Trader Joes Enchilada Recipe

This cheesy saucy Trader Joes Enchilada Recipe is made with shredded chicken, corn tortillas, and bottled enchilada sauce, ready in 30 minutes. Pulling the bubbling baking dish from the oven reveals browned cheese wrapping around the filled tortillas. I always keep these simple staple ingredients stocked for busy weeknights.

Better Than Takeaway

I used to order enchiladas from our local spot every Tuesday until I realized how fast I could assemble them myself. The secret is utilizing pre-cooked ingredients without sacrificing bold flavors.

My biggest mistake early on was not warming the tortillas first, which led to frustrating cracking. Now I gently heat them, making the rolling process smooth and keeping the filling secure.

Trader Joes Enchilada Recipe Ingredients

• 1 bottle (12 oz) Trader Joe’s Enchilada Sauce
• 12 Trader Joe’s Corn Tortillas
• 2 cups Trader Joe’s Just Chicken, shredded
• 1 can (15 oz) Trader Joe’s Black Beans, rinsed and drained
• 1 cup Trader Joe’s Frozen Roasted Corn, thawed
• 2 cups Trader Joe’s Mexican Style Roasted Corn Blend Cheese
• 1 tablespoon olive oil

How To Make Trader Joes Enchilada Recipe

1. Prep The Oven: Preheat your oven to 375F and lightly grease a 9×13-inch baking dish. Pour a thin layer of enchilada sauce into the bottom of the dish.
2. Mix The Filling: In a large bowl, combine the shredded chicken, black beans, roasted corn, and a half cup of the cheese. Toss everything together until well distributed.
3. Warm The Tortillas: Heat the olive oil in a skillet over medium heat. Warm each tortilla for about 10 seconds per side until soft and pliable.
4. Assemble The Enchiladas: Spoon a generous scoop of the chicken filling down the center of a warmed tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish.
5. Bake The Dish: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top and bake uncovered for 20 minutes until bubbling.

Recipe Tips

• Warm tortillas properly: Skipping the warming step guarantees torn tortillas and spilled filling. A quick flash in a hot pan makes them completely flexible.
• Drain beans well: Excess moisture from the canned beans can make the enchiladas soggy. Rinse and pat them dry before mixing the filling.
• Avoid overstuffing: Using too much filling makes rolling impossible. Stick to about three tablespoons of chicken mixture per tortilla.

What To Serve With Enchiladas

Serve these with a side of cilantro lime rice and a simple green salad dressed in avocado vinaigrette. A dollop of sour cream or fresh guacamole on top balances the rich red sauce perfectly.

How To Store

Store leftovers in an airtight container in the fridge for up to four days. You can also freeze unbaked enchiladas wrapped tightly in foil for up to three months. Thaw overnight in the fridge before baking.

FAQs

Can I use flour tortillas instead of corn?

Yes, you can substitute flour tortillas if you prefer a softer texture. They are easier to roll and do not require the pre-warming step in oil.

Can I make this vegetarian?

Absolutely. Omit the chicken and double the black beans, or add sauteed bell peppers and zucchini to the filling mixture.

Why did my enchiladas get soggy?

Soggy enchiladas usually happen if too much sauce sits on the bottom of the pan. Use just enough to coat the glass dish lightly.

Nutrition

• Calories: 380 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 720mg
• Total Carbohydrate: 38g
• Protein: 24g

Try More Recipes:

• Trader Joes Fried Rice Meal Recipe
• Trader Joes Egg Roll Bowl Recipe
• Trader Joes Casserole Recipe

Trader Joes Enchilada Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Trader Joes Enchilada Recipe features tender chicken and black beans rolled in corn tortillas, covered in rich sauce. Ready in 30 minutes, this quick dinner relies on simple store-bought staples for maximum flavor. It is a fantastic option for frantic weeknights when you need comfort food fast.

Ingredients

• 1 bottle (12 oz) Trader Joe’s Enchilada Sauce

• 12 Trader Joe’s Corn Tortillas

• 2 cups Trader Joe’s Just Chicken, shredded

• 1 can (15 oz) Trader Joe’s Black Beans, rinsed and drained

• 1 cup Trader Joe’s Frozen Roasted Corn, thawed

• 2 cups Trader Joe’s Mexican Style Roasted Corn Blend Cheese

• 1 tablespoon olive oil

Directions

• 1. Prep The Oven: Preheat your oven to 375F and lightly grease a 9×13-inch baking dish. Pour a thin layer of enchilada sauce into the bottom of the dish.
• 2. Mix The Filling: In a large bowl, combine the shredded chicken, black beans, roasted corn, and a half cup of the cheese. Toss everything together until well distributed.
• 3. Warm The Tortillas: Heat the olive oil in a skillet over medium heat. Warm each tortilla for about 10 seconds per side until soft and pliable.
• 4. Assemble The Enchiladas: Spoon a generous scoop of the chicken filling down the center of a warmed tortilla. Roll it up tightly and place it seam-side down in the prepared baking dish.
• 5. Bake The Dish: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese on top and bake uncovered for 20 minutes until bubbling.