This Easy Chicken Enchiladas recipe makes a delicious and hearty entrée that the whole family will love.
Shredded chicken, black beans, and sweet corn are wrapped up in soft flour tortillas and then baked under a seasoned, creamy enchilada sauce with a cheddar cheesy topping. There is so much to love about this recipe – its hearty and filling, bursting with delicious Mexican inspired flavor, and full of creamy, cheesy goodness. Serve it for a quick and easy weekday meal or bring it along to the next potluck gathering. It’s so good, everyone will wish they had saved room for seconds.
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Why We Love Chicken Enchiladas!
- Always a crowd-pleaser, this is the best chicken enchiladas recipe you’ve ever tried! Just bake and take, or take and bake on-site.
- Chicken enchiladas are creamy, juicy and always full of delicious flavor!
- Layer cooked chicken enchiladas in a Crockpot and let the crowd help themselves!
- This green chile enchiladas recipe is so versatile. Switch out the chicken for extra corn and black beans or refried beans! Easy peasy!
Ingredients and Variations
SAUCE: Keep it simple by using canned enchilada sauce. Mixed with salsa and some seasonings, it’s the ideal sauce for enchiladas. Spice up the sauce with some fajita or chili seasoning. Make a ‘verde’ white sauce by using a can of cream of chicken soup, Monterey Jack cheese, and verde-style green enchilada sauce.
CHEESE: Enchiladas are all about the cheese! Shredded cheddar has a bold flavor and is perfect inside and on top of the enchiladas. A package of finely shredded Mexican blend is also a good choice. For a Mexican inspired flair, use crumbly Mexican Cotijo or Mexican Crema.
CHICKEN: Cooked chicken that is shredded or chopped (leftovers are great!) saves time and work. Leftover turkey and seasoned ground beef are great, too.
TORTILLAS: Flour tortillas hold all the ingredients tightly but corn tortillas will also work. Steam corn tortillas between two wet paper towels in the microwave for about 30 seconds. This makes them a bit more pliable so they don’t crack or break. Low carb wraps can be used for lower carb enchiladas, so feel free to experiment.
MIX-INS: Enchiladas are a great way to use up leftover veggies like squash, potatoes, peas, chopped spinach, broccoli, and even cauliflower.
How to Make Chicken Enchiladas
- Spread some enchilada sauce on the bottom of a casserole dish.
- Mix some enchilada sauce, chicken, black beans, corn, salsa, and green chiles.
- Divide the mixture evenly between tortillas. Roll up.
- Place in casserole dish.
- Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle on extra cheese.
- Bake (as per the recipe below).
What to Serve with Chicken Enchiladas?
For a Mexican inspired dinner, serve chicken enchiladas with some Mexican street corn and a black bean corn salad then finish up with an easy strawberry poke cake.
And don’t forget to serve with a dollop of sour cream, guacamole, or extra salsa. Top with cilantro, sliced black olives, or extra green chiles, if desired.
Leftovers?
Keep leftover chicken enchiladas covered in the refrigerator for up to 3 days. Reheat portions covered in the oven or in the microwave. Freeze portions in containers for up to 8 weeks and thaw in the refrigerator before reheating.
Other Delish Chicken Dinner Recipes!
- Creamy Chicken Enchiladas – easy 20 minute prep.
- Chicken Pot Pie – a favorite!
- Chicken Fajitas – delicious flavor.
- Crack Chicken Casserole – dinner in 45 minutes.
- Chicken Bruschetta – delicious and easy dinner.
Easy Chicken Enchiladas
Equipment
Ingredients
- 20 ounces enchilada sauce 2 cans, divided
- 2 cups cooked chicken shredded (or chopped)
- 12-16 ounces black beans 1 can, drained and rinsed
- 12 ounces corn niblets 1 can (drained), or 1 ½ cup frozen corn, defrosted (more or less will work)
- ½ cup salsa
- 4 ounces diced green chilies 1 can
- 8-10 tortilla shells
- 1 ½ cups shredded cheese Mexican style blend or cheddar
Optional Garnishes
- sour cream
- salsa
- fresh cilantro
Instructions
- Preheat oven to 350F. Line a 9x13 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 mixture evenly between 8-10 tortillas, about ¾ cup per tortilla for 8, and a scant ⅔ cup for 10. Roll mixture in tortillas and place bottom seam down in the baking dish, squishing to fit them in as needed.
- Pour remaining enchilada sauce over the top of enchiladas and sprinkle with cheese mixture.
- Bake for 25-30 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 covered for up to 3 days.
- Freeze portions in sealed containers for up to 8 weeks.
- Thaw portions in the refrigerator before reheating and reheat covered in the oven or in the microwave.
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.
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