Easy Chicken Enchiladas

$To make easy chicken enchiladas, you need these main ingredients: - 2 cups cooked chicken, shredded - 1 cup corn (frozen or canned) - 1 can (10 oz) enchilada sauce - 1 cup black beans, drained and rinsed - 1 cup sliced bell peppers (any color) - 1 cup shredded cheese (cheddar or Monterey Jack) - 8 medium flour tortillas - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 tablespoon olive oil - Salt and pepper to taste These ingredients create a tasty filling and a flavorful sauce. You can add these optional garnishes for extra flavor: - Fresh cilantro - Sour cream - Sliced jalapeños - Avocado slices These garnishes not only enhance the taste but also add a nice look. If you have some different ingredients, here are some substitutions: - Use rotisserie chicken for quicker prep. - Swap black beans for pinto beans or chickpeas. - Try corn tortillas if you prefer a gluten-free option. - Use different cheese types like pepper jack for a spicy kick. These swaps still keep the recipe delicious while fitting your needs. For the full recipe, check out the Easy Chicken Enchiladas section. Start by cooking the bell peppers. Heat the olive oil in a skillet over medium heat. Add the sliced bell peppers and sauté for about 3-4 minutes. You want them slightly soft, not mushy. Next, mix your filling in a bowl. Combine the shredded chicken, corn, black beans, cumin, garlic powder, half of the cheese, and some salt and pepper. Stir until everything blends well. This filling gives your enchiladas a tasty punch. Now, it's time to fill the tortillas. Take a tortilla and place a generous scoop of your chicken mixture in the center. Roll it tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this step until you fill all eight tortillas. Make sure they fit snugly in the dish. After all the enchiladas are in, pour the remaining enchilada sauce over the top. Cover every tortilla for maximum flavor. Finally, sprinkle the rest of the cheese on top. Preheat your oven to 375°F (190°C). Once the oven is ready, place the baking dish inside. Bake for about 20-25 minutes. You want the cheese to melt and bubble nicely. When they are done, take them out and let them cool for a few minutes. This cooling time helps set the flavors. If you like, garnish with fresh cilantro before serving. Enjoy your easy chicken enchiladas! For the full recipe, check the main article. To make your enchiladas great, follow these simple tips: - Use warm tortillas. This helps them roll better. - Don’t overfill the tortillas. A generous scoop will do. - Bake them until the cheese is bubbly. This adds flavor. - Let them cool a bit before serving. This helps with cutting. You can easily change this recipe to fit your taste. Here are some ideas: - Swap the chicken for beef or turkey. - Add more veggies like zucchini or spinach. - Use different cheeses, like pepper jack for some spice. - Try different sauces, like green enchilada sauce. Serve your enchiladas with tasty sides for a full meal: - Pair them with rice and beans for balance. - Add a fresh salad with lime dressing. - Offer sour cream and guacamole for dipping. - Top with fresh cilantro for a burst of flavor. For the full recipe, check out the section above! {{image_2}} You can easily make vegetarian enchiladas. Replace the chicken with more veggies. Try using mushrooms, zucchini, or spinach. You can also add extra beans for protein. Just make sure to season them well with spices. You will still get a tasty meal! Want to turn up the heat? Add jalapeños or chili powder to your chicken mix. You could also use spicy enchilada sauce. This will bring a nice kick to your dish. Adjust the spice level based on your taste. It’s a fun way to change the flavor! If you prefer a different protein, that works too! Ground beef, turkey, or pork can replace chicken. Just cook the meat before mixing it with the other ingredients. You can still follow the full recipe for the rest. The flavors will still shine through! After enjoying your easy chicken enchiladas, you'll likely have some leftovers. Store them in an airtight container. Keep the enchiladas in the fridge for up to three days. If you have a lot left, consider separating the sauce from the enchiladas. This can help keep them fresh longer. To reheat, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. If they seem dry, add a splash of enchilada sauce or water. Cover with foil to keep moisture in. Bake for about 15-20 minutes, or until they're hot. You can also reheat them in the microwave. Heat for one to two minutes, checking often. If you want to save enchiladas for later, freezing is a great option. Assemble the enchiladas as you normally would. Instead of baking them, cover the dish tightly with foil or plastic wrap. Label the container with the date. Freeze for up to three months. When you're ready to eat, thaw them in the fridge overnight. Then bake as instructed in the Full Recipe. Enjoy your meal whenever you like! The best way to shred chicken is to use two forks. Hold one fork steady and use the other to pull apart the meat. If you have a stand mixer, you can also use it. Just place the cooked chicken in the bowl and mix on low speed for a few seconds. This method makes shredding fast and easy. Yes, you can use corn tortillas. They add a nice flavor and texture. Keep in mind that corn tortillas are smaller and may break easier. To prevent this, warm the tortillas before filling them. This helps them stay intact during rolling and baking. To make gluten-free enchiladas, simply use corn tortillas. Check the enchilada sauce label to ensure it is gluten-free. Many brands are naturally gluten-free. You can also make your own sauce at home by blending tomatoes, spices, and broth. Absolutely! You can assemble the enchiladas and store them in the fridge. Cover them tightly with plastic wrap or foil. They can stay fresh for up to two days. When you're ready to bake, just remove the cover and add extra enchilada sauce if needed. Enchiladas pair well with many sides. You can serve them with rice, beans, or a fresh salad. Guacamole and sour cream are great toppings, too. Fresh salsa adds a zesty touch. Feel free to get creative with your sides! To store leftover enchiladas, place them in an airtight container. They will stay fresh in the fridge for about 3 to 4 days. Make sure they cool down before sealing the container. You can also freeze them for up to three months. Just wrap them tightly in plastic wrap and foil. Yes, you can add many ingredients to your enchiladas. Try adding cooked veggies like zucchini or mushrooms. You can also mix in different cheeses for extra flavor. Just keep the balance of ingredients in mind to ensure they roll easily. Cheddar and Monterey Jack are both great choices for enchiladas. They melt well and add a nice flavor. You can also mix different cheeses for a unique taste. Just make sure to use cheese that you enjoy! For the full recipe, check out the Easy Chicken Enchiladas section above. Making easy chicken enchiladas can be simple and fun. We covered the main ingredients, step-by-step instructions, and helpful tips. You can even customize the recipe for your tastes. Try adding spicy or vegetarian options. Remember, leftovers can be stored well for later. Enjoy making these tasty enchiladas with your favorite ingredients. You’ll impress your family and friends in no time. Get cooking and savor every bite!$

Savor the deliciousness of easy chicken enchiladas with this simple recipe! Packed with shredded chicken, black beans, and colorful peppers, these enchiladas are topped with gooey cheese and enchilada sauce for a tasty meal everyone will love. In just 40 minutes, you can create a comforting dish that’s perfect for dinner.

Print Recipe Pin Recipe

Ingredients

2 cups cooked chicken, shredded

1 cup corn (frozen or canned)

1 can (10 oz) enchilada sauce

1 cup black beans, drained and rinsed

1 cup sliced bell peppers (any color)

1 cup shredded cheese (cheddar or Monterey Jack)

8 medium flour tortillas

1 teaspoon cumin

1 teaspoon garlic powder

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add the sliced bell peppers and sauté for about 3-4 minutes until slightly soft.

In a mixing bowl, combine the shredded chicken, corn, black beans, cumin, garlic powder, half of the cheese, and a pinch of salt and pepper. Mix well.

Spread a thin layer of enchilada sauce on the bottom of a greased 9x13 inch baking dish.

Take a tortilla and fill it with a generous scoop of the chicken mixture, then roll it tightly and place it seam-side down in the baking dish. Repeat for all tortillas.

Once all enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, making sure to cover all tortillas.

Sprinkle the rest of the cheese on top.

Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Garnish with fresh cilantro if desired.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6