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The Best Fiesta Chicken Enchiladas Recipe

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4.3 from 59 reviews

These Best Fiesta Chicken Enchiladas are a vibrant and flavorful Mexican-inspired dish loaded with tender chicken, black beans, corn, and a zesty blend of spices, all wrapped in grain-free tortillas, smothered in rich red enchilada sauce, and topped with melted cheese and fresh cilantro. Perfect for a family dinner or festive gathering.

  • Total Time: 45 minutes
  • Yield: 10 enchiladas (serves 4-6)

Ingredients

Filling

  • 1 15-ounce can whole kernel corn, drained
  • 1 15-ounce can black beans, drained and rinsed
  • 20 ounces canned chicken breast, drained
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, finely minced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 4.5-ounce can diced green chiles

Assembly

  • 10 grain-free tortillas
  • 2 15-ounce cans red enchilada sauce
  • 4 ounces grated cheddar or shredded Mexican blend cheese
  • Freshly chopped cilantro leaves, for garnish

Instructions

  1. Prepare the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté until softened and fragrant, about 3-4 minutes. Stir in the cumin, chili powder, salt, and black pepper.
  2. Add the Main Ingredients: To the skillet, add drained corn, black beans, canned chicken breast, and diced green chiles. Mix well to combine all ingredients and heat through for about 5 minutes, allowing the flavors to meld. Remove from heat.
  3. Warm the Tortillas: Lightly warm the grain-free tortillas in a dry pan or microwave until pliable to prevent cracking when rolling.
  4. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Pour a thin layer of red enchilada sauce into the bottom of a baking dish. Spoon a generous amount of the filling onto each tortilla, then roll it up tightly and place seam-side down in the baking dish. Repeat for all tortillas.
  5. Top with Sauce and Cheese: Pour the remaining red enchilada sauce evenly over the rolled enchiladas, then sprinkle the grated cheddar or Mexican blend cheese on top.
  6. Bake: Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
  7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped cilantro before serving for a fresh and vibrant touch.

Notes

  • You can substitute canned chicken breast with cooked shredded chicken if preferred.
  • Use grain-free or regular corn/flour tortillas according to dietary needs.
  • For added heat, add chopped jalapeños or a splash of hot sauce to the filling.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven or microwave before serving.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/the-best-fiesta-chicken-enchiladas-recipe/