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Chicken Enchiladas

These Mexican-inspired enchiladas come together in minutes to get dinner on the table fast. Make ahead of time and freeze to have a delicious meal on hand.

Serves 6
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
406 calories per serving


> 2 (10 oz) cans red enchilada sauce, divided
> 1 (15 oz) can  low-sodium black beans
> 1 1/2 cups rotisserie chicken, shredded
> 6 burrito flour tortillas
> 1 cup shredded white cheddar cheese


Preheat oven to 400°F. Pour ½ can enchilada sauce in the bottom of a 9x13-inch baking dish to lightly coat it. Drain and rinse the beans.
In a bowl mix the chicken with 1 can enchilada sauce. Fill each tortilla with ¼ cup chicken and ¼ of the black beans. Roll the tortillas and place in the baking dish, seam side down. Top with remaining ½ can enchilada sauce and shredded cheese. Bake for 10 min. until cheese has melted.


Garnish with chopped cilantro, cubed avocado, a squeeze of lime, diced onion, jalapeño slices, or any of your preferred toppings.

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