Go Back
Quick Chicken Enchiladas with Creamy Sauce is a delightful dish that brings the vibrant flavors of Mexico straight to your dining table. This recipe combines shredded chicken, black beans, and corn all wrapped in soft flour tortillas, then topped with a luscious creamy sauce and melted cheese. Perfect for busy weeknights or casual gatherings, these enchiladas are not only easy to prepare but also packed with wholesome ingredients. In this article, we’ll explore the step-by-step process of making these delicious enchiladas, delve into the ingredients that make them special, and offer variations to suit different tastes.

Quick Chicken Enchiladas with Creamy Sauce

Discover the joy of Quick Chicken Enchiladas with Creamy Sauce, an easy and flavorful dish perfect for busy nights. This recipe combines shredded chicken, black beans, and corn wrapped in soft flour tortillas, all topped with a rich creamy sauce and melted cheese. Not only is it simple to make, but it also includes wholesome ingredients that everyone will love. Follow our step-by-step guide to create a delicious meal that showcases the vibrant flavors of Mexican cuisine.
Print Recipe Pin Recipe

Ingredients
  

2 cups shredded cooked chicken (rotisserie works great!)

8 small flour tortillas

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or Mexican blend)

1 small onion, diced

2 cloves garlic, minced

1 cup sour cream

1 cup enchilada sauce (red or green based on preference)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Ingredients: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft. Stir in the minced garlic, cumin, chili powder, and cook for an additional minute.

      Prepare the Filling: In the same skillet, add the shredded chicken, black beans, corn, and half of the shredded cheese. Mix until all the ingredients are combined thoroughly. Season with salt and pepper to taste.

        Assemble the Enchiladas: Lay a flour tortilla flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto the center of the tortilla. Roll it up tightly and place seam-side down in a greased 9x13 inch baking dish. Repeat this process for all tortillas.

          Make the Creamy Sauce: In a medium bowl, mix together the sour cream and 1/2 cup of the enchilada sauce until smooth. Pour this creamy mixture evenly over the rolled enchiladas in the baking dish.

            Add Enchilada Sauce and Cheese: Drizzle the remaining enchilada sauce over the top of the creamy sauce. Sprinkle the remaining cheese over everything.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                Garnish and Serve: Remove from the oven and let cool for about 5 minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4