Easy Chicken Enchilada Recipe

This unconventional easy chicken enchilada recipe will cure your craving for foods south of the border.

Chicken & Mixed Pepper Enchiladas

Chicken & Mixed Pepper Enchiladas

courtesy National Chicken Council

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An easy chicken enchilada recipe makes a trip to your local Mexican resaurant unnecessary, and this one is delicious.

Recipes for Cooking Chicken Any Time of Year 

Chicken & Mixed Pepper Enchiladas 

Avocado Black Bean Salad:
2 ripe avocados, halved, pits removed and diced
16 cherry tomatoes, quartered
2 tablespoons olive oil
1 can (15 1/2 ounces) black beans, drained and rinsed
3 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped cilantro 

Lime Cream Drizzle:
1/2 cup sour cream
2 tablespoons fresh lime juice 

2 tablespoons vegetable oil, divided
4 chicken breast halves, boneless and skinless, cut crosswise into 1/4-inch strips
1 red pepper, diced

1 poblano pepper, diced
1/2 cup diced Spanish onion
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon salt
1 tablespoon chopped fresh cilantro
1/2 teaspoon adobo sauce
1/2 cup frozen corn
12 flour tortillas (6-inch size)
1 can (10 ounces) enchilada sauce
1 1/2 cups grated queso blanco (white Latin-style cheese)
3 tablespoons chopped cilantro for garnish 

Make Avocado Black Bean Salad by combining all ingredients in medium bowl. Stir gently and reserve.

Make Lime Cream Drizzle by combining sour cream and lime juice in small bowl. Reserve.

Heat oven to 350°F.

In sauté pan, heat 1 tablespoon vegetable oil over medium heat. Add chicken strips and sauté until browned. Remove from pan and reserve. In same pan, add remaining oil and heat. Add peppers, onion, cumin, chili powder, paprika and salt. Sauté until vegetables are soft, 5 to 6 minutes. Add cilantro, adobo sauce and corn. Stir to heat through.

Spray large, oven-proof baking dish (or two medium-sized dishes) with nonstick cooking spray. Spoon about 1/4 cup chicken mixture onto 1 tortilla; roll and place in pan. Repeat with remaining tortillas. Enchiladas should be placed tightly in pan. Pour enchilada sauce over tortillas. Sprinkle with grated cheese.

Bake until cheese is melted and enchiladas are heated through, about 20 to 25 minutes.

Serve 2 enchiladas per person. Top with Lime Cream Drizzle and garnish with chopped cilantro. Serve Avocado Black Bean Salad on the side. Yields 6 servings.