Go Back
When it comes to creating a dish that is both delicious and visually appealing, Mini Chicken Enchilada Boats stand out as a fun and flavorful twist on traditional enchiladas. Unlike their rolled counterparts, these boats offer a unique presentation that makes them not only a feast for the taste buds but also for the eyes. Whether you’re hosting a casual family dinner or a festive gathering with friends, this recipe is sure to impress. The beauty of Mini Chicken Enchilada Boats lies in their versatility; they can be easily customized to accommodate different tastes and dietary preferences, making them a go-to option for any occasion.

Mini Chicken Enchilada Boats

Discover the joy of cooking with Mini Chicken Enchilada Boats, a delicious twist on traditional enchiladas! These easy-to-make boats feature tender chicken, zesty enchilada sauce, and customizable toppings, making them perfect for any occasion—from family dinners to festive get-togethers. Their unique presentation and vibrant flavors will impress both adults and kids alike. Gather your ingredients, follow the simple steps, and create a meal that brings everyone together for a delightful culinary experience.
Print Recipe Pin Recipe

Ingredients
  

2 cups cooked and shredded chicken

1 cup enchilada sauce (your choice: store-bought or homemade)

1 cup black beans, drained and rinsed thoroughly

1 cup corn kernels (can be fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

8 small flour or corn tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

1/4 cup chopped fresh cilantro (for garnish)

Sour cream and sliced jalapeños (for serving)

Instructions
 

Preheat the oven: Set your oven temperature to 375°F (190°C) and let it preheat while you prepare the rest of the dish.

    Prepare the filling: In a large mixing bowl, combine the shredded chicken, enchilada sauce, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Use a spoon or spatula to mix the ingredients together until they are well combined and evenly coated in the sauce.

      Shape the tortillas: Take each tortilla and gently cut a small slit at the bottom, about halfway up, to create a boat shape. This small cut will help the tortillas hold the filling without leaking.

        Fill the boats: Carefully spoon about 2-3 tablespoons of the chicken mixture into each tortilla boat. Ensure they are filled generously, but be cautious not to overstuff and risk them breaking.

          Arrange in a baking dish: Lightly grease a 9x13 inch baking dish. Place the filled tortilla boats in the dish, arranging them snugly together. If needed, allow them to slightly overlap to fit all the boats comfortably.

            Top with cheese: Evenly distribute the shredded cheese over the tops of the tortilla boats, making sure each boat is well covered for that delicious melted cheese effect.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 20 minutes. Then, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

                Garnish and serve: Once the enchilada boats are done baking, remove them from the oven and let them cool for a few minutes. Before serving, sprinkle the chopped cilantro over the top for a fresh touch. Serve alongside sour cream and sliced jalapeños for those who enjoy a little extra kick.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4