Chicken Enchiladas
These chicken enchiladas are simple, satisfying, and full of flavor, wrapped in tortillas and topped with cheese, perfect for busy weeknights.
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded
- 1 cup enchilada sauce, divided
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small flour tortillas
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (canned or frozen)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- as needed Fresh cilantro, for garnish (optional)
- as needed Sour cream, for serving (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, 1/2 cup of the enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper. Stir together until well mixed.
- Spread a thin layer of enchilada sauce across the bottom of a 9x13-inch baking dish.
- Take a tortilla and fill it with about 1/4 cup of the chicken mixture. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, watching for the cheese to become bubbly and golden brown.
- Let the enchiladas cool for a few minutes before serving.
Serving
- Garnish with fresh cilantro if desired and serve with sour cream.
Notes
Mix the chicken and spices thoroughly for enhanced flavor. Use more or less enchilada sauce based on your moisture preference. Make sure to cover the dish while baking initially to keep tortillas from drying out.