Description
Easy, flavorful chicken enchiladas with shredded chicken, black beans, corn, and spices in corn tortillas, smothered in enchilada sauce and baked to cheesy perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded (about 3 cups)
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 (28 ounce) can red enchilada sauce
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese (or cheddar, or a blend)
- Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions
Instructions
- Prepare the Chicken Filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Stir in garlic, red bell pepper, and green bell pepper. Cook for another 3-5 minutes, until peppers are slightly tender.
- Add shredded chicken, black beans, corn, and diced tomatoes and green chilies to the skillet.
- Sprinkle in chili powder, cumin, smoked paprika, and garlic powder. Season with salt and pepper to taste.
- Stir everything together well. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasonings as needed. Remove from heat.
- Warm the Tortillas: Choose your preferred method:
- Microwave: Stack tortillas, wrap in a damp paper towel, and microwave for 30-60 seconds until pliable.
- Oven: Wrap tortillas in foil and heat in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Skillet: Heat a dry skillet over medium heat. Warm each tortilla individually for 15-20 seconds per side until pliable.
- Keep warmed tortillas covered with a clean kitchen towel.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Pour about 1 cup of enchilada sauce into the bottom of the dish.
- Take one warmed tortilla and spoon about 1/3 cup of chicken filling down the center. Sprinkle a small amount of shredded cheese over the filling.
- Carefully roll up the tortilla tightly and place it seam-side down in the baking dish, on top of the layer of enchilada sauce.
- Repeat with remaining tortillas and filling, arranging them snugly in the baking dish.
- Pour the remaining enchilada sauce evenly over the top.
- Sprinkle the remaining shredded cheese generously over the entire dish.
- Bake the Enchiladas: Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove from oven and let rest for 5-10 minutes before serving.
- Serve and Enjoy: Carefully scoop out the enchiladas and place them on plates. Garnish with your favorite toppings and serve immediately.
Notes
- Spice Level: Adjust chili powder and diced tomatoes/chilies to your preference.
- Cheese: Use your favorite cheese (Cheddar, Colby Jack, Mexican blend).
- Meat: Substitute chicken with ground beef, turkey, or shredded pork.
- Vegetarian: Omit chicken and add more vegetables or pinto beans.
- Tortillas: Flour tortillas can be used instead of corn.
- Make-Ahead: Assemble enchiladas up to 24 hours in advance. Add extra baking time.
- Freezing: Assemble, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
- Serving Suggestions: Serve with Mexican rice, refried beans, or salad.
- Don’t skip warming the tortillas!
- Use quality enchilada sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes