Delicious Chicken Enchiladas

These Chicken Enchiladas are the ultimate comfort food—warm, cheesy, and packed with flavor. Featuring tender chicken, black beans, and green chiles wrapped in soft tortillas and smothered in rich enchilada sauce, this easy weeknight favorite is sure to please everyone at the table.

Why You’ll Love This Recipe

These enchiladas are incredibly satisfying, customizable, and perfect for making ahead. The combination of juicy chicken, melty cheese, and savory red sauce is a guaranteed crowd-pleaser. Whether you’re feeding a large family or preparing for leftovers, this dish delivers bold flavor and creamy, cheesy goodness with every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

avocado oil (or olive oil)
white onion
boneless skinless chicken breasts
diced green chiles
sea salt
black pepper
black beans
flour tortillas
Mexican-blend shredded cheese
red enchilada sauce

Optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, crumbled cotija cheese

Directions

1. Preheat oven and prepare sauce: Preheat the oven to 350°F. Make a batch of red enchilada sauce if not using pre-made.

2. Cook the filling: In a large sauté pan, heat oil over medium-high. Add the diced onion and cook for 3 minutes. Stir in the diced chicken and green chiles. Season with salt and pepper. Cook for 6–8 minutes until chicken is cooked through. Stir in the black beans, then remove from heat.

3. Assemble enchiladas: Set up your assembly station with tortillas, sauce, chicken mixture, and cheese. Spread 2 tablespoons of enchilada sauce onto a tortilla. Add chicken filling down the center, top with 1/3 cup shredded cheese, then roll tightly.

4. Layer in baking dish: Place each rolled tortilla seam-side down into a greased 9×13-inch baking dish. Repeat with remaining tortillas. Pour remaining enchilada sauce over the top and sprinkle with any extra cheese.

5. Bake: Bake uncovered for 20 minutes, until heated through and the cheese is melted and bubbling.

6. Serve: Serve hot with your favorite toppings like sour cream, avocado, or fresh cilantro.

Servings and timing

Servings: 8 servings
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes

Variations

• Vegetarian: Omit chicken and increase the amount of black beans or add sautéed vegetables like bell peppers or zucchini.

• Spicy: Add jalapeños or use spicy enchilada sauce for more heat.

• Gluten-free: Use gluten-free tortillas and check your enchilada sauce ingredients.

• Creamy version: Add a dollop of sour cream or cream cheese to the chicken mixture before assembling.

• Shredded chicken option: Use leftover shredded rotisserie chicken instead of cooking raw chicken.

Storage/Reheating

Storage: Store leftover cooked enchiladas in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze cooked or uncooked enchiladas for up to 3 months. If freezing uncooked, wrap tightly in foil before placing in the freezer. Thaw in the fridge overnight before baking.

Reheating: Reheat in the oven at 350°F until warmed through, or microwave individual portions for 2–3 minutes.

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FAQs

Can I make these enchiladas ahead of time?

Yes, assemble the enchiladas up to 3 days in advance, cover, and refrigerate. Bake when ready to serve.

Can I freeze chicken enchiladas?

Absolutely. Freeze them cooked or uncooked, then thaw in the fridge overnight before reheating or baking.

What type of cheese is best?

A Mexican blend works well, but you can also use cheddar, Monterey Jack, or pepper jack for added flavor.

Can I use pre-cooked chicken?

Yes, rotisserie or leftover cooked chicken can be used. Just stir it in with the beans and green chiles.

How do I keep enchiladas from getting soggy?

Lightly frying the tortillas before assembling can help them hold up better. Also, avoid over-saturating with sauce.

What side dishes go well with enchiladas?

Mexican rice, refried beans, guacamole, or a simple green salad are great options.

Can I use corn tortillas?

Yes, but they’re more delicate. Warm them before assembling to prevent cracking, or lightly fry them to soften.

Is enchilada sauce spicy?

It depends on the brand or recipe. You can choose mild or hot versions based on your preference.

Can I double the recipe?

Yes, this recipe scales easily. Use a second baking dish if needed.

How do I store leftovers?

Cool completely, then transfer to an airtight container and refrigerate for up to 3 days.

Conclusion

These Chicken Enchiladas are everything you want in a comfort food—cheesy, flavorful, and full of satisfying texture. With easy steps and make-ahead options, they’re perfect for busy weeknights or festive gatherings. Once you try them, they’ll become a staple in your dinner rotation.

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