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Southwestern Chicken Enchiladas

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet, heat olive oil over medium heat. Add onion and garlic, cook for 2–3 minutes until softened.
  3. Add cumin, chili powder, paprika, salt, and pepper. Stir in chicken, corn, and black beans. Cook for another 2–3 minutes.
  4. Remove from heat and mix in 1 cup of shredded cheese.
  5. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the baking dish.
  6. Pour enchilada sauce over the tortillas and top with extra shredded cheese.
  7. Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until cheese is bubbly and golden.
  8. 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

Find it online: https://yumfoodusa.com/southwestern-chicken-enchiladas/