chicken enchiladas
Easy weeknight chicken enchiladas with shredded chicken, beans, corn, and cheese wrapped in warm tortillas and smothered in enchilada sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 count flour tortillas, large size
- 2 cups shredded chicken use rotisserie chicken for convenience
- 1 cups black beans
- 1 cups corn kernels
- 10 oz diced tomatoes with green chilies undrained
- 2 teaspoons ground cumin
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.5 cups enchilada sauce
- 6 oz cheddar cheese, shredded divided
- 6 oz Monterey Jack cheese, shredded divided
- 0.25 cups cilantro, chopped
Instructions
Preparation Steps
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl combine shredded chicken, black beans, corn, tomatoes with green chilies, cumin, garlic powder, onion powder, and 0.25 cup enchilada sauce. Stir to combine.
- Stir in half of the cheddar and Monterey Jack cheeses into the filling.
- Spread 0.5 cup enchilada sauce on the bottom of a 9x13 inch baking dish.
- Warm tortillas briefly to make rolling easier. Spoon filling onto each tortilla and roll up tightly. Place seam side down in the prepared baking dish.
- Pour remaining enchilada sauce over the rolls and sprinkle the remaining cheese on top. Bake for 20 to 25 minutes until cheese is melted and bubbly. Garnish with cilantro before serving.
Notes
Optional final notes: Serve with sour cream, avocado slices, or lime wedges for extra brightness.