
- 12 to 16 ounces black beans 1 can, drained and rinsed
- 1 (12 ounce) can corn niblets (drained), or 1½ cup frozen corn, defrosted (more or less will work)
- ½ cup salsa
- 1 (4 ounce) can diced green chilies
- 8 to 10 flour tortillas
- 1½ cups shredded cheese Mexican style blend or cheddar
Optional Garnishes
- sour cream
- salsa
- fresh cilantro
Instructions
- Preheat oven to 350℉. Line a 9×13 baking dish or casserole dish with parchment paper if desired.
- Spread about ½ cup enchilada sauce on the bottom of the baking dish (or on parchment paper).
- In a large bowl, combine ½ cup enchilada sauce, chicken, beans, corn, salsa, and chilies.
- Divide the chicken mixture evenly between 8 to 10 tortillas, about ¾ cup per tortilla for 8, and about ⅔ cup for 10. Roll mixture into each tortilla and place seam side down in the baking dish, pressing to fit them in as needed.
- Pour remaining enchilada sauce over the top of enchiladas and sprinkle with cheese mixture.
- Bake for 25 to 30 minutes, or until cheese is melted and lightly browned. Optional: Broil for 2 minutes to brown cheese and tortillas.
- Serve with sour cream, salsa, and cilantro if desired.
Notes
- Refrigerate leftover chicken enchiladas in an airtight container for up to 4 days.
- Freeze portions in sealed containers for up to 8 weeks.
- Thaw portions in the refrigerator and reheat covered with foil or a casserole lid in the oven.
- Individual portions can be reheated in the microwave for a quick lunch.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Easy Chicken Enchiladas recipe
