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- 2 cups shredded cooked chicken - 1 cup shredded cheese (cheddar or Mexican blend) - 1 cup enchilada sauce - 8 small flour tortillas - 1 can black beans, rinsed and drained - 1/2 cup corn (fresh, frozen, or canned) - 1/2 teaspoon cumin - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - Salt and pepper to taste - Sliced jalapeños (optional, for garnish) - Fresh cilantro, chopped (optional, for garnish) - Sour cream (optional, for serving) When planning your quick chicken enchiladas, start with the main ingredients. The shredded cooked chicken gives a hearty base. You can use leftover chicken or a store-bought rotisserie chicken. Cheese adds creaminess and flavor. I love using a Mexican blend for extra zest, but cheddar works great too. Next, grab your flour tortillas. They hold everything together. For added texture, include black beans and corn. These ingredients boost nutrition and flavor. Mix in spices like cumin, paprika, and garlic powder. They bring warmth and depth to the dish. Don't forget to season with salt and pepper. Finally, consider toppings. Sliced jalapeños add heat, while chopped cilantro brings freshness. A dollop of sour cream cools the spice and adds creaminess. With these ingredients, you can create quick and tasty enchiladas your family will love! {{ingredient_image_1}} First, I preheat the oven to 375°F. This helps cook the enchiladas evenly. In a large bowl, I combine 2 cups of shredded cooked chicken, 1 can of rinsed black beans, and 1/2 cup of corn. I also add 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, and 1/4 teaspoon of garlic powder. I season with salt and pepper to taste. Next, I mix in half of the enchilada sauce. This makes a tasty filling. Now, I take 8 small flour tortillas. I place about 1/3 cup of the chicken mixture in the center of each tortilla. Then, I sprinkle some shredded cheese on top. I roll the tortillas tightly and place them seam-side down in a lightly greased baking dish. This keeps the filling inside as they bake. Next, I cover the rolled enchiladas with the remaining enchilada sauce. I make sure they are well-sauced, then I sprinkle the rest of the shredded cheese on top. I bake them in the preheated oven for 20-25 minutes. I check to see if the cheese is melted and bubbly. After baking, I take them out of the oven. Let them cool for a few minutes before serving. How to cook chicken quickly To save time, use rotisserie chicken. Just shred the meat and mix it in. If you want to cook chicken at home, use thin chicken breasts. Cook them in boiling water for about 15 minutes. This makes the meat tender and easy to shred. Using store-bought ingredients for faster preparation Store-bought enchilada sauce makes life easy. You can also grab pre-shredded cheese. These small changes cut down on prep time. They let you enjoy your meal faster. Suggestions for spices and herbs Add a pinch of chili powder for heat. A dash of oregano brightens the flavor. Fresh herbs like cilantro also add a nice touch. Mix and match to find your favorite flavor combo. Choosing the right cheese Cheddar cheese provides a nice sharpness. A Mexican blend gives a creamier taste. You can even mix both for a unique flavor. Choose what you love most! Recommended baking dish and utensils Use a 9x13-inch baking dish. It holds all the enchiladas well. A spatula helps you lift them out easily. Also, have a large mixing bowl ready for combining the filling. These tools make cooking smooth and fun. Pro Tips Choose the Right Tortillas: For a softer enchilada, use flour tortillas. Corn tortillas can add a wonderful flavor but may require a little more handling to prevent tearing. Customize Your Filling: Feel free to add other ingredients like bell peppers, onions, or even different proteins such as beef or beans to make this recipe your own! Make Ahead: These enchiladas can be assembled ahead of time and stored in the refrigerator. Just add the sauce and cheese before baking for a quick meal. Garnish for Flavor: Don’t skip the garnishes! Fresh cilantro and sliced jalapeños add a burst of flavor and color to your dish. {{image_2}} You can change the protein in these enchiladas. Instead of chicken, use beef or turkey. Ground turkey makes a lean option. For a vegetarian twist, swap chicken for black beans or lentils. You can also add more veggies, like bell peppers or zucchini. This keeps the dish fresh and exciting. Try different enchilada sauces for new flavors. Red sauce is a classic, but green sauce can be tasty too. You might even use salsa for a spicy kick. For toppings, think outside the box. Add sliced avocados or diced tomatoes. Fresh lime juice and chopped green onions can brighten the meal. These simple touches can change the whole dish. Pair these enchiladas with side dishes for a full meal. A simple green salad works well. You might also enjoy them with Mexican rice or refried beans. Consider serving them with a side of corn salsa for extra flavor. Enjoying these enchiladas with friends or family makes the meal even better. To keep your enchiladas fresh, store them in an airtight container. Place them in the fridge within two hours after cooking. They will stay good for up to three days. For long-term storage, you can freeze them. Wrap each enchilada tightly in plastic wrap or foil. Place them in a freezer-safe bag. They can last up to three months in the freezer. You can reheat enchiladas in the oven or microwave. The oven keeps them crispy. Preheat it to 350°F (175°C) and bake for about 15-20 minutes. If you're in a hurry, use the microwave. Heat them for about 2-3 minutes, but they may lose some texture. To keep flavor, add a splash of water when microwaving. Cover them with a damp paper towel to trap steam. Enchiladas are safe to eat for three days in the fridge. If frozen, they can last up to three months. Always check for any off smells or changes in texture before eating. If unsure, it's best to throw them out. No, using raw chicken is not safe here. Cooked chicken makes the dish quick and easy. If you use raw chicken, you need to cook it first. This adds time to your meal. For best results, use shredded cooked chicken. You can buy it pre-cooked or make it at home. Simply boil or roast the chicken until fully cooked. Shredding it is fast and gives great flavor. Making enchilada sauce is simple and fun. Here’s a quick way to do it: - Ingredients: - 2 tablespoons olive oil - 2 tablespoons flour - 2 cups chicken or vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - Salt to taste 1. Heat the olive oil in a pan. 2. Whisk in the flour and cook for 1 minute. 3. Slowly add the broth while stirring. 4. Add chili powder, cumin, and salt. 5. Simmer until thickened. This sauce is fresh and tasty. You can adjust the spices to fit your taste. Yes, enchiladas can be gluten-free! Just swap the flour tortillas for corn tortillas. Corn tortillas are naturally gluten-free. They add a nice flavor too. Always check the package to be sure. If you have a gluten allergy, this swap is great. You can still enjoy delicious enchiladas without worry. This blog post covers everything you need for tasty enchiladas. We explored main and additional ingredients, along with seasonings and toppings that add flavor. I shared step-by-step baking instructions to guide you. The tips and tricks section offered shortcuts to save time and ways to enhance taste. There are also variations to fit your taste preferences and storage tips for leftovers. Making enchiladas is fun and rewarding. Now, you can enjoy a delicious meal anytime!

Spicy Chicken Enchiladas

Delicious enchiladas filled with spicy chicken, black beans, and cheese, topped with enchilada sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 8 small flour tortillas
  • 1 can black beans, rinsed and drained
  • 0.5 cup corn (fresh, frozen, or canned)
  • 0.5 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.25 teaspoon garlic powder
  • 1 to taste salt and pepper
  • 1 to taste sliced jalapeños (optional, for garnish)
  • 1 to taste fresh cilantro, chopped (optional, for garnish)
  • 1 to taste sour cream (optional, for serving)

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, combine the shredded chicken, black beans, corn, cumin, paprika, garlic powder, and half of the enchilada sauce. Season with salt and pepper to taste.
  • Assemble the enchiladas: Place about 1/3 cup of the chicken mixture in the center of each tortilla and sprinkle some shredded cheese on top. Roll the tortillas tightly and place them seam-side down in a lightly greased baking dish.
  • Cover the enchiladas with the remaining enchilada sauce, ensuring they are well-sauced. Sprinkle the remaining cheese evenly over the 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 them cool for a few minutes.
  • Garnish with sliced jalapeños and chopped cilantro if desired. Serve hot with a dollop of sour cream on the side.

Notes

Garnish with jalapeños and cilantro for added flavor.
Keyword chicken, enchiladas, Mexican, spicy