Indulge in these satisfying chicken enchiladas that are perfect for any meal! With tender shredded chicken, vibrant bell peppers, and zesty enchilada sauce wrapped in soft tortillas, this recipe is a must-try. Ready in just 40 minutes, it's an easy way to bring family and friends together.You won't want to miss out on this delicious dinner idea.
2 cups cooked chicken, shredded
1 cup corn (frozen or canned, drained if using canned)
1 can (10 oz) enchilada sauce
1 cup black beans, drained and rinsed
1 cup sliced bell peppers (choose any color you like for vibrancy)
1 cup shredded cheese (opt for cheddar or Monterey Jack for flavor)
8 medium flour tortillas
1 teaspoon ground cumin
1 teaspoon garlic powder
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro, chopped (for garnish, optional)
![- 2 cups cooked chicken, shredded - 1 can (10 oz) enchilada sauce - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 cup corn (frozen or canned, drained if using canned) - 1 cup black beans, drained and rinsed - 1 cup sliced bell peppers (any color) - 8 medium flour tortillas - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 tablespoon olive oil - Salt and pepper to taste For these enchiladas, use cooked chicken you have on hand. Shredded rotisserie chicken works great. The enchilada sauce adds a rich flavor and moisture. I like to use cheddar or Monterey Jack cheese for a nice melt. You can mix in colorful bell peppers and black beans for extra taste and texture. Corn adds a sweet crunch, making every bite delightful. - Fresh cilantro, chopped (for garnish, optional) - Sour cream, guacamole, and salsa for serving For garnishments, fresh cilantro brings a burst of freshness. You can also serve the enchiladas with sour cream or guacamole. These toppings add creaminess and balance the flavors. If you want more heat, try adding some salsa on the side. Pair these enchiladas with a simple salad or rice for a complete meal. First, preheat your oven to 375°F (190°C). This step is key for baking your enchiladas evenly. While the oven heats, grab a large skillet. Pour in 1 tablespoon of olive oil and set it over medium heat. Once the oil is hot, add 1 cup of sliced bell peppers. Sauté these for about 3-4 minutes. You want them tender yet crisp, adding a nice crunch to your filling. In a mixing bowl, combine 2 cups of shredded chicken with 1 cup of corn and 1 cup of black beans. Add the sautéed bell peppers to this mix. Sprinkle in 1 teaspoon of ground cumin and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Stir everything well so the flavors mix. This filling is both tasty and simple, perfect for your enchiladas. Now, take a greased 9x13 inch baking dish. Pour a thin layer of enchilada sauce at the bottom. This helps prevent sticking and adds flavor. Next, grab a flour tortilla. Spoon a generous amount of the chicken mixture down the center. Roll the tortilla tightly, tucking in the edges as you go. Place it seam-side down in the dish. Repeat this for all tortillas until you use all the filling. Once done, cover the rolled tortillas with the remaining enchilada sauce. Make sure all the tortillas are well-coated. Finish by sprinkling 1 cup of shredded cheese on top. Place your baking dish in the preheated oven. Bake for about 20-25 minutes. Keep an eye on the cheese; it should melt and bubble, creating a golden crust. Once done, remove the dish from the oven and let it cool for a few minutes. This helps the enchiladas set, making them easier to serve. Enjoy this easy chicken enchiladas recipe! For the full recipe, refer to the details provided earlier. How can I shred chicken quickly? To shred chicken fast, use two forks. Hold one fork steady and pull the chicken apart with the other fork. You can also use a stand mixer with a paddle attachment. Just mix on low speed for a few seconds. This method works well and saves time. How do I prep ingredients in advance? You can chop vegetables and shred chicken a day ahead. Store them in airtight containers. This way, when you're ready to cook, everything is ready to go. It cuts down on your cooking time. What are some suggestions for achieving the best flavor? To boost flavor, add spices like cumin and garlic powder. Use fresh herbs like cilantro for garnish. If you want a kick, add diced jalapeños. Choosing a good enchilada sauce makes a big difference too. How can I avoid soggy enchiladas? To keep enchiladas from getting soggy, ensure the sauce is not too watery. Also, cover the bottom of the baking dish with sauce, but don’t drown the enchiladas. Bake them until the cheese is bubbly and golden. This keeps the tortillas soft yet firm. For the full recipe, check out the [Full Recipe]. {{image_4}} You can easily change the filling in your enchiladas to suit your taste. If you want a vegetarian option, try using beans or lentils instead of chicken. You can also add extra veggies like zucchini or spinach. These add a nice crunch and color to your dish. The sauce is another area for creativity. While enchilada sauce is classic, you can switch it up with green salsa or mole. Each option offers a different flavor profile and can make your meal unique. Do you like it hot? You can add heat to your enchiladas using spices or fresh peppers. Try adding jalapeños to the filling for a kick. You can also sprinkle chili powder into your sauce for extra flavor. If you prefer mild enchiladas, skip the spicy peppers. Instead, you can use sweet bell peppers and stick with mild sauce. This way, everyone can enjoy them without the burn. After you enjoy your chicken enchiladas, store any leftovers in an airtight container. This keeps them fresh and tasty. Place the enchiladas in the fridge within two hours of cooking. They stay good for about three to four days. If you notice any change in smell or texture, it’s best to toss them. You can freeze enchiladas for later meals. To freeze before baking, prepare your dish as usual. Cover it tightly with plastic wrap and then foil. This keeps out air and moisture. You can freeze them for up to three months. To freeze after baking, let them cool completely first. Then, wrap them the same way. To reheat frozen enchiladas, simply thaw them in the fridge overnight. Once thawed, bake them at 350°F (175°C) for about 25 to 30 minutes. If they are still frozen, add 10 to 15 minutes to the baking time. Check that they are hot all the way through before serving. Enjoy them as if they were fresh! Can I use corn tortillas instead of flour? Yes, you can use corn tortillas. They add a nice flavor and texture. Keep in mind that corn tortillas can break more easily. Warm them up slightly before using. This will make them easier to roll. How can I make enchiladas ahead of time? You can prepare enchiladas a day in advance. Assemble them, but do not bake. Cover the dish with plastic wrap or foil and store it in the fridge. When you are ready to eat, just bake them as directed. This saves time and keeps dinner stress-free. Caloric content per serving Each serving of these chicken enchiladas is around 350 calories. This number can change based on the ingredients you choose. If you add more cheese or sour cream, it will be higher. Dietary adjustments and substitutions for health concerns You can make these enchiladas healthier by using lower-fat cheese or beans. If you want to cut carbs, try zucchini slices instead of tortillas. For a gluten-free option, use corn tortillas, as mentioned earlier. Always check labels to meet your dietary needs. In this blog post, we explored easy chicken enchiladas, from key ingredients to baking tips. You can mix shredded chicken, cheese, and veggies for a tasty filling. Don't forget optional garnishes like cilantro to elevate your dish. Try different sauces to change flavors or make it vegetarian. Storing tips ensure you enjoy these enchiladas later. In short, this dish is simple, fun, and great for sharing. Make it your own and enjoy!](https://yumymoments.com/wp-content/uploads/2025/07/d655f2c7-166e-45fb-9b6f-3fbf666ad7b4-250x250.webp)