How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cheesy Chicken Enchiladas?

You need 9 ingredients. The key ingredients include: 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces, 1 envelope taco seasoning, 1 (16 oz.) jar chunky salsa, 1 (15 oz.) can black beans, rinsed and drained, and more.

Is Cheesy Chicken Enchiladas suitable as meat & poultry?

Yes, Cheesy Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Cheesy Chicken Enchiladas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Chicken Enchiladas Recipe

Name: Cheesy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces; 1 envelope taco seasoning; 1 (16 oz.) jar chunky salsa; 1 (15 oz.) can black beans, rinsed and drained; 1 (8.75 oz.) can whole kernel corn, drained; 2 c. Mexican Blend shredded cheese, divided; 1 (15 oz.) can enchilada sauce, divided; 8 flour tortillas; 2 Tbsp. sliced ripe olives

Try this homemade Cheesy Chicken Enchiladas recipe the whole family will love. Made with chicken, taco, chunky salsa and black beans. Easy step-by-step …

This Cheesy Chicken Enchiladas relies on simple, everyday ingredients such as envelope taco seasoning, (16 oz.) jar chunky salsa, flour tortillas and sliced ripe olives. It comes together quickly and makes 4 servings, at about 1452 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 envelope taco seasoning
1 (16 oz.) jar chunky salsa
1 (15 oz.) can black beans, rinsed and drained
1 (8.75 oz.) can whole kernel corn, drained
2 c. Mexican Blend shredded cheese, divided
1 (15 oz.) can enchilada sauce, divided
8 flour tortillas
2 Tbsp. sliced ripe olives

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1452 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Cheesy Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions