Easy Enchiladas
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.
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.