Chicken Enchiladas Recipe

I pack these chicken enchiladas with juicy seasoned chicken, melty cheese, black beans, green chilis, and my homemade enchilada sauce for serious restaurant-style payoff. They’re the kind of make-ahead, freezer-friendly dinner I always want waiting for me.

I’m obsessed with these Chicken Enchiladas because they hit every craving I have for saucy, loaded-up Mexican night without tasting like a rushed casserole. I love the seasoned chicken tucked inside, the black beans adding that hearty bite, and my homemade enchilada sauce doing the heavy lifting with bold, rich flavor.

And that bubbling top? Messy, melty, absolutely necessary.

I like that I can stash a pan for later and still pull out something that tastes like I planned ahead. But mostly, I adore how every bite is packed, sauced, and ridiculously satisfying.

No boring enchiladas here. Just big flavor.

Ingredients

• Oil gets the onions going and keeps everything tasting rich, not dry.
• Onion adds that cozy, savory base you’d miss if it wasn’t there.
• Garlic makes it smell like dinner is about to be really good.
• Shredded chicken brings the protein and makes these feel like a full meal.
• Black beans add fiber, texture, and make the filling more hearty.
• Green chiles give a gentle kick without scaring off spice-sensitive friends.
• Cumin, chili powder, and oregano bring the warm Tex-Mex flavor.
• Cheese gets melty, salty, and honestly, it’s half the comfort here.
• Tortillas hold all the good stuff together, soft and a little chewy.
• Homemade enchilada sauce makes it saucy, bold, and way better than plain.
• Sour cream or crema adds cool creaminess when things taste spicy.
• Cilantro, green onions, and lime keep it fresh.

  Plus, they look pretty.

• Basically, cooking spray saves you from scraping stuck-on cheese later.

Ingredient Quantities

• 2 tablespoons vegetable oil or olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 to 3 cups cooked shredded chicken (about 1 to 1.25 pounds raw before cooking)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh cilantro, optional
• 1 lime, cut into wedges for serving, optional
• 2 cups shredded Mexican blend cheese or a mix of cheddar and Monterey Jack, divided
• 8 to 12 flour or corn tortillas, 6 to 8 inch size (softened or lightly warmed)
• 1/2 cup sour cream or Mexican crema, optional for filling or topping
• For the homemade enchilada sauce:
  • 2 tablespoons vegetable oil
  • 2 tablespoons all purpose flour
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 to 2 cups low sodium chicken broth, more to thin as needed
  • Salt to taste

• Cooking spray or a little oil for the baking dish
• Extra chopped cilantro and sliced green onions for garnish, optional

How to Make this

1. Preheat oven to 375 F and lightly grease a 9×13 inch baking dish with cooking spray or a little oil.

2. Make the filling: heat 2 tablespoons oil in a large skillet over medium heat, add the finely chopped onion and cook until softened, about 4 to 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.

3. Stir in the shredded cooked chicken, rinsed and drained black beans, diced green chiles, ground cumin, chili powder, dried oregano, salt and pepper to taste, and cook until heated through, about 2 to 3 minutes. Remove from heat and stir in 1/4 cup chopped cilantro and 1/2 cup of the shredded cheese; fold in 1/2 cup sour cream or crema if using to bind the filling.

4. Make the enchilada sauce: in a small saucepan heat 2 tablespoons oil over medium heat, whisk in 2 tablespoons flour and cook 1 minute, then whisk in 1/4 cup chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano until combined.

5. Whisk in the 8 ounce can tomato sauce and 1 1/2 to 2 cups low sodium chicken broth a little at a time until smooth, bring to a simmer and cook 5 to 8 minutes until slightly thickened, thinning with more broth if needed, then season with salt to taste.

6. Assemble the enchiladas: warm 8 to 12 tortillas so they are pliable, ladle a thin layer of sauce into the prepared baking dish, spoon about 1/4 to 1/3 cup filling onto each tortilla, roll tightly and place seam side down in the dish.

7. Pour remaining enchilada sauce evenly over the rolled tortillas, sprinkle the top with the remaining shredded cheese, and dot with a little extra sour cream or crema if desired.

8. Bake uncovered for 20 to 25 minutes until the cheese is melted and the sauce is bubbly and edges are lightly browned. Let rest 5 minutes before serving.

9. Serve topped with extra chopped cilantro, sliced green onions, and lime wedges on the side. For make ahead or freezing: assemble in the baking dish, cover and refrigerate up to 24 hours or freeze tightly for up to 3 months; bake from refrigerated about 25 to 30 minutes, or from frozen covered at 375 F for 45 to 60 minutes until heated through, then uncover and bake until cheese is bubbly.

Equipment Needed

1. Oven and oven mitts
2. 9×13 inch baking dish
3. Large skillet (for filling)
4. Small saucepan (for sauce)
5. Wooden spoon or heatproof spatula
6. Whisk
7. Chef knife and cutting board
8. Measuring cups and spoons
9. Mixing bowl(s)
10. Tongs or large spoon for rolling and placing tortillas

FAQ

Chicken Enchiladas Recipe Substitutions and Variations

• Vegetable oil or olive oil: substitute avocado oil, canola oil, or light olive oil for similar smoke point and neutral flavor
• Cooked shredded chicken: substitute rotisserie chicken for convenience; cooked shredded turkey for a leaner option; young green jackfruit (seasoned and shredded) for a vegan alternative
• Black beans: substitute pinto beans for creamier texture; kidney beans for firmer bite; or refried beans (thin with a little broth) for a richer filling
• Flour or corn tortillas: substitute whole wheat tortillas for added fiber; use larger tortillas and fold to fit if needed; for gluten-free corn is preferred (ensure softening/warming)

Pro Tips

1. Warm the tortillas until they are really pliable so they roll without tearing. Stack them and wrap in a clean kitchen towel, then microwave for 30 to 60 seconds or warm briefly in a dry skillet. Cold, stiff tortillas will crack when you roll.

2. Taste and adjust seasoning before assembling. Canned beans, chiles and tomato sauce can vary in salt and heat, so check the filling and the sauce separately and add a pinch more salt, a squeeze of lime or a little extra chili powder as needed.

3. Get the sauce texture right for even coverage. It should be pourable but not watery. If it seems too thick, thin with a splash of broth; if too thin, simmer a few extra minutes to concentrate the flavor. A silky sauce helps the cheese melt evenly and keeps enchiladas moist.

4. For best results when baking from frozen or refrigerated, bring the dish to near room temperature before baking if possible, or bake covered at the start to prevent the edges from drying out, then uncover at the end to brown the cheese. This gives a more even heat-through and a nicely browned top.

Chicken Enchiladas Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I pack these chicken enchiladas with juicy seasoned chicken, melty cheese, black beans, green chilis, and my homemade enchilada sauce for serious restaurant-style payoff. They’re the kind of make-ahead, freezer-friendly dinner I always want waiting for me.

Pin

Servings

8

servings

Calories

514

kcal

Equipment: 1. Oven and oven mitts
2. 9×13 inch baking dish
3. Large skillet (for filling)
4. Small saucepan (for sauce)
5. Wooden spoon or heatproof spatula
6. Whisk
7. Chef knife and cutting board
8. Measuring cups and spoons
9. Mixing bowl(s)
10. Tongs or large spoon for rolling and placing tortillas

Ingredients

• 2 tablespoons vegetable oil or olive oil

• 1 medium yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 to 3 cups cooked shredded chicken (about 1 to 1.25 pounds raw before cooking)

• 1 (15 ounce) can black beans, rinsed and drained

• 1 (4 ounce) can diced green chiles

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

• 1/4 cup chopped fresh cilantro, optional

• 1 lime, cut into wedges for serving, optional

• 2 cups shredded Mexican blend cheese or a mix of cheddar and Monterey Jack, divided

• 8 to 12 flour or corn tortillas, 6 to 8 inch size (softened or lightly warmed)

• 1/2 cup sour cream or Mexican crema, optional for filling or topping

• For the homemade enchilada sauce:

• 2 tablespoons vegetable oil

• 2 tablespoons all purpose flour

• 1/4 cup chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1 (8 ounce) can tomato sauce

• 1 1/2 to 2 cups low sodium chicken broth, more to thin as needed

• Salt to taste

• Cooking spray or a little oil for the baking dish

• Extra chopped cilantro and sliced green onions for garnish, optional

Directions

• Preheat oven to 375 F and lightly grease a 9×13 inch baking dish with cooking spray or a little oil.
• Make the filling: heat 2 tablespoons oil in a large skillet over medium heat, add the finely chopped onion and cook until softened, about 4 to 5 minutes, then add the minced garlic and cook 30 seconds until fragrant.
• Stir in the shredded cooked chicken, rinsed and drained black beans, diced green chiles, ground cumin, chili powder, dried oregano, salt and pepper to taste, and cook until heated through, about 2 to 3 minutes. Remove from heat and stir in 1/4 cup chopped cilantro and 1/2 cup of the shredded cheese; fold in 1/2 cup sour cream or crema if using to bind the filling.
• Make the enchilada sauce: in a small saucepan heat 2 tablespoons oil over medium heat, whisk in 2 tablespoons flour and cook 1 minute, then whisk in 1/4 cup chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano until combined.
• Whisk in the 8 ounce can tomato sauce and 1 1/2 to 2 cups low sodium chicken broth a little at a time until smooth, bring to a simmer and cook 5 to 8 minutes until slightly thickened, thinning with more broth if needed, then season with salt to taste.
• Assemble the enchiladas: warm 8 to 12 tortillas so they are pliable, ladle a thin layer of sauce into the prepared baking dish, spoon about 1/4 to 1/3 cup filling onto each tortilla, roll tightly and place seam side down in the dish.
• Pour remaining enchilada sauce evenly over the rolled tortillas, sprinkle the top with the remaining shredded cheese, and dot with a little extra sour cream or crema if desired.
• Bake uncovered for 20 to 25 minutes until the cheese is melted and the sauce is bubbly and edges are lightly browned. Let rest 5 minutes before serving.
• Serve topped with extra chopped cilantro, sliced green onions, and lime wedges on the side. For make ahead or freezing: assemble in the baking dish, cover and refrigerate up to 24 hours or freeze tightly for up to 3 months; bake from refrigerated about 25 to 30 minutes, or from frozen covered at 375 F for 45 to 60 minutes until heated through, then uncover and bake until cheese is bubbly.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 297g
• Total number of serves: 8
• Calories: 514kcal
• Fat: 27.1g
• Saturated Fat: 8.9g
• Trans Fat: 0.5g
• Polyunsaturated: 4.5g
• Monounsaturated: 10g
• Cholesterol: 84mg
• Sodium: 475mg
• Potassium: 319mg
• Carbohydrates: 38.3g
• Fiber: 3.6g
• Sugar: 4g
• Protein: 32.1g
• Vitamin A: 600IU
• Vitamin C: 8mg
• Calcium: 229mg
• Iron: 1.5mg