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Chicken Enchilada Recipe
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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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.