This Trader Joe’s Chicken Enchilada recipe is a cheesy and easy recipe, which is made with pre-cooked chicken strips and their famous enchilada sauce. It’s the perfect weeknight dinner, a crowd-pleasing casserole ready in under an hour.
Jump to RecipeTrader Joe’s Chicken Enchiladas Ingredients
A simple list of TJ’s favorites for a quick and delicious meal.
- 1 package Trader Joe’s Grilled Chicken Strips (or other pre-cooked chicken), diced
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 (4-ounce) can diced green chiles
- 1 (15-ounce) can Trader Joe’s Black Beans, rinsed and drained
- 1 (10-ounce) can Trader Joe’s Red Enchilada Sauce
- 8 large flour tortillas
- 3 cups Trader Joe’s Shredded Mexican Style Cheese Blend
- Optional toppings: Fresh cilantro, chopped red onions, diced avocado, sour cream
How To Make Trader Joe’s Chicken Enchiladas
A step-by-step guide to this incredibly easy and flavorful one-dish meal.
- Prep Oven and Sauté Filling: Preheat your oven to 350°F. In a large sauté pan, heat the olive oil over medium-high heat. Add the onion and sauté for 3 minutes until softened. Add the diced chicken and green chiles, and season with a pinch of salt and pepper. Sauté for another 3-4 minutes until the chicken is heated through.
- Combine the Filling: Stir in the rinsed and drained black beans. Remove the pan from the heat and set it aside.
- Assemble the Enchiladas: Set up an assembly line. Pour some of the enchilada sauce into a shallow dish. Dip one tortilla into the sauce to lightly coat it. Lay the tortilla flat, add a generous spoonful of the chicken and bean mixture down the center, and sprinkle with about 1/4 cup of the cheese.
- Roll and Arrange: Roll up the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas until the dish is full.
- Top and Bake: Pour any remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle generously with the remaining shredded cheese.
- Bake and Serve: Bake, uncovered, for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly. Let them rest for a few minutes before serving with your favorite fresh toppings.
Recipe Tips
For the most delicious, perfectly baked enchiladas.
- How to prevent soggy enchiladas? Lightly coating the tortillas in the sauce before rolling (as described in the assembly step) is a great trick. For an even better result, you can briefly fry each tortilla in a little hot oil for about 10-15 seconds per side before you dip it in the sauce. This creates a barrier that helps prevent them from getting mushy.
- Can I make these ahead of time? Absolutely! This is a perfect make-ahead meal. You can assemble the entire pan of enchiladas, cover it tightly with foil, and refrigerate for up to 3 days. When you’re ready to bake, you may need to add 10-15 minutes to the baking time.
- Can I freeze this casserole? Yes, this is a fantastic freezer meal. Assemble the enchiladas completely, but do not bake. Wrap the pan tightly in a layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw in the refrigerator for 24 hours before baking as directed.
- How can I add more flavor? For an extra flavor boost, you can add some of Trader Joe’s frozen roasted corn to the chicken and bean filling.
What To Serve With Chicken Enchiladas
Classic sides to complete your Tex-Mex feast.
This hearty casserole is a complete meal on its own, especially with toppings, but it pairs wonderfully with:
- Trader Joe’s Spanish Style Rice or a simple cilantro-lime rice
- A side of refried beans
- A simple green salad with a creamy cilantro dressing
- Guacamole and tortilla chips
How To Store Chicken Enchiladas
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheat: For the best texture, reheat the enchiladas in a 350°F oven for 15-20 minutes until warmed through. Individual portions can also be reheated in the microwave.
Trader Joe’s Chicken Enchiladas Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 40 g
- Protein: 35 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is easily adapted to be a vegetarian meal. Simply omit the chicken and add an extra can of black beans or pinto beans. Trader Joe’s Soy Chorizo would also be a fantastic and flavorful vegetarian substitute.
Yes, you can use corn tortillas for a more traditional, gluten-free option. They are more delicate, so the trick of briefly frying them in hot oil before dipping them in the sauce is highly recommended to prevent them from tearing when you roll them.
As written with a mild enchilada sauce and canned green chiles, this dish is very family-friendly and not spicy. To add heat, you can use a hot enchilada sauce, add some chopped jalapeños to the filling, or use a pepper jack cheese blend.
Try More Recipes:
Trader Joe’s Chicken Enchiladas Recipe
Course: DinnerCuisine: Tex-MexDifficulty: Easy8
servings20
minutes25
minutes480
kcalAn incredibly easy and cheesy weeknight dinner using Trader Joe’s shortcuts like pre-cooked chicken and canned enchilada sauce to create a delicious and satisfying chicken and black bean enchilada casserole.
Ingredients
1 pkg Trader Joe’s Grilled Chicken Strips, diced
1 (15-oz) can Trader Joe’s Black Beans, rinsed
1 (10-oz) can Trader Joe’s Red Enchilada Sauce
8 large flour tortillas
3 cups Trader Joe’s Shredded Mexican Style Cheese Blend
1 small onion, diced
1 (4-oz) can diced green chiles
1 tbsp olive oil
Directions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a skillet, sauté the onion in olive oil until soft. Add the diced chicken and green chiles and heat through. Stir in the black beans.
- Pour some enchilada sauce into a shallow dish. Dip a tortilla in the sauce to coat it.
- Fill the tortilla with a spoonful of the chicken mixture and about 1/4 cup of cheese. Roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
- Pour the rest of the enchilada sauce over the rolled tortillas in the dish.
- Sprinkle the remaining cheese evenly over the top.
- Bake for 20-25 minutes, until the cheese is melted and bubbly.
- Let rest for a few minutes, then serve with your favorite toppings like sour cream and avocado.
Notes
- Using pre-cooked chicken and canned enchilada sauce from Trader Joe’s makes this a super quick and easy weeknight meal.
- For a crispier, more restaurant-style enchilada, briefly fry the tortillas in hot oil before dipping them in the sauce.
- This casserole is perfect for making ahead and even freezes beautifully before baking.
- Don’t be shy with the fresh toppings! They add the perfect finishing touch.
