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Easy Chicken Enchiladas Recipe

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Easy Chicken Enchiladas Recipe

These cheesy, saucy, and flavor-packed Chicken Enchiladas are the ultimate comfort food!

Juicy chicken, bold enchilada sauce, and melty cheese come together in a simple, foolproof recipe that’s ready in just one hour.

Whether you’re making a quick weeknight dinner or prepping ahead for a stress-free meal, these enchiladas are a guaranteed hit.

One bite, and you’ll see why this is a family favorite!

Serve with a side of rice, beans, or a fresh avocado salad for the perfect meal. 

For the Chicken Enchiladas

  • Chicken – Boneless, skinless chicken breasts diced into bite-sized pieces. You can also use rotisserie chicken for a shortcut.
  • Avocado Oil – Used for sautéing the chicken and onion. Olive oil works just as well.
  • White Onion – Adds a mild sweetness and depth of flavor to the filling.
  • Diced Green Chiles – Brings a mild heat and authentic Tex-Mex flavor.
  • Sea Salt & Black Pepper – Season to taste for a perfectly balanced filling.
  • Black Beans – Adds protein, texture, and heartiness to the enchiladas.
  • Flour Tortillas – Soft and pliable, perfect for rolling up the filling. Use corn tortillas if you prefer a gluten-free option.
  • Mexican-Blend Cheese – A melty mix of cheddar, Monterey Jack, and other cheeses for the perfect gooey bite.
  • Red Enchilada Sauce – The key to flavorful, saucy enchiladas. Use homemade or store-bought.

Optional Toppings

  • Fresh Cilantro – Adds a pop of freshness.
  • Chopped Red Onions – Brings a little crunch and sharpness.
  • Diced Avocado – Creamy and delicious as a topping.
  • Sour Cream – Balances out the heat and adds richness.
  • Cotija Cheese – A crumbly, salty cheese that enhances the flavors.

Chicken Enchiladas Recipe

A delicious and easy Chicken Enchiladas recipe featuring shredded chicken, flavorful enchilada sauce, melty cheese, and warm tortillas. Baked to perfection, these enchiladas are a comforting, crowd-pleasing Mexican dish perfect for any meal!
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Course: main dish
Cuisine: Mexican
Keyword: Chicken Enchiladas Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Notes

Ingredients:

  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, diced
  • 1 ½ pounds boneless, skinless chicken breasts, diced (½-inch pieces)
  • 1 (4-ounce) can diced green chiles
  • Sea salt and freshly cracked black pepper (to taste)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups shredded Mexican-blend cheese
  • 1 batch red enchilada sauce
 
Optional toppings:
  • Fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese

 

Instructions:

  1. Preheat & Prepare Sauce
    • Preheat oven to 350°F (175°C).
    • Prepare the enchilada sauce according to your preferred recipe or use store-bought.
  2. Cook the Filling
    • Heat oil in a large sauté pan over medium-high heat.
    • Add the diced onion and cook for 3 minutes, stirring occasionally.
    • Add chicken and green chiles, then season with salt and pepper.
    • Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked.
    • Stir in the black beans and mix until evenly combined. Remove from heat.
  3. Assemble the Enchiladas
    • Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese.
    • Spread 2 tablespoons of enchilada sauce onto each tortilla.
    • Add a generous spoonful of the chicken mixture down the center, then sprinkle with about ⅓ cup of cheese.
    • Roll the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.
    • Repeat with remaining tortillas. Pour any extra sauce over the top, then sprinkle with any remaining cheese.
  4. Bake
    • Bake uncovered for 20 minutes, or until the enchiladas are cooked through and slightly crispy.
    • Remove from the oven and let them rest for a few minutes.
  5. Serve
    • Serve hot with your favorite toppings like fresh cilantro, diced onions, avocado, or sour cream. Enjoy!
 
Storage & Make-Ahead Tips:
  • Refrigeration: Store cooked enchiladas in an airtight container in the fridge for up to 3 days.
  • Freezing: Freeze for up to 3 months. Thaw in the fridge for 24 hours before reheating.
  • Make-Ahead: Assemble enchiladas up to step 3, then wrap tightly with foil. Refrigerate for up to 3 days or freeze for up to 3 months. When ready to eat, bake as directed.

 

Nutrition:

Calories: 480.0kcal | Carbohydrates: 43.1g | Protein: 34.2g | Fat: 20.4g | Saturated Fat: 8.6g | Cholesterol: 76.9mg | Sodium: 663.6mg | Potassium: 465.8mg | Fiber: 5.1g | Sugar: 2.8g | Vitamin A: 393.8IU | Vitamin C: 7.9mg | Calcium: 299.5mg | Iron: 2.5mg
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1. What’s the best way to cook chicken for enchiladas?
Slow-simmering boneless, skinless chicken thighs results in tender, flavorful meat that’s perfect for shredding.

2. Can I use pre-cooked chicken to save time?
Absolutely! Using a rotisserie chicken is a convenient shortcut that doesn’t compromise flavor.

3. How can I prevent tortillas from becoming soggy?
Lightly frying the tortillas before filling them creates a barrier that helps maintain their texture during baking.

4. Is it possible to make enchiladas ahead of time?
Yes! You can assemble them up to two days in advance, refrigerate, and bake when ready.

5. Can I freeze enchiladas for later?
Certainly! Assemble them without baking, wrap tightly, and freeze for up to three months. Thaw overnight in the refrigerator before baking.

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