Easy Chicken Enchiladas

Everyone gets busy during the week and it is nice to have a couple go-to, simple recipes that are semi-homemade.

You can throw these enchiladas together in about 10 minutes, and they bake up in about 20-25 minutes. Or you can freeze them for a quick week night meal in the future. You can easily add or subtract any of the ingredients from these depending on what you prefer! You can make them spicy by adding more hot sauce, you can add green chiles or jalapenos, or you can add more veggies/make them vegetarian. I would make them with zucchini, cooked spinach, sweet potatoes/squash/potatoes or carrots.

Best of luck digging out of your houses and getting into your cars (for those of us in the midwest). It is a soggy and messy day here in Chicago! But it’s already Wednesday and we are that much closer to the weekend!











Recipe: Easy Chicken Enchiladas


1 Rotisserie Chicken

1 Can Black Beans, drained and rinsed

1 Can Corn

1/4 Cup Diced Tomatoes (canned or fresh, can omit totally as well).

1 15 oz Can Enchilada Sauce

3 Teaspoons Cumin

1-2 Tablespoons Hot Sauce

1-2 Cups Shredded Cheese

5-6 Tortillas

Black Olives

Green Onions


Preheat oven to 375 degrees.

Remove meat from rotisserie chicken (about 2 cups) and chop into small pieces. Place chicken in a medium bowl and add corn, black beans, tomatoes, hot sauce and cumin. Mix together until well coated with sauce.

Depending on how many you want to make, place into either a 9×13 or 8×8 pan, lightly sprayed with cooking spray. I used an 8×8 and fit 6 enchiladas in the pan. You can do more or less depending on how many you would like to make.

Take a tortilla and fill with about 1/2 a cup of chicken mixture and sprinkle with cheese. Roll up and place into greased pan. Fill pan with rolled tortillas and top with 1/2 cup/remaining sauce and about 1 cup of cheese. Sprinkle with olives and green onions and place into an oven preheated to 375 degrees. Bake for about 20-25 minutes or until sauce is bubbling and cheese is completely melted.

Let cool about 10 minutes before removing enchiladas. Serve with guacamole and sour cream. Enjoy!

NOTE: I made these in advance and froze them, covered tightly with press and seal and foil. Preheat oven to 375, remove foil and press and seal and while oven preheats set enchiladas out. They will take about an hour to bake if they are frozen, so make sure you allow enough time for them to cook all the way through!


8 thoughts on “Easy Chicken Enchiladas

  1. Pingback: Homemade Enchilada Sauce | Mikey's In My Kitchen

  2. Pingback: Pulled Pork Enchiladas | Mikey's In My Kitchen

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