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Quick Chicken Enchiladas Easy and Tasty Recipe

by on September 24, 2025

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Are you craving a delicious meal but short on time? You’re not alone! Quick chicken enchiladas are the perfect answer. They are easy, tasty, and ready in about 30 minutes. With simple ingredients like shredded chicken and canned beans, you can whip up a crowd-pleaser that everyone will love. Let’s dive into this quick recipe and get you cooking!

- 2 cups cooked chicken (shredded) - 1 cup black beans (rinsed and drained) - 1 cup corn kernels (fresh or frozen) - 1 cup enchilada sauce (store-bought or homemade) - 8 small flour tortillas - 1 cup shredded cheddar cheese - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, for garnish - Sour cream, for serving When making quick chicken enchiladas, gather all your ingredients first. This helps you stay organized and makes cooking easier. You need shredded chicken, which can be from a rotisserie or boiled chicken. Black beans add texture and protein. Rinse them well to remove excess sodium. Corn gives a sweet crunch. You can use fresh or frozen corn for this recipe. Choose your enchilada sauce based on your taste. Store-bought works great, but homemade is even better if you have the time. Flour tortillas create a soft wrap for your filling. I suggest using small ones for easy handling. Shredded cheddar cheese melts beautifully on top, offering a rich flavor. Spices like ground cumin and chili powder bring warmth and depth. Adjust these to fit your taste. Finally, fresh cilantro and sour cream are perfect garnishes. They add freshness and creaminess to each bite. With all these ingredients ready, you are set to create a delicious meal! {{ingredient_image_1}} 1. Preheat the oven: Set your oven to 375°F (190°C). This helps cook the enchiladas evenly. 2. Prepare the baking dish: Grease a 9x13 inch baking dish. This ensures the enchiladas won’t stick. 1. Combining the filling ingredients: In a large bowl, mix together: - 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - ½ cup enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Stir well until all the ingredients are evenly mixed. 2. Rolling and placing the tortillas: Take one tortilla. Spoon about ¼ cup of the chicken mixture onto the center. Roll it tightly, and place it seam-side down in the greased baking dish. Repeat this with the rest of the tortillas and filling. 1. Pouring the enchilada sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. 2. Cheese topping and baking times: Sprinkle 1 cup of shredded cheddar cheese on top. Cover the dish with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly. Enjoy the fun of making these quick chicken enchiladas! To save time, I often use pre-cooked chicken. You can find it in stores or use leftover chicken. This cuts your prep time down by a lot. You can also use canned black beans and frozen corn. They are quick, easy, and taste great. Just rinse the beans, and they are ready to mix in. Soft tortillas are the key to great enchiladas. To soften them, you can microwave them briefly. Wrap a few tortillas in a damp paper towel and heat for about 30 seconds. This keeps them from tearing. When rolling, put the filling in the center. Roll them tight but not too tight, so they don’t break. If you like heat, add more spices. A pinch of cayenne or more chili powder will spice things up. For garnishes, fresh cilantro adds a nice touch. You can also use diced avocado or sliced jalapeños for extra flavor. Sour cream on top is a must for creaminess. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, saving both time and effort. Make It Spicy: If you enjoy a kick, add some diced jalapeños or a few dashes of hot sauce to the chicken mixture for extra heat. Customize Your Fillings: Feel free to substitute or add other ingredients like bell peppers, zucchini, or different beans to the filling for a unique twist. Cheese Alternatives: While cheddar cheese works great, you can try other cheeses like Monterey Jack or pepper jack for a different flavor profile. {{image_2}} You can easily make a vegetarian version of these enchiladas. Simply replace the chicken with more black beans or a mix of your favorite veggies. Zucchini, bell peppers, and mushrooms all work well. This change keeps the dish hearty and packed with flavor. You can also add extra spices to boost taste. Using green enchilada sauce gives a fresh twist. It adds a tangy flavor that pairs well with the filling. If you prefer homemade sauce, combine tomatillos, garlic, and jalapeños. Blend them with broth for a smooth consistency. This method gives you control over the heat and flavors. Cheese is a key part of enchiladas. While cheddar is great, you can switch it up. Try Monterey Jack for a milder taste or pepper jack for a spicy kick. You can even mix different cheeses for a richer flavor. This way, you can make the dish your own! To keep your leftover enchiladas fresh, store them in the fridge. Place them in an airtight container. They can last for about 3 to 4 days this way. If you want to keep them longer, freezing is a great option. Wrap each enchilada tightly in foil or plastic wrap. Then, place them in a freezer-safe bag. They can stay good for up to 3 months in the freezer. When it's time to eat your leftovers, reheating is easy. The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a little extra enchilada sauce on top to keep them moist. Cover the dish with foil and heat for 20 to 25 minutes. This method keeps the cheese nice and gooey while avoiding dryness. If you want quick meals, meal prep is key. You can prepare the enchiladas ahead of time. Assemble them as instructed, but don't bake them. Cover the dish and store it in the fridge for up to 24 hours. When you’re ready, just pop them in the oven. You can also make the filling in advance. Store it in the fridge, and you’ll have an easy meal ready in no time. It takes about 40 minutes to make quick chicken enchiladas. You spend 15 minutes on prep. Then, you bake them for 25 minutes. Yes, you can make chicken enchiladas in advance. Prepare the filling and roll the tortillas. Place them in the baking dish. Cover it with foil and refrigerate for up to 24 hours. When you're ready, bake straight from the fridge, adding a few extra minutes to the cooking time. Here are some great sides to serve with chicken enchiladas: - Mexican rice - Refried beans - Simple green salad - Grilled corn on the cob - Chips and salsa - Margaritas or iced tea Making chicken enchiladas is simple and fun. We covered all the ingredients, from cooked chicken to spices. I shared step-by-step instructions, tips for quick prep, and ways to mix up the recipe. Remember, you can easily store leftovers and reheat them without losing flavor. With these ideas, you now have a delicious meal to enjoy. Get creative and make it your own! Happy cooking!

Why I Love This Recipe

  1. Quick Preparation: This recipe comes together in just 15 minutes of prep time, making it perfect for busy weeknights.
  2. Flavorful Filling: The combination of shredded chicken, black beans, and corn creates a deliciously satisfying and nutritious filling.
  3. Customizable: You can easily adjust the spices or add your favorite ingredients, like bell peppers or jalapeños, to suit your taste.
  4. Cheesy Goodness: Topped with melted cheddar cheese, these enchiladas are sure to please everyone at the dinner table.

Ingredients

List of Ingredients

– 2 cups cooked chicken (shredded)

– 1 cup black beans (rinsed and drained)

– 1 cup corn kernels (fresh or frozen)

– 1 cup enchilada sauce (store-bought or homemade)

– 8 small flour tortillas

– 1 cup shredded cheddar cheese

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

– Fresh cilantro, for garnish

– Sour cream, for serving

When making quick chicken enchiladas, gather all your ingredients first. This helps you stay organized and makes cooking easier. You need shredded chicken, which can be from a rotisserie or boiled chicken. Black beans add texture and protein. Rinse them well to remove excess sodium. Corn gives a sweet crunch. You can use fresh or frozen corn for this recipe.

Choose your enchilada sauce based on your taste. Store-bought works great, but homemade is even better if you have the time. Flour tortillas create a soft wrap for your filling. I suggest using small ones for easy handling. Shredded cheddar cheese melts beautifully on top, offering a rich flavor.

Spices like ground cumin and chili powder bring warmth and depth. Adjust these to fit your taste. Finally, fresh cilantro and sour cream are perfect garnishes. They add freshness and creaminess to each bite. With all these ingredients ready, you are set to create a delicious meal!

Step-by-Step Instructions

Prep Work

1. Preheat the oven: Set your oven to 375°F (190°C). This helps cook the enchiladas evenly.

2. Prepare the baking dish: Grease a 9×13 inch baking dish. This ensures the enchiladas won’t stick.

Filling the Tortillas

1. Combining the filling ingredients: In a large bowl, mix together:

– 2 cups cooked chicken, shredded

– 1 cup black beans, rinsed and drained

– 1 cup corn kernels (fresh or frozen)

– ½ cup enchilada sauce

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

Stir well until all the ingredients are evenly mixed.

2. Rolling and placing the tortillas: Take one tortilla. Spoon about ¼ cup of the chicken mixture onto the center. Roll it tightly, and place it seam-side down in the greased baking dish. Repeat this with the rest of the tortillas and filling.

Baking the Enchiladas

1. Pouring the enchilada sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish.

2. Cheese topping and baking times: Sprinkle 1 cup of shredded cheddar cheese on top. Cover the dish with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly.

Enjoy the fun of making these quick chicken enchiladas!

Tips & Tricks

Speeding Up the Process

To save time, I often use pre-cooked chicken. You can find it in stores or use leftover chicken. This cuts your prep time down by a lot. You can also use canned black beans and frozen corn. They are quick, easy, and taste great. Just rinse the beans, and they are ready to mix in.

Ensuring Perfect Tortillas

Soft tortillas are the key to great enchiladas. To soften them, you can microwave them briefly. Wrap a few tortillas in a damp paper towel and heat for about 30 seconds. This keeps them from tearing. When rolling, put the filling in the center. Roll them tight but not too tight, so they don’t break.

Flavor Boosters

If you like heat, add more spices. A pinch of cayenne or more chili powder will spice things up. For garnishes, fresh cilantro adds a nice touch. You can also use diced avocado or sliced jalapeños for extra flavor. Sour cream on top is a must for creaminess.

Pro Tips

  1. Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, saving both time and effort.
  2. Make It Spicy: If you enjoy a kick, add some diced jalapeños or a few dashes of hot sauce to the chicken mixture for extra heat.
  3. Customize Your Fillings: Feel free to substitute or add other ingredients like bell peppers, zucchini, or different beans to the filling for a unique twist.
  4. Cheese Alternatives: While cheddar cheese works great, you can try other cheeses like Monterey Jack or pepper jack for a different flavor profile.

Variations

Vegetarian Option

You can easily make a vegetarian version of these enchiladas. Simply replace the chicken with more black beans or a mix of your favorite veggies. Zucchini, bell peppers, and mushrooms all work well. This change keeps the dish hearty and packed with flavor. You can also add extra spices to boost taste.

Different Sauces

Using green enchilada sauce gives a fresh twist. It adds a tangy flavor that pairs well with the filling. If you prefer homemade sauce, combine tomatillos, garlic, and jalapeños. Blend them with broth for a smooth consistency. This method gives you control over the heat and flavors.

Cheese Choices

Cheese is a key part of enchiladas. While cheddar is great, you can switch it up. Try Monterey Jack for a milder taste or pepper jack for a spicy kick. You can even mix different cheeses for a richer flavor. This way, you can make the dish your own!

Storage Info

Storing Leftovers

To keep your leftover enchiladas fresh, store them in the fridge. Place them in an airtight container. They can last for about 3 to 4 days this way. If you want to keep them longer, freezing is a great option. Wrap each enchilada tightly in foil or plastic wrap. Then, place them in a freezer-safe bag. They can stay good for up to 3 months in the freezer.

Reheating Instructions

When it’s time to eat your leftovers, reheating is easy. The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a little extra enchilada sauce on top to keep them moist. Cover the dish with foil and heat for 20 to 25 minutes. This method keeps the cheese nice and gooey while avoiding dryness.

Meal Prep Tips

If you want quick meals, meal prep is key. You can prepare the enchiladas ahead of time. Assemble them as instructed, but don’t bake them. Cover the dish and store it in the fridge for up to 24 hours. When you’re ready, just pop them in the oven. You can also make the filling in advance. Store it in the fridge, and you’ll have an easy meal ready in no time.

FAQs

How long does it take to make quick chicken enchiladas?

It takes about 40 minutes to make quick chicken enchiladas. You spend 15 minutes on prep. Then, you bake them for 25 minutes.

Can I make chicken enchiladas in advance?

Yes, you can make chicken enchiladas in advance. Prepare the filling and roll the tortillas. Place them in the baking dish. Cover it with foil and refrigerate for up to 24 hours. When you’re ready, bake straight from the fridge, adding a few extra minutes to the cooking time.

What can I serve with chicken enchiladas?

Here are some great sides to serve with chicken enchiladas:

– Mexican rice

– Refried beans

– Simple green salad

– Grilled corn on the cob

– Chips and salsa

– Margaritas or iced tea

Making chicken enchiladas is simple and fun. We covered all the ingredients, from cooked chicken to spices. I shared step-by-step instructions, tips for quick prep, and ways to mix up the recipe. Remember, you can easily store leftovers and reheat them without losing flavor. With these ideas, you now have a delicious meal to enjoy. Get creative and make it your own! Happy cookin

- 2 cups cooked chicken (shredded) - 1 cup black beans (rinsed and drained) - 1 cup corn kernels (fresh or frozen) - 1 cup enchilada sauce (store-bought or homemade) - 8 small flour tortillas - 1 cup shredded cheddar cheese - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, for garnish - Sour cream, for serving When making quick chicken enchiladas, gather all your ingredients first. This helps you stay organized and makes cooking easier. You need shredded chicken, which can be from a rotisserie or boiled chicken. Black beans add texture and protein. Rinse them well to remove excess sodium. Corn gives a sweet crunch. You can use fresh or frozen corn for this recipe. Choose your enchilada sauce based on your taste. Store-bought works great, but homemade is even better if you have the time. Flour tortillas create a soft wrap for your filling. I suggest using small ones for easy handling. Shredded cheddar cheese melts beautifully on top, offering a rich flavor. Spices like ground cumin and chili powder bring warmth and depth. Adjust these to fit your taste. Finally, fresh cilantro and sour cream are perfect garnishes. They add freshness and creaminess to each bite. With all these ingredients ready, you are set to create a delicious meal! {{ingredient_image_1}} 1. Preheat the oven: Set your oven to 375°F (190°C). This helps cook the enchiladas evenly. 2. Prepare the baking dish: Grease a 9x13 inch baking dish. This ensures the enchiladas won’t stick. 1. Combining the filling ingredients: In a large bowl, mix together: - 2 cups cooked chicken, shredded - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - ½ cup enchilada sauce - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste Stir well until all the ingredients are evenly mixed. 2. Rolling and placing the tortillas: Take one tortilla. Spoon about ¼ cup of the chicken mixture onto the center. Roll it tightly, and place it seam-side down in the greased baking dish. Repeat this with the rest of the tortillas and filling. 1. Pouring the enchilada sauce: Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. 2. Cheese topping and baking times: Sprinkle 1 cup of shredded cheddar cheese on top. Cover the dish with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is melted and bubbly. Enjoy the fun of making these quick chicken enchiladas! To save time, I often use pre-cooked chicken. You can find it in stores or use leftover chicken. This cuts your prep time down by a lot. You can also use canned black beans and frozen corn. They are quick, easy, and taste great. Just rinse the beans, and they are ready to mix in. Soft tortillas are the key to great enchiladas. To soften them, you can microwave them briefly. Wrap a few tortillas in a damp paper towel and heat for about 30 seconds. This keeps them from tearing. When rolling, put the filling in the center. Roll them tight but not too tight, so they don’t break. If you like heat, add more spices. A pinch of cayenne or more chili powder will spice things up. For garnishes, fresh cilantro adds a nice touch. You can also use diced avocado or sliced jalapeños for extra flavor. Sour cream on top is a must for creaminess. Pro Tips Use Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any cooked chicken you have on hand, saving both time and effort. Make It Spicy: If you enjoy a kick, add some diced jalapeños or a few dashes of hot sauce to the chicken mixture for extra heat. Customize Your Fillings: Feel free to substitute or add other ingredients like bell peppers, zucchini, or different beans to the filling for a unique twist. Cheese Alternatives: While cheddar cheese works great, you can try other cheeses like Monterey Jack or pepper jack for a different flavor profile. {{image_2}} You can easily make a vegetarian version of these enchiladas. Simply replace the chicken with more black beans or a mix of your favorite veggies. Zucchini, bell peppers, and mushrooms all work well. This change keeps the dish hearty and packed with flavor. You can also add extra spices to boost taste. Using green enchilada sauce gives a fresh twist. It adds a tangy flavor that pairs well with the filling. If you prefer homemade sauce, combine tomatillos, garlic, and jalapeños. Blend them with broth for a smooth consistency. This method gives you control over the heat and flavors. Cheese is a key part of enchiladas. While cheddar is great, you can switch it up. Try Monterey Jack for a milder taste or pepper jack for a spicy kick. You can even mix different cheeses for a richer flavor. This way, you can make the dish your own! To keep your leftover enchiladas fresh, store them in the fridge. Place them in an airtight container. They can last for about 3 to 4 days this way. If you want to keep them longer, freezing is a great option. Wrap each enchilada tightly in foil or plastic wrap. Then, place them in a freezer-safe bag. They can stay good for up to 3 months in the freezer. When it's time to eat your leftovers, reheating is easy. The best way to reheat enchiladas is in the oven. Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Add a little extra enchilada sauce on top to keep them moist. Cover the dish with foil and heat for 20 to 25 minutes. This method keeps the cheese nice and gooey while avoiding dryness. If you want quick meals, meal prep is key. You can prepare the enchiladas ahead of time. Assemble them as instructed, but don't bake them. Cover the dish and store it in the fridge for up to 24 hours. When you’re ready, just pop them in the oven. You can also make the filling in advance. Store it in the fridge, and you’ll have an easy meal ready in no time. It takes about 40 minutes to make quick chicken enchiladas. You spend 15 minutes on prep. Then, you bake them for 25 minutes. Yes, you can make chicken enchiladas in advance. Prepare the filling and roll the tortillas. Place them in the baking dish. Cover it with foil and refrigerate for up to 24 hours. When you're ready, bake straight from the fridge, adding a few extra minutes to the cooking time. Here are some great sides to serve with chicken enchiladas: - Mexican rice - Refried beans - Simple green salad - Grilled corn on the cob - Chips and salsa - Margaritas or iced tea Making chicken enchiladas is simple and fun. We covered all the ingredients, from cooked chicken to spices. I shared step-by-step instructions, tips for quick prep, and ways to mix up the recipe. Remember, you can easily store leftovers and reheat them without losing flavor. With these ideas, you now have a delicious meal to enjoy. Get creative and make it your own! Happy cooking!

Quick & Zesty Chicken Enchiladas

Delicious and easy-to-make chicken enchiladas with a zesty twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup enchilada sauce (store-bought or homemade)
  • 8 small flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving sour cream

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large bowl, combine the shredded chicken, black beans, corn, 1/2 cup of enchilada sauce, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are incorporated.
  • Take one tortilla at a time and spoon about 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat this step with the remaining tortillas and filling.
  • Pour the remaining enchilada sauce evenly over the rolled tortillas in the baking dish. Sprinkle the shredded cheddar cheese on top.
  • Cover the dish with aluminum foil and bake for 15 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once baked, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with a dollop of sour cream on the side.

Notes

Serve with fresh cilantro and sour cream for added flavor.
Keyword chicken, easy, enchiladas, zesty

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