Description
Easy Chicken Enchiladas feature tender shredded chicken mixed with black beans, corn, and green chiles, all wrapped in warm tortillas and baked with enchilada sauce and melted cheese for a comforting and flavorful Mexican-inspired meal.
Ingredients
Scale
Enchilada Sauce
- 2 cups enchilada sauce (homemade or one 15-oz can)
Filling
- 1 tablespoon olive oil
- ½ white onion, diced
- 1 (4-oz) can diced green chiles
- 4 cups cooked and shredded chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce (from the total 2 cups)
Assembly
- 3 cups shredded Mexican blend cheese
- 10 tortillas (6 to 8-inch size)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spread ½ cup of enchilada sauce (or â…“ cup if using canned sauce) evenly on the bottom of a 9×13 inch casserole dish to prevent sticking and add flavor.
- Cook filling base: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced white onion and cook for 4-5 minutes until softened and translucent. Remove from heat.
- Combine filling: To the skillet with the cooked onions, stir in the diced green chiles, shredded chicken, black beans, corn kernels, and 1 cup of enchilada sauce. Mix thoroughly to combine all ingredients evenly.
- Warm tortillas: Warm the tortillas by frying lightly in a skillet with oil, or warming in the oven or microwave as preferred. This makes them pliable and easy to roll without cracking.
- Assemble enchiladas: Place 2 heaping tablespoons of the chicken mixture and 2 heaping tablespoons of shredded cheese onto each warm tortilla. Roll up each tortilla tightly and place them seam-side down snugly in the prepared casserole dish, packing them close together.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the arranged enchiladas. Sprinkle the remaining shredded cheese on top to create a cheesy crust when baked.
- Bake: Bake the casserole in the preheated oven at 350°F (175°C) for 20 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let rest a few minutes before serving. Enjoy your warm, cheesy chicken enchiladas!
Notes
- Warming tortillas makes them easier to roll and prevents tearing; use whichever method you prefer (skillet, oven, or microwave).
- For a spicier dish, add extra diced green chiles or a pinch of cayenne pepper to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- To make this recipe vegetarian, substitute the chicken with extra beans and vegetables.