This recipe is EASY and tasty! I was looking for a way to use up leftover meat from frozen rotisserie chickens that I had thawed. I made a big batch of chicken soup for the freezer … 15 containers! And still had more chicken left over. (I had leftovers from roughly 5 chickens in the freezer!)

This chicken enchilada recipe is simple to make and delicious! So much so that I made a first batch for freezing for quick meals, one of which we enjoyed last night for dinner. Then, today I used up theĀ  second batch of enchiladas as we enjoyed last night’s so much … and I still had leftover chicken that needed to be used up and couldn’t be refrozen.

Ingredients for Chicken Enchiladas

Recipe makes 8 to 10 enchiladas.


  • 1 – 455 ml jar of Chili Sauce (Heinz)
  • 1 – 127 ml can chopped Green Chilies (El Paso)
  • 1 cup or 250 ml of tomato sauce
  • 1 – 398 ml can black beans, drained
  • 1 cup or 250 ml of niblet corn
  • 1 package of Taco seasoning

4 cups or 1000 ml of shredded chicken

2 cups or 500 ml of Mozzarella cheese, shredded

2 cups or 500 ml Monterey Jack cheese, shredded

8 to 10 large tortilla shells

Preparing Chicken Enchiladas

  1. Preheat oven to 350 degrees F.
  2. Mix sauce ingredients together. (Set aside 1 1/2 cups.)
  3. Mix shredded chicken into the sauce (except for the 1 1/2 cups set aside).
  4. Combine the shredded cheeses in a separate bowl.
  5. Spoon a small amount of the set aside sauce (without the chicken) into the bottom of your baking dish. Spread around to lightly cover the bottom.
  6. Next, working with one tortilla shell at a time, sprinkle a small band (roughly 1 tablespoon) of cheese down the center of the tortilla shell.
  7. Spoon roughly 3/4 cup of the chicken-sauce mixture down the center of the tortilla, over top of the cheese.
  8. Top the sauce mixture with a light sprinkle of cheese (roughly 1 tablespoon).
  9. Wrap the tortilla tightly around the filling, tuck the ends in and place the rolled up tortilla, seam side down, in your baking dish.
  10. Once all tortillas are in the baking dish, use the set aside sauce to brush over top of the tortillas.
  11. Sprinkle remaining cheese over top the tortillas.
  12. Bake in oven for 30 to 40 minutes.

These are delicious and they freeze and reheat nicely!