Chicken & Cheese Enchiladas with Green Chili
These Chicken & Cheese Enchiladas are a quick, comforting dinner loaded with cheesy goodness and a kick from green chili sauce.
Ingredients
Filling ingredients
- 2 cups cooked chicken (shredded, rotisserie works great)
- 1 can (10 oz) green chili enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup corn (frozen or canned, your choice)
- 8 small flour tortillas
- 1/2 cup sour cream optional, for serving
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, black beans, 1/2 cup of cheese, corn, and about half of the enchilada sauce. Season with salt and pepper to taste.
- Take a tortilla and spoon some of the chicken mixture down the center. Roll it up tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the top and sprinkle with the rest of the cheese.
Baking
- Bake for about 20-25 minutes, or until the cheese is perfectly melted and bubbly.
Serving
- Top with sour cream and fresh cilantro if desired. Serve and enjoy!
Notes
Make it ahead: This dish is even better the next day! You can assemble it in advance and bake it when you’re ready. Customize: Swap out the chicken for ground beef or veggies for a meat-free option.