Easy Chicken Enchiladas
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!See below the recipe card for step-by-step images.
Servings: 8 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 9x13 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
Calories: 393kcal | Carbohydrates: 22g | Protein: 28g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 86mg | Sodium: 429mg | Potassium: 189mg | Fiber: 4g | Sugar: 2g | Vitamin A: 803IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 2mg