Easy Chicken Enchilada Recipe
7-ingredients, minimal prep, and maximum cheesy Tex-Mex flavor. Make these easy chicken enchiladas for a simple but always crowd-pleasing dinner.
Ingredients
- 2 cups red enchilada sauce, divided
- 2 cups shredded Mexican blend cheese, divided
- 3 cups small diced or shredded rotisserie chicken, skin and bones removed
- 1 cup canned black beans, drained and rinsed
- ½ cup sour cream, or whole milk Greek yogurt
- 1 can (113-ml) diced green chilies
- 10 medium flour tortillas, about 7-inches diameter
Optional Toppings
- diced onion, sour cream, salsa, lime wedge, cilantro, diced tomato, guacamole, sliced jalapenos
Instructions
- Position your oven rack to the middle and preheat to 400 F.
- To your mixing bowl, add 1/2 cup enchilada sauce, 1 cup shredded cheese, chicken, black beans, sour cream, and chilies. Mix to combine.
- Spread 1-2 spoonfuls of enchilada sauce on the bottom of your baking dish.
- Assemble enchiladas. Place a tortilla on a plate or cutting board. Add 1 Tbsp enchilada sauce and spread to the edges. Add about 1/2 cup filling in a line in the center. Tightly roll your tortilla and place seam-side down in the baking dish. Repeat until all tortillas are placed in the dish side-by-side.
- Pour remaining enchilada sauce in an even layer over enchiladas.
- Sprinkle with remaining cheese.
- Bake for 25-35 minutes, or until sauce is bubbling and cheese is lightly browned. Finish under the broiler for 2-3 minutes to brown the cheese, if desired. Rest for 5-minutes before serving with toppings of choice. Enjoy!
Notes
- 1 serving = 2 enchiladas
- If you don't have Mexican-blend cheese, use cheddar instead.
- I use canned enchilada sauce from the Mexican section of our local grocery store. The flavor will be prominent, so make sure you use a sauce you really enjoy!
- Leftovers: Store leftovers separately from toppings. They'll stay good in the fridge for up to three days. Re-heat enchiladas in the oven for 15 minutes at 375 F, or in the microwave for up to 90-seconds (or until heated through).
Serving: 2enchiladas, Calories: 579kcal, Carbohydrates: 44g, Protein: 44g, Fat: 25g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 131mg, Sodium: 1868mg, Potassium: 497mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1016IU, Vitamin C: 3mg, Calcium: 430mg, Iron: 4mg