Best Chicken Enchiladas
The BEST Chicken Enchilada Recipe! Shredded chicken rolled up in a soft, flour tortilla with cheese and all of your favorite fillings and toppings and smothered with enchilada sauce!
Servings: 8 Servings
Calories: 306kcal
Ingredients
- 8 flour tortillas soft shell size
- 2.5 cups shredded chicken I love to buy a rotisserie chicken and shred that up!
- ½ cup black beans
- ½ cup corn
- 1 10 oz can diced tomatoes with green chiles
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 small cans red enchilada sauce
- 4 oz cheddar cheese shredded, divided
- 4 oz Monterey Jack cheese shredded , divided
- Cilantro for garnish
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix together chicken, beans, corn, tomatoes, and spices.
- Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.
- Pour 1/2 cup enchilada sauce into the bottom of a 9x13 pan and spread evenly.
- Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.
- Assemble remaining enchiladas and place them all in the 9x13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.
- Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
- Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato and avocado.
Notes
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Store in the freezer for up to 3 months.
Nutrition
Calories: 306kcal | Carbohydrates: 22g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 410mg | Potassium: 308mg | Fiber: 2g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 3mg