Easy Southwest Chicken Enchiladas

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***This post is made in collaboration with 505 Southwestern®. All content, ideas and words are my own.***

Southwest Chicken, Bean & Corn Enchiladas is a delicious meal that is ready and on the table in under an hour. The enchiladas are stuffed with chicken, black beans, sweet corn and topped with a 505 Southwestern® Red Enchilada Sauce. This dish is very satisfying and we love it!

Chicken enchiladas covered in red enchilada sauce, corn, black beans, onion, jalapeño slices, dairy-free sour cream and fresh cilantro.

Recipe Features:

  • Packed with great flavor and topped with a rich red enchilada sauce
  • Loaded with chicken, black beans and sweet corn
  • A quick and easy meal that you can have on the table in under an hour
  • Great as leftovers!
A row of Southwest Chicken Enchiladas covered with corn, black beans, onion, jalapeño slices, dairy-free sour cream and fresh cilantro.

Ingredient Notes For These Chicken Enchiladas:

  • Chicken – For ease and convenience, I purchase a garlic rotisserie and quickly dice it up. You can also cook and shred chicken at home, or use some leftovers that you may have on hand already.
  • 505 Southwestern® – I love their Red Chile Enchilada & Tamale Sauce – it is delicious. It is made with real ingredients and has a slightly smoky/sweet flavor to it. Plus, it is gluten-free and vegan.
  • Cheese – Adding cheese isn’t a must, but my family loves cheese. So I add 1/2 cup to the filling and then sprinkle the last 1/2 cup on top. You can also use your favorite dairy-free version as well.
  • Tortillas – For this recipe, I use unbleached white flour tortillas. I believe the flavor of these pairs perfectly with the rest of the ingredients. However, if you want to be 100% gluten-free then substitute it out for corn tortillas.
  • Toppings – I love adding a myriad of toppings, because toppings are life! 😉 I use shredded lettuce, avocado, tomato, cilantro and dairy-free sour cream. And I do list some additional options below.
Southwest Chicken Enchiladas in a ceramic baking dish.

These Easy Southwest Chicken Enchiladas are my new favorite enchilada recipe! So, I hope you can give them a try.

And, for more 505 Southwestern® recipes, please give these a try:

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If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

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Southwest Chicken Enchiladas in a ceramic baking dish.

Easy Southwest Chicken Enchiladas

  • Author: Naomi
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x


Southwest Chicken, Bean & Corn Enchiladas is a delicious meal that is ready and on the table in under an hour. The enchiladas are stuffed with chicken, black beans, sweet corn and topped with a rich red enchilada sauce.


Units Scale
  • 2 tbsp Avocado Oil
  • 1 small Red Onion, chopped
  • 2 Garlic Cloves, minced
  • 1/2 cup Frozen Sweet Corn (no need to thaw)
  • 1/2 can Black Beans, drained and rinsed
  • 1 Garlic Rotisserie Chicken (Family size), skin removed, 2 breasts diced (equivalent to 4 cups)
  • 2 tsp Chili Powder
  • 2 tsp Ground Cumin
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1/2 cup 505 Southwestern® Salsa, Chunky or Restaurant Style
  • 1 16 oz jar 505 Southwestern® Red Chile Enchilada Sauce
  • 1 cup Shredded Mexican Style Cheese, divided
  • 8 Flour Tortillas, fajita style
  • Toppings: Avocado slices, fresh cilantro, sliced serrano pepper, dairy-free sour cream, red onion, shredded lettuce and diced tomato


  1. Prep the pan: Preheat the oven to 375° F. To the bottom of a 13×9 pan, add a light layer of 505SW™ enchilada sauce to coat the surface. (This will help prevent the tortillas from sticking). Set aside.
  2. Sauté the onion: To a large skillet, heat the oil over medium heat. Add the onions and garlic and cook for about 3-4 minutes, or until soft.
  3. Filling: Stir in the corn, beans, and chicken. Coat the mixture with chili powder, cumin, pepper and just a sprinkle of salt and stir until well combined.
  4. Stir in the sauces: Remove the skillet from the heat, and stir in the salsa, 1/4 cup enchilada sauce, and 1/2 cup of cheese.
  5. Fill the tortillas: Slightly warm the tortillas in the microwave for about 15-20 seconds. Equally fill each tortilla with a spoonful and a half of the mixture, roll and add to the pan.
  6. Garnish: Drizzle the rest of the enchilada sauce over the top, and sprinkle with the remaining cheese.
  7. Bake: Bake for 22-25 minutes, or until the cheese is melted and the filling is hot.
  8. How to serve: Top the enchiladas with lettuce, avocado slices, onion, tomato, serrano pepper, cilantro and sour cream.


  • Tortillas: You can use flour or corn tortillas. If you use corn, you will end up with more than 8 total. 
  • Enchilada Sauce: The sauce has enough salt in it. So be careful how much additional salt you add to the chicken mixture.
  • Category: Main Course
  • Method: Bake
  • Cuisine: American, Southwestern

Keywords: American, Chicken Recipes, Easy Main Dish, Enchilada, Healthy Mexican Recipes, Main Dish, Mexican Chicken, Poultry, Southwestern

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Easy Southwest Chicken Enchiladas

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