Chicken Enchilada Recipe

After trying many versions of this dish, I finally found the chicken enchilada recipe that checks all the boxes—flavorful, hearty, cheesy, and easy to make. I recently whipped up a batch for a family dinner, and it was such a hit, even the picky eaters went back for seconds.

I added my own twist with some extra toppings, and it turned out better than I expected. It’s also the kind of recipe you can make ahead and bake later, which is perfect for busy nights.

If you’re here after searching for a quick dinner idea or even after making something light like a Turkey Salad Recipe, this is the hearty meal you’ve been craving.

Additional Tips for Making this Recipe Better

After making this chicken enchilada recipe a few times, I’ve discovered some easy ways to make it even tastier and more convenient. Here are my best tips:

• Use fresh cheese instead of pre-shredded: I always grate my cheese at home for a creamier melt and better flavor.
• Don’t skip the green chiles: These bring a tangy heat that really elevates the taste.
• Warm the tortillas before rolling: It makes them more flexible and prevents tearing.
• Add a little extra sauce under and over the enchiladas: This keeps everything moist and prevents drying out during baking.
• Try smoked chicken for more depth: I once used leftover smoked chicken, and the flavor was incredible.

Easy Variations to Try

There are so many ways you can adjust this recipe to suit different dietary needs or flavor preferences. That’s why I love including it in my list of go-to chicken recipes.

• Dairy-Free: Use a plant-based shredded cheese and dairy-free sour cream for topping.
• Low-Carb: Swap flour tortillas with low-carb wraps or almond flour tortillas.
• Spicy Kick: Add sliced jalapeños or a few dashes of hot sauce to the filling.
• Extra Veggies: Throw in some spinach, corn, or diced bell peppers to the mix.
• No Beans: If you’re not a fan of black beans, skip them or substitute with corn or more chicken.

Equipment You’ll Need in the Kitchen

All you need are a few basic tools to make this comforting meal:

• Large Skillet: To sauté onions and mix the filling ingredients.
• Mixing Spoon or Spatula: For stirring everything together smoothly.
• 9×13-inch Baking Dish: Holds the rolled enchiladas and keeps them intact while baking.
• Oven: To bake the enchiladas until golden and bubbly.
• Measuring Cups & Spoons: Helps you stay accurate with seasonings and ingredients.

How to Serve Chicken Enchiladas for the Best Experience

A plate of cheesy enchiladas is already delicious, but presentation can take it to the next level. I like to top mine with fresh cilantro, diced avocado, and a drizzle of sour cream. Serve with a simple side salad or Spanish rice to complete the meal.

If you’re looking for a lighter pairing, try it with a Mango Salad Recipe on the side. The sweet and tangy mango pairs beautifully with the spiced enchiladas and adds a refreshing touch to the plate.

How to Store Chicken Enchiladas Properly

Keeping leftovers fresh means you get to enjoy this dish again without extra effort. Here’s how I store it:

• Refrigerate: Store in an airtight container for up to 3 days. Reheat in the microwave until warm throughout.
• Freeze: Place in a freezer-safe dish and freeze for up to 3 months. I usually freeze them before baking, sauce and cheese included.
• Reheat: Thaw in the fridge overnight if frozen. Then reheat in the oven at 350°F for 20-25 minutes or until heated through.

Why You’ll Love This Recipe?

Whether you’re cooking for your family or meal prepping for the week, here’s why this dish is a winner:

• So Easy to Make: With a few pantry ingredients and simple steps, dinner comes together in under an hour.
• Make-Ahead Friendly: Assemble it the night before and bake the next day. It’s perfect for busy schedules.
• Customizable: From the type of cheese to toppings, you can make it your own.
• Great for Leftovers: Tastes just as good the next day—and maybe even better.
• Feeds a Crowd: Makes 8 generous enchiladas, enough for a family or small gathering.

More Details You Should Know Before You Start

The magic of this chicken enchilada recipe lies in the balance of its flavors. The seasoned chicken paired with black beans and the hint of heat from the green chiles create a filling that’s satisfying yet not too heavy. The flour tortillas roll up easily and hold everything together perfectly.

The enchilada sauce is where a lot of the flavor comes from. If you have time, making it at home gives you the flexibility to adjust the spice level. But store-bought versions also work great in a pinch. I’ve used both and had great results either way.

Make sure not to overstuff the tortillas—about ½ cup filling and ⅓ cup cheese per enchilada works best. Too much, and they’ll burst while baking. Also, don’t forget to spread some sauce at the bottom of your baking dish to prevent sticking and add extra flavor.

Nancy

Chicken Enchilada Recipe

A warm, cheesy, flavor-packed meal that’s perfect for family dinners or feeding a hungry crowd. These chicken enchiladas combine juicy chicken, black beans, and a zesty homemade or store-bought enchilada sauce for the ultimate comfort dish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Appetizer

Calories: 372

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil – Adds richness and helps soften the onions for extra flavor.
• 1 cup finely chopped onion – Fresh onions bring a sweet depth when sautéed.
• 2 cloves garlic minced – Fresh garlic enhances the savory taste.
• 2 cups shredded cooked chicken – Rotisserie chicken works great for quick prep.
• 1 15 oz can black beans, rinsed and drained – Adds fiber and makes the filling hearty.
• 1 4 oz can diced green chiles (do not drain) – Gives a mild heat and tangy flavor.
• 1 teaspoon chili powder – Brings a smoky warmth to the dish.
• 1 teaspoon ground cumin – Essential for classic enchilada seasoning.
• ½ teaspoon dried oregano – Adds a subtle herbal touch.
• ½ teaspoon salt – Balances the overall flavor.
• 2 cups enchilada sauce about 16 oz – Homemade or store-bought both work.
• 12 oz shredded cheese about 3 cups – Use cheddar, Monterey Jack, or a Mexican blend for best melt and flavor.
• 8 large flour tortillas – Soft and pliable perfect for rolling enchiladas.
• Optional toppings: fresh cilantro chopped green or red onions, sour cream, avocado, or pico de gallo – Adds freshness and crunch to every bite.

Method

 

1. Start by heating olive oil in a large skillet over medium heat. Once hot, add the chopped onions and sauté for about 3 minutes until they start to soften. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Then turn off the heat to avoid overcooking the aromatics.
2. Add the cooked shredded chicken to the skillet along with the rinsed black beans and undrained green chiles. Sprinkle in the chili powder, cumin, oregano, and salt. Pour in ½ cup of enchilada sauce and stir well to combine. This flavorful filling is the heart of your enchiladas.
3. Lightly grease a 9×13-inch baking dish, then spread ½ cup of enchilada sauce on the bottom. Lay out a tortilla and spoon about ½ cup of the chicken mixture onto the center, slightly off-center for easier rolling. Sprinkle about ⅓ cup of shredded cheese on top of the filling.
4. Roll the tortilla up tightly and place it seam-side down into the dish. Repeat this step with the remaining tortillas, filling, and cheese. Once all enchiladas are in the pan, pour the remaining enchilada sauce over the top, making sure they’re well coated. Finish by scattering the rest of the shredded cheese across the top.
5. Preheat your oven to 350°F. Bake the enchiladas uncovered for 20 to 25 minutes, or until hot and bubbly. Once done, let them rest for about 5 minutes to settle before serving. You can add toppings like fresh cilantro, avocado slices, sour cream, or pico de gallo to give each serving a bright, fresh twist.