Go Back
Ingredients for enchiladas, including tortillas, chicken, and green sauce
Print
5 from 7 votes

Easy Chicken Enchiladas Recipe

Chicken enchiladas are a flavorful and satisfying dish that’s perfect for weeknight dinners or entertaining guests. This step-by-step guide will help you create tender chicken enchiladas topped with melty cheese and your favorite garnishes. Let’s get cooking!
 
Yield: 4 people
Calories: 420kcal
Author: Isabel Thompson

Materials

  • 2 tablespoons avocado oil or olive oil
  • 1 small white onion peeled and diced
  • 1 1/2 pounds boneless skinless chicken breasts diced into 1/2-inch pieces
  • 1 4-ounce can diced green chiles
  • Sea salt and freshly-cracked black pepper to taste
  • 1 15-ounce can black beans, rinsed and drained
  • 8 large flour or corn tortillas here my recipe Homemade Corn Tortilla
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • Optional toppings: fresh cilantro chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instructions

  • Prepare the Filling
  • Cook the Chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes until softened.
  • Add Chicken: Stir in the diced chicken and season with salt and pepper. Cook for 6-8 minutes until fully cooked and no longer pink.
  • Incorporate Green Chiles: Stir in the diced green chiles and cook for another 1-2 minutes. Remove the skillet from heat.
  • Add Black Beans: Mix in the rinsed and drained black beans, ensuring everything is evenly combined.
  • Assemble the Enchiladas
  • Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
  • Fill Tortillas: Lay a tortilla flat, spoon about 1/2 cup of the chicken mixture down the center, sprinkle with a small amount of shredded cheese, and roll it tightly.
  • Arrange in Dish: Place the rolled tortilla seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Add Sauce and Cheese
  • Pour Sauce: Evenly pour the remaining enchilada sauce over the top of the rolled tortillas.
  • Sprinkle the remaining shredded cheese evenly over the enchiladas.
  • Step 4: Bake the Enchiladas
  • Bake: Transfer the baking dish to the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
  • Cool: Remove from the oven and let the enchiladas cool for 5 minutes before serving.
  • Step 5: Garnish and Serve

Video

Notes

Add Toppings: Garnish with your favorite toppings, such as fresh cilantro, chopped red onions, diced avocado, sour cream, or crumbled cotija cheese.
Serve Warm: Serve the enchiladas while they’re warm and enjoy!
Nutrition Information (Per Serving)
Serving Size: 1 enchilada (makes approximately 8 servings)
  1. Make Ahead: Assemble the enchiladas up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving.
  2. Add Veggies: Include sautéed bell peppers, spinach, or zucchini for extra nutrients.
  3. Use Corn Tortillas: Swap flour tortillas for corn tortillas for a gluten-free option.
  4. Spice It Up: Add diced jalapeños or a dash of hot sauce for a spicier kick.
  5. Freeze Leftovers: Freeze baked enchiladas in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
These easy chicken enchiladas are packed with flavor and customizable to your taste. They’re sure to become a family favorite!