Quick and Easy Chicken Enchiladas
“Cheesy, saucy & pure comfort in every bite!”
Ingredients
- 2 cups shredded cooked chicken
- 12 small flour tortillas
- 2 cups enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 1/2 cup diced green onions
- 1/4 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt to taste
- Sliced jalapeños for topping
- Extra enchilada sauce for serving
Instructions
- Preheat and prep: Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with cooking spray. This prevents sticking and makes cleanup easy.
- Season the chicken: In a large bowl, combine shredded chicken with cumin, garlic powder, onion powder, and a pinch of salt. Mix well to evenly distribute the seasonings.
- Mix the filling: Add black beans, corn, and half the green onions to the seasoned chicken. Stir together – beans and corn add texture and extra protein.
- Assemble the enchiladas: Warm tortillas slightly to make them pliable. Place about 1/4 cup filling down the center of each. Roll tightly and place seam-side down in the dish.
- Add sauce and cheese: Pour enchilada sauce evenly over rolled tortillas – cover completely! Sprinkle mixed cheeses over the top. More cheese = better!
- Bake to perfection: Cover with foil and bake 20 minutes. Remove foil and bake 5-10 minutes more until cheese is melted, bubbly, and golden.
- Serve and garnish: Let rest 5 minutes before serving. Top with sour cream, remaining green onions, fresh cilantro, and jalapeños if desired. Serve with extra sauce!
Pro Tips for Perfect Chicken Enchiladas
- Warm tortillas before rolling – prevents cracking and makes them more pliable
- Pack the filling tight – ensures every bite is full of flavor
- Don’t skip the resting time – lets the enchiladas set and prevents burning your mouth
- Use a deep dish – prevents sauce from bubbling over in the oven
- Make extra – they’re even better as leftovers!
Delicious Variations
- Spicy Version: Use hot enchilada sauce and add diced jalapeños to the filling
- Beef Enchiladas: Substitute ground beef for chicken
- Vegetarian: Skip the chicken and add extra beans, spinach, or roasted vegetables
- Cheesy Burrito Style: Add rice to the filling for a heartier meal
- Green Enchiladas: Use green enchilada sauce and add hatch green chiles
Serving Suggestions
Mexican Night: Serve with Spanish rice, refried beans, and warm tortilla chips.
Toppings Bar: Set out extra sour cream, guacamole, salsa, and hot sauce for DIY topping stations.
Meal Prep: Assemble, cover, and refrigerate up to 24 hours before baking.
Freezer Option: Freeze unbaked for up to 2 months. Thaw and bake as directed, adding extra time if needed.