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Cheesy Chicken Enchilada Bake


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Serving Size: 1 enchilada


  • 1 pound boneless, skinless chicken breasts (about 2 cups)
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1 can (15 ounces) low sodium black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1 cup salsa
  • 8 (inch) whole wheat tortillas
  • 1/2 cup cheddar cheese, shredded


  1. Preheat oven to 375°F.
  2. Cut chicken breast into 4-5 chunks. Simmer in a large saucepan with water and chili powder. Cook until internal temperature is 165° F (about 10 minutes).
  3. Remove chicken from pan. Shred or cut into small chunks and return to pan. Add beans, corn, and salsa to saucepan. Cook until hot, about 2 minutes. Remove from heat.
  4. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9"×13" pan.
  5. Spread any leftover chicken mixture over the top of the enchiladas.
  6. Bake at 375°F for 12-15 minutes.
  7. Sprinkle cheese on top of the enchiladas during the last 5 minutes of cooking.
  8. Serve immediately.


Wash hands with soap and warm water before and after working with raw chicken.

Complete steps 1 and 2 the day before you plan to serve. Cover and refrigerate overnight. Assemble enchiladas, cook, and serve.

Divide the enchiladas into 2 pans. Wrap and freeze half of them for another meal.

Nutrition Facts

8 Servings Per Container
Serving Size: 1 enchilada

Amount Per Serving

Calories 300

% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 50mg
Sodium 720mg
Total Carbohydrates 37g
Dietary Fiber 8g
Total Sugars 2g
Added Sugars
Protein 23g

Vitamin D 0mcg
Calcium 86mg
Iron 1.6mg
Potassium 502mg

* The % Daily Value (DV) 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.

NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently avaliable for the recipe. We will be updating the information shortly.

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