Easy Weeknight Chicken Enchiladas
A comforting and easy chicken enchilada recipe that brings the family to the table, using simple ingredients for a delicious weeknight meal.
Ingredients
Main Ingredients
- 8 pieces flour tortillas
- 2.5 cups shredded chicken Use rotisserie chicken for convenience.
- 1/2 cup black beans Adds texture and fiber.
- 1/2 cup corn Adds sweetness and texture.
- 1 can (10 oz) diced tomatoes with green chiles Provides moisture and spice.
- 1 tsp cumin For warmth and depth of flavor.
- 2 cans red enchilada sauce Two small cans for coating.
- 8 oz shredded cheese (cheddar and Monterey Jack blend) Richness in flavor.
Garnish
- to taste fresh cilantro For garnish before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, and cumin. Mix well.
Assembly
- Spread half a cup of enchilada sauce on the bottom of a 9x13 baking dish.
- Dip each tortilla into the remaining enchilada sauce before filling.
- Place about one-third cup of the filling mixture in the center of each tortilla, sprinkle with cheese, roll it up seam-side down, and place in the baking dish.
Baking
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the rest of the cheese on top.
- Bake for approximately 20 minutes until bubbly and golden, then let rest for a few minutes before serving.
Notes
Make sure to coat the tortillas with enough sauce to prevent cracking. Store uneaten enchiladas in an airtight container in the fridge for up to three days.