![- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) The heart of any great enchilada is the filling. For these easy chicken enchiladas, I use shredded chicken. You can use leftover chicken, rotisserie chicken, or even boil fresh chicken. Black beans add protein and fiber. Corn gives sweetness and color. - 1 teaspoon cumin - 1 teaspoon chili powder These spices bring warmth and depth to the dish. Cumin has a nutty flavor, while chili powder adds a kick. You can adjust the amount based on your taste. - ½ cup sour cream (for topping) - Fresh cilantro, chopped (for garnish) Adding sour cream makes the dish creamy and cools down the heat. Fresh cilantro adds brightness and color. You can also try other toppings like avocado or lime juice. For the full recipe, check out the Easy Chicken Enchiladas section. First, preheat your oven to 375°F (190°C). This temperature helps the enchiladas cook evenly. While the oven heats, grease a 9x13 inch baking dish with olive oil. This step keeps the enchiladas from sticking. In a large mixing bowl, combine the main filling ingredients. Use 2 cups of shredded chicken, 1 cup of black beans, and 1 cup of corn. Add 1 teaspoon of cumin and 1 teaspoon of chili powder for flavor. Pour in half of the salsa. Mix everything until well combined. This filling is packed with flavor and nutrition. Now, take an 8 small flour tortillas. Place about ¼ cup of the chicken mixture in the center of each tortilla. Sprinkle a little cheese on top. Roll the tortilla tightly around the filling. Next, arrange the rolled tortillas seam-side down in the greased baking dish. This keeps them from unrolling during baking. Cover the baking dish with foil. Bake the enchiladas in the preheated oven for 20 minutes. After that, remove the foil. Bake for an additional 10 minutes. This helps the cheese get bubbly and slightly golden. Your kitchen will smell amazing during this time. After baking, allow the enchiladas to cool for a few minutes. Top with sour cream and fresh cilantro before serving. Enjoy every bite of your easy chicken enchiladas! For the complete details, check [Full Recipe]. Making ahead of time You can prepare these enchiladas earlier in the day. Assemble them and cover with foil. Store in the fridge for up to 8 hours. When you're ready, bake them straight from the fridge. Just add a few extra minutes to the baking time. Using leftover chicken Leftover chicken works great in this recipe. Shred it and add it to your filling. You can even use rotisserie chicken for extra flavor. This saves you time and reduces waste in your kitchen. Pairing side dishes These enchiladas pair well with simple sides. Consider serving them with rice or a fresh salad. Black beans, avocado, or grilled vegetables also add color and taste. Best beverages to serve For drinks, try serving a light beer or a fruity margarita. A refreshing iced tea works too. These drinks enhance the meal without overpowering it. Cheese types and combinations Choose cheeses that melt well for your enchiladas. Cheddar and Monterey Jack are fantastic choices. You can mix them for a richer flavor. A Mexican cheese blend adds a nice touch too. Baking techniques for a bubbly top To achieve that bubbly cheese top, bake the enchiladas uncovered for the last ten minutes. This allows the cheese to brown nicely. Make sure your oven is hot enough, around 375°F, for the best results. For the full recipe, refer back to the beginning. Enjoy your cooking! {{image_2}} You can easily make enchiladas without chicken. Just swap the chicken for beans or veggies. Black beans work great here. You can also use cooked zucchini, bell peppers, or mushrooms. These options give you tasty flavors and great texture. Don't forget to season your filling well! If you like heat, try adding jalapeños or hot salsa. Chopped jalapeños add a nice kick. You can mix them into the filling or sprinkle on top. Hot salsa can also boost flavor and spice. Just pick a salsa that matches your heat preference! Tortillas come in many types. You can choose between corn or flour tortillas. Corn tortillas bring a nice earthy taste. They can be a bit more fragile, so handle them with care. Flour tortillas are soft and easy to roll. They hold up well with filling. Choose what you like best for your enchiladas! To keep your enchiladas fresh, store them in an airtight container. Place them in the fridge right after they cool. They last about three to four days. Make sure to cover them well to avoid drying out. If you use a glass dish, cover with plastic wrap or foil. This keeps the flavors intact. Freezing enchiladas is a great way to save time. Here’s how to do it step-by-step: 1. Cool Completely: First, let the enchiladas cool to room temperature. 2. Wrap Individually: Wrap each enchilada tightly in plastic wrap. This helps prevent freezer burn. 3. Use a Freezer Bag: Place the wrapped enchiladas in a freezer-safe bag. Squeeze out as much air as possible. 4. Label and Date: Write the date on the bag so you remember when you made them. 5. Store: Place the bag flat in the freezer. They can last up to three months. To enjoy your enchiladas again, it's best to reheat them carefully. Here are the best methods: - Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep moisture in. Bake for about 20 minutes or until heated through. - Microwave Method: Place one enchilada on a microwave-safe plate. Cover it with a damp paper towel. Heat for 1-2 minutes, checking often to avoid drying it out. Following these tips will keep your easy chicken enchiladas tasty and ready to enjoy! For all the steps and details, check out the Full Recipe. To make Easy Chicken Enchiladas, you start with simple steps. First, gather your ingredients: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup salsa (your choice of heat) - 1 ½ cups shredded cheese (cheddar or a Mexican blend) - 8 small flour tortillas - ½ cup sour cream (for topping) - Fresh cilantro, chopped (for garnish) - Olive oil (for greasing the baking dish) You mix the chicken, beans, corn, spices, and half the salsa in a bowl. Next, place some of this mixture in each tortilla. Roll them up and place them seam-side down in a greased dish. Pour the rest of the salsa on top and sprinkle with cheese. Bake until bubbly. For the full recipe, check out the details above. Yes, using rotisserie chicken is a great idea! It saves time and adds flavor. You can skip cooking the chicken. Simply shred the rotisserie chicken and mix it with your other ingredients. This shortcut keeps your meal quick and easy, perfect for busy days. If you want a dairy-free option, try using nutritional yeast. It adds a cheesy flavor without the dairy. You can also use vegan cheese. Look for brands that melt well. Another option is to skip the cheese altogether and load up on extra veggies for flavor. Cooked chicken enchiladas last about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. This way, you can enjoy them later without losing flavor. To sum up, easy chicken enchiladas are simple to make and delicious. You need cooked chicken, black beans, corn, and some spices. Mixing these ingredients leads to tasty stuffed tortillas. Don’t forget to add your favorite toppings for extra flavor. With these tips, you can customize your dish and store leftovers easily. Enjoy experimenting with variations like spicy or vegetarian enchiladas. Now, you're ready to create a meal that everyone will love. Cooking can be fun. Go ahead and try it!](https://savoryspiral.com/wp-content/uploads/2025/06/be8513a4-0d12-4ffd-aa95-e7b8443524de-768x768.webp)
Craving a simple and tasty dinner? You’ll love these Easy Chicken Enchiladas! With just a few simple ingredients, you can whip up a flavor-packed meal in no time. Whether you’re cooking for family or friends, this recipe is sure to impress. Let’s dive into how you can make these delicious enchiladas that are both easy and satisfying!
Ingredients
Key Ingredients for Easy Chicken Enchiladas
– 2 cups cooked chicken, shredded
– 1 cup black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
The heart of any great enchilada is the filling. For these easy chicken enchiladas, I use shredded chicken. You can use leftover chicken, rotisserie chicken, or even boil fresh chicken. Black beans add protein and fiber. Corn gives sweetness and color.
Spices and Seasoning
– 1 teaspoon cumin
– 1 teaspoon chili powder
These spices bring warmth and depth to the dish. Cumin has a nutty flavor, while chili powder adds a kick. You can adjust the amount based on your taste.
Toppings and Optional Ingredients
– ½ cup sour cream (for topping)
– Fresh cilantro, chopped (for garnish)
Adding sour cream makes the dish creamy and cools down the heat. Fresh cilantro adds brightness and color. You can also try other toppings like avocado or lime juice.
For the full recipe, check out the Easy Chicken Enchiladas section.
Step-by-Step Instructions
Preparing the Oven and Dish
First, preheat your oven to 375°F (190°C). This temperature helps the enchiladas cook evenly. While the oven heats, grease a 9×13 inch baking dish with olive oil. This step keeps the enchiladas from sticking.
Mixing the Filling
In a large mixing bowl, combine the main filling ingredients. Use 2 cups of shredded chicken, 1 cup of black beans, and 1 cup of corn. Add 1 teaspoon of cumin and 1 teaspoon of chili powder for flavor. Pour in half of the salsa. Mix everything until well combined. This filling is packed with flavor and nutrition.
Assembling the Enchiladas
Now, take an 8 small flour tortillas. Place about ¼ cup of the chicken mixture in the center of each tortilla. Sprinkle a little cheese on top. Roll the tortilla tightly around the filling. Next, arrange the rolled tortillas seam-side down in the greased baking dish. This keeps them from unrolling during baking.
Baking Process
Cover the baking dish with foil. Bake the enchiladas in the preheated oven for 20 minutes. After that, remove the foil. Bake for an additional 10 minutes. This helps the cheese get bubbly and slightly golden. Your kitchen will smell amazing during this time. After baking, allow the enchiladas to cool for a few minutes. Top with sour cream and fresh cilantro before serving. Enjoy every bite of your easy chicken enchiladas! For the complete details, check [Full Recipe].
Tips & Tricks
Cooking and Preparation Tips
Making ahead of time
You can prepare these enchiladas earlier in the day. Assemble them and cover with foil. Store in the fridge for up to 8 hours. When you’re ready, bake them straight from the fridge. Just add a few extra minutes to the baking time.
Using leftover chicken
Leftover chicken works great in this recipe. Shred it and add it to your filling. You can even use rotisserie chicken for extra flavor. This saves you time and reduces waste in your kitchen.
Serving Suggestions
Pairing side dishes
These enchiladas pair well with simple sides. Consider serving them with rice or a fresh salad. Black beans, avocado, or grilled vegetables also add color and taste.
Best beverages to serve
For drinks, try serving a light beer or a fruity margarita. A refreshing iced tea works too. These drinks enhance the meal without overpowering it.
Achieving the Perfect Cheese Melt
Cheese types and combinations
Choose cheeses that melt well for your enchiladas. Cheddar and Monterey Jack are fantastic choices. You can mix them for a richer flavor. A Mexican cheese blend adds a nice touch too.
Baking techniques for a bubbly top
To achieve that bubbly cheese top, bake the enchiladas uncovered for the last ten minutes. This allows the cheese to brown nicely. Make sure your oven is hot enough, around 375°F, for the best results.
For the full recipe, refer back to the beginning. Enjoy your cooking!
Variations
Vegetarian Option
You can easily make enchiladas without chicken. Just swap the chicken for beans or veggies. Black beans work great here. You can also use cooked zucchini, bell peppers, or mushrooms. These options give you tasty flavors and great texture. Don’t forget to season your filling well!
Spicy Twist
If you like heat, try adding jalapeños or hot salsa. Chopped jalapeños add a nice kick. You can mix them into the filling or sprinkle on top. Hot salsa can also boost flavor and spice. Just pick a salsa that matches your heat preference!
Alternative Tortilla Choices
Tortillas come in many types. You can choose between corn or flour tortillas. Corn tortillas bring a nice earthy taste. They can be a bit more fragile, so handle them with care. Flour tortillas are soft and easy to roll. They hold up well with filling. Choose what you like best for your enchiladas!
Storage Info
Storing Leftovers
To keep your enchiladas fresh, store them in an airtight container. Place them in the fridge right after they cool. They last about three to four days. Make sure to cover them well to avoid drying out. If you use a glass dish, cover with plastic wrap or foil. This keeps the flavors intact.
Freezing Enchiladas
Freezing enchiladas is a great way to save time. Here’s how to do it step-by-step:
1. Cool Completely: First, let the enchiladas cool to room temperature.
2. Wrap Individually: Wrap each enchilada tightly in plastic wrap. This helps prevent freezer burn.
3. Use a Freezer Bag: Place the wrapped enchiladas in a freezer-safe bag. Squeeze out as much air as possible.
4. Label and Date: Write the date on the bag so you remember when you made them.
5. Store: Place the bag flat in the freezer. They can last up to three months.
Reheating Instructions
To enjoy your enchiladas again, it’s best to reheat them carefully. Here are the best methods:
– Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep moisture in. Bake for about 20 minutes or until heated through.
– Microwave Method: Place one enchilada on a microwave-safe plate. Cover it with a damp paper towel. Heat for 1-2 minutes, checking often to avoid drying it out.
Following these tips will keep your easy chicken enchiladas tasty and ready to enjoy! For all the steps and details, check out the Full Recipe.
FAQs
How to make Easy Chicken Enchiladas from scratch?
To make Easy Chicken Enchiladas, you start with simple steps. First, gather your ingredients:
– 2 cups cooked chicken, shredded
– 1 cup black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1 cup salsa (your choice of heat)
– 1 ½ cups shredded cheese (cheddar or a Mexican blend)
– 8 small flour tortillas
– ½ cup sour cream (for topping)
– Fresh cilantro, chopped (for garnish)
– Olive oil (for greasing the baking dish)
You mix the chicken, beans, corn, spices, and half the salsa in a bowl. Next, place some of this mixture in each tortilla. Roll them up and place them seam-side down in a greased dish. Pour the rest of the salsa on top and sprinkle with cheese. Bake until bubbly. For the full recipe, check out the details above.
Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken is a great idea! It saves time and adds flavor. You can skip cooking the chicken. Simply shred the rotisserie chicken and mix it with your other ingredients. This shortcut keeps your meal quick and easy, perfect for busy days.
What can I substitute for cheese in enchiladas?
If you want a dairy-free option, try using nutritional yeast. It adds a cheesy flavor without the dairy. You can also use vegan cheese. Look for brands that melt well. Another option is to skip the cheese altogether and load up on extra veggies for flavor.
How long do cooked chicken enchiladas last in the fridge?
Cooked chicken enchiladas last about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. This way, you can enjoy them later without losing flavor.
To sum up, easy chicken enchiladas are simple to make and delicious. You need cooked chicken, black beans, corn, and some spices. Mixing these ingredients leads to tasty stuffed tortillas. Don’t forget to add your favorite toppings for extra flavor.
With these tips, you can customize your dish and store leftovers easily. Enjoy experimenting with variations like spicy or vegetarian enchiladas. Now, you’re ready to create a meal that everyone will love. Cooking can be fun. Go ahead and try it!
![- 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) The heart of any great enchilada is the filling. For these easy chicken enchiladas, I use shredded chicken. You can use leftover chicken, rotisserie chicken, or even boil fresh chicken. Black beans add protein and fiber. Corn gives sweetness and color. - 1 teaspoon cumin - 1 teaspoon chili powder These spices bring warmth and depth to the dish. Cumin has a nutty flavor, while chili powder adds a kick. You can adjust the amount based on your taste. - ½ cup sour cream (for topping) - Fresh cilantro, chopped (for garnish) Adding sour cream makes the dish creamy and cools down the heat. Fresh cilantro adds brightness and color. You can also try other toppings like avocado or lime juice. For the full recipe, check out the Easy Chicken Enchiladas section. First, preheat your oven to 375°F (190°C). This temperature helps the enchiladas cook evenly. While the oven heats, grease a 9x13 inch baking dish with olive oil. This step keeps the enchiladas from sticking. In a large mixing bowl, combine the main filling ingredients. Use 2 cups of shredded chicken, 1 cup of black beans, and 1 cup of corn. Add 1 teaspoon of cumin and 1 teaspoon of chili powder for flavor. Pour in half of the salsa. Mix everything until well combined. This filling is packed with flavor and nutrition. Now, take an 8 small flour tortillas. Place about ¼ cup of the chicken mixture in the center of each tortilla. Sprinkle a little cheese on top. Roll the tortilla tightly around the filling. Next, arrange the rolled tortillas seam-side down in the greased baking dish. This keeps them from unrolling during baking. Cover the baking dish with foil. Bake the enchiladas in the preheated oven for 20 minutes. After that, remove the foil. Bake for an additional 10 minutes. This helps the cheese get bubbly and slightly golden. Your kitchen will smell amazing during this time. After baking, allow the enchiladas to cool for a few minutes. Top with sour cream and fresh cilantro before serving. Enjoy every bite of your easy chicken enchiladas! For the complete details, check [Full Recipe]. Making ahead of time You can prepare these enchiladas earlier in the day. Assemble them and cover with foil. Store in the fridge for up to 8 hours. When you're ready, bake them straight from the fridge. Just add a few extra minutes to the baking time. Using leftover chicken Leftover chicken works great in this recipe. Shred it and add it to your filling. You can even use rotisserie chicken for extra flavor. This saves you time and reduces waste in your kitchen. Pairing side dishes These enchiladas pair well with simple sides. Consider serving them with rice or a fresh salad. Black beans, avocado, or grilled vegetables also add color and taste. Best beverages to serve For drinks, try serving a light beer or a fruity margarita. A refreshing iced tea works too. These drinks enhance the meal without overpowering it. Cheese types and combinations Choose cheeses that melt well for your enchiladas. Cheddar and Monterey Jack are fantastic choices. You can mix them for a richer flavor. A Mexican cheese blend adds a nice touch too. Baking techniques for a bubbly top To achieve that bubbly cheese top, bake the enchiladas uncovered for the last ten minutes. This allows the cheese to brown nicely. Make sure your oven is hot enough, around 375°F, for the best results. For the full recipe, refer back to the beginning. Enjoy your cooking! {{image_2}} You can easily make enchiladas without chicken. Just swap the chicken for beans or veggies. Black beans work great here. You can also use cooked zucchini, bell peppers, or mushrooms. These options give you tasty flavors and great texture. Don't forget to season your filling well! If you like heat, try adding jalapeños or hot salsa. Chopped jalapeños add a nice kick. You can mix them into the filling or sprinkle on top. Hot salsa can also boost flavor and spice. Just pick a salsa that matches your heat preference! Tortillas come in many types. You can choose between corn or flour tortillas. Corn tortillas bring a nice earthy taste. They can be a bit more fragile, so handle them with care. Flour tortillas are soft and easy to roll. They hold up well with filling. Choose what you like best for your enchiladas! To keep your enchiladas fresh, store them in an airtight container. Place them in the fridge right after they cool. They last about three to four days. Make sure to cover them well to avoid drying out. If you use a glass dish, cover with plastic wrap or foil. This keeps the flavors intact. Freezing enchiladas is a great way to save time. Here’s how to do it step-by-step: 1. Cool Completely: First, let the enchiladas cool to room temperature. 2. Wrap Individually: Wrap each enchilada tightly in plastic wrap. This helps prevent freezer burn. 3. Use a Freezer Bag: Place the wrapped enchiladas in a freezer-safe bag. Squeeze out as much air as possible. 4. Label and Date: Write the date on the bag so you remember when you made them. 5. Store: Place the bag flat in the freezer. They can last up to three months. To enjoy your enchiladas again, it's best to reheat them carefully. Here are the best methods: - Oven Method: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep moisture in. Bake for about 20 minutes or until heated through. - Microwave Method: Place one enchilada on a microwave-safe plate. Cover it with a damp paper towel. Heat for 1-2 minutes, checking often to avoid drying it out. Following these tips will keep your easy chicken enchiladas tasty and ready to enjoy! For all the steps and details, check out the Full Recipe. To make Easy Chicken Enchiladas, you start with simple steps. First, gather your ingredients: - 2 cups cooked chicken, shredded - 1 cup black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon chili powder - 1 cup salsa (your choice of heat) - 1 ½ cups shredded cheese (cheddar or a Mexican blend) - 8 small flour tortillas - ½ cup sour cream (for topping) - Fresh cilantro, chopped (for garnish) - Olive oil (for greasing the baking dish) You mix the chicken, beans, corn, spices, and half the salsa in a bowl. Next, place some of this mixture in each tortilla. Roll them up and place them seam-side down in a greased dish. Pour the rest of the salsa on top and sprinkle with cheese. Bake until bubbly. For the full recipe, check out the details above. Yes, using rotisserie chicken is a great idea! It saves time and adds flavor. You can skip cooking the chicken. Simply shred the rotisserie chicken and mix it with your other ingredients. This shortcut keeps your meal quick and easy, perfect for busy days. If you want a dairy-free option, try using nutritional yeast. It adds a cheesy flavor without the dairy. You can also use vegan cheese. Look for brands that melt well. Another option is to skip the cheese altogether and load up on extra veggies for flavor. Cooked chicken enchiladas last about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. If you want to keep them longer, consider freezing them. This way, you can enjoy them later without losing flavor. To sum up, easy chicken enchiladas are simple to make and delicious. You need cooked chicken, black beans, corn, and some spices. Mixing these ingredients leads to tasty stuffed tortillas. Don’t forget to add your favorite toppings for extra flavor. With these tips, you can customize your dish and store leftovers easily. Enjoy experimenting with variations like spicy or vegetarian enchiladas. Now, you're ready to create a meal that everyone will love. Cooking can be fun. Go ahead and try it!](https://savoryspiral.com/wp-content/uploads/2025/06/be8513a4-0d12-4ffd-aa95-e7b8443524de-250x250.webp)
