These easy chicken enchiladas are a super simple and very satisfying meal, especially if you already have some Easy Enchilada Sauce in the fridge or freezer. I heat the tortillas in the microwave rather than frying them one at a time in oil. It’s much easier that way, and you easily cut a bunch of calories from the dish. If you’re really pressed for time, you can skip heating the tortillas and just layer the tortillas and filling lasagna-style for an enchilada casserole.
1 ½ pounds shredded cooked chicken (I used Air Fryer Whole Chicken, but you could use a rotisserie chicken or any leftover cooked chicken)
2 cups (about ½ batch) Easy Enchilada Sauce (or use an equal quantity of store-bought sauce), divided
1 (15-ounce) can black beans, rinsed and drained
10 corn tortillas
2 cups shredded sharp white cheddar cheese
Sliced scallions or chopped fresh cilantro, for garnish (optional)
- Preheat the oven to 375ºF.
- In a medium bowl, mix together the chicken, beans, and several large spoonfuls of sauce.
- Spoon ½ cup or so of the sauce into the bottom of a 9-by-13-inch baking dish.
- Wrap the tortillas in a slightly damp, clean dishtowel and heat them in the microwave for about 30 seconds.
- Lay one of the warmed tortillas on the sauce in the baking dish, and then flip it over to sauce up the other side. Put some of the chicken-and-bean mixture in a line down the center and then roll the tortilla up around the filling. Place the filled and rolled enchilada in the baking dish, seam-side down. Repeat with the remaining tortillas and filling, using more sauce to coat the tortillas as needed.
- Spoon the remaining sauce over the enchiladas in the baking dish and sprinkle the cheese over the top.
- Bake, uncovered, for 25 minutes, until the sauce is bubbling, the enchiladas are heated through, and the cheese is fully melted.
- Remove from oven and let stand for a few minutes before serving. Serve hot, garnished with scallions or cilantro, if using.