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Square overhead shot of a pan of easy chicken enchiladas.
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5 from 8 votes

Easy Chicken Enchiladas

Cheesy, flavorful chicken enchiladas made with shredded chicken, red enchilada sauce, beans, and corn for a fast family friendly dinner.
Course Dinner
Cuisine American, Mexican
Keyword cheesy chicken enchiladas, easy chicken enchiladas, pulled chicken enchiladas, shredded chicken enchiladas
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 323kcal
Author Blair Lonergan

Equipment

  • 9 x 13-Inch Baking Dish

Ingredients

  • 1 tablespoon olive oil
  • ½ of a small onion, diced
  • 1 clove garlic, minced (about 1 teaspoon)
  • 3 cups cooked, shredded chicken
  • 1 (19 ounce) can red enchilada sauce, divided (about 2 ¼ cups total)
  • 1 cup grated cheddar cheese, divided
  • 1 cup grated Monterey Jack cheese, divided
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (11 ounce) can Mexican-style corn with red and green peppers, drained
  • ½ teaspoon cumin
  • ¼ teaspoon chili powder
  • Kosher salt and ground black pepper, to taste
  • 8 (8-inch) flour tortillas
  • Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges

Instructions

  • Preheat oven to 350°F. Grease a 9 x 13-inch baking dish. Spread about ¼ cup of the enchilada sauce in the bottom of the pan; set aside.
    Enchilada sauce in a baking pan.
  • In a large skillet, heat olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds).
    Sauteing garlic and onion in a skillet.
  • Remove from heat. Stir in chicken, ¾ cup of the enchilada sauce, ½ cup of the cheddar, ½ cup of the Monterey Jack, beans, corn, cumin, and chili powder. Taste and season with salt and pepper, if desired.
    Making the filling for an easy chicken enchiladas recipe.
  • Place chicken mixture in the center of each tortilla.
    Process shot showing how to fill the tortillas for chicken enchiladas.
  • Roll up and place seam-side down in the prepared baking dish.
    Placing rolled chicken enchiladas in a pan.
  • Pour the remaining enchilada sauce over top. Sprinkle with remaining cheddar and Monterey Jack cheese.
    Assembling chicken enchiladas in a dish with cheese and sauce on top.
  • Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.
    Horizontal overhead image of a baked pan of chicken enchiladas.

Video

Notes

  • Warm tortillas before rolling so they do not crack, if desired.
  • Use rotisserie chicken for quick prep and great flavor.
  • Pat beans and corn dry so the filling does not get watery.
  • Mix some sauce into the filling to keep it moist.
  • Do not overstuff the tortillas or they will split.
  • Spread a thin layer of sauce in the baking dish to prevent sticking.
  • A mix of cheddar and Monterey Jack gives the best melt.
  • Add green chilies or jalapenos for extra heat.
  • Bake just until the cheese melts and the edges crisp.
  • Serve with fresh toppings like cilantro, avocado, or lime.

Nutrition

Serving: 1enchilada | Calories: 323kcal | Carbohydrates: 21g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 72mg | Sodium: 1062mg | Potassium: 385mg | Fiber: 5g | Sugar: 5g | Vitamin A: 733IU | Vitamin C: 4mg | Calcium: 239mg | Iron: 2mg