Chicken enchiladas recipe for six
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This baked dinner serves six with a hearty chicken, bean, and corn filling. It includes red enchilada sauce and cheese.
Ingredients
Boneless skinless chicken breasts
1 1/2 pounds
Olive oil
1 tablespoon
Taco seasoning
2 tablespoons
Canned black beans
15 ounces
Frozen corn
1 cup
Red enchilada sauce
28 ounces
Corn tortillas
12
Shredded Monterey Jack cheese
2 cups
Shredded cheddar cheese
1 cup
Sour cream
1 cup
Fresh cilantro
1/4 cup, chopped
Lime
1
How to make it
- Heat the oven to 375°F. 2. Season chicken with taco seasoning and cook in oil; shred it. 3. Mix chicken with black beans, corn, and 1/2 cup enchilada sauce. 4. Fill tortillas, roll them, and place seam-side down in a baking dish. 5. Cover with remaining sauce and cheeses. 6. Bake until hot and bubbly, about 25 minutes. Garnish with sour cream, cilantro, and lime.
Who this list is for
This chicken enchilada recipe list is built for home cooks planning a hearty baked dinner for six people. It’s practical for families, small gatherings, or anyone who wants a filling meal with chicken, beans, corn, and plenty of cheese. If you want leftovers, this is a good size; if you’re feeding a smaller group, you can halve the ingredients.
How to use this list
Start by checking your pantry and fridge for what you already have. You’ll need 1 1/2 pounds of boneless skinless chicken breasts, olive oil, and taco seasoning to cook the filling. Make sure you have a can of black beans (15 ounces) and a cup of frozen corn. For assembly, grab 12 corn tortillas, 28 ounces of red enchilada sauce, and both shredded Monterey Jack (2 cups) and cheddar cheese (1 cup). Sour cream, fresh cilantro, and a lime round out the toppings. Cross off ingredients you already own before heading to the store.
Common mistakes
Don’t skip softening the corn tortillas—they crack if used straight from the package. Warm them briefly in a skillet or microwave. Avoid overfilling each tortilla; too much filling makes rolling difficult and can lead to messy baking. Also, use enough sauce (all 28 ounces) to keep the enchiladas moist. Skimping on cheese or sauce leads to a dry result.
What is on this list
This list covers all the essentials: boneless skinless chicken breasts, taco seasoning, canned black beans, frozen corn, corn tortillas, red enchilada sauce, shredded Monterey Jack and cheddar cheese, sour cream, fresh cilantro, and lime. Go through your kitchen and cross off anything you already have, especially pantry basics like olive oil or spices.
Before you cook
Before you start, thaw the corn if frozen and chop the cilantro. Preheat your oven and have your baking dish ready. Set up an assembly line for filling and rolling the tortillas. Plan for about 20 minutes prep and 30 minutes baking. Once done, let the enchiladas rest a few minutes before serving so they hold together. Garnish with sour cream, cilantro, and a squeeze of lime.
FAQ
Who is "Chicken enchiladas recipe for six" for?
This chicken enchilada recipe list is built for home cooks planning a hearty baked dinner for six people. It’s practical for families, small gatherings, or anyone who wants a filling meal with chicken, beans, corn, and plenty of cheese. If you want leftovers, this is a good size; if you’re feeding a smaller group, you can halve the ingredients.
How should I use "Chicken enchiladas recipe for six"?
Start by checking your pantry and fridge for what you already have. You’ll need 1 1/2 pounds of boneless skinless chicken breasts, olive oil, and taco seasoning to cook the filling. Make sure you have a can of black beans (15 ounces) and a cup of frozen corn. For assembly, grab 12 corn tortillas, 28 ounces of red enchilada sauce, and both shredded Monterey…
What should I skip or avoid with "Chicken enchiladas recipe for six"?
Don’t skip softening the corn tortillas—they crack if used straight from the package. Warm them briefly in a skillet or microwave. Avoid overfilling each tortilla; too much filling makes rolling difficult and can lead to messy baking. Also, use enough sauce (all 28 ounces) to keep the enchiladas moist. Skimping on cheese or sauce leads to a dry result.
What is on the "Chicken enchiladas recipe for six" list?
This list covers all the essentials: boneless skinless chicken breasts, taco seasoning, canned black beans, frozen corn, corn tortillas, red enchilada sauce, shredded Monterey Jack and cheddar cheese, sour cream, fresh cilantro, and lime. Go through your kitchen and cross off anything you already have, especially pantry basics like olive oil or spices.
What should I know about before you cook?
Before you start, thaw the corn if frozen and chop the cilantro. Preheat your oven and have your baking dish ready. Set up an assembly line for filling and rolling the tortillas. Plan for about 20 minutes prep and 30 minutes baking. Once done, let the enchiladas rest a few minutes before serving so they hold together. Garnish with sour cream, cilantro, and…
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