Chicken Enchiladas

I love whipping up chicken enchiladas for Taco Tuesday, and this recipe is truly the best! The blend of savory chicken, zesty green chiles, and creamy black beans is just too good. 

It’s all wrapped in tender flour tortillas and smothered in a rich, homemade enchilada sauce.

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But the magic doesn’t stop there. These enchiladas are generously topped with a blend of melted Mexican cheeses, making them irresistible.

This dish is a true celebration of flavors. You won’t be able to resist it!

Why You’ll Love These Chicken Enchiladas

Crowd-Pleaser: This recipe for chicken enchiladas is a crowd-pleasing favorite that will satisfy even the pickiest eaters.

Meal-Prep: These enchiladas are an excellent option for meal-prepping. They can be easily reheated and enjoyed throughout the week.

Flavor Fiesta: The combination of spices, green chiles, and homemade enchilada sauce creates the most incredible flavor.

Comfort Food: This recipe offers the ultimate comfort food experience. It’s perfect for cozy nights or when you need a little culinary indulgence.

Ingredients

• Boneless Skinless Chicken Breasts: They’re lean and ready to be seasoned and sautéed to perfection.
  
• Avocado Oil or Olive Oil: The flavorful and heart-healthy cooking oil brings it all together.
  
• White Onion: Mild, crisp, and slightly sweet, it adds a fresh pop of flavor to the filling.
  
• Diced Green Chiles: This Southwestern staple brings subtle heat and depth to every bite.
  
• Salt and Freshly Ground Black Pepper: The classic seasoning duo that enhances all the flavors.
  
• Black Beans: They’re packed with plant-based protein for a satisfying filling.
  
• Flour Tortillas: They wrap everything up into tasty enchilada bundles.
  
• Shredded Mexican Cheese Blend: The melty blend brings ooey-gooey goodness.
  
• Homemade Enchilada Sauce: It smothers each enchilada in so much flavor.
  
• Optional Toppings: Customize your creation with fresh cilantro, diced red onions, creamy avocado slices, and a dollop of cool sour cream.

How to Make Chicken Enchiladas

Making these enchiladas has a few steps, but the process is worth it! 

1. PREPARE. Cook the flour and chili powder in oil over medium heat. Whisk in the other spices, then the chicken stock and tomato sauce, and simmer until thick.

2. PREHEAT the oven to 350°F.

3. COOK the onion for 3 minutes. Add the chicken, green chiles, salt, and pepper and cook for 6-8 minutes. Stir in the black beans and set aside.

4. ASSEMBLE. Lay out a tortilla, spread 2 tablespoons of enchilada sauce, add the chicken mixture, and sprinkle with 1/3 cup cheese. Roll tightly, and place seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.

5. ADD the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

6. BAKE uncovered for 20 minutes until the cheese is melted and bubbly.

7. GARNISH with your desired toppings and serve immediately. Enjoy.

Tips for the Best Chicken Enchiladas

These tips will make your enchiladas the best you’ve ever had! 

• Get ahead of the game. Prepare the enchilada sauce and filling in advance to save time when assembling the enchiladas. You can also assemble the enchiladas up to 2 days ahead (without sauce), cover, and refrigerate. Add the sauce and cheese just before baking.
  
• Take a shortcut. Use shredded rotisserie chicken as a shortcut instead of cooking chicken breasts.
  
• Try a pantry staple. If you’re short on time, use a 28-ounce can of your favorite store-bought enchilada sauce.
  
• Try a tortilla trick. Lightly fry the tortillas in oil for a few seconds per side to make them more pliable and prevent tearing when rolling.
  
• Have fun with fillings. Add sautéed veggies like zucchini, bell peppers, corn, or spinach to the chicken filling for extra nutrition and flavor. You can also make it vegetarian by omitting the chicken and adding more beans.
  
• Go wild with toppings. Garnish with fresh toppings like chopped cilantro, diced avocado, sour cream, sliced jalapeños, diced tomatoes, and crumbled cotija cheese.
  
• Make it a fiesta. Round out your enchilada meal with sides like Mexican rice, refried beans, guacamole, chips, and salsa.
  
• Broil for bubbly goodness. After baking, broil the enchiladas for a minute or two for an extra golden brown and bubbly cheesy topping.

How to Store

Follow these steps to enjoy your enchiladas again!

To Store: Place in an air-tight container and refrigerate for up to 4 days.

To Freeze: Allow the enchiladas to cool completely, then wrap tightly in plastic wrap followed by aluminum foil, and freeze for up to 3 months.

To Reheat: Preheat the oven to 350°F, cover the enchiladas with foil, and bake for 20-30 minutes until heated through. Or, microwave on high for 2-3 minutes per serving.

Chicken Enchiladas

Course: Main CourseCuisine: Mexican

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

497

kcal

These creamy chicken enchiladas are impossible to resist! The combination of spices, sauce, and gooey cheese makes for a meal to remember.

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Ingredients

• Homemade Enchilada Sauce:

• 2 tablespoons olive oil

• 3 tablespoons all-purpose flour

• 3 tablespoons chili powder

• 1 teaspoon garlic powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• 2 cups chicken stock

• 1 (8 ounce) can tomato sauce

• Chicken Enchiladas

• 2 tablespoons avocado oil or olive oil

• 1 small white onion, diced

• 1 1/2 pounds boneless skinless chicken breasts, cut into small pieces

• 1 (4 ounce) can diced green chiles

• 1/2 each salt and freshly ground black pepper

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

• 8 large flour tortillas

• 3 cups shredded Mexican cheese blend, divided

• Optional toppings: fresh cilantro, diced red onions, sliced avocado, sour cream

Instructions

• Make the enchilada sauce. Heat the olive oil in a medium saucepan over medium heat. Add the flour and chili powder and whisk together until fragrant, about 1 minute. Stir in the garlic powder, cumin, oregano, and salt.
• Gradually pour in the chicken stock, whisking constantly to prevent lumps. Whisk in the tomato sauce and bring the mixture to a simmer. Cook, stirring frequently, until the sauce has thickened, about 10 minutes. Taste and adjust seasonings as needed. Remove from heat and set aside.
• Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
• Make the enchiladas. In a large skillet, heat the avocado oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the chicken, green chiles, salt and pepper. Cook for 6-8 minutes until chicken is cooked through. Stir in the black beans, then remove from heat and set aside.
• To assemble, lay out a tortilla and spread 2 tablespoons of enchilada sauce over the surface. Add a spoonful of the chicken mixture down the middle and sprinkle with 1/3 cup cheese. Roll up tightly and place seam-side down in the baking dish.
• Repeat with the remaining tortillas, then pour the remaining enchilada sauce evenly over the top, followed by the remaining cheese.
• Bake uncovered for 20 minutes, until the enchiladas are cooked through and the cheese is melted and bubbly.
• Garnish with desired toppings and serve immediately. Enjoy!

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