Name: Loaded Chicken Enchiladas Bold Flavor Fiesta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Shredded cooked chicken: 3 cups (about 1 1/2 lb / 680 g); Black beans: 1 can (15 oz / 425 g), rinsed and drained; Corn: 1 cup (150 g), thawed if frozen (or drained if canned); Diced green chiles: 1 can (4 oz / 113 g); Red onion: 1/2 cup (75 g), finely diced; Sour cream: 3/4 cup (180 g), plus more for serving; Cream cheese: 4 oz (113 g), softened; Lime juice: 2 tbsp (30 ml), plus lime wedges for serving; Ground cumin: 2 tsp; Chili powder: 2 tsp; Garlic powder: 1 tsp; Smoked paprika: 1/2 tsp; Salt: 1 tsp (plus more to taste); Black pepper: 1/2 tsp; Enchilada sauce: 2 cans (10 oz / 283 g each) or 2 1/2 cups (600 ml); Flour tortillas: 10–12 medium (8-inch); Shredded cheddar cheese: 1 1/2 cups (150 g); Shredded Monterey Jack cheese: 1 1/2 cups (150 g); Olive oil or neutral oil: 1 tsp (for greasing the pan); Optional toppings: diced tomatoes 1 cup (180 g), sliced jalapeños 1/4 cup (30 g), sliced green onions 1/2 cup (50 g), chopped cilantro 1/2 cup (20 g), diced avocado 1–2

Description

These loaded chicken enchiladas are packed with seasoned chicken, beans, corn, and green chiles, then baked under a blanket of melty cheese and finished with fresh toppings for a bold, crowd-pleasing dinner.

Ingredients

Shredded cooked chicken: 3 cups (about 1 1/2 lb / 680 g)

Black beans: 1 can (15 oz / 425 g), rinsed and drained

Corn: 1 cup (150 g), thawed if frozen (or drained if canned)

Diced green chiles: 1 can (4 oz / 113 g)

Red onion: 1/2 cup (75 g), finely diced

Sour cream: 3/4 cup (180 g), plus more for serving

Cream cheese: 4 oz (113 g), softened

Lime juice: 2 tbsp (30 ml), plus lime wedges for serving

Ground cumin: 2 tsp

Chili powder: 2 tsp

Garlic powder: 1 tsp

Smoked paprika: 1/2 tsp

Salt: 1 tsp (plus more to taste)

Black pepper: 1/2 tsp

Enchilada sauce: 2 cans (10 oz / 283 g each) or 2 1/2 cups (600 ml)

Flour tortillas: 10–12 medium (8-inch)

Shredded cheddar cheese: 1 1/2 cups (150 g)

Shredded Monterey Jack cheese: 1 1/2 cups (150 g)

Olive oil or neutral oil: 1 tsp (for greasing the pan)

Optional toppings: diced tomatoes 1 cup (180 g), sliced jalapeños 1/4 cup (30 g), sliced green onions 1/2 cup (50 g), chopped cilantro 1/2 cup (20 g), diced avocado 1–2

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Instructions

1) Preheat oven to 375°F (190°C). Grease a 9×13-inch dish with 1 tsp oil. Spread 1/2 cup (120 ml) enchilada sauce on the bottom.

2) In a large bowl, mix chicken, black beans, corn, green chiles, and red onion.

3) Add sour cream, cream cheese, lime juice, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. Stir until evenly combined.

4) Fill each tortilla with about 1/3 cup of filling, roll tightly, and place seam-side down in the dish.

5) Pour remaining enchilada sauce over the rolled tortillas, covering edges. Sprinkle cheddar and Monterey Jack on top.

6) Bake uncovered for 20–25 minutes until hot and bubbly. Rest 10 minutes before serving. Add toppings as desired.

Notes

Warm tortillas before filling to prevent cracking. Drain beans and corn well to avoid excess moisture. Assemble up to 24 hours ahead, refrigerate covered, and bake until heated through (25–30 minutes at 375°F/190°C).

Prep Time: 20 minutes
Cook Time: 25 minutes