Cheese Chicken Enchiladas
Quick and delicious Cheese Chicken Enchiladas made with flavorful seasoned chicken, creamy queso cheese, and zesty enchilada sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Can use rotisserie chicken to save time.
- 1 cup queso cheese, shredded Or use any cheese of choice.
- 8 pieces tortillas Corn or flour tortillas can be used.
- 1 can enchilada sauce Store-bought sauce is fine.
- 1 cup black beans, drained and rinsed Rich in fiber.
- 1 cup corn Can use canned or frozen corn.
- 1 teaspoon cumin Spice for flavor.
- 1 teaspoon garlic powder For flavor enhancement.
- to taste salt and pepper
- to garnish chopped cilantro
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine shredded chicken, queso cheese, black beans, corn, cumin, garlic powder, salt, and pepper.
- Spread a small amount of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with additional queso cheese.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Garnish with chopped cilantro before serving.
Notes
To store leftovers, allow enchiladas to cool completely, then place in airtight container in the refrigerator for 3-4 days. For longer storage, freeze properly wrapped enchiladas for 2-3 months. Reheat in a preheated oven.