These chicken and corn enchiladas combine tender sliced chicken, sweet corn, creamy refried beans, and diced red bell pepper inside soft tortillas, all baked under a rich homemade red sauce and plenty of melted cheese.
The sauce is built from a quick flour and olive oil roux with broth and tomato puree, so it tastes deeper than anything from a jar. It takes a little more effort than a weeknight shortcut, but the pan feeds a crowd and holds beautifully for leftovers.
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Why This Chicken and Corn Enchiladas Recipe Works
The same spice mix goes into the sauce and the filling, so the two parts taste like they belong together.
Refried beans act as a creamy binder. They keep the chicken and corn from falling out when you roll the tortillas, and they add body to every bite.
Slicing chicken breast in half horizontally gives thin pieces that cook through quickly in the pan and stay juicy in the oven.
Ingredients for Chicken and Corn Enchiladas
- 1 tsp onion powder, for the spice mix
- 1 tsp garlic powder, for the spice mix
- 1/4 tsp kosher salt, for the spice mix
- 1 tbsp ground cumin, for the spice mix
- 1 tbsp paprika, for the spice mix
- 1 tbsp dried oregano, for the spice mix
- 1/4 tsp black pepper, for the spice mix
- 1/2 tsp cayenne pepper, for the spice mix, optional
- 2 tbsp olive oil, divided
- 3 tbsp all purpose flour, for the sauce
- 2 cups low sodium chicken broth, for the sauce
- 1 1/2 cups tomato puree, for the sauce
- 1 1/4 lb boneless skinless chicken breast, sliced in half horizontally, for the filling
- 1/2 yellow onion, chopped, for the filling
- 2 cloves garlic, finely minced, for the filling
- 1 red bell pepper, diced, for the filling
- 14 oz refried beans (1 can), for the filling
- 14 oz canned corn, drained, or about 1 3/4 cups frozen corn, for the filling
- 1/4 cup water, for the filling
- 8 flour or corn tortillas (8 inch), for assembling
- 2 1/2 cups shredded Monterey Jack or cheddar cheese (10 oz), divided
- 2 tbsp chopped fresh cilantro, for serving
Spice mix. Mix the onion powder, garlic powder, salt, cumin, paprika, oregano, black pepper, and cayenne. Half goes into the sauce and half into the chicken.
Chicken breast. Slice each breast in half horizontally so the pieces cook fast. Boneless thighs also work and stay a bit juicier.
Refried beans and corn. Beans bind the filling, and corn adds sweetness and pops of texture. Frozen corn can replace canned corn.
Red bell pepper. Diced small, it softens quickly and adds color and mild sweetness.
Tortillas and cheese. Flour tortillas roll easily, while corn tortillas hold a little more texture. Shredded Monterey Jack melts smoothly over the top.
How to Make Chicken and Corn Enchiladas
1. Mix the spices. Stir all of the spice mix ingredients together in a small bowl and set them aside.
2. Make the roux. Warm 1 tablespoon of the olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until golden.
3. Simmer the sauce. Slowly whisk in the broth, then add the tomato puree and half of the spice mix. Simmer for 10 minutes, stirring now and then, until thickened. Set aside.
4. Cook the vegetables. Heat the remaining olive oil in a large skillet over medium heat and cook the onion, garlic, and bell pepper for 4 to 5 minutes until soft.
5. Cook the chicken. Add the sliced chicken, the rest of the spice mix, the refried beans, corn, and water. Cook for 8 to 10 minutes, stirring, until the chicken is white throughout and reaches 165 degrees F.
6. Prepare the dish. Heat the oven to 350 degrees F and spread a few spoonfuls of sauce over the bottom of a 9×13 inch baking dish.
7. Fill and roll. Stir 1 cup of the cheese into the filling, divide the filling among the tortillas, roll them tightly, and arrange them seam side down in the dish.
8. Top and bake. Pour the rest of the sauce over the rolls, sprinkle with the remaining cheese, and bake for 20 to 25 minutes until bubbly and golden. Garnish with cilantro.
How to Serve Chicken and Corn Enchiladas
Let the pan rest for 5 minutes, then lift out the enchiladas with a wide spatula so the sauce stays on top. Serve them next to a scoop of cilantro lime rice and a spoonful of homemade taco meat for guests who want extra protein. A side of grilled Mexican corn adds smoky char, and a pitcher of blueberry mojito keeps the table cheerful.
How to Store and Reheat Chicken and Corn Enchiladas
Cool the enchiladas within 2 hours, then cover the dish or move portions to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw frozen portions in the refrigerator overnight, then reheat covered in a hot oven at 350 degrees F for 20 minutes, or in the microwave, until they reach 165 degrees F.
Tips and Variations for Chicken and Corn Enchiladas
Slice the chicken evenly. Cut each breast in half horizontally so every piece is the same thickness and cooks at the same pace.
Use leftover chicken. Shredded cooked chicken works. Skip the cooking step and heat it through with the beans and corn.
Warm the tortillas. Microwave them under a damp towel for 20 seconds so they roll without cracking.
Spread sauce underneath. A thin layer on the bottom prevents sticking and keeps the tortillas soft.
Control the heat. Cut the cayenne for a mild pan, or double it for extra heat.
Swap the chicken. Cooked shredded pork or turkey can stand in for the chicken.
Prep ahead. Assemble the pan, cover it tightly, and refrigerate for up to a day before baking. Add 5 extra minutes to the bake.
Cook chicken through. Chicken should reach 165 degrees F. The University of Minnesota Extension guide to storing leftovers covers safe handling of the leftovers.
Frequently Asked Questions About Chicken and Corn Enchiladas
Can I freeze chicken and corn enchiladas?
Yes. Freeze baked or unbaked enchiladas in a covered dish for up to 2 months and thaw in the refrigerator before reheating.
What can I use instead of refried beans in chicken and corn enchiladas?
Black beans mashed lightly with a fork make a similar binder, or you can skip the beans and add extra cheese.
How do I keep chicken and corn enchiladas from getting soggy?
Simmer the sauce until thick, warm the tortillas, and avoid overfilling them.
Can I use corn tortillas?
Yes, but warm them or briefly fry them in oil so they bend without breaking.
Can I use rotisserie chicken?
Yes. Shred about 3 cups of meat and warm it with the beans, corn, and spices.
Chicken and Corn Enchiladas with Refried Beans
Equipment
- 9×13 inch baking dish
- Large skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 1 tsp onion powder for the spice mix
- 1 tsp garlic powder for the spice mix
- ¼ tsp kosher salt for the spice mix
- 1 tbsp ground cumin for the spice mix
- 1 tbsp paprika for the spice mix
- 1 tbsp dried oregano for the spice mix
- ¼ tsp black pepper for the spice mix
- ½ tsp cayenne pepper for the spice mix, optional
- 2 tbsp olive oil divided
- 3 tbsp all purpose flour for the sauce
- 2 cup low sodium chicken broth for the sauce
- 1 ½ cup tomato puree for the sauce
- 1 ¼ lb boneless skinless chicken breast sliced in half horizontally, for the filling
- ½ yellow onion chopped, for the filling
- 2 cloves garlic finely minced, for the filling
- 1 red bell pepper diced, for the filling
- 14 oz refried beans 1 can, for the filling
- 14 oz canned corn drained, for the filling, or 1 3/4 cups frozen
- ¼ cup water for the filling
- 8 flour tortillas 8 inch, corn tortillas also work
- 2 ½ cup shredded Monterey Jack or cheddar cheese 1 cup for the filling and 1 1/2 cups for the top
- 2 tbsp chopped fresh cilantro for serving
Instructions
Cooking
- Make the sauce. Whisk the flour into 1 tablespoon of hot olive oil for 1 minute, add the broth, tomato puree, and half of the spice mix, and simmer for 10 minutes until thickened.
- Cook the filling. Soften the onion, garlic, and bell pepper in the remaining oil for 4 minutes, then add the chicken, remaining spices, refried beans, corn, and water and cook until the chicken reaches 165 degrees F.
- Assemble. Heat the oven to 350 degrees F. Stir 1 cup of cheese into the filling, spoon it into the tortillas, roll them up, and set them seam side down over a thin layer of sauce.
- Bake. Cover with the remaining sauce and cheese and bake for 20 to 25 minutes until bubbly and golden.
- Garnish. Rest for 5 minutes and sprinkle with cilantro before serving.
