5 Layer Chicken Enchiladas

I love all the endless possibilities of enchiladas and burritos. There are so many options for fillings and overall, they all work great. I rarely make the exact same type more than once. It’s just too fun to play around with them.

I thought these 5 Layer Chicken Enchiladas turned out great. They were so filling and tasty. My husband and I loved them and our oldest asked for seconds. The three youngest thought they were a little too spicy, but they still ate a good portion. Actually, I thought the spiciness was very mild, but you can easily adjust the amount of green chilies to your family’s liking.

5 Layer Chicken Enchiladas

Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Keyword: chicken, Enchiladas


  • 1/2 lb chicken breasts (or any other type of chicken you prefer)
  • 11/2 cup chicken stock or broth
  • 1/2 tsp cumin
  • 3 tbsp flour
  • 1 tbsp water
  • 1 4 oz can diced green chilies
  • 1 1/2 can rice
  • 1 1/2 cup or 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup shredded cheese
  • 6 – 8 tortillas
  • 1 can green enchilada sauce


  • Place chicken in a large skillet. Add chicken broth and cumin. Bring to a boil, cover and reduce heat. Simmer until chicken is fully cooked, about 20 to 30 minutes. Remove chicken and set aside. Shred once cool enough to handle.
  • Meanwhile, stir flour and water together. Slowly whisk into the skillet. Bring chicken stock back to a boil and boil about 5 minutes, until thickened. Stir chilies into the liquid then stir the shredded back in. Cool.
  • Assemble the enchiladas assembly line style. Start with the rice slightly off center of each tortilla. Top rice with chicken mixture, then beans, then corn and finally some shredded cheese.
  • Tightly roll up the tortillas and place in a 13×9 casserole dish.  Pour the enchilada sauce on top and sprinkle on any remaining shredded cheese.
  • Refrigerate until dinner time or bake immediately at 350 degrees for about 15 minutes, until heated through.

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