Go Back
For easy chicken enchiladas, gather these key items: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup shredded cheddar cheese - 1 cup enchilada sauce (store-bought or homemade) - 8 small flour tortillas - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - Salt and pepper to taste These ingredients work together well. The shredded chicken adds protein. The black beans and corn bring fiber and sweetness. The cheese adds creaminess, while the enchilada sauce gives a tasty kick. You can dress up your enchiladas with these tasty toppings: - Fresh cilantro, chopped - Sour cream - Avocado slices - Sliced jalapeños - Chopped green onions These toppings can enhance flavor and add color to your dish. Cilantro gives freshness. Sour cream balances heat, and avocado adds creaminess. To round out your dinner, try these sides: - Guacamole - Simple green salad - Mexican rice - Refried beans These sides can make your meal more filling and varied. Guacamole adds creaminess, while a green salad brings crunch. Mexican rice or refried beans can provide extra flavor and texture. Enjoy your easy chicken enchiladas with these tasty options for a well-rounded meal! For the full recipe, check out the complete guide. To start, gather your ingredients. You need cooked chicken, black beans, corn, and spices. In a bowl, mix the shredded chicken, black beans, corn, half the cheese, cumin, garlic powder, salt, and pepper. Use a fork to combine everything well. This step is key for flavor. Make sure every bite has a taste of each ingredient. Now, we need to assemble the enchiladas. First, preheat your oven to 350°F (175°C). Spread some enchilada sauce on the bottom of a baking dish. This prevents sticking and adds flavor. Take a tortilla and spoon about 1/3 cup of the chicken mix into the center. Roll it tight and place it seam-side down in the dish. Repeat for all tortillas. Once they are in the dish, pour the rest of the sauce on top and sprinkle the remaining cheese. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and lightly golden. This adds a nice texture. Once done, let them sit for a few minutes. Garnish with fresh cilantro before serving. Enjoy your easy chicken enchiladas hot! You can find the full recipe in the earlier section. To boost flavor in your enchiladas, try these simple ideas: - Use fresh spices: Fresh spices have more flavor than old ones. - Add lime juice: A squeeze of lime brightens the taste. - Mix in herbs: Fresh cilantro or parsley adds a nice touch. - Experiment with sauces: Try different enchilada sauces for a new twist. These small changes can make your dish stand out. You will notice the difference right away. Avoid these common pitfalls for great enchiladas: - Overfilling the tortillas: Too much filling can cause breakage. - Not sealing properly: Make sure you roll them tightly to keep the filling inside. - Skipping the sauce: Always add sauce at the bottom and on top to keep them moist. - Baking too long: Overbaking can dry out the enchiladas. Being mindful of these points helps you create a better meal. Having the right tools can simplify your cooking: - Mixing bowl: A large bowl helps combine ingredients without spilling. - 9x13 inch baking dish: This size fits all your enchiladas perfectly. - Tongs: Use tongs to flip tortillas easily without tearing them. - Measuring cups: Accurate measurements ensure balanced flavors. These tools can save you time and effort in the kitchen. You will enjoy cooking even more! {{image_2}} You can easily swap chicken for veggies. Try using black beans, mushrooms, or zucchini. These options give you a hearty filling. You can also add peppers for crunch. Using cheese or tofu can add protein. This way, you create a tasty vegetarian dish everyone will love. While enchilada sauce is classic, you can mix it up. Green sauce, or salsa verde, offers a fresh taste. You might also enjoy a creamy sauce made with sour cream and green chiles. For a twist, try a chipotle sauce for a smoky flavor. These variations keep your meal exciting and new. Keep spice levels in check by adjusting the ingredients. If you like heat, add diced jalapeños or a few pinches of cayenne. For a milder dish, skip the spicy elements. You can also use mild salsa. Just remember, the spice should enhance the flavor, not overwhelm it. To keep your leftover enchiladas fresh, let them cool first. Place them in an airtight container. Make sure to cover them tightly. This helps prevent drying out. Store them in the fridge for up to three days. If you have a lot, separate them into smaller portions. This way, you can enjoy them later without wasting food. When you're ready to eat your leftovers, use the oven for the best taste. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a splash of enchilada sauce to keep them moist. Cover with foil to avoid drying out. Bake for about 20 minutes or until heated through. This method keeps the cheese gooey and delicious. To freeze enchiladas, wrap them tightly in plastic wrap or foil. You can also use a freezer-safe container. They can last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight. Reheat them in the oven as mentioned above. This makes for a quick and yummy meal on busy days. You can find the Full Recipe for more details on making these enchiladas. Yes, you can make Easy Chicken Enchiladas ahead of time. Assemble them and store them in the fridge. Cover the baking dish with plastic wrap or foil. They will stay fresh for up to 24 hours. When ready to bake, simply remove the cover and bake as directed. This saves time for a busy night. You can use many substitutes for chicken in this recipe. For a vegetarian option, try black beans or lentils. Shredded beef or pork also works well. If you want a lighter option, use shredded turkey. Each alternative brings its own flavor, so choose what you like best. To make enchiladas gluten-free, swap the flour tortillas for corn tortillas. Corn tortillas are naturally gluten-free. Check the enchilada sauce too; some brands add gluten. Look for labels that say gluten-free or make your own sauce. This way, you can enjoy your enchiladas without worry. Easy Chicken Enchiladas are a delight to make and enjoy. We covered simple ingredients, helpful steps, and tasty variations. You learned how to prepare, assemble, and bake them to perfection. Adding flavor, avoiding common mistakes, and knowing storage tips will help you succeed. With right substitutions, anyone can enjoy this dish. Keep these tricks in mind for the best enchiladas ever. Try it out, and enjoy your meal!

- Easy Chicken Enchiladas

Get ready to impress your family with these easy chicken enchiladas! This quick and flavorful dinner is perfect for busy nights and comes together effortlessly with just a few ingredients. Learn how to make scrumptious enchiladas filled with tender chicken, black beans, and cheesy goodness. Complete your meal with delicious sides and toppings.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 cup enchilada sauce (store-bought or homemade)

8 small flour tortillas

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a mixing bowl, combine the shredded chicken, black beans, corn, half of the cheddar cheese, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly incorporated.

      Spread a thin layer of enchilada sauce (about 1/4 cup) on the bottom of a 9x13 inch baking dish to prevent sticking.

        Take one flour tortilla and spoon about 1/3 cup of the chicken mixture into the center. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

          Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top, ensuring they are well covered. Sprinkle the remaining cheddar cheese on top.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

              Remove from the oven and let sit for a few minutes before serving. Garnish with freshly chopped cilantro.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Serving Suggestions: Serve hot, accompanied by a dollop of sour cream and a side of guacamole or a simple salad for a complete meal.