These EASY CHICKEN ENCHILADAS are a breeze to make and so delicious. They also freeze beautifully so you can make a double batch, enjoy one meal tonight, and then another down the road!
I’ve been all over this easy chicken enchilada recipe for a while now and want to share it with you. One of my all-time fav things to do is to take recipes and make them both easy to make and often give them a healthy twist.
So these easy chicken enchiladas. You are going to LOVE them …
You’re going to start by making a super delicious and easy to make red enchilada sauce. I love a tomato-based enchilada sauce, which is what this one is. It has so much more flavor than a tomato-less sauce. And let’s be honest, it’s ALL about the sauce. Oh, ya.
When the sauce is bubbling away, you’re going to pop the chicken in a pot with some pureed chipotle peppers. Don’t worry, this isn’t a spicy dish. If you like spicy food (like me!) you can always add some hot sauce later.
Then all that’s left to do is saute a few veggies, roll the enchiladas and pop them in the oven.
Besides being easy to make, these chicken enchiladas are crazy tasty. I served them recently when we had my dad over for dinner and was told they were the best enchiladas he’s ever had. Not going to turn down a compliment. 🙂
Want to know something else awesome about these enchiladas? They freeze very well. Seriously. All you have to do is make them up to the point where you are going to bake them and then cover them well and pop them into your freezer.
I like making a double batch so I can eat dinner twice while only doing the work once. #win!
- 1 lb. chicken breasts see notes
- 2 tablespoons pureed chipotle peppers in adobo sauce
- 1 tablespoon grapeseed oil - or sub any neutral flavored oil
- 1 large onion minced
- 4 garlic cloves minced
- 1 bell pepper minced
- 2 cups frozen corn
- 15 ounce can black beans drained and rinsed
- 8 - 10 flour tortillas gluten-free, if needed
- 2 cups shredded cheddar cheese
- Cilantro to serve
- Add the oil and flour to a small pot over medium-high heat. Let it come to a simmer and whisk it constantly for 1 minute. Add all the remaining sauce ingredients to the pot and stir well.
- Bring to a boil then reduce the heat to a simmer, cover to prevent splatters, and let it cook for 10 minutes. Season to taste with sea salt.
- While the enchilada sauce is cooking, start the chicken. Place the chicken breasts, chipotle peppers, and 1 cup of water in a small saucepan over high heat and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the chicken has cooked through.
- Remove the lid from the pot, increase the heat to high, and let it boil rapidly until most of the liquid has evaporated. Shred the chicken using two forks.
- Preheat your oven to 350 degrees.
- While the chicken is cooking, prepare the rest of the enchiladas. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the bell peppers and cook until they are soft, about 4 minutes.
- Add the onions and bell peppers to a large bowl and stir in the corn, black beans and shredded chicken. Season to taste with sea salt.
- Pour a ladle of the enchilada sauce into a 9x11 inch baking dish. Divide the shredded chicken mixture between 8 tortillas and top with a sprinkle of cheddar cheese. Roll each enchilada tightly and place, seam down, into the baking dish. Cover with the remaining enchilada sauce and top with the remaining cheese.
- Bake in the preheated oven for 20 minutes, or until the sauce is bubbling and the cheese has melted. Serve with a sprinkle of cilantro on top.
If you like Mexican food, you should definitely try these Crock Pot Pork Tacos with Crunchy Carrot Slaw. They’re SO GOOD!