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Easy Chicken Enchiladas - From Hearth to Stove
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Easy Chicken Enchiladas

Course Main Course
Cuisine American
Keyword casseroles, chicken enchiladas, chicken recipes, main dishes, weeknight dinners
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Maggie

Ingredients

  • 3 cups cooked shredded chicken
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 2 cups shredded Mexican cheese blend divided
  • 1 can red enchilada sauce 19 oz
  • 8 flour tortillas 8-inch
  • 4 oz cream cheese softened
  • 1 teaspoon cumin
  • sour cream, cilantro, and green onions for topping

Instructions

  1. Preheat oven to 375°F. Spread 1/2 cup enchilada sauce on the bottom of a 9x13 baking dish.
  2. Mix shredded chicken, black beans, corn, cream cheese, 1 cup shredded cheese, and cumin in a large bowl.
  3. Spoon filling down the center of each tortilla, roll up, and place seam-side down in the baking dish.
  4. Pour remaining enchilada sauce over the top and sprinkle with remaining 1 cup cheese.
  5. Cover with foil and bake 20 minutes. Remove foil and bake 5 more minutes until cheese is bubbly and golden.
  6. Let rest 5 minutes. Top with sour cream, cilantro, and green onions before serving.