Cheesy Chicken Enchiladas

Main Dish

Aug 2

Makes: 12 enchiladas | Prep: 20 min | Cook Time: 30 min

INGREDIENTS

3 cups shredded chicken
12 tortilla shells 10 inch
12 oz corn frozen or fresh
15 oz black beans drained or rinsed
10 oz diced tomatoes with green chilies drained
1 ½ cup Mexican cheese, shredded
2 cups salsa
2 oz cream cheese softened
2 tbsp. chipotles in adobe sauce chopped
½ tsp. cumin
¼ tsp. chili powder
1 tsp/ pepper
¼ cup cilantro chopped
Optional Toppings
Sliced avocado
Sliced black olives
Guacamole
Sliced limes
Plain Greek yogurt
Sour cream
Additional salsa
Sliced jalapeños

These Cheesy Chicken Enchiladas are the perfect enchilada recipe when you are craving Mexican food for dinner! They are easy-to-make enchiladas that are filled with shredded chicken mixed with cream cheese, corn, black beans, and green chilies, then they are topped with salsa and cheese.

There are many different varieties of enchiladas, stuffed with everything from beans and cheese to vegetables, potatoes, beef, chicken and seafood. This recipe calls for shredded chicken, corn, black beans, diced tomatoes with green chilies, cheese, salsa, chipotles, spices and the secret ingredient; cream cheese!
Chicken – You will need 3 cups of shredded chicken for this recipe. I prefer to use rotisserie chicken for the convenience and the flavor. But above are some other ways to cook the chicken for this recipe.
Tortillas Shells – I prefer to use 10″ flour low carb wraps. We by no means follow a low carb diet in our house but do prefer low carb wraps. Feel free to use whole wheat tortillas or corn. Whichever you prefer.
Corn – Fresh, canned or frozen will work. I prefer frozen corn. The steamtable bags of frozen corn are my go to for this recipe.
Black Beans – Canned black beans are what I use. Make sure to rinse and drain them before adding them to the enchilada mixture. Pinto or refried beans are also a great option.
Diced Tomatoes with Green Chilies – These are a must for this recipe. Make sure to drain them before adding them to the mixture.
Cheese – You’ll need shredded cheese. I’m always a fan of shredded Mexican cheese for a Mexican dish (has a mix of Monterey Jack and Cheddar).
Salsa – This is a decision you’ll have to make on your own. Chucky, smooth, mild, medium or hot. Whatever you prefer. I usually go with a chunky mild-medium salsa.
Cream Cheese – The secret ingredient. The first time I made these enchiladas I didn’t add the cream cheese and they were delicious. Then I decided to try them with the cream cheese and what a difference it makes!
Chipotles in Adobe Sauce – If it were up to me, I would put the entire can of chipotles in this recipe. But my husband is not a fan of spicy food. The chipotles not only giver this recipe a little kick they also give it a Smokey flavor.
Spices – Every recipe needs some spice. For this recipe you’ll need cumin, chili powder and pepper.
Cilantro – What Mexican dish doesn’t have cilantro?
Additional Toppings – I don’t know about you but I love the extras to a meal. Freshly sliced avocados, guacamole, sliced black olives, sliced limes, plain Greek yogurt, sour cream, sliced jalapeños and or additional salsa.
Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well.
I find that corn tortillas fall apart easily. This question is really one of personal tastes though, so use what you prefer.
You need a total of about 3 cups of cooked, shredded chicken for this recipe, and a variety of options will work. Pick the most convenient method for you.
- Boiled and Pulled Chicken – Boil about 1 ½ lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, shred the chicken with two forks.
- Rotisserie Chicken – This is a great shortcut! Purchase a rotisserie chicken from the grocery store, shred the meat, and use in the recipe as instructed. Not only is this a convenient option, but the rotisserie chicken also adds great flavor to the dish.
- Leftover Chicken – If you have leftover grilled or baked chicken from a previous meal, put those extras to good use in this recipe.
Make Ahead – Enchiladas are a great make ahead meal. Prepare them until the point you would pour the salsa over top. Do not top with the salsa! Instead cover the dish with foil and pop in the fridge for 1-2 days. When it is time to bake, top the rolled tortillas with salsa, sprinkle with cheese and cover with foil, bake at 350 for 20 minutes. Remove the foil and bake for another 10 minutes.
Storage – Leftover baked enchiladas can be stored in the refrigerator for up to 3 days.
Freeze – Leftover baked enchiladas can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and then bake as directed in the recipe.

DIRECTIONS

Cook Chicken – Shred the chicken before mixing it with the remaining ingredients.
Prep the Pan – Start by preheating the oven to 350. Prep a 9×13 pan by very lightly spraying with cooking spray and pouring about 3/4 cup of salsa across the bottom of the dish.
Make the Enchilada Filling – In a large bowl combine the chicken, corn, beans, diced tomatoes with green chilies, cheese, salsa, cream cheese, chipotles and spices. Mix until everything is well combined.
Fill and Roll the Enchiladas – Fill each tortilla with about 1/3 cup of chicken mixture. Roll up and place seam side down in the prepared baking pan. Repeat until you have used all the filling. *When you put the filling down the middle of the tortillas, put it slightly to the side of the center of the tortilla. This makes it easier to roll the enchiladas tightly.
Top the Enchiladas – Once all the enchiladas are filled and arranged in the pan. Top each enchiladas with about 1 tbsp. of salsa. Then sprinkle with remaining cheese.
Bake – Cover with foil and bake for 20 minutes. Remove from oven and remove foil. Return to oven and continue to bake for an additional 10 minutes.
Top with your Favorite Toppings and Enjoy – Top with freshly sliced avocados, guacamole, sliced black olives, sliced limes, plain Greek yogurt, sour cream, sliced jalapeños and or additional salsa.