Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.

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  • Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.

  • In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.

  • In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

  • Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts

724 calories; 24.2 g total fat; 112 mg cholesterol; 2174 mg sodium. 92.8 g carbohydrates; 57.9 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2014
Try this and loved it but totally changed it according to what ingredients we had. We used corn tortillas a fourth of an onion a fourth of a green pepper a full cup of enchilada sauce no corn and no cilantro. Yeah! Big changes but other than that we followed the directions perfectly. The only changes we would make now would be to add a little more salt and chalula sauce. Oh ps. We fried the tortilla shells but probably not necessary. Read More
(3)

Most helpful critical review

Rating: 3 stars
05/05/2016
We thought this recipe was just okay. I'm going to keep looking for a good enchilada recipe. Read More
29 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/10/2014
Try this and loved it but totally changed it according to what ingredients we had. We used corn tortillas a fourth of an onion a fourth of a green pepper a full cup of enchilada sauce no corn and no cilantro. Yeah! Big changes but other than that we followed the directions perfectly. The only changes we would make now would be to add a little more salt and chalula sauce. Oh ps. We fried the tortilla shells but probably not necessary. Read More
(3)
Rating: 5 stars
12/10/2014
Try this and loved it but totally changed it according to what ingredients we had. We used corn tortillas a fourth of an onion a fourth of a green pepper a full cup of enchilada sauce no corn and no cilantro. Yeah! Big changes but other than that we followed the directions perfectly. The only changes we would make now would be to add a little more salt and chalula sauce. Oh ps. We fried the tortilla shells but probably not necessary. Read More
(3)
Rating: 5 stars
09/10/2018
Really great recipe!!! Even easier if you buy a rotiserre chicken. Will make this again and again. Thanks for the great supper Read More
(1)
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Rating: 5 stars
05/15/2016
excellent recipe. everyone loved it. followed directions exactly. Read More
(1)
Rating: 5 stars
07/22/2014
My family loved these enchiladas. I cooked a bag of frozen chicken breasts in the crockpot and used half for this dish and half for another. I also used frozen corn and green enchilada sauce instead of the red. Read More
(1)
Rating: 4 stars
05/15/2014
Added cumin and paprika Read More
(1)
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Rating: 4 stars
04/28/2016
Great recipe add more sauce or its to dry Read More
Rating: 5 stars
05/06/2015
This was our Cinco de Mayo dinner. Only difference from the original recipe: we used about twice as much enchilada sauce as the recipe called for. Otherwise it would have been too dry. Read More
Rating: 4 stars
06/07/2015
This was great... and my kids who declared "I don't like enchiladas!" enjoyed it. I used plain Greek yogurt in place of sour cream after discovering I was out. I also skipped the chilies to make it more kid friendly. My husband and I added hotter sauce after the fact. Will definitely make this again. Read More
Rating: 5 stars
05/08/2016
Great recipe! Very simple to make and kids liked it. Thank you! Read More
Rating: 3 stars
05/05/2016
We thought this recipe was just okay. I'm going to keep looking for a good enchilada recipe. Read More