Four Cheese Chicken Enchiladas

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These saucy, scrumptious chicken enchiladas are stuffed with corn, black beans and salsa for a fabulous weeknight meal that also freezes well!

Four Cheese Chicken Enchiladas – Scrumptious loaded enchiladas make a scrumptious weeknight meal that also freezes well! | thecomfortofcooking.com

Before leaving for Europe, I made a big batch of these saucy, scrumptious enchiladas, wrapped ‘em up tight and popped them in the freezer. When we sleepily stumbled in after an entire day of flying back from the trip, this was the perfect comfort food we needed to welcome us home.

A good back rub and a chilled margarita would have made it complete, but we took what we could get!

Four Cheese Chicken Enchiladas – Scrumptious loaded enchiladas make a scrumptious weeknight meal that also freezes well! | thecomfortofcooking.com

These four cheese chicken enchiladas are stuffed with juicy chicken chunks, black beans, corn and your favorite salsa for a truly delish dinner! Simple enough for a weeknight meal but good enough for dinner guests, these mouthwatering enchiladas will keep your Tex-Mex craving coming back again and again!

Four Cheese Chicken Enchiladas

Servings 8

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 lb. boneless skinless chicken breast halves cut into 1/2-inch pieces
  • 1 pkg. (1.25 oz.) taco seasoning
  • 2 cups chunky-style salsa
  • 1 15 oz. can black beans rinsed and drained
  • 1 cup frozen or fresh corn
  • 2 cups Sargento Fancy Shredded 4 Cheese Mexican Cheese divided
  • 20 oz. red or green enchilada sauce
  • 8 6-inch flour tortillas
  • 2 Tbsp. sliced black olives
  • 2 Tbsp. sliced green onions or chopped cilantro
  • Sour cream optional

Instructions

  • Preheat oven to 375°F.
  • Heat oil in a large high-sided skillet set to medium heat. Add chicken; cook and stir 3 minutes. Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink. Stir in salsa, beans, corn and 1 cup cheese.
  • Spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. Soften tortillas by placing inside a slightly damp paper towel, setting on a plate and microwaving for 30 seconds. 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. Bake in preheated oven for 20 minutes, or until cheese is melted and filling is hot. Garnish with olives, green onions/cilantro and serve with sour cream, if desired.
  • Enjoy!

Join the Conversation

  1. Yum, these are my kind of enchiladas. It’s hard to top cheesy goodness!

  2. That definitely sounds like a whole plateful of comfort food!

  3. I love enchiladas!! These look delicious!

  4. Great idea making freezer food before a big trip! These look great!

  5. Judipatooti says:

    We are big Mexican food fans. Love your idea for take out food (take it out of the freezer). ;-) I make my own enchilada sauce and keep extra in the freezer. It’s so easy. It tastes better than canned and so much less expensive!

  6. Wow, Georgia. Those enchiladas look fantastic. There is nothing like Mexican food to warm the heart and the soul…and the belly, of course. :)

  7. Wow, these enchiladas look incredible!! And you know I have no problem with these babies being filled with four different kinds of cheeses.

  8. Yum, these look amazing! Mexican is my absolute favorite, and I’m always looking for a new dish to add into my rotation–looks like I’ve found one!

  9. Wow! What a gorgeous dish, Georgia! We love enchiladas and I really need to make this again. Thank you for sharing!

  10. Do you have a homemade recipe for the sauce? That is what really makes such a difference. I will search your site to see.
    :)
    V

  11. No, I don’t have a homemade enchilada sauce recipe up here.

  12. Oh I love these! We are huge enchilada fans. I have never tried freezing them though – what a great idea!

  13. Love the cheesiness! I also like the fact that these freeze well! I like to keep these type of recipes on hand for when I know it’s going to be really busy!

  14. Looks great and welcome home!

  15. Thanks for sharing my friend :D
    These enchiladas are drool worthy (ahem, 4 cheese :D)

    Cheers
    CCU

  16. My husband would love these, I already know it. They look so perfect!

  17. Most of all I am impressed that you even thought of having a meal ready to eat upon arriving home from a trip to Europe. But, since you did, what a tasty meal it is. Yummy.

  18. wow, i could go swimming in that sauce. this looks delicious and perfect!!

  19. These enchiladas sure look good. I love all of that sauce around them :-) so how did you like Spain? Did you like the food? I miss it. For sure I will be back next summer!!

  20. oh my goodness Georgia! These are the most PERFECT enchiladas I’ve pretty much ever seen! I’ve made them before but they definitely didn’t look as yummy as yours! I’m saving this recipe :)

  21. Miryam – I absolutely loved Spain. The food was my favorite part!

  22. Georgia these look perfect!!
    I have thinking of making them, now that I have seen these I am totally inspired!!

  23. I don’t really each enchiladas, but boy do these make me want too!

  24. Yum! These look incredible! :)

  25. These look amazing Georgia,
    These will make you want to get home even faster just to enjoy them

  26. The photos are mouth-watering! Saving a copy to try :)

  27. I think that I’m in dire need of an enchilada right now, these look perfect!

  28. Your pictures are making me drool! I gotta go get me some enchiladas right now! :)

  29. My family loves enchiladas! Thanks for sharing :)

  30. These look delicious Georgia! There is nothing more comforting and Mexican food.

  31. Let me know if you’re looking for a writer for your weblog. You have some really good articles and I feel I would be a good asset. If you ever want to take some of the load off, I’d absolutely love to write some content for your blog in exchange for a link back to mine. Please shoot me an email if interested. Cheers!

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