Soft tortillas filled with tender shredded chicken, beans, and melty cheese,
then baked in rich enchilada sauce.
These easy chicken enchiladas are weeknight comfort food at its best.

My favorite weeknight ritual is making chicken enchiladas
when I want something warm and satisfying without spending hours in the kitchen. 

There’s something comforting about laying out tortillas, filling them with a hearty chicken mixture, and rolling them up while the oven preheats.

As they bake, the kitchen fills with the rich aroma of enchilada sauce, cumin, and melted cheese, and before long a bubbling pan of cheesy enchiladas comes out of the oven ready for dinner.

For Chicken Enchiladas

• Flour Tortillas – soft flour tortillas work best because they roll easily and hold the filling without tearing.
• Shredded Chicken – rotisserie chicken is a great shortcut and adds plenty of flavor, but any cooked shredded chicken will work.
• Black Beans – these add extra heartiness and a creamy texture to the filling.
• Corn – brings a slight sweetness and a pop of texture that balances the savory ingredients.
• Diced Tomatoes with Green Chiles – adds moisture and a mild kick of heat that gives the filling extra flavor.
• Cumin – a warm spice that gives the enchiladas their classic Tex-Mex flavor.
• Garlic Powder and Onion Powder – simple pantry spices that deepen the flavor of the chicken mixture.
• Red Enchilada Sauce – coats the tortillas and bakes into the enchiladas, giving them their rich and saucy texture.
• Cheddar Cheese – adds sharp flavor and melts beautifully inside and on top of the enchiladas.
• Monterey Jack Cheese – mild and creamy, it helps create that perfect gooey cheese layer.
• Cilantro – sprinkled on top at the end for a fresh, bright finish.

Best Chicken Enchiladas I'Ve Ever Made

Tender shredded chicken wrapped in soft flour tortillas with beans, corn, and cheese, all baked under a layer of flavorful red enchilada sauce. These enchiladas are hearty, comforting, and easy to prepare for a family meal.

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: Best Chicken Enchiladas I'Ve Ever Made

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Notes

Ingredients

• 8 flour tortillas (soft shell size)
• 2.5 cups shredded chicken (using shredded rotisserie chicken works great)
• ½ cup black beans
• ½ cup corn
• 1 (10 oz) can diced tomatoes with green chiles
• 1 tsp cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 small cans red enchilada sauce
• 4 oz cheddar cheese, shredded and divided
• 4 oz Monterey Jack cheese, shredded and divided
• Cilantro for garnish

Instructions

1. Heat the oven to 350°F.
2. In a large mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, cumin, garlic powder, and onion powder.
3. Separate the shredded cheeses into two equal portions by placing them in two bowls. One portion will be used for filling the enchiladas, and the other will be saved for the topping.
4. Pour ½ cup of enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly to coat the surface.
5. Pour one can of enchilada sauce into a shallow bowl. Dip a tortilla into the sauce, turning it so both sides are covered. Allow any excess sauce to drip off.
6. Place about ⅓ cup of the chicken mixture in the center of the tortilla and add some of the cheese from the filling portion.
7. Roll the tortilla around the filling and place it seam-side up in the prepared baking dish.
8. Repeat the process with the remaining tortillas until the dish is filled with enchiladas.
9. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the top with the remaining shredded cheese.
10. Bake for 20 minutes.
11. Remove from the oven and sprinkle with chopped cilantro.
12. Serve warm. Optional toppings include additional cilantro, sour cream, salsa, tomato, and avocado.

Storage

• Refrigerator: Keep leftovers in an airtight container for up to 3 days.
• Freezer: Store for up to 3 months.

 

Nutrition
Calories: 306 kcal | Carbohydrates: 22 g | Protein: 22 g | Fat: 14 g | Saturated Fat: 7 g | Cholesterol: 60 mg | Sodium: 410 mg | Potassium: 308 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 340 IU | Vitamin C: 4 mg | Calcium: 262 mg | Iron: 3 mg

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1. Can I use rotisserie chicken?

Absolutely! In fact, I do this all the time. Rotisserie chicken is a fantastic shortcut and adds loads of flavor without any extra cooking. Just shred it up and mix it with the filling ingredients.

2. How do I stop the tortillas from getting soggy?

A quick trick: lightly warm the tortillas before filling them. This makes them more flexible and helps them hold their shape once baked in the sauce.

3. Can I make these enchiladas ahead of time?

Yes you can. Assemble the enchiladas in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to cook, bake as directed until hot and bubbly.

4. Can I freeze chicken enchiladas?

They freeze really well. Assemble the enchiladas, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge and bake as usual.

5. What toppings go well with chicken enchiladas?

I like to finish them with fresh cilantro, sour cream, salsa, avocado, or diced tomatoes. A squeeze of lime is great too — it brightens up all the flavors.