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Chicken Enchiladas
Looking for an easy, mouthwatering dinner that’s packed with bold flavor?
These chicken enchiladas are a total game-changer! With tender chicken, gooey cheese,
and a zesty homemade enchilada sauce,
this dish comes together in no time and will quickly become your new weeknight go-to.
Whether you’re cooking for the family or meal prepping for the week, these enchiladas deliver big flavor with minimal effort.
Let’s dive in!
Why You’ll Keep Coming Back to These Chicken Enchiladas
There are some recipes you make once and move on from.
And then there are recipes like these Chicken Enchiladas that quietly become part of your regular dinner rotation.
The filling is hearty without being heavy, the chicken stays tender, there’s plenty of melty cheese, and the red enchilada sauce brings everything together. And because the chicken and black bean filling comes together in one pan, there’s no complicated prep or pile of dishes waiting for you afterwards.
I also love that these are easy to make ahead. You can assemble the whole dish in advance, keep it in the fridge, then just pop it in the oven when dinner time rolls around.
It’s the kind of dinner that works on a busy Tuesday night, but is also good enough to put in the middle of the table when you have people over.
And honestly, anything that gives me a cheesy, saucy dinner with very little fuss is a recipe I’m keeping.
For Chicken Enchiladas
- Chicken – Use boneless, skinless chicken breasts, diced into small pieces. This will make your enchiladas juicy and tender.
- Avocado Oil (or Olive Oil) – This is used for sautéing the chicken and onion, giving a light and flavorful base.
- White Onion – Adds savory depth to the filling, sautéed until soft.
- Green Chiles – These bring a mild kick and depth of flavor to the chicken mixture.
- Black Beans – Adds heartiness to the filling and a mild, earthy flavor.
- Flour Tortillas – The classic base for enchiladas, making them soft and flexible for easy rolling.
- Mexican-Blend Shredded Cheese – A combination of cheeses like cheddar and Monterey Jack creates the perfect gooey texture and flavor.
For Enchilada Sauce
- Red Enchilada Sauce – The key to making these enchiladas saucy and flavorful; use homemade or store-bought.
Optional Toppings
- Fresh Cilantro – For a fresh, herby finish.
- Chopped Red Onions – Adds a crunchy, slightly tangy bite.
- Diced Avocado – For a creamy contrast to the spiciness.
- Sour Cream – To balance out the heat and add richness.
- Crumbled Cotija Cheese – A salty, crumbly topping for an authentic touch.
Step-by-Step Guide to Making Chicken Enchiladas
These enchiladas are very straightforward to make. The key is simply to have everything ready before you start rolling.
Cook the chicken filling.
Start by sautéing the onion until soft, then add the diced chicken and green chiles. Season generously with salt and pepper and cook until the chicken is completely cooked through. Stir in the black beans at the end.
That’s your filling done.
Set up your enchilada station.
Have the tortillas, enchilada sauce, chicken mixture, and shredded cheese all lined up. This makes the assembly much faster and, importantly, much less messy.
Fill the tortillas.
Spread some enchilada sauce over each tortilla, add the chicken mixture down the center, then add the cheese. Don’t be tempted to overfill them — you want to be able to roll each tortilla tightly.
Roll and arrange.
Place each rolled tortilla seam side down in the greased baking dish. Keep going until you’ve used everything.
Sauce and cheese.
Pour the remaining enchilada sauce over the top, then cover everything with the remaining cheese.
This is the good part.
Bake until bubbly.
Bake the enchiladas uncovered until the cheese is melted, the sauce is bubbling, and the edges are just a little crispy.
Let them cool for a few minutes before serving. The filling will be very hot straight from the oven.
Chicken Enchilada Variations
This is one of those recipes that is easy to change depending on what you have in the fridge.
Use rotisserie chicken.
This is probably the easiest shortcut. Shred the cooked chicken and add it to the filling instead of cooking the chicken from scratch. It cuts down the prep time without sacrificing flavor.
Make them vegetarian.
Skip the chicken and use extra black beans, roasted vegetables, or sautéed mushrooms instead. You’ll still have a hearty filling with plenty of flavor.
Add more vegetables.
Diced bell peppers, corn, or extra onion would all work nicely here. Just keep the filling balanced so the tortillas are still easy to roll.
Change the cheese.
The Mexican-blend cheese melts beautifully, but you can use cheddar, Monterey Jack, or a combination of your favorite melting cheeses.
Make them spicier.
Use a spicier enchilada sauce or add your favorite hot sauce when serving. The green chiles already add a little kick, so you can easily adjust the heat to your taste.
Expert Tips for the Best Chicken Enchiladas
Warm the tortillas first.
This is a small step, but it makes a big difference. Warm tortillas are soft and flexible, so they’re much easier to fill and roll without cracking.
Don’t overfill them.
More filling is not always better. A moderate amount of chicken mixture and cheese makes the tortillas much easier to roll and keeps everything neatly tucked inside.
Have everything ready before you start assembling.
Once you start rolling, things move quickly. I like to put the tortillas, sauce, filling, and cheese next to the baking dish so everything is within easy reach.
Be generous with the sauce.
The sauce is what makes these enchiladas saucy and flavorful, so don’t skimp. You want sauce inside the tortillas and over the top.
Let them rest before serving.
Give the dish a few minutes once it comes out of the oven. This makes the enchiladas easier to serve and gives the filling a chance to settle.
And don’t worry if they’re not perfectly identical. They’re homemade enchiladas, not an architectural project!
Mistakes to Avoid
Using tortillas straight from the package.
Cold tortillas can be stiff and may crack when you roll them. A quick warm-up makes them much easier to work with.
Overstuffing the tortillas.
It makes them difficult to roll and can leave you with filling spilling out everywhere. Keep the filling in a neat line down the center.
Not seasoning the filling.
The enchilada sauce and cheese bring lots of flavor, but the chicken mixture still needs seasoning. Salt and freshly cracked black pepper make a noticeable difference.
Forgetting the sauce.
Don’t treat the enchilada sauce as just a topping. It adds flavor and moisture throughout the dish, so make sure you use it as directed.
Serving them immediately.
I know. You’ve just pulled a bubbling, cheesy pan from the oven and you want to dig in.
But give it a few minutes.
Your enchiladas will be easier to serve, and you won’t burn your mouth on the first bite. Ask me how I know!
How to Store Chicken Enchiladas
These enchiladas are excellent leftovers, which is one more reason I like making a full pan.
Once cooled, store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
You can also freeze them for up to 3 months. If you know you’re going to freeze them, make sure they are well covered to help prevent freezer burn.
For make-ahead enchiladas, assemble the dish as directed, cover it tightly with foil, and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw in the refrigerator for 24 hours before baking as directed in the recipe card.
So yes, this is absolutely one of those recipes you can make ahead when you know future-you is going to need an easy dinner.
How to Serve Chicken Enchiladas
These are pretty much a complete meal on their own, but this is where the toppings come in.
I like to serve them with fresh cilantro, chopped red onion, diced avocado, sour cream, and a little crumbled cotija cheese. You can add as many or as few toppings as you like.
For a bigger dinner, serve the enchiladas with a simple salad, rice, or extra black beans on the side.
And don’t forget to serve them while they’re still warm and cheesy.
There’s something about a bubbling pan of enchiladas coming out of the oven that makes everyone suddenly appear in the kitchen.
Exactly what I want from a weeknight dinner!
You May Also Like
If this recipe became a new favorite, there are plenty more easy chicken dinners to try next. From creamy skillet meals to cozy comfort food, these recipes are simple enough for busy weeknights but delicious enough to make again and again. Here are a few reader favorites you’ll want to add to your dinner rotation:
- Creamy Dijon Chicken and Potatoes – A rich one-pan dinner with tender chicken, baby potatoes, and a creamy Dijon sauce that’s perfect for weeknights.
- Easy Chicken Piccata – Light, buttery, and finished with fresh lemon and capers for a restaurant-quality meal made at home.
- Simple & Delicious Bruschetta Chicken – Juicy chicken topped with fresh tomatoes, basil, garlic, and melty cheese for a fresh Italian-inspired dinner.
- Creamy Marry Me Chicken Dinner – Tender chicken simmered in a creamy Parmesan sun-dried tomato sauce that’s always a family favorite.
Chicken Enchiladas
Ingredients
- 2 tbsp avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1 ½ lbs boneless skinless chicken breasts, cut into ½-inch cubes
- 1 can (4 oz) diced green chiles
- Salt and freshly cracked black pepper, to taste
- 1 can (15 oz) black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch homemade red enchilada sauce
- ptional toppings: Fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese
Instructions
Prepare Oven & Sauce:
- Preheat your oven to 350°F (175°C). Make your enchilada sauce ahead of time.
Cook the Filling:
- Heat the avocado oil in a large sauté pan over medium-high heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Stir in the diced chicken and green chiles, and season generously with salt and pepper. Continue to sauté for 6–8 minutes until the chicken is fully cooked. Stir in the black beans until well combined. Remove from heat and set aside.
Assemble the Enchiladas:
- Create an assembly line with tortillas, enchilada sauce, chicken mixture, and shredded cheese. Spread about 2 tbsp of enchilada sauce onto each tortilla, then add a spoonful of the chicken mixture down the center. Sprinkle with roughly 1/3 cup of cheese. Roll the tortilla tightly and place it seam side down in a greased 9x13-inch baking dish. Repeat with the remaining tortillas. Pour any leftover sauce over the rolled enchiladas, then top with the remaining cheese.
Bake:
- Bake the enchiladas uncovered for about 20 minutes, or until they’re bubbling and slightly crispy on the edges.
Serve:
- Remove the dish from the oven and let it cool slightly before serving. Garnish with your favorite toppings and enjoy the cheesy, flavorful goodness!
Notes
- Storage:
Leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. - Make Ahead:
To prep in advance, follow the steps up to assembling the enchiladas. Wrap the baking dish tightly with foil and refrigerate for up to 3 days, or freeze for up to 3 months. If frozen, thaw in the fridge for 24 hours before baking as directed.
Nutrition
- Can I use rotisserie chicken instead of cooking chicken from scratch?
Absolutely! Using rotisserie chicken is a fantastic shortcut. Just shred it and toss it into the filling. It’s quick, convenient, and still super tasty! - What’s the best way to make tortillas soft without frying them?
Simply warm the tortillas in the microwave! Wrap them in a damp paper towel and heat them for about 30 seconds. It makes them pliable without any frying. - Can I use store-bought enchilada sauce?
Sure! While homemade sauce is great, store-bought enchilada sauce works perfectly here. Just be sure to pick a high-quality one for the best flavor. - Can I prepare the enchiladas ahead of time?
Definitely! You can assemble the enchiladas a day or two ahead of time, cover them with foil, and refrigerate. Then, just bake them when you’re ready to serve. - How can I make the recipe vegetarian?
For a vegetarian version, swap the chicken for black beans, roasted veggies, or even sautéed mushrooms. These substitutes still give you that hearty filling but with all the delicious flavors!
