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- 2 cups cooked chicken, shredded - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, drained and rinsed The main ingredients set the stage for a delicious meal. Start with cooked chicken, shredded into bite-sized pieces. You can use leftover chicken or a rotisserie chicken for ease. Next, add corn kernels for sweetness and color. They bring a nice crunch. Black beans add protein and a hearty texture. Together, these ingredients create a filling that is both tasty and satisfying. - 8 flour tortillas - 2 cups sour cream - 1 cup chicken broth For the enchiladas, flour tortillas work best. They are soft and easy to roll. You’ll need eight tortillas to wrap around the filling. The sauce is key to a creamy texture. Mix sour cream with chicken broth until smooth. This creates a rich white sauce that coats the enchiladas perfectly. - 1 teaspoon ground cumin - 1/2 teaspoon smoked paprika - 1/4 cup chopped fresh cilantro Seasoning gives life to the dish. Ground cumin adds warmth and depth. Smoked paprika gives a subtle smokiness that enhances flavor. A sprinkle of fresh cilantro at the end adds a burst of color and freshness. It’s the perfect touch to finish your enchiladas. {{ingredient_image_2}} Set your oven to 375°F (190°C). Preheating helps the enchiladas cook evenly and brown nicely. Heat one tablespoon of olive oil in a large pan over medium heat. Add one diced onion and cook for about 3-4 minutes. The onion should turn clear. Then, add two minced garlic cloves. Cook until it smells great, about one minute. In the same pan, mix in 2 cups of shredded chicken, 1 cup of corn, and 1 cup of black beans. Add spices: one teaspoon of ground cumin, ½ teaspoon of smoked paprika, and optional cayenne pepper. Season with salt and pepper. Stir well and heat for about 5 minutes until warm. Remove the pan from the heat and let it cool a bit. In a separate bowl, combine 2 cups of sour cream with 1 cup of chicken broth. Mix until smooth. Taste and add salt and pepper as needed. Spread a thin layer of white sauce on the bottom of a 9x13-inch baking dish. Take one flour tortilla and add about ⅓ cup of the chicken mixture. Roll it up and place it seam-side down in the dish. Repeat until all tortillas are filled and arranged in the dish. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. The cheese should be bubbling and golden brown. Enjoy the sight and smell of your delicious enchiladas! To get the best enchiladas, let your filling cool before rolling. This step helps the tortillas hold their shape. You can also tweak the seasoning to match your taste. If you like it spicy, add more cayenne or fresh peppers. Taste as you go to find your perfect mix. If you want a different flavor, consider cream cheese or Greek yogurt. Both can replace sour cream. They add creaminess and a unique taste. Choose what suits your dish or your mood. Mixing different cheeses can take your enchiladas to the next level. Try combining Monterey Jack with cheddar or pepper jack. Each type brings its own flavor. This mix adds depth and makes each bite exciting. Pro Tips Use Rotisserie Chicken: For a time-saving option, use store-bought rotisserie chicken instead of cooking your own. It adds flavor and cuts down on prep time. Customize Your Fillings: Feel free to add other ingredients like diced bell peppers, spinach, or jalapeños to the filling for extra flavor and nutrition. Make Ahead: You can assemble the enchiladas in advance and refrigerate them. Just bake them when you're ready to serve, adding a few extra minutes to the baking time. Garnishing Tips: Add toppings like avocado slices, sliced jalapeños, or a drizzle of hot sauce to enhance the dish's presentation and flavor. {{image_4}} You can make this dish without meat. Just use sautéed vegetables instead of chicken. Bell peppers, zucchini, and mushrooms work great. These veggies add flavor and texture. You will still enjoy a creamy taste with the white sauce. Use the same spices to keep it delicious. If you like heat, add jalapeños to the filling. You can also increase cayenne pepper for more spice. Just be careful not to overdo it. A little spice can bring out the flavors in the dish. It adds excitement and warmth to each bite. Want to switch things up? Try using a green sauce or salsa verde instead of white sauce. This gives a fresh taste and bright color. Each sauce brings its own flavor profile. You can experiment to find your favorite combination. After enjoying your chicken enchiladas, store any leftovers in an airtight container. This helps keep them fresh. Place them in the fridge. They will last for about three to four days. Make sure to let them cool before sealing. For easy meal prep, freeze enchiladas before baking. Wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. You can keep them in the freezer for up to three months. When you want to eat them, just thaw in the fridge overnight. To reheat enchiladas, use the oven for best results. Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until they are warm throughout. You can also use a microwave, but the oven keeps the texture nice. Yes, you can prepare chicken enchiladas with white sauce ahead of time. Just make the filling and assemble the enchiladas. Then, refrigerate or freeze them before baking. If you freeze them, cover them well to prevent freezer burn. When you are ready to bake, thaw them in the fridge overnight. This way, you save time on busy days. To check if the enchiladas are done, look for golden brown cheese on top. The sauce should bubble around the edges. This shows that the enchiladas are heated through and ready to eat. If you see these signs, it is time to take them out of the oven. Yes, you can use corn tortillas instead of flour tortillas. Corn tortillas add a nice flavor and texture. However, keep in mind that they can break more easily. Adjust the baking time to ensure they get warm and soft. You may need to heat them slightly before filling to make them more flexible. In this blog post, we covered how to make tasty chicken enchiladas. You learned the key ingredients, from cooked chicken to fresh cilantro. I walked you through each step, from preheating the oven to assembling and baking the enchiladas. Using tips, like cooling the filling, helps you make the best dish. You also explored variations and storage options for leftovers. With these details, you can create great enchiladas at home. Enjoy cooking and sharing this meal!

Creamy Chicken Enchiladas

Delicious enchiladas filled with shredded chicken, corn, black beans, and topped with a creamy sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup grated Monterey Jack cheese
  • 8 pieces flour tortillas
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cups sour cream
  • 1 cup chicken broth
  • 1/4 cup chopped fresh cilantro
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for another minute until fragrant.
  • Add shredded chicken, corn, black beans, cumin, smoked paprika, cayenne pepper (if desired), and salt and pepper to the skillet. Stir well and heat the mixture for about 5 minutes until warm. Remove from heat and let the filling cool slightly.
  • In a separate bowl, mix sour cream and chicken broth until smooth. Season the sauce with salt and pepper.
  • Spread a small amount of the white sauce on the bottom of a 9x13-inch baking dish. Take a tortilla, add about 1/3 cup of the chicken mixture, roll it up, and place it seam-side down in the dish. Repeat until all tortillas are filled and in the dish.
  • Pour the remaining white sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the grated Monterey Jack cheese evenly on top.
  • Cover the dish with aluminum foil and bake the enchiladas for 20 minutes in the preheated oven. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
  • Let the enchiladas cool for a few minutes. Garnish the finished enchiladas with fresh cilantro before serving.

Notes

Serve on a colorful plate with extra cilantro and lime slices for a fresh touch.
Keyword chicken, creamy, enchiladas, Mexican