Speedy Chicken Enchiladas

By Debi | Cabin Cleaver in Main Course, Chicken, Mexican

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Prep: 10 minutes                                  Level: Easy

Bake: 25 minutes                                  Serves: 6-8


  • 1 medium red onion, diced (ab0ut 1 cup)
  • 1 sweet red or green Bell pepper, diced (about 1 cup)
  • 1 (12.5-ounce) can chunk white chicken, drained
  • 1 (15-ounce) can reduced sodium black beans, drained and rinsed
  • 1 (15.25-ounce) can whole-kernel corn, drained
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 1/2 cups cheddar, colby, provolone or mozzarella cheese - your choice, divided
  • 3 cups salsa - your choice, divided
  • 7 to 8 flour tortillas
Preheat oven to 400 degrees F.
In a medium bowl, combine onion, pepper, black beans, corn, chicken, spices, and 1/2 cup of cheese. Mix well, shredding the chunks of chicken as you go.

Prepare a 9x13-inch baking dish with cooking spray. (I prefer garlic flavored.) Use 1 cup of salsa and spread evenly over the bottom of the baking dish.

Using about 1/3 cup of the filling, fill each tortilla down the middle, then tightly roll it up and place seam-side down in the baking dish. Continue with the rest of the tortillas. Spread 1 cup of salsa over the rolled tortillas. Sprinkle the leftover filling over the tortillas. Sprinkle last remaining cup of salsa over the top.

Cover with foil and bake 20 minutes. Take out of the oven, uncover, and sprinkle remaining cup of cheese over the top. Put back into the oven for 5 minutes or until the cheese has melted and the enchiladas are bubbling. Optional: Serve the enchiladas with additional salsa, a dollop of sour cream, and tortilla chips. These make great leftovers and reheat wonderfully in the microwave!