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Easy Loaded Chicken Enchiladas Recipe with Beans, Corn, and Cheese

Easy Loaded Chicken Enchiladas

Tender shredded chicken, black beans, corn, green chiles, salsa, and sour cream fill tortillas beneath bubbling red enchilada sauce and melted cheese. This comforting dinner makes 8 enchiladas and serves 4 to 6 people.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Filling
  • 3 cups Shredded cooked chicken
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels
  • 1 4-ounce can Diced green chiles
  • 1/2 cup Sour cream
  • 1/2 cup Chunky salsa
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon, plus more to taste Kosher salt
Assembly
  • 8 8-inch tortillas Flour or corn tortillas
  • 2 cups, divided Red enchilada sauce
  • 2 cups, divided Shredded Mexican-blend, Monterey Jack, or cheddar-Jack cheese
Optional Toppings
  • 1/4 cup Sliced black olives
  • 2 green onions Sliced green onions

Method
 

Step-by-Step
  1. Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. Combine the shredded chicken, black beans, corn, green chiles, sour cream, salsa, cumin, chili powder, garlic powder, and kosher salt in a large bowl.
  3. Spread about 1/2 cup of enchilada sauce across the bottom of the prepared baking dish.
  4. Warm the tortillas briefly in the microwave beneath a damp paper towel, or heat them in a skillet until flexible.
  5. Place approximately 3/4 cup of filling down the center of each tortilla. Add a small amount of cheese, roll tightly, and arrange seam-side down in the baking dish.
  6. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the remaining cheese. Add black olives or green onions if desired.
  7. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sauce bubbles and the cheese is melted and lightly browned.
  8. Let the enchiladas rest for 5 to 10 minutes before serving. Garnish with cilantro, avocado, jalapeño, lime wedges, or additional sour cream.

Notes

Rotisserie chicken is a convenient choice and provides approximately 3 cups of shredded meat. Chicken must be fully cooked to 165°F before shredding. Warm tortillas before filling to prevent cracking, cover the dish during the first part of baking to keep the enchiladas moist, and use freshly shredded cheese for especially smooth melting.