Easy Chicken Enchiladas

5 from 2 votes

These easy chicken enchiladas are stuffed with shredded chicken, black beans, corn, salsa, and green chiles, then baked under a layer of enchilada sauce and melty cheese.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: American, Mexican

Servings: servings

Calories: 549

Author: Candace

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 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 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