Go Back
To make these enchiladas, you need a few key items. Gather these ingredients to get started: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn kernels (choose between fresh or frozen) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 cup salsa (select your preferred heat level) - 8 small flour tortillas - 1 ½ cups shredded cheese (cheddar or your favorite cheese blend) - ½ cup sour cream - Fresh cilantro, chopped, for garnish - Lime wedges, for serving These ingredients create a mix of flavors. The chicken gives protein, while the beans and corn add texture. The spices bring warmth, and cheese melts beautifully on top. Feel free to customize your enchiladas! Here are some ideas: - Swap chicken for shredded beef or turkey for a different taste. - Use black beans or pinto beans based on your preference. - Add sautéed bell peppers or onions for extra flavor and crunch. - For a spicy kick, include diced jalapeños or a spicy salsa. - Replace flour tortillas with corn tortillas for a gluten-free option. These choices let you create your perfect enchilada! Pair your enchiladas with tasty sides. Here are some great options: - Spanish rice for a comforting staple. - Refried beans add a nice protein boost. - A fresh garden salad with lime vinaigrette is a light option. - Guacamole for a creamy, rich addition. - Chips and salsa for a crunchy snack. These sides enhance the meal and bring more flavor to your table. Check out the Full Recipe for more details on cooking these enchiladas! First, gather your ingredients. You need cooked chicken, black beans, corn, cumin, chili powder, and salsa. In a large bowl, mix them well. This step is key for good flavor. Make sure the chicken is shredded into small pieces. It helps with even cooking. The spices give the filling a great taste. Now, we will build the enchiladas. Take a tortilla and put about a ¼ cup of the chicken mix in the center. Add a tablespoon of cheese on top. Roll the tortilla tightly. Place it seam-side down in a baking dish. Repeat this for all tortillas. Arrange them snugly next to each other in the dish. This helps them cook evenly. Next, pour salsa over the rolled enchiladas. Make sure they are well covered. Then, sprinkle the remaining cheese on top. Cover the dish with foil to keep them moist. Bake at 375°F (190°C) for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be bubbly and golden. Once baked, let them rest for 5 minutes. This makes serving easier. Drizzle sour cream on top and add cilantro for freshness. Enjoy your meal! For the full recipe, check out the details above. When making enchiladas, avoid using too much filling. If you overstuff, they might burst. Also, be cautious with the salsa. Too much can make them soggy. Look for a balance in flavors and textures. Lastly, don’t skip letting them rest after baking. This step helps keep everything together when you serve them. To prepare enchiladas ahead of time, assemble them but do not bake. Cover the dish tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours. When you're ready to eat, bake them right from the fridge. Just add a few extra minutes to the cooking time to ensure they heat through. For garnishing, fresh cilantro is a must. It adds color and flavor. Lime wedges also work great on the side. They give a zesty kick when squeezed over the enchiladas. You can also add sliced jalapeños for spice lovers. Serve these enchiladas hot from the oven to enjoy the melted cheese and warm flavors. For more ideas, check the Full Recipe. {{image_4}} You can make tasty vegetarian enchiladas by using plant-based chicken. Replace the shredded chicken with shredded jackfruit or tofu. Both options mimic the texture of chicken and soak up flavors well. Add more veggies like bell peppers, onions, or spinach. This adds color and nutrition. You can use the same spices and tortillas from the original recipe. Keep the salsa and cheese for a great taste. If you love heat, spice up your enchiladas! Use hotter salsa or add chopped jalapeños to the chicken mix. You can also sprinkle in cayenne pepper or crushed red pepper flakes for extra kick. Another option is to use pepper jack cheese instead of cheddar. This gives a creamy, spicy flavor that pairs well with the chicken. Adjust the spice to your liking for a flavorful meal. Feel free to explore different sauces for your enchiladas. A green tomatillo sauce gives a tangy twist. For a richer taste, try mole sauce. Blend your choice of sauce with the chicken mixture for a unique flavor. You can also layer sauces on top before baking. This adds depth and creates a beautiful presentation. Each sauce changes the dish while keeping it simple and fun. For full details on making these variations, check the Full Recipe. To store leftover enchiladas, let them cool first. Place them in an airtight container. Ensure they fit snugly to keep moisture in. You can also cover them tightly with plastic wrap. Store the enchiladas in the fridge for up to three days. This keeps them fresh and ready to eat later. Freezing enchiladas is easy and great for meal prep. After assembling but before baking, wrap each enchilada in foil. Place them in a freezer-safe bag or container. Label the bag with the date. Frozen enchiladas can last for up to three months. When ready to eat, thaw them overnight in the fridge. To reheat enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes or until heated through. You can also reheat them in the microwave for quick meals. Heat for 1-2 minutes, checking often to avoid overcooking. You can use several options instead of chicken. Some great ideas are: - Shredded beef - Cooked turkey - Black beans or lentils for a vegetarian option - Tofu for a plant-based choice These options provide similar textures and flavors. Each one adds a unique twist to your enchiladas. If you want to try something new, go for it! To lower the calories in your enchiladas, consider these tips: - Use low-fat cheese or skip it entirely - Replace sour cream with Greek yogurt - Opt for corn tortillas instead of flour tortillas - Add more veggies to the filling, like zucchini or peppers These changes keep the taste delicious while cutting down on calories. You can enjoy enchiladas without worrying about extra calories. Yes, you can make enchiladas ahead of time! Here’s how: - Prepare the filling and assemble the enchiladas. - Cover them tightly and place them in the fridge. - Bake them within 24 hours for the best flavor. You can also freeze them for later. Just make sure to wrap them well. This way, you have a tasty meal ready when you need it. Check out the Full Recipe for more details! We explored how to make easy chicken enchiladas. You learned about the main ingredients, optional add-ins, and tasty sides to serve. I shared step-by-step instructions for making the filling, assembling, and baking the dish. You discovered tips to avoid mistakes and ways to garnish perfectly. We even covered fun variations and how to store leftovers. Now, you can create your own delicious enchiladas. Enjoy experimenting with flavors, and share your tasty results!

Easy Chicken Enchiladas

Get ready to spice up your dinner with these zesty chicken enchiladas! Packed with flavors from shredded chicken, black beans, corn, and topped with cheesy goodness, this easy recipe is perfect for family meals or gatherings. Follow our simple step-by-step instructions to create a mouthwatering dish that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn kernels (choose between fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

1 cup salsa (select your preferred heat level)

8 small flour tortillas

1 ½ cups shredded cheese (cheddar or your favorite cheese blend)

½ cup sour cream

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 375°F (190°C). This step ensures the enchiladas cook evenly and the cheese melts beautifully.

    In a large mixing bowl, combine the shredded chicken, black beans, corn kernels, ground cumin, chili powder, and ½ cup of the salsa. Stir thoroughly until all the ingredients are well incorporated and coated with the spices and salsa.

      Spread a thin layer of salsa at the bottom of a 9x13 inch baking dish. This will prevent the enchiladas from sticking and add flavor to the base.

        Take one tortilla and place about ¼ cup of the chicken mixture in the center. Sprinkle a tablespoon of shredded cheese on top. Carefully roll the tortilla tightly and position it seam-side down in the baking dish. Repeat the process with the remaining tortillas, arranging them snugly side by side.

          Once all the enchiladas are arranged in the dish, pour the remaining salsa evenly over the top, ensuring they are well covered. Sprinkle the remaining shredded cheese generously over the enchiladas for that irresistible cheesy finish.

            Cover the dish tightly with aluminum foil to retain moisture, and bake in the preheated oven for 20 minutes.

              After 20 minutes, remove the foil, allowing the enchiladas to crisp slightly on top. Bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden brown.

                Let the enchiladas rest for 5 minutes after taking them out of the oven. This allows for easier serving and enhances the flavors. Drizzle the sour cream over the top and garnish with a generous sprinkle of freshly chopped cilantro.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                    - Presentation Tips: Serve the enchiladas straight from the baking dish for a warm, inviting presentation. Enhance the dish with extra cilantro scattered on top and lime wedges on the side for a fresh pop of flavor. Enjoy!