Chicken Enchiladas are a warm and filling dish made with shredded chicken, tortillas, sauce, and cheese. They’re simple to make, full of flavor, and perfect for any meal. You can serve them for dinner, lunch, or even at a small gathering.
Why We Love This Chicken Enchiladas Recipe
You’ll love this recipe because it offers the perfect balance of flavor, texture, and ease. The chicken filling is juicy and savory, the beans add heartiness, and the green chiles bring just the right kick. Wrapped in a soft tortilla and smothered with homemade enchilada sauce, this dish delivers comfort food at its finest.
Another reason you’ll reach for this recipe again and again is its flexibility. Whether you’re using leftover rotisserie chicken or preparing it fresh, the steps are easy to follow. You can also prep it in advance and simply pop it in the oven when you’re ready to eat. And let’s not forget how much it impresses guests—this meal looks as good as it tastes.
Ingredients about Chicken Enchiladas
Making chicken enchiladas from scratch doesn’t mean it has to be complicated. With a few pantry staples and fresh ingredients, you’ll create something truly special. Here’s what you’ll need:
Seasonings:
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
Main Ingredients:
- 1–2 tablespoons avocado oil (or olive oil)
- 1/2 yellow onion, diced
- 14 oz red enchilada sauce
- 2 3/4 cups shredded chicken (rotisserie or cooked at home)
- Salt, to taste
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles, undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons chopped cilantro (plus more for garnish)
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese blend (Monterey Jack, Cheddar, or store-bought)
- Sour cream (for serving)
How to Make Chicken Enchiladas Directions
You’ll begin by prepping your ingredients and getting everything ready to assemble. Here’s how you can bring it all together step by step:
Start by preheating your oven to 350°F (175°C). While that’s heating, mix the seasoning ingredients in a small bowl so they’re ready to use. Chop your onion, mince your garlic, and measure out your cheese, beans, and other ingredients for a smooth process.
Heat your oil in a large skillet over medium heat. Add the diced onions and cook them for about 5 minutes, until they become soft and fragrant. Reduce the heat to medium-low and stir in 1/3 cup of enchilada sauce and the garlic. Let the aroma build for a minute.
Add your shredded chicken to the skillet. If you’re using rotisserie chicken, it may already be salted, so adjust seasoning accordingly. Sprinkle the prepared spice mix over the chicken and stir everything to coat it well. Now toss in your black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro. Stir and let it heat through for 1–2 minutes. Then remove from the heat.
Lightly grease a 9 x 13-inch casserole dish with a bit of oil or cooking spray. Spread a thin layer (about 1/4 cup) of enchilada sauce across the bottom to keep the enchiladas from sticking.
Now it’s time to roll. To make your tortillas more pliable and easy to roll, microwave them in batches of four for about 30 seconds. Place about 1/3 to 1/2 cup of the chicken filling toward the bottom of each tortilla. Sprinkle with a generous tablespoon of cheese, then roll tightly and place seam-side-down in your prepared baking dish.
Once all your enchiladas are rolled and arranged, pour more enchilada sauce over the top—about 3/4 cup should be enough to coat them without making them soggy. Sprinkle the rest of your cheese evenly on top.
Cover the dish with foil. If you use foil, spray the underside with cooking spray so it doesn’t stick to the cheese. Bake for 10 minutes covered, then uncover and bake for another 13 minutes. For a golden, crispy top, broil on low for 1–2 minutes, keeping a close eye so it doesn’t burn.
Remove from the oven and garnish with chopped cilantro. Serve hot with a big dollop of sour cream and your favorite toppings.
How to Serve Chicken Enchiladas
When it comes to serving, you’ve got so many options to make this meal even better. You can plate your enchiladas with a scoop of Mexican rice, a handful of tortilla chips, or even a fresh side salad. The contrast between the warm, cheesy enchiladas and the crisp greens works beautifully.
Add some sliced avocado or a drizzle of guacamole for creaminess. Fresh salsa or pico de gallo adds a vibrant punch. If you’re feeding a crowd, serve everything buffet-style so everyone can customize their plates.
Don’t forget the sour cream—it balances out the heat and adds a cool, smooth texture. Whether you’re serving it for dinner or prepping it for a potluck, these enchiladas hold their own on any plate.
Expert Tips: Chicken Enchiladas
- Microwave the tortillas before rolling: This prevents them from cracking and makes the rolling process easier.
- Make your own enchilada sauce: The flavor is deeper, fresher, and really boosts the whole dish. A homemade version often has fewer preservatives and more real spices.
- Don’t over-sauce: Too much sauce can make the tortillas soggy. Use just enough to cover the top.
- Broil at the end: That quick 1–2 minute broil adds a nice finish to the cheese without drying everything out.
- Make it your own: Adjust the spice level by adding more hot sauce or using mild green chiles. You can also swap in different beans or extra veggies.
How to Store Chicken Enchiladas
If you’ve got leftovers, they store beautifully. Let the enchiladas cool completely before transferring them to an airtight container. You can refrigerate them for 3 to 4 days.
To reheat, place them in a baking dish, cover with foil, and warm in the oven at 350°F for about 20 minutes. For a quick option, microwave individual servings for 1–2 minutes until heated through.
You can also freeze these enchiladas. Wrap them tightly in foil or a freezer-safe container and store for up to 3 months. When ready to eat, bake from frozen for about an hour, then uncover and bake 15 more minutes until bubbly and hot.
Variation of Chicken Enchiladas
The beauty of this recipe is how easy it is to adjust to your preferences. Want to go meatless? Swap out the chicken for roasted vegetables or crumbled tofu. Need to use up leftovers? Toss in cooked rice or corn.
If you like things creamy, stir a couple of tablespoons of sour cream or a splash of cream into the filling. You can even replace the red enchilada sauce with a green version for a tangier taste.
For a different texture, try using corn tortillas instead of flour. Just warm them first to make them more flexible and less likely to break.
Feeling adventurous? Mix in some sautéed bell peppers or mushrooms for extra flavor and bulk. Whatever variation you choose, this recipe gives you a strong base to make it truly your own.
FAQ
Can I use corn tortillas instead of flour?
Yes, you can. Just make sure to warm them up before rolling to prevent them from tearing.
What’s the best chicken to use for enchiladas?
Rotisserie chicken is a great shortcut, but any cooked shredded chicken will work well.
Can I make these enchiladas ahead of time?
Absolutely. Assemble the enchiladas but hold off on adding the sauce and cheese until just before baking.
How do I make it less spicy?
Use mild enchilada sauce, skip the hot sauce, and use mild green chiles. The flavor will still be rich without the heat.
How long do chicken enchiladas last in the fridge?
They’ll keep for about 3 to 4 days when stored in an airtight container.
Can I freeze them?
Yes. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding extra time to ensure they’re heated through.
Do I have to use cheese?
While cheese adds a classic texture, you can reduce the amount or use a dairy-free alternative if needed.
Chicken Enchiladas
Equipment
- 9 x 13-inch Casserole Dish
- Skillet
- Mixing Bowl
Ingredients
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1–2 tablespoons avocado oil or olive oil
- 1/2 yellow onion diced
- 14 oz red enchilada sauce
- 2 3/4 cups shredded chicken rotisserie or cooked
- Salt to taste
- 3 cloves garlic minced
- 1 15 oz can black beans rinsed and drained
- 1 4 oz can diced green chiles undrained
- 2 tablespoons lime juice
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 2 tablespoons chopped cilantro plus more for garnish
- 8 8-inch flour tortillas
- 3 cups shredded Mexican cheese blend Monterey Jack, Cheddar, or store-bought
- Sour cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Mix the seasoning ingredients in a small bowl.
- Heat oil in a large skillet over medium heat. Add diced onions and cook until soft, about 5 minutes.
- Stir in 1/3 cup of enchilada sauce and minced garlic; cook for 1 minute.
- Add shredded chicken and seasoning mix, stirring to coat. Then add black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro. Heat through for 1–2 minutes.
- Lightly grease a 9 x 13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom.
- Microwave tortillas in batches for 30 seconds to make them pliable. Fill each tortilla with 1/3 to 1/2 cup of chicken filling and sprinkle with cheese. Roll tightly and place seam-side-down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil (sprayed with cooking spray) and bake for 10 minutes, then uncover and bake for another 13 minutes. Broil on low for 1–2 minutes for a golden finish.
- Garnish with chopped cilantro and serve hot with sour cream.
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