Cheesy chicken enchiladas

Michelle Koletar/Mertz


Super easy & delish! I whipped these up yesterday for dinner, & my son & I loved them. Can be modified to your taste.

★★★★★ 2 votes
30 Min
1 Hr


2 large
chicken breasts, boneless and skinless
flour or corn tortillas (larger size)
1 can(s)
black beans, drained well
1 can(s)
diced tomatoes, with chilis, drained well
2 c
mexican blend shredded cheese (may want more)
1 jar(s)
taco sauce
1 pkg
taco seasoning
1 c
salsa, sour cream, shredded lettuce

How to Make Cheesy chicken enchiladas


  • 1Heat oven to 350 degrees. Pour taco sauce in bottom of large baking pan.
  • 2Shred 2 fully cooked chicken breasts (I cook in crockpot & then shred w/ 2 forks). Or simply shred a rotissiere chicken, if in hurry.
  • 3Mix 1 pack taco seasoning w/ 1 cup of water & mix into chicken well.
  • 4Prepare tortillas as package directs. I didn't even heat my first or anything, and they were great.
  • 5Make sure black beans & tomatoes are vell well drained. Stir & squeeze out excess moisture. Now, make a little assembly line to fill tortillas.
  • 6Fill each tortilla w/ seasoned chicken, beans & tomatoes, and cheese. Make a pocket & roll up, making sure it is nice & tight. Place in pan and continue filling & rolling.
  • 7Sprinkle with more cheese. Cover very loosely w/ alumninum foil & bake for 30 mins. Remove foil & bake another 10 mins, or until the cheese is melted to your liking.
  • 8Top with sour cream, guacamole, salsa, and shredded lettuce. I served w/ yellow rice and some fresh cilantro. You can always add corn to the filling recipe too.

Printable Recipe Card

About Cheesy chicken enchiladas

Course/Dish: Chicken, Tacos & Burritos
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #cheese, #enchiladas