Cheesy Chicken Enchiladas

Quick Info

Lunch, Dinner Poultry 15-30 min 8+


Cheesy Chicken Enchiladas


Make tonight an enchilada night with this easy recipe for cheesy chicken enchiladas that won't disappoint!


  • 1 lb. boneless, skinless chicken breast halves, cut into 1/2-in. pieces
  • 1 pkg. (1.25-oz.) taco seasoning
  • 1 jar (16-oz.) chunky-style salsa
  • 1 can (15-oz.) black beans, rinsed and drained
  • 1 can (8-oz.) whole kernel corn, drained
  • 2 cups (8-oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican, divided
  • 1 can (15-oz.) mild enchilada sauce
  • 8 (6 in.) flour tortillas
  • 2 Tbsp. sliced black olives
  • 2 Tbsp. sliced green onions


Prepare chicken as directed on package of taco seasoning; cool 10 minutes. Stir in salsa, beans, corn and 1 Sargento® Fine Cut Shredded 4 Cheese Mexican.

Spread 1/4 cup enchilada sauce on bottom of 13 x 9-inch backing dish. Soften tortillas according to package directions. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down.

Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. Bake in preheated 375 degree oven 20 minutes or until cheese is melted and filling is hot.

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