When you are looking for a new Mexican food recipe to make, this Chicken Fiesta Enchiladas is a great option to make that the whole family will love.
Plus, this fiesta chicken enchiladas recipe has all the traditional enchilada ingredients like mild enchilada sauce, shredded chicken breast in the center of each tortilla, and lots of cheese that you probably already have available to use.
The nice thing about enchiladas is that once it is served, everyone can choose their own toppings. You can always add a little chili powder or clove garlic to make a spicier flavor too!
Ingredient Notes:
- Chicken cooked and chopped (you can even use a rotisserie chicken if you want!)
- Black beans drained and rinsed
- Canned corn drained
- Can of enchilada sauce (we like to use the red mild sauce)
- Shredded Mexican cheese blend
- Flour tortillas
- Favorite enchilada toppings (we used olives, lettuce, sour cream, guacamole, and tomatoes)
How to make Chicken Fiesta Enchiladas:
- Preheat oven to 350 degrees.
- Spread a half cup of red enchilada sauce in the bottom of a 9×13 inch baking dish.
- In a large bowl, combine chicken, black beans, and corn to make the filling mixture.
- In each tortilla, spread an even amount of the chicken mixture, along with 2 tablespoons portion size of cheese. Roll up each tortilla and place it seem side down in the prepared baking dish until the remaining filling is gone.
- Pour the remainder of the enchilada sauce over the top of the enchiladas, and top with the remaining cheese.
- Bake in the oven for 20 minutes, or until the edges start to brown and the enchiladas are heated through.
- Remove from the oven and serve with your favorite enchilada toppings.
Storing and Other Tips
Transfer any leftover enchiladas to an airtight container and place in the refrigerator for up to 3 days. You can reheat leftovers in an oven or microwave.
You can use corn tortillas for this recipe, but we recommend using flour tortillas instead. They hold up a lot better to the sauce, as well as they don’t break near as easily when you are trying to roll the enchiladas. If you choose to use corn tortillas, make sure to do your best to place the tortilla seam side down otherwise they will definitely open while they are cooking.
Topping ideas:
- Green chilies
- Green onions
- Monterey jack cheese or Mexican cheese
- Red pepper, diced
- Fresh cilantro
- Jalapeno pepper
- Red onions
- Chunky salsa
More tasty Mexican recipes to make:
- Stuffed Mexican Chicken Shells {Freezer Meal}
- 30 Minute Light Taco Casserole Recipe
- Monterey Tortilla Casserole Recipe
- Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe
Chicken Fiesta Enchiladas
Ingredients
- 2 cups chicken, cooked and chopped
- 15 ounces black beans, drained and rinsed
- 15 ounces canned corn, drained
- 19 ounces red enchilada sauce
- 2 cups shredded Mexican cheese blend
- 8 large flour tortillas
- Favorite enchilada toppings, (we used olives, lettuce, sour cream, guacamole, and tomatoes)
Instructions
- Preheat oven to 350 degrees.
- Spread a half cup of red enchilada sauce in the bottom of a 9×13" pan.
- In a medium bowl, mix together chicken, black beans and corn.
- In each tortilla, spread an even amount of the chicken mixture, along with 2 tablespoons of cheese. Roll up each tortilla and place it seem side down in the prepared baking dish.
- Pour the remainder of the enchilada sauce over the top of the enchiladas, and top with the remaining cheese.
- Bake in the oven for 20 minutes, or until the edges start to brown and the enchiladas are heated through.
- Remove from the oven and serve with your favorite enchilada toppings.
Notes
Nutrition
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Questions & Reviews