If you’re looking for a flavorful and satisfying meal, these cheesy chicken enchiladas are exactly what you need. Made with boneless skinless chicken breasts, they’re packed with taste and goodness. The combination of enchilada sauce, corn tortillas, and cheddar cheese creates a deliciously gooey experience that will have everyone asking for seconds.
The filling is a delightful mix of tender chicken, black beans, corn, and aromatic onions, all seasoned with garlic, cumin, and chili powder. Each bite is a burst of flavor, making these enchiladas a perfect option for a family dinner or a gathering with friends. Plus, they’re simple to make, allowing you to whip up a comforting meal without spending hours in the kitchen.
Vibrant Flavors of Cheesy Chicken Enchiladas
Indulging in a plate of cheesy chicken enchiladas brings a delightful burst of flavors straight from Mexico. Featuring boneless skinless chicken breasts, these enchiladas are an irresistible combination of tender chicken, black beans, and corn, all enveloped in warm corn tortillas.
The enchilada sauce adds a rich depth that ties all the ingredients together, creating a satisfying meal that is both comforting and delicious. Topped with melted cheddar cheese and garnished with fresh cilantro, this dish not only excites the palate but also pleases the eyes.
Preparation: Creating the Enchilada Filling
The secret to a great enchilada lies in the filling. Begin by sautéing aromatic onions and garlic until they become fragrant and translucent. This step lays the foundation for a flavor-packed experience.
Once the base is ready, introduce shredded chicken, black beans, and corn into the skillet, seasoning with cumin, chili powder, salt, and black pepper. The combination of these ingredients creates a harmonious blend, ensuring that every bite is packed with taste.
Rolling the Enchiladas
As you prepare to roll the enchiladas, warm the corn tortillas slightly to make them more pliable. This will help prevent any tearing as you fill them with the savory mixture. Place a spoonful of the filling onto each tortilla, then roll it up tightly, seam-side down.
Arrange the rolled tortillas in a baking dish, ensuring they fit snugly. This allows the enchiladas to cook evenly while soaking in the enchilada sauce that will be added later.
Layering with Sauce and Cheese
Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce generously over the top. This not only adds flavor but also keeps the tortillas moist during baking.
Finally, sprinkle a generous amount of shredded cheddar cheese on top. As it melts in the oven, it forms a gooey, cheesy layer that beautifully melds with the rich sauce beneath.
Baking to Perfection
Cover the baking dish with aluminum foil and pop it into a preheated oven. The initial baking time allows the enchiladas to heat through and absorb the flavors of the sauce. After uncovering, let the cheese bubble and turn golden, creating an inviting crust that beckons you for a taste.
Once baked, allow the enchiladas to cool slightly before serving. This small wait ensures that they hold their shape and are easier to plate.
Serving Suggestions for a Lively Meal
When serving your cheesy chicken enchiladas, consider garnishing with fresh cilantro and perhaps a dollop of sour cream. Fresh avocados and diced tomatoes can also add a refreshing contrast to the warm, cheesy enchiladas.
This vibrant plate is perfect for gatherings or a cozy family dinner. Pair it with a side of rice or a fresh salad, and you have a complete meal that is sure to impress.
Delicious Chicken Enchiladas Recipe

These chicken enchiladas are cheesy, savory, and slightly spicy, with a wonderful blend of textures from the tender chicken and hearty beans. The creamy cheddar cheese on top melts beautifully, complementing the robust flavors of the enchilada sauce and spices.
Ingredients
- 2 boneless skinless chicken breasts, cooked and shredded
- 1 can (10 oz) enchilada sauce, divided
- 8 corn tortillas
- 1 cup shredded cheddar cheese, divided
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, canned or frozen
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper, adjust to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Filling: In a large skillet, heat a little oil over medium heat. Add the diced onions and garlic, and sauté until fragrant and translucent (about 3-4 minutes). Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and black pepper. Mix well and cook for another 5 minutes.
- Assemble the Enchiladas: Spread a little enchilada sauce on the bottom of a baking dish. Take a corn tortilla, fill it with the chicken mixture, and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with shredded cheddar cheese.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Serve: Let cool slightly, then serve hot with your favorite toppings like sour cream, cilantro, or avocado.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 350kcal
- Fat: 12g
- Protein: 25g
- Carbohydrates: 35g

Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.