There’s something magical about pulling a pan of bubbling chicken enchiladas recipe from the oven – the smell alone makes my family come running to the kitchen! I’ve made this chicken enchiladas recipe more times than I can count, and it never fails to disappear fast. It’s my go-to when I need a crowd-pleaser that’s easy enough for busy weeknights but special enough for gatherings. The best part? You probably have most of these ingredients in your pantry already – just toss together juicy chicken, black beans, and that irresistible red enchilada sauce.
Wondering how many calories are in each serving? Don’t worry – I break it all down for you in this detailed calorie guide so you know exactly what you’re enjoying.
Trust me, once you try this version, it’ll become your new favorite comfort food too!
Table of Contents
Why You’ll Love This Chicken Enchiladas Recipe
This isn’t just another enchilada recipe – it’s my foolproof version that checks all the boxes:
- Weeknight easy: Ready in about 40 minutes from start to finish (yes, really!)
- Crowd-pleaser: Kids and adults go crazy for these – my picky nephew asks for seconds!
- Budget-friendly: Uses simple ingredients you likely have on hand
- Totally flexible: Swap proteins, adjust the spice, or pile on your favorite toppings
- Leftovers rock: Tastes even better the next day (if there’s any left!)
The secret? That perfect balance of tender chicken, creamy beans, and tangy sauce – every bite is pure comfort.
Ingredients for Chicken Enchiladas Recipe
Gather these simple ingredients – I bet you have most already! Exact measurements matter here for that perfect enchilada balance:
- 2 tablespoons avocado oil or olive oil (my go-to for high-heat cooking)
- 1 small white onion, diced (about ¾ cup – trust me, fresh beats dried!)
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces (thighs work too)
- 1 (4 oz) can diced green chiles (mild or hot – your call!)
- Salt and black pepper, to taste (I’m generous with both)
- 1 (15 oz) can black beans, rinsed and drained (that starchy liquid makes soggy enchiladas)
- 8 large flour tortillas (the burrito-sized ones roll easiest)
- 3 cups shredded Mexican-blend cheese (the pre-shredded kind saves time)
- 1 batch red enchilada sauce (about 2½ cups – homemade or store-bought)
- Optional toppings: chopped fresh cilantro, diced red onion, avocado, sour cream, crumbled cotija cheese (go wild!)
Ingredient Notes & Substitutions
No stress if you need to swap things!
- Chicken alternatives: Ground turkey or shredded rotisserie chicken work beautifully.
- Tortilla tip: Corn tortillas are traditional (warm them first so they don’t crack).
- Sauce shortcut: Store-bought sauce saves 15 minutes (I like the Frontera brand).
For vegetarian versions, double the beans or add sautéed bell peppers. And if you’re out of Mexican cheese? A mix of cheddar and Monterey Jack does the trick!
How to Make Chicken Enchiladas Recipe
Okay, let’s get cooking! This chicken enchiladas recipe is easier than you think just follow these simple steps and you’ll have restaurant-quality enchiladas in no time. I’ve made this recipe so often I could do it in my sleep (and sometimes do when the kids wake me up at 5am craving these!).
Step 1: Sauté the Filling
First things first get that oven preheating to 350°F (175°C). Now grab your favorite skillet (I use my trusty cast iron) and heat the oil over medium-high heat. Toss in those diced onions and let them sizzle for about 3 minutes until they turn translucent and smell amazing. That’s when you add the chicken pieces don’t crowd the pan! Sprinkle with salt and pepper (I’m heavy-handed here) and toss in those green chiles for flavor. Cook for 6–8 minutes, stirring occasionally, until the chicken is no longer pink.
Pro tip: If your chicken sticks, your pan wasn’t hot enough!
Finally, stir in those rinsed black beans just to warm them through about 2 minutes max. Take it off the heat and let it cool slightly while you prep the rest of the chicken enchiladas recipe.
Step 2: Assemble the Enchiladas
Time for the fun part! Set up an assembly line with your tortillas, chicken mixture, cheese, and sauce. I like to work on a big cutting board less mess! For each tortilla: spread about 2 tablespoons of that glorious red sauce (use the back of a spoon), then add a generous scoop of chicken filling (don’t skimp!) and about ⅓ cup cheese. Roll them up tight the flour tortillas are forgiving if you tear one.
Place them seam-side down in your greased 9×13 baking dish. They should fit snugly like little soldiers! Pour the remaining sauce over the top (get those edges covered so nothing dries out) and sprinkle with any leftover cheese. The secret to this chicken enchiladas recipe is making sure every bite is loaded with flavor.
Step 3: Bake to Perfection
Pop those beauties in the oven uncovered for about 20 minutes. You’ll know they’re ready when the cheese turns golden and bubbly (I press my nose against the oven door watching for this moment!). The edges should get slightly crisp that’s the best part!
Let them cool for just 5 minutes (hardest wait ever) so the filling sets otherwise, you’ll have enchilada soup (tasty but messy!). Now pile on those fresh toppings and dig in! This chicken enchiladas recipe delivers bold flavor and melty cheese in every bite.
Tips for the Best Chicken Enchiladas Recipe
After making this chicken enchiladas recipe more times than I can count, I’ve picked up some game-changing tricks! First, warm your tortillas for 10 seconds in the microwave cold ones crack when you try to roll them. Reserve ½ cup of cheese for the top; it creates that gorgeous, golden crust everyone fights over. Let the filling cool slightly before assembling so it doesn’t steam the tortillas and make them soggy. And don’t skip the 5-minute rest after baking it’s non-negotiable. That short wait locks in all the saucy goodness and keeps your enchiladas from falling apart on the plate.
Serving Suggestions for Chicken Enchiladas Recipe
The fun part loading up your plate! This chicken enchiladas recipe pairs beautifully with Mexican rice (I cheat with the boxed kind) and refried beans the ultimate saucy duo. When I’m feeling fancy, I add a citrusy salad to balance out the richness.
Now, let’s talk toppings: my family loves cooling sour cream, chunky avocado, and a generous sprinkle of fresh cilantro (my husband picks his off his loss!). Want crunch? Go for diced red onion or crumbled cotija cheese. With this chicken enchiladas recipe, the topping combos are endless just pass everything at the table and let everyone build their perfect bite!
Storage & Reheating Instructions
Here’s my tried-and-true method for keeping leftovers (if you’re lucky enough to have any!):
- Store cooled enchiladas in an airtight container in the fridge for up to 3 days.
- Reheating tip: The oven is best – cover with foil and bake at 350°F for 15-20 minutes until heated through.
- Microwaving works in a pinch (about 2 minutes), but can make tortillas soggy.
- Pro move: Sprinkle a little extra cheese before reheating to revive that fresh-baked magic!
Nutritional Information
Here’s the scoop on what you’re eating (because let’s be real – we all pretend we care before diving into that second helping!). Nutrition varies based on ingredients/brands, but per enchilada you’re looking at roughly:
- 320 calories (worth every single one!)
- 14g fat (6g saturated – blame the glorious cheese)
- 22g protein (chicken power!)
- 28g carbs (4g fiber from those magical black beans)
Not too shabby for something that tastes this indulgent! My philosophy? Enjoy every cheesy bite – life’s too short to count calories on enchilada night.
Looking for more easy and delicious chicken dinners? Try our Baked Chicken Tacos for a crispy twist, or go bold with creamy Salsa Verde Chicken Pasta. And if you’re hosting, these gooey BBQ Chicken Nachos are always a hit!
Share Your Feedback
Nothing makes me happier than hearing how these enchiladas turned out in your kitchen! Did your family go crazy for them like mine does? Maybe you put your own spin on the recipe – I’d love to hear about it! Drop a comment below with your thoughts, questions, or any brilliant tweaks you discovered (I’m always looking for new ideas!). And if you snapped a photo of your cheesy masterpiece, tag me on Instagram – seeing your creations absolutely makes my day. Happy cooking, friends – now go enjoy those enchiladas!
Chicken Enchiladas Recipe FAQs
I get asked these questions all the time – here are my quick answers from years of enchilada-making experience!
What is the secret to good enchiladas?
The secret to good enchiladas lies in three things: a flavorful filling, high-quality enchilada sauce, and perfectly balanced baking. Use well-seasoned chicken (or protein of choice), freshly shredded cheese, and a bold, homemade or high-quality store-bought enchilada sauce. Rolling the enchiladas tightly and not overfilling them helps ensure even baking, while covering them with sauce keeps them moist and flavorful.
What ingredients go in chicken enchiladas?
Classic chicken enchiladas typically include:
– Cooked shredded or diced chicken
– Flour or corn tortillas
– Shredded cheese (Mexican blend or cheddar)
– Red or green enchilada sauce
– Optional add-ins like black beans, green chiles, onions, or corn
Toppings such as sour cream, avocado, cilantro, or cotija cheese add extra flavor and texture.
What are some common mistakes when making chicken enchiladas?
Some common chicken enchilada mistakes include:
Using dry tortillas: always warm them first to prevent cracking.
Not enough sauce: under-saucing leads to dry enchiladas.
Overfilling tortillas: makes them hard to roll and bake evenly.
Skipping seasoning: bland chicken leads to a bland dish.
Overbaking: can make the tortillas tough and chewy.
For best results, season each layer and use enough sauce to keep everything moist and flavorful.
What are the ingredients in real good chicken enchiladas?
Real good chicken enchiladas are made with simple, whole ingredients:
– Diced or shredded chicken breast or thigh
– Soft flour or corn tortillas
– Homemade or high-quality enchilada sauce
– Shredded cheese (like Monterey Jack or cheddar)
– Aromatics like onion and garlic
– Optional additions: black beans, diced green chiles, or corn
Topped with fresh garnishes like avocado, cilantro, and sour cream, they offer a satisfying and authentic Mexican-inspired flavor.
Can I freeze chicken enchiladas?
Absolutely! Assemble them (unbaked) in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed (add 5-10 extra minutes if still chilly).
How can I make these spicier?
My favorite tricks: add diced jalapeños to the filling, use hot enchilada sauce, or sprinkle cayenne pepper over the cheese before baking. For serious heat lovers, top with sliced serrano peppers!
Why do my tortillas crack when rolling?
They’re too cold! Warm them briefly (10 seconds in the microwave) or dip each in warm sauce first – makes them pliable as playdough.
Can I use corn tortillas instead?
Yes! Just warm them first (I fry briefly in hot oil) to prevent cracking. They’ll be smaller, so you’ll need about 12 instead of 8.
Chicken Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 8 enchiladas 1x
- Diet: Low Lactose
Description
These easy chicken enchiladas are packed with juicy chicken, black beans, and cheese, rolled in flour tortillas, topped with a rich red enchilada sauce, and baked until bubbly. Perfect for a quick weeknight dinner or a crowd-pleasing family meal.
Ingredients
- 2 tablespoons avocado oil or olive oil
- 1 small white onion, diced
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 (4 oz) can diced green chiles
- Salt and black pepper, to taste
- 1 (15 oz) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded Mexican-blend cheese
- 1 batch red enchilada sauce
- Optional toppings: chopped fresh cilantro, diced red onion, avocado, sour cream, crumbled cotija cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Prepare the red enchilada sauce if making from scratch.
- Heat oil in a large skillet over medium-high heat. Add diced onion and sauté for about 3 minutes, until softened.
- Add the chicken and green chiles. Season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked.
- Stir in the black beans and cook for 1–2 minutes until heated through. Remove from heat.
- Set up an assembly line: tortillas, enchilada sauce, chicken mixture, and shredded cheese.
- Spread 2 tablespoons of enchilada sauce over each tortilla. Add a generous spoonful of the chicken filling and about ⅓ cup cheese. Roll tightly and place seam-side down in the prepared baking dish.
- Repeat with remaining tortillas. Pour remaining sauce over the top and sprinkle with leftover cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and the edges are lightly crisp.
- Remove from the oven and let cool for a few minutes. Garnish with your choice of toppings and serve warm.
Notes
- Use store-bought enchilada sauce for a quicker meal.
- Substitute chicken with ground turkey or beef if preferred.
- For a spicier version, add a diced jalapeño to the filling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg