5 Can Chicken Enchiladas
Whip up a comforting Mexican-inspired meal in no time with these irresistible 5 Can Chicken Enchiladas! Perfect for busy weeknights, this easy recipe uses five simple canned ingredients—shredded chicken, green chilies, black beans, enchilada sauce, and cream of chicken soup—along with soft flour tortillas and melty cheddar or Mexican-blend cheese. With just 10 minutes of prep and a quick bake in the oven, you’ll have deliciously cheesy, saucy enchiladas on the table in under 30 minutes. Ideal for feeding the family or simplifying meal prep, these enchiladas are as satisfying as they are convenient. Customize with toppings like sour cream, cilantro, or avocado for a personal touch. Whether you’re new to cooking or a seasoned chef, this pantry-friendly recipe is a must-try!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 12 oz Canned shredded chicken
- 4 oz Canned green chilies
- 15 oz Canned black beans (rinsed and drained)
- 10 oz Canned enchilada sauce
- 10.5 oz Canned cream of chicken soup
- 8 pieces Flour tortillas
- 2 cups Shredded cheese (cheddar or Mexican blend)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or a light coating of oil.
In a large mixing bowl, combine the canned shredded chicken, green chilies, black beans, and cream of chicken soup. Stir well to create a cohesive filling.
Spread 1/4 cup of the enchilada sauce onto the bottom of the prepared baking dish to prevent the enchiladas from sticking.
Lay a flour tortilla flat on a clean surface. Place about 1/3 cup of the chicken mixture in the center of the tortilla. Sprinkle a small handful of shredded cheese on top of the filling.
Roll the tortilla tightly to enclose the filling, then place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Pour the rest of the enchilada sauce evenly over the rolled tortillas, ensuring they're all fully coated. Sprinkle the remaining shredded cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the enchiladas rest for 5 minutes before serving. Optionally, garnish with chopped cilantro, sour cream, or diced avocado.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.4 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
