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Shortcut Chicken Enchiladas

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These cheesy Shortcut Chicken Enchiladas are packed with flavor and ready in under an hour. A perfect quick weeknight meal using rotisserie chicken, beans, cheese, and a rich enchilada sauce.

Ingredients

Scale
  • 2 cups shredded cooked chicken
  • 8 small flour tortillas
  • 2 cups shredded cheddar cheese, divided
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or canned)
  • 1 cup diced tomatoes, drained
  • 2 cups enchilada sauce
  • 1/2 cup chopped green chiles
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin

Instructions

  1. Preheat oven to 190°C (375°F). Lightly grease a 9×13-inch baking dish.
  2. In a bowl, combine chicken, black beans, corn, diced tomatoes, green chiles, 1 cup cheese, sour cream, and cumin.
  3. Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
  4. Fill each tortilla with about 2 tablespoons of the mixture, roll, and place seam-side down in the dish.
  5. Pour remaining sauce over the top and sprinkle with remaining cheese.
  6. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until bubbly and golden.
  7. Let rest 5 minutes before serving. Garnish with cilantro or sour cream if desired.

Notes

  • Use rotisserie chicken to save time.
  • Warm tortillas before rolling to prevent cracking.
  • Store leftovers in the fridge for up to 3 days or freeze for 2 months.

Find it online: https://dishmio.com/shortcut-chicken-enchiladas/