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Chicken Enchiladas

Homemade enchilada sauce beats anything you'll find in a can, and most of what you'll find in a restaurant in this delicious recipe. Full of Mexican flavor, this easy-to-prepare dish will prove that you don't have to go out to enjoy a great tasting meal.

Serves 8
Ready in 35 mins
Prep time 20 mins
Cooking time 15 mins
206 calories per serving


> 1 tbsp canola oil
> 1/2 cup chopped onion
> 1 tbsp minced garlic
> 4 oz diced green chilies, drained
> 2 (8 oz) cans tomato sauce, no salt added
> 1 (14.5 oz) cans diced tomatoes, no salt added
> 2 tsp ground cumin
> 2 tsp garlic powder
> 1 tsp chili powder
> 1 tsp all-purpose flour
> 2 cups cooked and shredded  chicken breast
> 1/2 cup canned black beans, rinsed and drained
> 1/2 cup frozen corn
> 8 corn tortillas
> 1 cup shredded reduced-fat Monterey Jack cheese or cheddar or a combination of cheeses


Preheat oven to 350 degrees. Coat a large saute pan with oil. Saute onion and garlic until tender; add drained chilies, tomato sauce and tomatoes. Sprinkle with the cumin, garlic powder, chili powder and flour. Stir well to combine.
Add one cup of the sauce to the shredded chicken, mix in the rinsed and drained black beans and corn.
Microwave tortillas on high for 30 seconds to soften and make them more pliable. Coat the bottom of a 13 x 9"pan with a ladle of sauce.
Divide chicken mixture among the 8 tortillas. Fold tortillas over the filling, arrange in baking pan, top with remaining sauce and cheese. Bake in oven until the cheese melts.
Serve on a bed of shredded lettuce. Garnish with cilantro leaves, chopped scallions, low-fat sour cream, chopped tomatoes, salsa, and/or diced avocado if desired.

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