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Chicken Enchiladas

Comforting chicken enchiladas filled with juicy chicken, zesty spices, and a rich, savory sauce, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Feel free to use rotisserie chicken for convenience.
  • 1 cup black beans Rich in fiber, they add a hearty texture to the enchiladas.
  • 1 cup corn Adds a natural sweetness that balances the spices.
  • 1 cup enchilada sauce Whether homemade or store-bought, this is the heart of the dish.
  • 8 small whole-wheat tortillas For a healthier alternative, choose whole grain wraps.
  • 1 cup shredded cheese Cheddar or Monterey Jack works beautifully.
  • 1 teaspoon cumin A hint of this spice elevates the flavor profile.
  • Salt and pepper to taste Essential for that perfect seasoning.
  • Chopped cilantro for garnish Fresh herbs brighten up the dish and add color.

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 375°F (190°C) to get ready for the enchiladas.
  2. Mix Filling: In a large bowl, combine the shredded chicken, black beans, corn, cumin, salt, and pepper. Stir until well combined.
  3. Prepare Tortillas: Warm the tortillas in a dry skillet for about 30 seconds on each side. This makes them pliable and easier to fill.
  4. Assemble Enchiladas: Spoon about 1/4 cup of the chicken mixture onto each tortilla, sprinkle a little cheese on top, and roll them up.
  5. Place in Baking Dish: Arrange the rolled tortillas seam side down in a greased baking dish.
  6. Add Sauce: Pour the enchilada sauce evenly over the top, and sprinkle the remaining cheese on top.
  7. Bake: Bake for 20 minutes or until the cheese is melted and bubbly. The smell will be irresistible!
  8. Garnish and Serve: Once out of the oven, sprinkle with chopped cilantro for that final fresh touch.

Notes

Feel free to swap the chicken for turkey, or jackfruit for a vegan option. For a spicy kick, add jalapeños or serrano chiles. These can easily be adapted with seasonal ingredients.