Go Back
- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup salsa verde - 1 cup shredded cheese (cheddar or Mexican blend) For my chicken enchiladas, I always start with tender shredded chicken. You can use rotisserie chicken for speed. Black beans add protein and a nice texture. Corn brings sweetness and color. Salsa verde gives a tangy kick, while shredded cheese ties everything together. - 8 small flour tortillas - 1/2 cup onion, finely diced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste I prefer small flour tortillas for easy rolling. They hold the filling perfectly. The diced onion adds crunch and flavor. Cumin, chili powder, and garlic powder spice up the mix. Don't forget salt and pepper to enhance all the flavors. - Fresh cilantro, for garnish - Sour cream, for serving Fresh cilantro adds a burst of color and a fresh taste. I love serving enchiladas with a dollop of sour cream. It cools the spice and adds creaminess. Enjoy your meal with a side of salad or guacamole for extra flavor! First, set your oven to 375°F (190°C) to preheat. This step is key for even cooking. While the oven warms up, grab a big mixing bowl. Add the following ingredients: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1/2 cup onion, finely diced - 1 cup salsa verde - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste Mix everything well. You want all the flavors to blend nicely. Now it's time to fill the tortillas. Take one flour tortilla and place about 1/3 cup of the chicken mixture in the center. Make sure not to overfill it. Roll the tortilla tightly from one end to the other. Place it seam-side down in a greased 9x13-inch baking dish. Repeat this with the other tortillas. You should have a nice row of enchiladas. Once all the tortillas are rolled, pour any remaining salsa verde on top. Then, sprinkle shredded cheese evenly over the enchiladas. Cover the dish with aluminum foil. Bake them for 20 minutes. After 20 minutes, remove the foil. Bake them for another 10-15 minutes. This will make the cheese bubbly and golden. Let them cool for about 5 minutes before serving. Garnish with fresh cilantro for a pop of color and flavor. Enjoy your tasty chicken enchiladas! To make the filling just right, start with shredded chicken. Use cooked chicken from a rotisserie or boil some chicken breasts. Keep the chicken moist. Add black beans and corn for extra flavor and texture. Use salsa verde for a nice kick. Here are some tips for seasoning: - Use ground cumin and chili powder for warmth. - Add garlic powder for depth. - Remember to taste your mixture. Adjust salt and pepper as needed. Tortillas can tear if you're not careful. To prevent this, warm them briefly in the microwave. This makes them soft and easy to handle. When rolling, place the filling in the center. Leave space on the edges. Roll tightly, but not too tight! Place the seam side down in the baking dish. This helps keep them closed as they bake. You can prepare your enchiladas in advance. Assemble them, then cover and refrigerate. Bake them when you’re ready to eat. If you do this, add a few extra minutes to the baking time. Enjoy a delicious meal with less prep on busy nights! {{image_2}} You can choose between green sauce and red sauce for your enchiladas. Green sauce, or salsa verde, gives a bright and zesty flavor. It pairs well with chicken and adds freshness. Red sauce offers a rich, bold taste. It creates a warm, comforting dish. You can also try creamy enchilada variations. A sour cream or cream cheese sauce can make your dish extra rich. This adds a smooth texture that many love. If you want a vegetarian option, swap the chicken for beans or roasted veggies. Black beans work well and provide protein. You can also use gluten-free tortillas. Many stores sell tasty gluten-free options made from corn or rice. This way, everyone can enjoy these enchiladas. You can enhance your filling with veggies. Chopped bell peppers or spinach add color and nutrition. You can also try cheese alternatives for a lighter dish. Nutritional yeast or vegan cheese can work well. They provide flavor without dairy. Feel free to experiment and make this recipe yours! To store your leftover chicken enchiladas, first let them cool down. Place them in the fridge within two hours. Use an airtight container to keep them fresh. This helps prevent moisture loss and keeps flavors intact. You can also wrap them tightly in plastic wrap or foil. To freeze chicken enchiladas, first cool them completely. Then, wrap each enchilada in plastic wrap. Place them in a freezer bag or airtight container. This will protect them from freezer burn. To thaw, move the enchiladas to the fridge for several hours or overnight. This slow thawing helps keep their taste and texture. To reheat chicken enchiladas, the oven is best. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Bake for about 20 minutes, or until heated through. This keeps the tortillas soft and the cheese melted. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your flavorful meal! To make chicken enchiladas from scratch, you need to prepare the filling. First, mix shredded chicken, black beans, corn, diced onion, salsa verde, and spices in a bowl. This blend gives you a tasty base. Then, you fill each tortilla with the mixture. Roll them tightly and place them in a baking dish. Finally, bake them until the cheese melts. You can use uncooked chicken, but it needs more time to cook. Start by boiling or baking the chicken until it is fully cooked. After cooking, shred it and mix it into your filling. This method adds flavor but requires careful timing. Make sure the chicken reaches an internal temperature of 165°F. The best cheese for chicken enchiladas is usually a blend of cheeses. Cheddar adds a sharp flavor, while a Mexican blend gives a creamy texture. Look for cheeses that melt well, as they create a nice, gooey topping. Mozzarella is another option if you prefer a milder taste. Choose based on your flavor preference and meltability. In this article, we explored how to make tasty chicken enchiladas. We covered the main ingredients, from shredded chicken to salsa verde. I shared step-by-step instructions, tips for perfect filling, and variations to suit different diets. Remember, using the right tortillas and seasoning makes a big difference. You can easily make these enchiladas ahead of time, freeze them, or store leftovers. Experiment with different sauces and add-ins to find your favorite twist. Enjoy your cooking adventure, and let the flavors shine!

Chicken Enchiladas

Get ready to spice up your dinner with these zesty chicken enchiladas! This simple recipe combines tender shredded chicken, black beans, and sweet corn, all wrapped in flour tortillas and baked to perfection. Topped with melty cheese and fresh cilantro, these enchiladas are sure to impress your family and friends. Click through now to discover the full recipe and enjoy a delicious meal that’s easy to make any night of the week!
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked chicken, shredded

1 cup black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup salsa verde

1 cup shredded cheese (cheddar or Mexican blend)

8 small flour tortillas

1/2 cup onion, finely diced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh cilantro, for garnish

Sour cream, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the shredded chicken, black beans, corn, diced onion, salsa verde, ground cumin, chili powder, garlic powder, salt, and pepper. Stir until well mixed.

      Take one flour tortilla and place about 1/3 cup of the chicken mixture along the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13-inch baking dish. Repeat this process for the remaining tortillas.

        Once all the tortillas are rolled and placed in the dish, pour any remaining salsa verde over the top, and then sprinkle the shredded cheese evenly over the enchiladas.

          Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

            After 20 minutes, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Remove from the oven and let cool for about 5 minutes. Garnish with fresh cilantro before serving.

                Serve hot with a dollop of sour cream on the side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                    - Enjoy a burst of flavor with a side of your favorite salad or guacamole!