Southwestern Chicken Enchiladas Recipe

This Southwestern Chicken Enchiladas recipe is easy Southwestern flavor.

The whole family will love this comforting, cheese-topped, stick-to-your-ribs casserole. 

Trust me when I tell you this is “Not your mother’s enchilada”.

This recipe was created for the always-popular Cinco de Mayo work celebration.

Skip signing up for chips and dip, bring something different, something more authentic

It works for dinner too!

It’s black beans, chicken, sofrito, ooey gooey cheese, and southwest spices all nestled in a tortilla

Truly a favorite recipe in the weekly rotation.

I lose track of time. It’s easy to do, hard to make up for in the daily scheme of running a household.

This is my go-to recipe when I’m pressed for time and looking for a flavorful, easy recipe that really brings home the taste of the South West.

It’s also the perfect recipe for leftover chicken! Save time and use a store-bought rotisserie chicken.

Put a little Fiesta in your dinner tonight!

By the way, These homemade black beans go perfectly with this cheesy Southwestern Chicken Enchiladas recipe. The black beans are the ideal taste and texture, and they are so good served in this dish and even alongside. It’s the best and easiest Tex-Mex inspired meal to make any night of the week.

These can easily be dairy-free without the cheese or with dairy-free cheese and gluten-free by subbing corn tortillas for the flour.

Next time you need a quick and easy meal that’s ready in about an hour, choose this recipe.

Say hello to your new favorite chicken enchiladas!

Southwestern Chicken Enchiladas Recipe Ingredients:

Enchiladas

• 1 chicken breast, cooked and shredded
• 2 Teaspoons oil
• 1/2 red bell pepper, cored and chopped
• 1/2 green bell pepper, cored and chopped
• 5 green onions, chopped
• 3 cans of Southwest Black Bean Soup (I like to make my own with this recipe in the Instant Pot or Stove Top)
• 2 cups fresh spinach
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Dash Tobasco
• 1 cup shredded cheese (I use Pepper Jack Cheese)
• 8 (10-inch) flour tortillas or corn tortillas

Sauce

• 1 can cream of chicken soup
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/2 cup milk

Topping:

• Tomatoes, chopped
• Green Onion, chopped
• red onion, optionaal
• Pepper Jack Cheese Shredded
• Sour Cream
• Guacamole
• Fresh cilantro, optional
• 2 limes, cut into wedges

How to Make Southwestern Chicken Enchiladas:

Pre-heat oven to 350 degrees F.

Spray 13×9 baking pan with non-stick spray

Heat oil in large skillet and saute the onion and bell peppers over medium heat until peppers are tender and onions are almost translucent–about 7 minutes.

Add all remaining ingredients, except cheese and tortillas.

Simmer, uncovered, until spinach is wilted, about 8 minutes.

Slightly warm the tortillas in the microwave for about 15-20 seconds. (This makes them easier to roll)

Lay out tortillas flat and equally ad a spoon and a half of the filling to the center top of the tortillas.

Add cheese to filling and stir until incorporated.

Roll up and place in the prepared 13″x9″ baking dish. 

Sauce Directions:

1. In the same pan as the filling was prepared, add soup and all spices.
2. Mix well.
3. Slowly add milk, whisking as you go for a smooth sauce.
4. Heat to a slow, simmering boil over medium-low heat.
5. Pour mixture over prepared enchiladas
6. Bake in preheated 350-degree oven for 40 minutes or until sauce bubbles.
7. Remove from oven and top with shredded Jack Cheese, green onions, tomatoes, and other favorite toppings.
8. Serve with sour cream and guacamole on the side with lime wedges.