Go Back
Creamy Chicken Enchiladas
Print Recipe

Creamy Chicken Enchiladas

Easy to make and tasty Creamy Chicken Enchiladas! With corn, black beans, cheese, chicken, and spinach. Includes an enchilada sauce recipe!
Prep Time40 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 14 - 16 Enchiladas
Calories: 184kcal

Ingredients

  • .75-.8 lbs Boneless skinless chicken tenders
  • 1½ Tbsp OIive Oil
  • 1 Large clove Garlic, grated
  • 1 tsp Cumin divided
  • 1½ tsp Mexican Chili Powder divided
  • 1 tsp Kosher Salt divided
  • 29 ounces Tomato Sauce Hunt's no salt added
  • ¾ Cup Water divided
  • ⅓ Cup Onion, diced
  • ⅓ Cup Corn
  • ⅓ Cup Frozen Thawed Spinach water squeezed out
  • ⅓ Cup Black Beans can, drained
  • ½ Jalapeno, seeded and finely diced
  • 2 ounce Cream Cheese, full fat
  • ½ Cup Mexican Cheese more to top with
  • 14-16 Small corn tortillas
  • 6-8 sprigs Cilantro, chopped

Instructions

  • Heat up the olive oil in the in a pot and add the chicken, grated garlic, ½ tsp of cumin, ½ tsp chili powder, and ½ tsp of salt.
  • Cook until chicken is seared and add the tomato sauce, ½ cup of water, ½ tsp of salt, 1 tsp chili powder, ½ tsp cumin.
  • Cook until chicken is tender and about to fall apart, remove chikcen and set aside.
  • Add another ¼ cup of water and simmer with lid on while you prepare the rest of the ingredients.
  • In a large bowl, add ⅓ cup each of corn, frozen thawed (drained) spinach, and black beans (drained), chopped cilantro, jalapeno, and onion.
  • Shred the chicken and add it to the bowl.
  • Mix 2 ounces of cream cheese and ½ cup of shredded mexican cheese to the large bowl and mix thoroughly.
  • Pre heat the oven to 350°
  • Warm up the tortillas two at a time on a pan to make them flexible.
  • Scoop about ⅓ cup of the stuffing onto the tortilla and shape it into the center, lengthwise and roll it up (refer to photos)
  • In a baking dish, line the bottom of it with some of the enchilada sauce. (this applies if you're using multiple dishes or just one , but you want about 1/3 of the sauce on the bottom and 2/3 to go on top of the tortillas)
  • Place the stuffed tortillas in the baking dish (assemble them however you like), top with enchilada sauce and add cheese on top.
  • Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for a few more minutes if the cheese on top isn't fully melted.
  • Enjoy with some mexican rice and some sliced avocados!