Easy Chicken Enchiladas
Updated
Updated
I made these Easy Chicken Enchiladas with shredded chicken, corn, beans, and cheese, rolled them in tortillas, and smothered them with an easy, flavorful homemade enchilada sauce. It is such a delicious dinner and great for meal prep!
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5 STAR REVIEW
Easy Chicken Enchilada Recipe
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, and I’ve covered them with my favorite homemade enchilada sauce. Choose from flour or corn tortillas, depending on your preference. I love that these enchiladas are customizable and also freezer-friendly for an even easier weeknight meal down the road.
Other enchiladas we absolutely love include our breakfast enchiladas and cran-turkey enchiladas made with Thanksgiving leftovers!
Easy Chicken Enchiladas
Ingredients
- 15 oz. can fire-roasted diced tomatoes
- ¼ cup vegetable oil
- 2 tbsp all-purpose flour
- 1 tbsp chili powder, American-style, not cayenne pepper
- 1 cup low-sodium chicken broth
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dried oregano
- salt and pepper, to taste
- 2 cups shredded rotisserie chicken
- ¾ cup corn kernels
- ½ cup black beans, pinto or chickpeas also work
- 2 cups shredded cheddar cheese, divided, Mexican blend of cheddar, Monterey Jack, and Colby also works
- 8 high quality, fresh corn tortillas, (or flour tortillas), warmed slightly until pliable
- sour cream, for serving, optional
- cilantro, for serving, optional
Instructions
- Preheat the oven to 350°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 ¼ 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 ¼ 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.
Video
Notes
- Flour tortillas are often larger than corn tortillas, so you will need extra filling.
- I highly recommend homemade corn tortillas, but store-bought is totally fine. Make sure to use the freshest and highest quality available. Another option is to buy a corn/flour blend—the best of both worlds.
- 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.
- Any leftover seasoned cooked chicken will work, baked or rotisserie from the store. We prefer it shredded, but roughly chopped is fine, too.
- Frozen corn works, too, just thaw it first and pat dry so there’s no excess moisture.
- If you want more of an authentic taste, use Queso Blanco or Fresco cheese, or a mixture of Oaxaca or Asadero.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Chicken Enchiladas Step by Step
Preheat the oven and get a baking dish ready: Preheat the oven to 350°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 ¼ cup vegetable oil over medium, then whisk in 2 tbsp flour and 1 tbsp chili powder until it cooks off without any white patches. Pour in the blended tomatoes and 1 cup chicken broth along with ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried oregano, salt, and pepper, to taste, and whisk to combine. Let simmer until slightly thickened.
Coat the dish: Pour ¼ cup of the sauce in the bottom of the casserole dish.
Make the filling: Combine the 2 cups shredded rotisserie chicken, ¾ cup corn kernels, and ½ cup black beans. Season with a pinch of salt and pepper, to taste.
Warm the tortillas: Warm the tortillas briefly in the microwave so they’re pliable.
Assemble the enchiladas: Place a heaping ¼ 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 the remaining enchilada sauce and more cheese.
Bake: Bake for about 20-25 minutes until the cheese is melded and bubbly.
Serve and enjoy: Serve with sour cream and a sprinkle of cilantro, if desired.
How to Store
Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
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
For a complete Mexican meal, these chicken enchiladas go great with rice. I like to prepare this veggie-loaded Spanish rice, but a simple cilantro lime rice works well too. No enchilada is ever complete without a dollop of creamy guacamole or fresh pico de gallo. And don’t forget tres leches cake or churros for dessert!
simply delicious
I was intrigued by this recipe because it includes how to make enchilada sauce vs. Making it with a can which I know would be too spicy/flavorful for my children. This was absolutely perfect. I didn’t have fire roasted diced tomatoes so I doctored up a regular can of diced. I also didn’t have rotisserie chicken, so I roasted some bone in chicken thighs I had on hand.
This meal was a hit with my entire family and I will definitely be making again.
My kids DEVOURED these. They begged me to keep it on the regular dinner rotation.
Absolutely delicious. Loved the homemade sauce. I included some red pepper flakes because we like things a little spicy, but otherwise didn’t change anything. Great recipe.
I changed my dinner plans for these. Best decision – big hit with the family. Will 100% make again.
Easy and delicious! I served with refried beans and some fresh diced avocado. We all loved them!
Yummmmy! These sound so good! Pinned to make soon…thank you.
These are right up my alley for how I like to meal prep and cook during the week.
These enchiladas are so good!!!
Quick, easy, delicious, freezer-friendly. Checks all the boxes!
These were great – easy and delicious. Whole family enjoyed them. Would make again. Probably with some pepperjack cheese since we like things a little spicy.