Chicken Enchiladas with Cheese Sauce (Printable)

Shredded chicken, beans, and corn rolled in tortillas with spicy sauce and bubbling cheese topping.

# What You’ll Need:

→ Chicken Filling

01 - 2 cups cooked, shredded chicken (rotisserie or poached breasts/thighs)
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 cup canned diced tomatoes, drained
11 - 1/2 cup canned black beans, rinsed and drained
12 - 1/2 cup frozen corn

→ Assembly & Sauce

13 - 8 medium flour tortillas
14 - 2 cups enchilada sauce
15 - 2 cups shredded Mexican cheese blend
16 - 1/4 cup fresh cilantro, chopped
17 - 1 small jalapeño, thinly sliced
18 - Sour cream for serving

# How-to Steps:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute.
03 - Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes, black beans, and corn. Cook 2 minutes.
04 - Add shredded chicken to the skillet. Mix well to combine and heat through. Remove from heat.
05 - Spread 1/2 cup enchilada sauce evenly on the bottom of the prepared baking dish.
06 - Warm tortillas slightly to make them pliable by microwaving for 20 seconds covered with a damp paper towel.
07 - Place 1/3 cup chicken filling in the center of each tortilla. Roll up tightly and place seam-side down in the baking dish.
08 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle shredded cheese over the top.
09 - Bake uncovered for 20-25 minutes until cheese is melted and bubbly.
10 - Let cool for 5 minutes. Garnish with cilantro and jalapeño slices. Serve with sour cream.

# Expert Advice:

01 -
  • The homemade filling beats any restaurant version, and your kitchen will smell incredible
  • These reheat beautifully for lunch the next day, if they last that long
02 -
  • Warm tortillas are the secret to preventing cracks and tears while rolling
  • Let the dish rest for 5 minutes before serving so the cheese sets slightly
03 -
  • Sprinkle a handful of cheese inside each tortilla before rolling for extra gooey pockets
  • Place toothpicks in rolled enchiladas if they seem loose before baking

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