Chicken Enchiladas without Beans (Easy Recipe)

Chicken enchiladas are a classic Tex-Mex dish that is sure to please any crowd.

This recipe for chicken enchiladas without beans is packed with flavor and is perfect for those who prefer a bean-free version.

Chicken Enchiladas without Beans

Chicken Enchiladas without Beans

These chicken enchiladas are cheesy, saucy, and oh-so-delicious!

They are made with shredded chicken, enchilada sauce, tortillas, and a generous amount of melted cheese.

You can customize them with your favorite toppings, such as diced onions, chopped cilantro, sour cream, shredded lettuce, or cotija cheese.

Whether you’re serving them for a weeknight dinner or for a special occasion, these chicken enchiladas are sure to be a hit!

Ingredients

  • 1 ½ cups cooked shredded chicken: You can use rotisserie chicken or cook and shred your own chicken breasts.
  • 2 cups easy enchilada sauce, divided: You can make your own enchilada sauce or use store-bought for convenience.
  • 8 corn or flour tortillas: Choose your preferred type of tortilla. Note that corn tortillas are traditionally used for enchiladas.
  • 2 ½ cups shredded Mexican-blend cheese, divided: The cheese adds a delicious melty element to the enchiladas.
  • Salt and pepper, to taste: Season the chicken with salt and pepper to enhance its flavor.
  • Optional toppings: Diced onions, chopped cilantro, sour cream, shredded lettuce, and cotija cheese can be added as desired.

How to Make Chicken Enchiladas without Beans

Follow these simple steps to make chicken enchiladas without beans:

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, and 1 cup of shredded cheese. Season with salt and pepper to taste.
  3. Warm the tortillas in the microwave or on a stovetop until they are pliable.
  4. Spoon the chicken mixture evenly onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in a greased baking dish.
  5. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly coated.
  6. Sprinkle the remaining shredded cheese on top of the enchiladas.
  7. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
  8. Remove the foil and bake for an additional 5 minutes, or until the cheese is golden and bubbly.
  9. Serve the chicken enchiladas hot, topped with optional toppings such as diced onions, chopped cilantro, sour cream, shredded lettuce, or cotija cheese.
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Note: If using flour tortillas instead of corn tortillas, be sure to warm them before filling and rolling them to prevent them from tearing.

Tips for the Best Chicken Enchiladas

Here are some tips to ensure your chicken enchiladas turn out perfectly:

  1. Choose good quality tortillas: Whether you prefer corn or flour tortillas, make sure they are fresh and pliable. Stale tortillas can crack or tear when rolled.
  2. Warm the tortillas before rolling: This step helps to soften the tortillas and make them easier to roll without breaking. You can warm them in the microwave for a few seconds or heat them in a dry skillet on the stovetop.
  3. Use moist shredded chicken: If using cooked chicken breasts, make sure they are moist and tender. You can achieve this by cooking them with a bit of chicken broth or simmering them in a slow cooker.
  4. Season the chicken: Don’t forget to season the shredded chicken with salt and pepper. This adds extra flavor to the enchiladas.
  5. Use an easy enchilada sauce: Making your own enchilada sauce is great, but if you’re short on time, feel free to use store-bought. Look for a good quality enchilada sauce that complements the flavors of your enchiladas.
  6. Be generous with the cheese: The melted cheese is a key ingredient in chicken enchiladas. Use a generous amount to achieve that gooey, cheesy goodness.
  7. Customize the toppings: Top your enchiladas with your favorite garnishes to add extra flavor and texture. Diced onions, chopped cilantro, sour cream, shredded lettuce, and crumbled cotija cheese are all popular options.

Variations

While this recipe is focused on chicken enchiladas without beans, there are endless variations you can try to suit your preferences:

  1. Vegetable Enchiladas: Swap the chicken for a medley of sautéed vegetables like bell peppers, onions, zucchini, and mushrooms. You can also add some corn or spinach for extra flavor and nutrition.
  2. Beef Enchiladas: Replace the shredded chicken with cooked ground beef or shredded beef. Season the beef with your favorite taco seasoning for a bold and savory flavor.
  3. Cheese Enchiladas: For a vegetarian option, skip the meat altogether and make enchiladas filled with gooey melted cheese. You can use a variety of cheeses like cheddar, Monterey Jack, or queso fresco.
  4. Green Enchiladas: Instead of using a red enchilada sauce, try a green sauce made with tomatillos, green chilies, cilantro, and spices. This variation gives a tangy and slightly spicy twist to the enchiladas.
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Feel free to get creative and experiment with different fillings, sauces, and toppings to create your own unique version of chicken enchiladas.

What to Serve With Chicken Enchiladas

Chicken enchiladas pair well with a variety of delicious side dishes. Here are a few ideas:

  1. Mexican Rice: Serve your enchiladas with a side of fluffy Mexican rice. The flavors complement each other beautifully.
  2. Refried Beans: While this recipe is without beans, a side of creamy refried beans adds a traditional touch to the meal.
  3. Guacamole and Salsa: Fresh guacamole and salsa are vibrant accompaniments that add a burst of flavor to the enchiladas.
  4. Mexican Street Corn: Grilled corn on the cob slathered with a mixture of mayo, lime juice, cotija cheese, and chili powder is a fantastic side dish.
  5. Mexican Salad: A fresh salad with lettuce, tomatoes, avocado, and a zesty dressing can lighten up the meal and provide a refreshing contrast.

Feel free to mix and match the sides based on your personal preferences and availability of ingredients.

Storage Tips

If you have any leftovers or want to make the enchiladas ahead of time, here are some storage tips:

  1. Refrigerating leftovers: Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them in the microwave or oven before serving.
  2. Freezing: If you want to freeze the enchiladas, assemble them without baking them. Wrap the baking dish tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw them in the refrigerator overnight and bake as directed.
  3. Make-ahead option: You can assemble the enchiladas the day before and keep them covered in the refrigerator until ready to bake. This is a great option for meal prep or when hosting a gathering.
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Remember to adjust the cooking time accordingly when reheating or baking the stored enchiladas.

Chicken Enchiladas without Beans

Chicken Enchiladas without Beans

Chicken enchiladas without beans are a delicious Tex-Mex dish filled with shredded chicken, enchilada sauce, and melted cheese. Customize with your favorite toppings and enjoy this flavorful meal!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 344 kcal

Ingredients
  

  • 1 ½ cups cooked shredded chicken
  • 2 cups enchilada sauce divided
  • 8 corn or flour tortillas
  • 2 ½ cups shredded Mexican-blend cheese divided
  • Salt and pepper to taste
  • Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a mixing bowl, combine the shredded chicken, 1 cup of enchilada sauce, and 1 cup of shredded cheese. Season with salt and pepper to taste.
  • Warm the tortillas in the microwave or on a stovetop until they are pliable.
  • Spoon the chicken mixture evenly onto each tortilla and roll it up tightly. Place the rolled tortillas seam-side down in a greased baking dish.
  • Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly coated.
  • Sprinkle the remaining shredded cheese on top of the enchiladas.
  • Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
  • Remove the foil and bake for an additional 5 minutes, or until the cheese is golden and bubbly.
  • Serve the chicken enchiladas hot, topped with optional toppings such as diced onions, chopped cilantro, sour cream, shredded lettuce, or cotija cheese.

Notes

  • If using flour tortillas instead of corn tortillas, warm them before filling and rolling to prevent tearing.
  • Customize the toppings to your preference for added flavor and texture.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for 3 to 4 days.
  • To freeze the enchiladas, assemble them without baking and freeze the tightly wrapped baking dish for up to 3 months. Thaw in the refrigerator before baking as directed.