Prep Time 15 Min
Cook Time 25 Min
Servings4 servings People
Calories450 kcal
Chicken enchiladas are one of those satisfying dishes that always seem to bring the family together. I usually prepare these on busy weeknights because they’re relatively quick and easy to assemble. The combination of tender shredded chicken, zesty spices, and melted cheese makes for a comforting meal that’s packed with flavor. I often find myself adjusting the spice levels depending on what the kids prefer — they love the gooey cheese on top! It’s such a joy to see everyone enjoying something I made from scratch.
Ingredients
- 8 flour tortillas
- 2 cups shredded mozzarella cheese
- 1 cup red enchilada sauce
- 2 cups cooked and shredded chicken
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 1 clove garlic, minced
- 1/2 cup canned corn
- 1/2 cup canned red beans, drained
- 1/4 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt to taste
- Black pepper to taste
- Chopped green onions for garnish
- Extra sour cream for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add sliced onion and minced garlic, sautéing until softened.
- Stir in the shredded chicken, corn, red beans, chili powder, cumin, salt, and black pepper. Cook for 3-5 minutes until heated through.
- Remove from heat and mix in the sour cream until combined.
- Preheat your oven to 350°F.
- Grease a baking dish with a little olive oil. Spread 2 tablespoons of enchilada sauce on the bottom.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with chopped green onions and extra sour cream.
What I Notice When Cooking
- The filling can be adapted based on what you have on hand, like using different beans or adding some leftover veggies.
- I appreciate how the enchiladas stay moist during baking, thanks to the sauce and the sour cream mixed in.
- They make for great leftovers, heating up well without losing their flavor.
Small Adjustments
- If you’re short on time, shredding a rotisserie chicken works perfectly for the filling.
- Make sure not to overfill the tortillas; otherwise, they can burst during baking.
- If you like it spicier, you can add some diced jalapeños to the filling for an extra kick.
Storage and Reheating
Leftover enchiladas can be stored in an airtight container in the fridge for about 3-4 days. When reheating, I like to cover them with a bit of foil in the oven to prevent them from drying out. A quick microwave meal is also possible, though the texture won’t be the same.
Nutritional Notes
Each serving comes in around 450 calories, but this can vary based on portion sizes and toppings added.
