These ultra-easy weeknight enchiladas use just six ingredients (six!), including leftover chicken, and require zero (zero!) chopping. If you thought enchiladas were too fussy for weeknights (full disclosure, I did!) you haven’t tried this one. This recipe makes a small batch but can easily be doubled and baked in a 13×9 inch pan.
Leftover Chicken Enchiladas
- 10 oz can red enchilada sauce, mild*
- 1/4 cup plain Greek yogurt
- 14.5 oz can black beans, drained and rinsed
- 2 cups leftover cooked chicken, shredded or diced
- 1 cup shredded Mexican cheese, divided
- 5 whole wheat flour tortillas
- Optional: Sliced avocado, chopped cilantro, sliced black olives, salsa, plain Greek yogurt
*Recommend: Hatch or La Victoria brands
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together 1/2 cup of the enchilada sauce and the Greek yogurt. Mix in the black beans, chicken, and 1/2 cup of the cheese.
- Spread 3 Tbsp of the enchilada sauce over the bottom of an 8×8 square pan or baking dish.
- To assemble the enchiladas, spoon a heaping half-cup of the chicken mixture down the center lengthwise of a tortilla. Fold over each side to make a burrito, then place it seam-side down in the pan. Repeat with the remaining 4 tortillas.
- Drizzle the remaining enchilada sauce over the wrapped tortillas. Top with reserved 1/2 cup shredded cheese.
- Bake in preheated oven for about 20 minutes, or until filling is heated through and cheese is melted.
- Serve as-is, or top with avocado, cilantro, sliced black olives, salsa, and a dollop of plain Greek yogurt (or sour cream).
Meal Prep Tips
Enchiladas can be prepared up to 24 hours in advance. Keep refrigerated until ready to bake. Cook time may increase by 10 minutes if you transfer pan directly from fridge to oven.