These easy Southwest Chicken Enchiladas combine rotisserie chicken and pantry staples, including black beans, corn, and green chiles, for great Southwest flavor. Ready in under an hour, they’re perfect for when you’re craving enchiladas but not all the fuss!
This post may contain affiliate links. Please read our disclosure policy.
Pin this now to find it later
Pin ItTable of Contents
Why You’ll Love This Recipe
When we’re in the mood for enchiladas and I’ve had time to do a little advance prep, my Easy Chicken Enchiladas are on the menu. But when the craving strikes and I want enchiladas fast, there’s no beating these Southwest Chicken Enchiladas.
There’s no slicing, dicing, or even cooking involved before you assemble these ridiculously easy enchiladas and get them in the oven.
- Shortcut ingredients: Rotisserie chicken and pantry staples make this an easy recipe to pull together on a whim.
- Loaded with flavor: Black beans, corn, green chiles, and warm spices give the filling plenty of Southwest flavor.
- Protein-packed: Rotisserie chicken, black beans, and plenty of cheese make these enchiladas a hearty, protein-packed meal.
- Great leftovers: These enchiladas reheat beautifully and are just as delicious for lunch or dinner the next day.
- Ready in under an hour: Perfect for satisfying an enchilada craving on a busy weeknight.
Ingredient Notes
- Rotisserie chicken: One meaty rotisserie chicken should give you the 2½ to 3 cups of shredded chicken you’ll need for this recipe. Remove and discard the skin before shredding the meat.
- Cheese: I like to use a combination of freshly grated Monterey Jack and cheddar cheese, but feel free to pick up a pre-shredded Mexican blend for convenience sake.
- Black beans: Drain and rinse the beans well before adding them to the filling.
Corn: Frozen yellow corn is an easy shortcut and there’s no need to thaw it first. - Green chiles: Drain a small can of diced green chiles before adding them to the filling. They add mild Southwestern flavor without making the enchiladas spicy.
- Seasonings: Cumin, garlic powder, kosher salt, and freshly ground black pepper add flavor to the chicken filling.
- Flour tortillas: Use 8-inch, soft taco-size flour tortillas. Warming them briefly before filling makes them softer and easier to roll without cracking.
- Enchilada sauce: You’ll need 15 ounces of red enchilada sauce. Use your favorite brand and choose mild or medium depending on the level of heat you like. My favorite brands at the moment are Siete and Hatch.
- Green onions: Sliced green onions add fresh flavor and color to the finished enchiladas.
How to Make Southwest Chicken Enchiladas
- Make the filling: Combine the chicken, 1 cup cheese, corn, black beans, green chiles, and seasonings in a large bowl.
- Assemble the enchiladas: Divide the filling between the softened tortillas, roll them up, and place seam-side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top, being sure to coat them well so there aren’t any large dry areas.
- Bake: Cover with foil and bake at 350°F for 20 minutes.
- Add the cheese: Remove the foil, sprinkle with the remaining cheese, and bake uncovered for another 10 to 15 minutes, until melted and bubbly.
Storage and Reheating Tips
Refrigerate: Transfer leftover enchiladas to an airtight container and refrigerate for up to 4 days.
Reheat: Reheat individual enchiladas in the microwave until warmed through. For larger portions, cover with foil and reheat in a 350°F oven until hot.
Serving Suggestions
Serve these Southwest Chicken Enchiladas with Cilantro Lime Rice and Easy Seasoned Pinto Beans, as pictured here, for a complete meal. My Restaurant Style Mexican Rice is another great choice, and a side of Chipotle Guacamole or Blender Salsa is perfect for adding at the table.
Sign up for my free newsletter and join me on Facebook, Instagram and Pinterest for for all the latest recipes and more cooking inspiration!
Southwest Chicken Enchiladas
Ingredients
- 2 ½ to 3 cups shredded rotisserie chicken
- 3 cups shredded Mexican blend cheese, divided (or a combo of Jack/cheddar)
- ½ cup frozen yellow corn, no need to thaw
- 1 cup canned black beans, rinsed and drained
- 4 ounce can diced green chiles, drained
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 8 flour tortillas, 8-inch soft, taco size
- 15 ounces red enchilada sauce
- Thinly sliced green onion, for garnish
Optional Toppings
- Cilantro, sour cream, sliced avocado or guacamole, salsa, hot sauce
Instructions
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
- Place the stack of 8 tortillas on a plate, cover with a paper towel, and heat in the microwave for 20 to 30 seconds to soften slightly.
- To assemble the enchiladas, divide the filling evenly between tortillas, roll up tightly and place seam side down in the prepared baking dish. Spoon the enchilada sauce evenly over the top to fully cover the tortillas.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and sprinkle the enchiladas with the remaining shredded cheese. Return to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and the sauce is bubbly around the edges. Remove from the oven and let them rest for about 5 minutes.
- Sprinkle with sliced green onions and serve with additional toppings of your choice.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
More Enchilada Recipes
Mexican
Easy Chicken Enchiladas
Slow Cooker
Slow Cooker Chicken Enchiladas
Mexican
Shredded Beef Enchiladas
Casseroles
