These Southwestern Chicken Enchiladas are packed with tender shredded chicken, bold spices, and cheese, all wrapped in soft tortillas and smothered in enchilada sauce. Baked to bubbly perfection and topped with melty cheese, this dish is pure comfort food with a kick.
Why You’ll Love This Recipe
Southwestern Chicken Enchiladas offer everything you want in a hearty, satisfying meal—spiced chicken, gooey cheese, and a rich enchilada sauce, all layered in a warm tortilla and baked to perfection. This dish brings a bold blend of Southwestern flavors to your table, and it’s ideal for weeknight dinners, meal prep, or feeding a hungry crowd. With pantry staples and minimal prep, it’s a reliable recipe you’ll come back to again and again.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn (thawed)
- 1/2 cup black beans, rinsed and drained
- 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
- 8 flour or corn tortillas
- 2 cups red enchilada sauce
- Fresh cilantro (for garnish)
Directions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté for 2–3 minutes until softened.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add shredded chicken, corn, and black beans. Cook for another 2–3 minutes until warmed through.
- Remove from heat and mix in 1 cup of shredded cheese.
- Spoon the chicken mixture into the center of each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour enchilada sauce over the rolled tortillas, spreading it evenly to cover.
- Sprinkle with additional shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 410 kcal
Variations
- Green Enchiladas: Substitute red enchilada sauce with green tomatillo sauce.
- Spicier Option: Add chopped jalapeños or hot sauce to the filling for extra heat.
- Creamy Twist: Stir in a few tablespoons of sour cream or cream cheese to the filling for a richer texture.
- Vegetarian Version: Omit the chicken and add extra beans or sautéed vegetables like zucchini and bell pepper.
- Grain-Free: Use low-carb or grain-free tortillas for a lighter version.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and bake in a 350°F (175°C) oven until heated through, or microwave individual portions. For longer storage, freeze baked enchiladas in a freezer-safe dish for up to 3 months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works well and saves time on prep.
Are corn or flour tortillas better for enchiladas?
Both work—corn tortillas offer a more traditional texture, while flour tortillas are softer and easier to roll.
Can I make this dish ahead of time?
Yes, assemble the enchiladas and refrigerate them unbaked for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
What cheese works best?
Mexican blend, cheddar, Monterey Jack, or a combination all melt well and complement the flavors.
Can I make it gluten-free?
Yes, use gluten-free tortillas and check that your enchilada sauce is gluten-free.
What sides go well with chicken enchiladas?
Serve with rice, refried beans, guacamole, or a fresh salad.
Can I add rice to the filling?
Yes, cooked rice can be added for a heartier dish.
How do I keep the tortillas from breaking?
Warm them slightly before rolling to make them more pliable and prevent cracking.
Is this dish spicy?
It has a mild to moderate spice level. Adjust chili powder and add jalapeños for more heat.
Can I freeze the leftovers?
Yes, freeze baked enchiladas in a tightly sealed container. Reheat from frozen at 350°F (175°C) for 30–40 minutes.
Conclusion
Southwestern Chicken Enchiladas are a comforting, flavor-packed dish that’s simple enough for weeknights yet impressive enough for guests. With tender chicken, vibrant spices, and a blanket of melty cheese, these enchiladas bring bold flavor and warmth to the table. Easy to prepare, adaptable, and endlessly satisfying, they’re a must-have addition to your recipe collection.
PrintSouthwestern Chicken Enchiladas
These Southwestern Chicken Enchiladas are filled with shredded chicken, spices, corn, and black beans, wrapped in tortillas, smothered in enchilada sauce, and baked with melty cheese for the ultimate comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 2 cups cooked and shredded chicken breast
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen corn (thawed)
- 1/2 cup black beans, rinsed and drained
- 1 cup shredded cheddar or Mexican blend cheese (plus extra for topping)
- 8 flour or corn tortillas
- 2 cups red enchilada sauce
- Fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, cook for 2–3 minutes until softened.
- Add cumin, chili powder, paprika, salt, and pepper. Stir in chicken, corn, and black beans. Cook for another 2–3 minutes.
- Remove from heat and mix in 1 cup of shredded cheese.
- Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
- Pour enchilada sauce over the tortillas and top with extra shredded cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is bubbly and golden.
- Garnish with fresh cilantro and serve warm.
Notes
- Use rotisserie chicken to save time on prep.
- Substitute flour tortillas with corn tortillas for a gluten-free option.
- Top with sour cream, avocado, or jalapeños for added flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg