chicken enchiladas
A delicious and easy chicken enchiladas recipe with shredded chicken, cheese, and a flavorful enchilada sauce rolled in soft tortillas, baked to perfection.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 count flour tortillas
- 2.5 cups shredded chicken preferably from a rotisserie chicken
- 0.5 cup black beans
- 0.5 cup corn
- 10 oz diced tomatoes with green chiles
- 1 tsp cumin
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 small cans red enchilada sauce
- 4 oz cheddar cheese shredded, divided
- 4 oz Monterey Jack cheese shredded, divided
- Cilantro for garnish
Instructions
Preparation Steps
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, mix shredded chicken, black beans, corn, diced tomatoes with green chiles, cumin, garlic powder, and onion powder.
- Spread 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
- Dip a tortilla into the enchilada sauce, then fill with about 1/3 cup of the chicken mixture, sprinkle with cheese, roll up, and place seam side down in the dish.
- Repeat with remaining tortillas and filling, arranging them tightly in the baking dish.
- Pour remaining enchilada sauce over assembled tortillas, then sprinkle with remaining cheese.
- Bake uncovered for 20 minutes or until cheese is bubbly and slightly browned.
- Garnish with chopped cilantro before serving.
Notes
Feel free to customize with your favorite toppings or add more spice for extra flavor.