One-Pan Cheesy Chicken Enchiladas
Deliciously cheesy chicken enchiladas baked to perfection in one pan, making cleanup a breeze!
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Ingredients
Yields 4 servings
- (2 cups) cooked shredded chicken
- (1 cup) enchilada sauce
- (1 cup) black beans, drained and rinsed
- (1 cup) corn, drained
- (2 cups) shredded cheese (cheddar or Mexican blend)
- (8) flour tortillas
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1 tsp) cumin
- (1 tsp) chili powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1 tbsp) olive oil
Instructions
- 1
Preheat your oven to 375°F (190 °C).
- 2
In a large skillet, heat (1 tbsp) olive oil over medium heat. Add the (1 medium) onion and sauté until softened, about 3-4 minutes.
- 3
Add the (2 cloves) minced garlic, (1 tsp) cumin, (1 tsp) chili powder, (1/2 tsp) salt, and (1/4 tsp) black pepper. Cook for another 1-2 minutes until fragrant.
- 4
Add the (2 cups) cooked shredded chicken, (1 cup) black beans, and (1 cup) corn to the skillet. Stir to combine.
- 5
Pour in (1 cup) enchilada sauce, and mix well to coat all the ingredients. Remove from heat.
- 6
Spread a thin layer of the remaining (1 cup) enchilada sauce on the bottom of a 9x13 inch baking dish.
- 7
Take each tortilla and fill it with the chicken mixture, then roll it up and place it seam-side down in the baking dish. Repeat with all tortillas.
- 8
Once all enchiladas are arranged in the dish, pour any remaining sauce on top and sprinkle with (2 cups) shredded cheese.
- 9
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- 10
Remove from the oven, let cool for a few minutes, then serve hot.
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