Chicken Enchiladas
These cozy chicken enchiladas are filled with shredded chicken, black beans, corn, and a little cheese, then baked under red enchilada sauce until bubbling. They are simple enough for a weeknight and sturdy enough to re-
- Total time
- 50 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 20mCook 30mMexican-AmericanMain Course
Chicken enchiladas are a reliable dinner when you want something warm, saucy, and filling without a complicated prep list. This version uses cooked shredded chicken, canned beans, frozen corn, and store-bought red enchilada sauce to keep the process practical.
Corn tortillas give the dish classic flavor and texture. The key is warming them before rolling so they bend instead of crack.
Serve these enchiladas with a simple salad, rice, or sliced avocado. Leftovers reheat well, which makes this a good recipe for planned-ahead lunches too.
01What you'll need
Ingredients
13 items · 6 servings
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon fine salt
- 2 cups cooked shredded chicken breast
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 2 cups red enchilada sauce, divided
- 12 (6-inch) corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese or Mexican cheese blend
- Chopped cilantro, sliced scallions, and lime wedges, for serving (optional)
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray or a thin layer of oil. Spread 1/2 cup of the enchilada sauce over the bottom of the dish.
2. Cook the aromatics
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until it softens. Add the garlic, cumin, chili powder, and salt, then cook for 30 seconds. This brief cooking step wakes up the spices.
3. Make the filling
Stir in the shredded chicken, black beans, corn, and 1/2 cup of the enchilada sauce. Cook for 2 to 3 minutes, just until the filling is warm and evenly coated. Remove the skillet from the heat.
4. Warm the tortillas
Wrap the corn tortillas in a damp paper towel and microwave for 45 to 60 seconds, until flexible. Keep them covered as you work. Warm tortillas are much less likely to tear when rolled.
5. Fill and roll
Place one tortilla on a plate. Spoon about 1/3 cup of filling down the center, sprinkle with a little cheese, and roll it up snugly. Set it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
6. Sauce and cheese the top
Pour the remaining 1 cup enchilada sauce over the rolled tortillas. Use the back of a spoon to spread the sauce so the tortilla edges are covered. Sprinkle the remaining cheese evenly over the top.
7. Bake until bubbling
Bake, uncovered, for 20 to 25 minutes, until the sauce is bubbling around the edges and the cheese is melted. If you want more browning, broil for 1 to 2 minutes, watching closely so the cheese does not burn.
8. Rest and serve
Let the enchiladas rest for 5 minutes before serving. This helps the filling settle and makes them easier to lift from the pan. Add cilantro, scallions, or a squeeze of lime if you like.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the enchiladas up to 1 day ahead, cover, and refrigerate. Add 5 to 10 minutes to the baking time if baking straight from the fridge.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm at 350°F until hot.
- Freezing: Freeze baked or unbaked enchiladas for up to 2 months. Wrap the dish tightly. Thaw overnight in the fridge before baking or reheating.
- Tortilla swap: Flour tortillas are softer and roll easily, but they make a different, slightly more casserole-like enchilada. Use 8 medium flour tortillas instead of 12 small corn tortillas.
- Chicken swap: Rotisserie chicken works well. Taste the filling before adding all the salt because rotisserie chicken and enchilada sauce can already be salty.
- Sauce note: Enchilada sauces vary a lot in salt and heat. Choose mild sauce for a family-friendly version, or use medium sauce if you want more warmth.
Cook's note
If a tortilla cracks, do not worry. Place it seam-side down and cover it with sauce and cheese. Once baked, small cracks are barely noticeable.
04Frequently asked
Questions & answers
Can I use green enchilada sauce instead of red?
Yes. Green enchilada sauce works well with chicken and gives the dish a tangier flavor. Use the same amount.
Do I have to use corn tortillas?
No. Corn tortillas have a traditional flavor and hold up well with sauce, but flour tortillas are fine if you prefer them. Warm either type before rolling.
Can I make this with raw chicken?
This recipe is written for cooked chicken. If starting with raw chicken, cook it first by poaching, baking, or sautéing until it reaches 165°F in the center, then shred it.
How do I keep enchiladas from getting soggy?
Do not overfill the tortillas, and use just enough sauce to coat them. Baking uncovered also helps some moisture evaporate while the cheese melts.
What should I serve with chicken enchiladas?
Good sides include Mexican-style rice, cilantro-lime rice, a green salad, refried beans, sliced avocado, or roasted vegetables.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat7 g
- 35%
- Cholesterol65 mg
- 22%
- Sodium1041 mg
- 45%
- Total Carbohydrate45 g
- 16%
- Dietary Fiber8 g
- 29%
- Total Sugars7 g
- Protein29 g
- 58%
- Vitamin D0.2 mcg
- 1%
- Calcium309 mg
- 24%
- Iron2.7 mg
- 15%
- Potassium589 mg
- 13%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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