Red Chicken Enchiladas
Savory red chicken enchiladas are a go-to weeknight dinner for us. They’re easy to make with just 6 ingredients, endlessly customizable, and give us plenty of leftovers! Try serving them with avocado and Greek yogurt crema for a nutritious, comforting meal you’ll return to again and again.
Equipment
Ingredients
- 10.5 ounces cooked shredded chicken see notes
- 15 ounces canned black beans drained and rinsed
- 1 cup whole kernel corn
- 2 cups shredded Mexican-blend cheese
- 2 cups enchilada sauce Cookie and Kate's recipe is the best
- 8 8-inch flour tortillas
Instructions
- Preheat the oven to 350F and grease the bottom and sides of a 9x13 baking dish.
- Add the shredded chicken, black beans, corn, 1 cup of the cheese, and 2 tablespoons of the enchilada sauce to a large mixing bowl. Stir well to combine.
- Working with one tortilla at a time, assemble the enchiladas. Spread about 1 tablespoon of sauce over the tortilla, then add a few spoonfuls of the filling in a line down the center.
- Roll the enchiladas tightly and place them seam side down in the baking dish.
- Top the enchiladas generously with the remaining sauce and cheese.
- Cover the pan with foil and bake at 350F for 30 minutes, until the enchiladas are warm and gooey. Serve hot with your favorite toppings and sides, like avocado, Greek yogurt or sour cream, and chips and salsa.
Notes
Shredded chicken - We always have frozen chicken in the freezer, so we use a pound of raw chicken, boiled and shredded, for this recipe which gives us about 10.5 ounces of cooked, shredded chicken. You can also use leftover shredded chicken, rotisserie chicken, or another alternative.
Grease the baking dish - You absolutely have to grease the baking dish, otherwise your enchiladas will stick! Make sure to get the bottom and sides so the enchiladas release easily without tearing.
Assembling enchiladas - It takes some practice knowing exactly how much filling to add to each enchilada. If you’re new to making enchiladas, we recommend assembling all 8 enchiladas on a large work surface so that you can easily redistribute the filling amongst them if needed.
Nutrition
Serving: 1enchilada | Calories: 405kcal | Carbohydrates: 42g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 1328mg | Potassium: 358mg | Fiber: 6g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 3mg | Calcium: 282mg | Iron: 4mg
