Chicken Enchiladas
A comforting and flavorful dish, these Chicken Enchiladas are filled with tender chicken, mild green chilies, and melty cheddar cheese, then wrapped in soft tortillas and baked in a rich enchilada sauce. Served with warm refried beans and seasoned corn on the side, this hearty meal is perfect for family dinners.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
1 4-oz can Mild Green Chilies
1 15-oz can Refried Beans
6 Flour Tortillas
1 can Enchilada Sauce
1 15-oz can Corn
Fridge and Freezer
1 lb Cooked Chicken
1 8-oz bag Cheddar Cheese
Directions
Wash hands with soap and water. Preheat the oven to 350 degrees. Grease a large casserole dish or 9x13” pan.
In a medium bowl, combine the chicken, chilies, and half the cheese. Divide the chicken mixture into 6 flour tortillas, and lay seam-side down in the pan.
Top with enchilada sauce and remaining cheese. Bake, uncovered, for 20 minutes or until bubbly and browned around the edges.
Heat corn in a microwave-safe bowl in the microwave 1 minute at a time until warmed through, then season with salt and pepper if desired.
Add refried beans and a splash of water to a microwave safe bowl and heat, 1 minute at a time, stirring each time, until heated through.
The recipe serves 6. Serve enchiladas with refried beans and corn on the side. Refrigerate leftovers within 2 hours.
*Use gluten-free tortillas to make this recipe gluten-free.