If you’re looking for a quick, no-fuss dinner that’s packed with flavor, these easy enchiladas are your new go-to! It’s perfect for busy weeknights, a cozy family dinner, or even meal prep. With just a handful of ingredients and minimal effort, you’ll have a pan of cheesy, saucy enchiladas ready to delight everyone at the table.

Why You’ll Love This Recipe:

Fast & Easy: Ready in just 30 minutes, this recipe is ideal for weeknights when time is tight.
Customizable: Whether you prefer chicken, beef, or a vegetarian filling, this recipe can adapt to your cravings.
Cheesy Goodness: With a generous layer of melted cheese, these enchiladas are irresistibly gooey and satisfying.
Family-Friendly: Kids and adults alike will be coming back for seconds.

Ingredients for Easy Enchiladas:

12 to 15 small flour or corn tortillas
2 cups shredded cooked chicken (rotisserie chicken works great!)
1 15.5 ounce can black beans, drained and rinsed
1 15.25 ounce can corn
3 to 4 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
2 cans (10 oz) red enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
Fresh cilantro, for garnish (optional)
Sour cream, for garnish (optional)
Guacamole (optional)

Instructions for Easy Enchiladas:

Preheat Your Oven
Preheat the oven to 375°F (190°C).
Prepare the Filling
In a mixing bowl, combine shredded chicken, black beans, corn, 2 cups of shredded cheese, chili powder, and cumin (if using). Mix well.
Assemble the Enchiladas
Spread a thin layer of enchilada sauce across the bottom of a 9x13-inch baking dish. Lay a tortilla flat, add a scoop of the chicken mixture, and roll it up. Place it seam-side down in the dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese
Pour the remaining enchilada sauce evenly over the rolled tortillas. Generously sprinkle the remaining shredded cheese on top.
Bake to Perfection
Bake the enchiladas uncovered for 20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Let the enchiladas cool for a few minutes, then garnish with fresh cilantro, if desired. Serve with sour cream, guacamole, or salsa on the side.

Tips for Success:

Use Rotisserie Chicken: It saves time and adds extra flavor.
Green Enchilada Sauce: For a tangy twist, substitute red sauce with green enchilada sauce.
Meal Prep-Friendly: These enchiladas reheat beautifully, making them perfect for leftovers.

Easy Enchilada recipe with sour cream and toppings.

What to Serve with Enchiladas:

Pair these cheesy enchiladas with a side of Mexican rice, a crisp green salad, or tortilla chips and guacamole for a complete meal. Don’t forget to add a refreshing drink like horchata to round out your dinner.

And, if you love this easy dinner, try some of my other dinner recipes!

This easy enchilada recipe is one you’ll find yourself coming back to again and again. It’s simple, versatile, and so delicious that it’ll quickly earn a spot in your dinner rotation. Give it a try and don’t forget to share your results—Tag me on social media or comment below on this recipe so I can hear what you think!

Easy Enchiladas

McKinley Hatch

If you’re looking for a quick, no-fuss dinner that’s packed with flavor, this easy enchilada recipe is your new go-to! It’s perfect for busy weeknights, a cozy family dinner, or even meal prep. With just a handful of ingredients and minimal effort, you’ll have a pan of cheesy, saucy enchiladas ready to delight everyone at the table.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Equipment

1 9x13 pan or casserole dish

Ingredients

12 to 15 small flour or corn tortillas
2 cups shredded cooked chicken rotisserie chicken works great!
1 15.5 ounce can black beans drained and rinsed
1 15.25 ounce can corn
3 to 4 cups shredded cheese cheddar, Monterey Jack, or a Mexican blend
2 cans 10 oz red enchilada sauce
1 teaspoon chili powder
1 teaspoon cumin
Fresh cilantro for garnish (optional)
Sour cream for garnish (optional)
Guacamole optional

Instructions

Preheat the oven to 375°F (190°C).
In a mixing bowl, combine shredded chicken, black beans, corn, 2 cups of shredded cheese, chili powder, and cumin (if using). Mix well.
Spread a thin layer of enchilada sauce across the bottom of a 9x13-inch baking dish. Lay a tortilla flat, add a scoop of the chicken mixture, and roll it up. Place it seam-side down in the dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Generously sprinkle the remaining shredded cheese on top.
Bake the enchiladas uncovered for 20 minutes, or until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes, then garnish with fresh cilantro, if desired. Serve with sour cream, guacamole, or salsa on the side.