Loaded Chicken Enchiladas: The Ultimate Comfort Food Recipe
Is there anything more comforting than cheesy, saucy enchiladas fresh out of the oven? If you’re craving a meal that’s warm, flavorful, and a bit indulgent, loaded chicken enchiladas are exactly what you need. This recipe is packed with savory chicken, hearty black beans, creamy cheese, and a flavorful sauce that will keep you coming back for more. Perfect for family dinners, weekend gatherings, or meal prep, these enchiladas are easy to make and guaranteed to impress!
Ingredients
Here’s what you’ll need for your loaded chicken enchiladas:
For the Filling:
- 2 cups shredded rotisserie chicken (or any cooked chicken you have on hand)
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 can diced green chiles (4 oz) for a mild kick
- 1/2 cup chopped onion
- Salt and pepper, to taste
For the Sauce:
- 1 can enchilada sauce (about 10 oz; red or green, based on your preference)
- 1/2 cup sour cream or Greek yogurt for creaminess
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
For Assembly:
- 8-10 flour or corn tortillas
- 1 cup shredded cheese for topping
- Fresh cilantro, avocado slices, and chopped green onions for garnish (optional)
Instructions
1. Preheat & Prep:
- Preheat your oven to 350°F . Lightly grease a 9×13-inch baking dish and set aside.
2. Make the Filling:
- In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, chopped onion and nutritional yeast. Stir everything together until evenly mixed.
3. Prepare the Sauce:
- In a separate bowl, mix the enchilada sauce with the sour cream until smooth. Add the shredded chicken filling mix with the sauce and toss to combine
4. Assemble the Enchiladas:
- Lay a tortilla flat, and spoon about 1/4 cup of the filling mixture into the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling until your baking dish is full.
5. Pour the Sauce:
- Pour the remaining prepared enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining cheese on top.
6. Bake:
- Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Garnish and Serve:
- Once out of the oven, let the enchiladas sit for a few minutes. Top with fresh cilantro, avocado slices, or green onions for extra flavor and color. Serve warm and enjoy!
Tips & Variations
- Customize the Protein: Try swapping the chicken for ground beef, shredded pork, or a plant-based meat alternative.
- Make It Spicy: Add a diced jalapeño or a splash of hot sauce to the filling if you like it extra spicy.
- Add Veggies: Try adding bell peppers, spinach, or zucchini to make your enchiladas even heartier.
- Meal Prep Friendly: These enchiladas freeze well! Prepare them in advance and bake as needed. Just cover tightly with foil and freeze for up to three months. Thaw in the fridge overnight before baking.
Why You’ll Love Loaded Chicken Enchiladas
This recipe hits all the high points: it’s hearty, flexible, and doesn’t require a ton of effort. Whether you’re new to cooking or a seasoned chef, these enchiladas will become a staple in your meal rotation. Plus, they’re packed with protein and veggies, so you get a balance of nutrients along with all that amazing flavor.
If you’re looking for a satisfying, crowd-pleasing dish, give these loaded chicken enchiladas a try. They’ll quickly become a family favorite!
