These Easy Chicken Enchiladas include shredded chicken, corn, beans, and cheese, rolled up in tortillas and then covered with an easy, flavorful homemade enchilada sauce. Such a delicious dinner and great for meal prep!
Easy Chicken Enchiladas
I’m not Mexican and I don’t claim these to be authentic Chicken Enchiladas. I just know they’re really easy and really good – they’re my go-to Chicken Enchilada Recipe I’ve been serving my family for at least 10 years, always resulting in clean plates.
These enchiladas are stuffed with cooked chicken, corn, beans, lots of cheese, smothered with my favorite homemade enchilada sauce. Choose from flour or corn tortillas, depending on your preference. They’re easily customizable and also freezer-friendly for an even easier weeknight meal down the road.
Chicken Enchilada Recipe
Here’s what you’ll need to make this enchilada recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Tortillas: I know there’s a lot of debate over using flour or corn tortillas. I say, they’re both great and to use whichever you prefer! My husband and I love corn tortillas, but our kids like flour. So I make this recipe both ways. If you have the time, I highly recommend making our homemade corn tortillas, but store-bought is totally fine! Just make sure to use the freshest and highest quality available. Another option is to buy a corn/flour blend – best of both worlds.
- Enchilada Sauce: We use our homemade enchilada sauce. It’s SO easy to make and a million times better than from a can. You can also make it in advance. Do it!
- Chicken: Any leftover seasoned cooked chicken will work, baked or rotisserie from the store. We prefer it shredded, but roughly chopped is fine, too.
- Corn: Just canned kernels, completely drained. Frozen works, too, just thaw it first and pat dry so there’s no excess moisture.
- Beans: I usually make these enchiladas with black beans, but we also love pinto or even chickpeas.
- Cheese: We really like shredded cheddar cheese in these, or a Mexican blend of cheddar, Monterey Jack, and Colby. If you want more of an authentic taste, use Queso Blanco or Fresco, or a mixture of Oaxaca or Asadero.
How to Make Chicken Enchiladas
Here’s a brief summary how to make these easy chicken enchiladas:
(Don’t miss the complete printable recipe card and video below for details.)
- Make the enchilada sauce: Make our homemade enchilada sauce (or use store-bought) and place some of it on the bottom of a 9×13 casserole dish.
- Make the filling: Combine the shredded chicken, corn, and beans together.
- Warm the tortillas: Warm the tortillas briefly in the microwave so they’re pliable.
- Assemble the enchiladas: Place a heaping 1/4 cup of the filling onto each tortilla, along with some shredded cheese. Roll up and place seam-side down in the casserole dish. Cover with cheese.
- Bake and serve: Bake for about 20-25 minutes until the cheese is melded and bubbly. Serve with sour cream and a sprinkle of cilantro, if desired.
Tips for Success
- Use fresh tortillas: Whether you choose corn or flour, use the freshest, highest-quality ones. I highly recommend our homemade corn tortillas – they are a million times better than commercial brands you’ll get at the store. Another option is to find a corn/flour blend. Those are so good.
- If using store-bought corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave briefly before rolling so they’re pliable and don’t crack.
- If using flour tortillas: Microwave the tortillas slightly until they’re warm and pliable. Be mindful of the size if using flour tortillas, since they are often larger than corn tortillas. If so, you will need extra filling.
- Use homemade enchilada sauce: We highly recommend making our homemade red enchilada sauce instead of canned. It comes together in minutes and has so much flavor.
- Storing leftovers: Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- To freeze: To freeze enchiladas, allow to cool completely, then wrap the casserole dish in plastic wrap and again in foil. Or transfer enchiladas to an airtight freezer-safe container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.
What to Serve with Chicken Enchiladas
For a complete Mexican meal, these chicken enchiladas go great with Spanish Rice, Cilantro Lime Rice, or Mexican Street Corn Salad. Topped with Guacamole, Pico de Gallo, Restaurant Style Salsa, and sour cream. And don’t forget Tres Leches Cake or Churros for dessert!
More Mexican-Inspired Recipes:
Easy Chicken Enchiladas
- 15 ounce can fire-roasted diced tomatoes
- 1/4 cup vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder (American-style, not cayenne pepper)
- 1 cup low-sodium chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- salt and pepper , to taste
- 2 cups shredded rotisserie chicken
- 3/4 cup corn kernels
- 1/2 cup black beans
- 2 cups shredded cheddar cheese , divided
- 8 high quality, fresh corn tortillas (or flour tortillas), warmed slightly until pliable
- sour cream , for serving, optional
- cilantro , for serving, optional
- Preheat the oven to 350 degrees F. Lightly coat a 9×13 casserole dish with nonstick cooking spray.
- Make the enchilada sauce:Place the diced tomatoes in a blender and process until smooth; set aside.In a large skillet, heat the vegetable oil over medium, then whisk in the flour and chili powder until it cooks off without any white patches. Pour in the blended tomatoes and chicken broth along with all the spices. Whisk to combine. Let simmer until slightly thickened.
- Pour 1/4 cup of the sauce in the bottom of the casserole dish.
- Make the filling and assemble: In a medium bowl, combine the chicken, corn, and black beans. Season with a pinch of salt and pepper, to taste.Place a heaping 1/4 cup of the filling on each tortilla along with 2 tablespoons of cheese. Roll each tortilla up and place seam-side down in the casserole dish. Cover with the remaining sauce and 1 cup of cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly all over.
- Serve with a sprinkle of cilantro and a dollop of sour cream, if desired.
- NOTE: If using flour tortillas, be mindful of their size, since they are often larger than corn tortillas. If so, you will need extra filling.