If you’re craving a feel-good dinner with unbeatable comfort food vibes, Chicken Enchiladas absolutely belong on your table! These saucy, cheesy bundles are exploding with flavor and just the right amount of spice, making them perfect for a busy weeknight or any gathering where you want happy, satisfied faces around the table.
Why You’ll Love This Recipe
- BIG Weeknight Flavor: These Chicken Enchiladas deliver restaurant-level taste with just a few simple steps—seriously, the sauce and melty cheese are irresistible!
- Stress-Free Prep: You can use leftover chicken or grab a rotisserie chicken for ultimate convenience, making dinner extra fast.
- Super Customizable: Swap out the fillings, cheese, or heat level to please every palate at your table, from spice lovers to little ones.
- Crowd-Pleasing & Satisfying: Creamy cheese, a flavorful filling, and saucy tortillas—these enchiladas always disappear in a flash, no matter the occasion.
Ingredients You’ll Need
Great Chicken Enchiladas start with fresh, flavorful building blocks that work together like magic. Each ingredient adds its own special touch—think tender chicken, gooey cheese, and a bold, tangy sauce—for maximum comfort and crave-worthiness.
- Olive oil: Sautéing the onions in olive oil gives that sweet aroma and a subtle richness right from the start.
- Onion: Finely chopped onion softens into the filling, adding depth and gentle sweetness.
- Garlic: Just a couple of cloves infuse the whole dish with warm, savory flavor.
- Shredded cooked chicken: Use rotisserie chicken for speed, or any cooked chicken you have—this makes the enchiladas hearty and protein-packed.
- Black beans: Rinsed and drained, they add a satisfying bite and boost the nutritional value.
- Diced green chiles (with their juice): These lend a mild heat and irresistible southwestern flair—don’t skip the juices!
- Chili powder, cumin, dried oregano, and salt: The spice quartet that brings earthy warmth and classic Mexican-inspired flavor to every bite.
- Enchilada sauce: Store-bought or homemade, this is the foundational flavor—choose one you love for the boldest results.
- Shredded cheese: Cheddar, Monterey Jack, or a Mexican cheese blend—melted cheese is the finishing touch everyone looks forward to.
- Flour tortillas: Large flour tortillas roll up easily and become perfectly tender as they soak up the sauce.
- Optional toppings (cilantro, onions, sour cream, avocado, pico de gallo): Finish your Chicken Enchiladas with vibrant color and contrasting flavors—everyone gets to tailor their plate.
Variations
Making Chicken Enchiladas is all about embracing what you love and what you have on hand. It’s super easy to play with the flavors, fillings, or toppings—so you can make every pan your own signature version!
- Swap in corn tortillas: For a more classic enchilada experience and a gluten-free option, use corn tortillas—just soften them slightly before rolling.
- Vegetarian twist: Skip the chicken and bump up the beans, or add sautéed zucchini, bell peppers, or sweet corn for a colorful meatless meal.
- Spicy upgrade: Love heat? Stir chopped jalapeños or chipotle peppers in adobo sauce into the filling for smoky, spicy kick.
- Cheese extravaganza: Mix in pepper jack, queso fresco, or even a little cream cheese for an ultra-indulgent, melty center.
How to Make Chicken Enchiladas
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large skillet over medium heat. Sauté the onion until it’s soft and golden, about 3 minutes, then stir in the minced garlic for just 30 seconds. The kitchen will smell amazing—this is your aromatic base, and it sets the flavor for your entire pan of Chicken Enchiladas.
Step 2: Make the Chicken and Bean Filling
Turn off the heat, then mix in the shredded chicken, black beans, undrained green chiles, chili powder, cumin, oregano, salt, and ½ cup of enchilada sauce. You want everything fully coated and evenly combined for the most flavor-packed filling!
Step 3: Assemble the Enchiladas
Lightly grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce over the bottom. To build each enchilada, place ½ cup of the filling down the center of a flour tortilla, sprinkle with about ⅓ cup cheese, then roll it up tightly. Place seam side down in the dish and repeat until all your tortillas are stuffed and lined up snugly.
Step 4: Sauce and Bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas and shower with the rest of your shredded cheese. Bake at 350°F for 20–25 minutes, until it’s bubbling, cheesy, and everything is heated through. Rest for five minutes before serving so the filling stays put when you slice in!
Pro Tips for Making Chicken Enchiladas
- Sauce Matters: Pick a bold, high-quality enchilada sauce—store-bought works in a pinch, but if you have time, homemade can take these enchiladas over the top.
- Warm Your Tortillas: A quick zap in the microwave (covered with a damp towel) makes tortillas flexible and less likely to tear when rolling.
- Don’t Overstuff: Resist the urge to cram in too much filling—about ½ cup per tortilla keeps everything tidy and prevents bursting in the oven.
- Rest Before Serving: Letting the Chicken Enchiladas sit for five minutes after baking helps the cheese set and keeps the slices picture-perfect.
How to Serve Chicken Enchiladas
Garnishes
The finishing touches can make your Chicken Enchiladas truly special! Scatter fresh cilantro, sliced green onions, or a handful of diced red onion on top for lively color and crunch. Dollops of sour cream or avocado slices add creaminess and cool off the gentle heat.
Side Dishes
Shake up your plate with classic sides like fluffy Mexican rice, zesty lime-cilantro cauliflower rice, or refried beans. A crisp salad with lime vinaigrette is also the perfect refreshing counterpoint to all that saucy, cheesy goodness.
Creative Ways to Present
Try serving individual enchiladas on colorful plates topped with a rainbow of garnishes for a festive vibe (great for parties!). Or slice the dish into bite-sized pieces and toothpick for mini enchilada “roll-ups” as a fun appetizer option.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas keep beautifully! Simply let them cool to room temperature, then cover tightly and refrigerate for up to four days. The flavors deepen and meld as they rest, making next-day lunches an absolute treat.
Freezing
To freeze, assemble the enchiladas in a freezer-safe dish but hold off on baking. Cover tightly with foil or a lid, freeze up to three months, and thaw in the fridge overnight before baking as directed. They’re a meal-prep superstar!
Reheating
For the best results, reheat leftover enchiladas in a 350°F oven, covered, until warmed through. The microwave also works—just add a splash of extra sauce to keep things nice and moist.
FAQs
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Can I make Chicken Enchiladas ahead of time?
Absolutely! You can fully assemble the Chicken Enchiladas (up to the point of baking), cover tightly, and refrigerate them for up to 24 hours. Just bake when you’re ready to eat and add an extra 5–10 minutes to the bake time if they’re coming straight from the fridge.
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What type of chicken should I use?
Any cooked, shredded chicken works—rotisserie chicken makes things super easy, but leftover roasted, poached, or baked chicken fares wonderfully too. Just make sure it’s tender and not overly seasoned, since the sauce and spices do the heavy lifting.
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Can I use corn tortillas instead of flour?
Definitely! Corn tortillas give a more authentic flavor and are naturally gluten-free. Soften them slightly before rolling (either by quickly steaming or pan-warming) to prevent splitting.
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Is there a way to make these Chicken Enchiladas spicier or milder?
Yes—adjust the heat by choosing a mild or hot enchilada sauce, and add extra diced green chiles or jalapeños for more kick, or cut back on those ingredients for a milder dish suitable for all ages.
Final Thoughts
Chicken Enchiladas really are a dinnertime superstar—simple, filling, and downright joyful to share. If you’re looking for a guaranteed crowd-pleaser, these enchiladas are sure to win you new fans (and requests for the recipe!). Grab those ingredients and create a bubbly, cheesy masterpiece tonight!
Print
Chicken Enchiladas Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish that is perfect for a family dinner or entertaining guests. Tender shredded chicken, black beans, and a flavorful blend of spices are rolled in flour tortillas, topped with enchilada sauce and cheese, then baked to gooey perfection.
Ingredients
Enchilada Filling:
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15-ounce can black beans, rinsed and drained
- 4-ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 cup enchilada sauce
Assembly:
- 2 cups enchilada sauce
- 12 ounces shredded cheese (cheddar, Monterey jack, Mexican cheese blend)
- 8 large flour tortillas
- Optional for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo
Instructions
- Preheat oven to 350°F.
Make Enchilada Filling: Heat olive oil in a skillet, sauté onion and garlic. Add chicken, beans, green chiles, spices, and enchilada sauce. Combine well. - Assemble the Enchiladas: Grease baking dish, spread enchilada sauce. Fill each tortilla with chicken mixture and cheese, roll up, place seam side down in the dish. Top with remaining sauce and cheese.
- Bake Enchiladas: Bake for 20-25 minutes. Let rest for 5 minutes before serving with desired toppings.
Notes
- You can customize the filling with additional ingredients like corn, bell peppers, or jalapeños.
- For a time-saving option, use rotisserie chicken instead of cooking your own chicken.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg
