Guide To Prepare Easy Chicken Enchilada Recipe Taste Of Home Simple

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Craving a comforting, cheesy, and flavor-packed dinner? Look no further than these easy chicken enchiladas! This recipe is perfect for busy weeknights or relaxed weekend meals. It’s guaranteed to satisfy your taste buds and leave you feeling nostalgic for a home-cooked meal.


Easy Chicken Enchiladas
Easy Chicken Enchiladas

1 tablespoon olive oil

  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 (10-ounce) can diced tomatoes with green chilies (undrained)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • 4 cups shredded cheddar cheese, for topping
  • 1 (10-count package) corn tortillas
  • 1 (1-ounce) packet taco seasoning
  • ½ cup chopped green onions
  • Salt and pepper to taste

  • Directions:

    1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
    2. In a large skillet, heat olive oil over medium heat. Add the shredded chicken and cook for 2-3 minutes, or until heated through.
    3. Stir in the diced tomatoes with green chilies, black beans, taco seasoning, salt, and pepper. Cook for another minute, or until warmed through.
    4. In a small bowl, combine the cheddar cheese and Monterey Jack cheese. Set aside.
    5. Spread about ¼ cup of the chicken mixture down the center of a warm tortilla. Sprinkle with some cheddar cheese mixture and chopped green onions.
    6. Roll up the tortilla tightly and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.
    7. Pour any remaining sauce from the skillet over the top of the enchiladas. Sprinkle generously with the remaining cheddar cheese.
    8. Bake for 20-25 minutes, or until the cheese is melted and bubbly. Let cool slightly before serving.

    Nutrition Facts (per serving):

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 70mg
  • Sodium: 600mg
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 30g

  • Please note: This is an approximate nutritional value based on the ingredients used. Actual values may vary depending on the specific brands you choose.


    These easy chicken enchiladas are a crowd-pleasing dish that’s sure to become a family favorite. They’re simple to prepare, packed with flavor, and perfect for any occasion. So next time you’re looking for a quick and delicious meal, give this recipe a try!


    1. Can I use leftover chicken for this recipe?

    Absolutely! Leftover chicken is a great way to save time in the kitchen. Simply shred the chicken and use it in place of the cooked chicken breasts or thighs in the recipe.

    2. What can I substitute for black beans?

    If you don’t have black beans on hand, you can use pinto beans, kidney beans, or even lentils in their place.

    3. Can I make this recipe vegetarian?

    Yes, you can! Simply omit the chicken and add an additional 15-ounce can of black beans or another type of bean. You may also want to add some chopped vegetables, such as bell peppers or corn, for extra flavor and texture.

    4. How can I make these enchiladas spicier?

    If you like things hot, you can add a diced jalapeno pepper to the skillet along with the chicken. You can also use a spicier variety of taco seasoning or add a few dashes of hot sauce to the sauce mixture.

    5. Can I freeze these enchiladas?

    Yes, you can! Assemble the enchiladas as directed, but do not bake them yet. Cover the baking dish tightly with foil or plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.