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- 2 cups shredded cooked chicken - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 8 small flour or corn tortillas - 2 cups shredded cheese (cheddar or a blend) - 1 cup enchilada sauce (store-bought or homemade) - Fresh cilantro, chopped, for garnish - Sliced jalapeños (optional for added heat) - Sour cream (optional for serving) For enchilada sauce, I recommend a few brands. Look for Las Palmas, Old El Paso, or Herdez. They all offer tasty options. If you have time, homemade sauce is also great. You can easily swap some ingredients. Here are some ideas: - Use shredded rotisserie chicken instead of cooking your own. - Swap black beans for pinto beans or kidney beans. - Try diced bell peppers instead of corn for a different flavor. - Use a dairy-free cheese if you want a vegan option. - Replace flour tortillas with corn tortillas for a gluten-free meal. These changes keep the recipe tasty and fun! {{ingredient_image_2}} To start, gather all your ingredients. You need: - 2 cups shredded cooked chicken - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 8 small flour or corn tortillas - 2 cups shredded cheese (cheddar or a blend) - 1 cup enchilada sauce (store-bought or homemade) - Fresh cilantro, chopped, for garnish - Sliced jalapeños (optional for added heat) - Sour cream (optional for serving) Next, preheat your oven to 375°F (190°C). This step is key for perfect baking. In a large bowl, mix the chicken, black beans, corn, tomatoes, cumin, and chili powder. Stir until everything blends well. This mixture packs a lot of flavor. Now it’s time to build those enchiladas! Spread half the enchilada sauce evenly in a 9x13 inch baking dish. Grab a tortilla, and put about 1/3 cup of the chicken mixture in the middle. Sprinkle some cheese on top. Roll the tortilla tightly around the filling. Place it seam-side down in the baking dish. Repeat this for all tortillas. After placing all the rolled tortillas, drizzle the rest of the enchilada sauce over them. Make sure they are well-coated. Then, sprinkle the remaining cheese on top. This will create a cheesy layer that melts perfectly. Cover the dish with aluminum foil, sealing it well. Bake in your preheated oven for about 15 minutes. This keeps the enchiladas moist. After 15 minutes, carefully remove the foil. Bake for another 10-15 minutes until the cheese is melted, bubbly, and golden brown. Once they are done, let the enchiladas cool for a few minutes. Garnish with chopped cilantro and jalapeños if you like heat. Serve hot with a dollop of sour cream on the side. Enjoy every cheesy bite! To save time, use shredded rotisserie chicken. It’s cooked and ready to go! You can also prep your ingredients in advance. Chop tomatoes and rinse beans the night before. This way, you cut down on cooking time. Lay out all your ingredients before you start. It makes the assembly quick and easy. Use a mix of cheeses for the best melt. Cheddar and Monterey Jack work well together. Spread cheese evenly on top of the enchiladas. Cover with foil while baking to trap heat. Remove the foil in the last few minutes to get that golden crust. Watch closely to avoid burning. Add spices to your chicken mixture for extra flavor. A pinch of smoked paprika gives a nice depth. Fresh lime juice brightens the dish. You can also toss in some chopped cilantro for freshness. If you love heat, mix in diced jalapeños. They add a tasty kick to every bite. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on prep without sacrificing flavor. Customize Your Heat: Adjust the amount of chili powder and add jalapeños based on your heat preference for a personalized kick. Layer It Up: For extra flavor, consider layering some of the filling, cheese, and sauce inside the enchiladas as you roll them. Garnish Creatively: Enhance presentation by garnishing with avocado slices or a sprinkle of lime zest for a fresh touch. {{image_4}} You can make a tasty vegetarian version of enchiladas. Simply swap the chicken for black beans. Use 2 cups of black beans instead of 2 cups of shredded chicken. This keeps the flavor high and the protein intact. Add 1 cup of cheese to the bean mix for extra creaminess. The spices will still shine through, making it a satisfying meal. If you love heat, add sliced jalapeños or chipotle peppers. You can mix in 1/2 cup of sliced jalapeños into the filling. This adds a nice spicy kick. If you prefer chipotle, use 1-2 tablespoons of chipotle in adobo sauce. This smoky flavor enhances the dish. Adjust the amount based on your heat level preference. Feel free to get creative with sauces and cheeses. You can try green enchilada sauce for a different taste. It gives a fresh twist to the classic red sauce. For cheese, experiment with Monterey Jack or pepper jack. These varieties melt well and add a unique flavor. Combining cheeses can also create a delightful cheesy topping. If you have some enchiladas left, store them in an airtight container. This will keep them fresh. Place a piece of plastic wrap over the top before sealing. They can last in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of enchilada sauce on top to keep them moist. Cover the dish with foil to avoid drying out. Heat for about 20 minutes or until hot throughout. This method keeps the cheese nice and melted. Freezing enchiladas is simple and smart. After cooking, let them cool completely. Wrap each enchilada in plastic wrap. Then place them in a freezer bag. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight. Then, reheat as described above. Enjoy delicious homemade enchiladas anytime! You can make enchiladas a day before. Just follow the recipe up to baking. Once you assemble them, cover the dish with plastic wrap. Store it in the fridge. When you're ready to bake, remove the wrap and add extra sauce. Bake as usual. This saves time on busy days. Chicken enchiladas pair well with many sides. Here are some ideas: - Rice: Spanish rice or cilantro lime rice adds color and flavor. - Beans: Refried beans or black beans complement the enchiladas nicely. - Salad: A fresh green salad brightens the plate. - Chips and salsa: Crunchy chips with salsa make a fun snack. - Guacamole: Creamy guacamole enhances the meal. Yes, rotisserie chicken works great! It saves time and adds flavor. Just shred the chicken and mix it with the other filling ingredients. This shortcut makes your cooking even quicker and still tastes delicious. You now have a complete guide to making delicious enchiladas. We covered ingredients, brands, and good substitutes. The step-by-step instructions lead you from prep to baking. With tips to save time and boost flavor, your enchiladas will stand out. We also explored tasty variations, like vegetarian and spicy options. Plus, there are easy ways to store and reheat your leftovers. Use this guide to create your perfect enchiladas every time. Enjoy your cooking!

Quick and Flavorful Chicken Enchiladas

Delicious enchiladas filled with chicken, beans, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 8 small flour or corn tortillas
  • 2 cups shredded cheese (cheddar or a blend)
  • 1 cup enchilada sauce (store-bought or homemade)
  • to taste Fresh cilantro, chopped, for garnish
  • to taste Sliced jalapeños (optional for added heat)
  • to taste Sour cream (optional for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it’s ready when it’s time to bake.
  • In a spacious mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, ground cumin, and chili powder. Stir thoroughly until all ingredients are well incorporated.
  • To prevent the enchiladas from sticking, spread half of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish.
  • Take one tortilla and place about 1/3 cup of the chicken mixture in the center. Sprinkle a small amount of cheese on top, then roll the tortilla tightly around the filling. Place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until everything is used up.
  • Drizzle the remaining enchilada sauce over the top of the arranged tortillas, ensuring they are well coated. Sprinkle the remaining cheese evenly over the sauce, allowing for a delightful cheesy topping.
  • Cover the baking dish with aluminum foil, ensuring it’s sealed well to retain moisture, and bake in the preheated oven for approximately 15 minutes.
  • After 15 minutes, carefully remove the foil. Continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
  • Once done, allow the enchiladas to cool for a few minutes before garnishing them with freshly chopped cilantro and slices of jalapeños, if desired.
  • Serve the enchiladas hot, with a dollop of sour cream on the side for a creamy complement.

Notes

Serve with lime wedges for added zing.
Keyword chicken, easy recipe, enchiladas, Mexican food