If you have been craving a vibrant, comforting dinner that combines bold flavors with cheesy goodness, this Chicken Enchiladas Recipe is exactly what you need. It brings together tender shredded chicken, hearty black beans, and just the right amount of spice wrapped in soft tortillas, all baked to perfection with melted cheese and rich enchilada sauce. Whether you’re feeding a hungry family or entertaining friends, this dish delivers satisfying layers of taste that brighten up any mealtime. Trust me, once you try this recipe, Chicken Enchiladas will become one of your go-to favorites!
Ingredients You’ll Need
These ingredients are simple pantry staples, but each plays a crucial role in building the deep, comforting flavor and perfect texture of your enchiladas. From the aromatic onions and garlic to the melty cheese and zesty spices, every element works together beautifully.
- Olive oil: Used for sautéing onion and garlic, adding a subtle fruitiness and ensuring a flavorful base.
- Finely chopped onion: Brings sweetness and texture to the filling.
- Minned garlic: Adds a fragrant punch that complements the spices.
- Shredded cooked chicken: The hearty protein that fills the enchiladas with tender juiciness.
- Black beans: Adds earthy richness and a pleasant bite, soaking up flavors.
- Diced green chiles: Provide a mild heat and a fresh, slightly tangy brightness.
- Chili powder: Gives the dish its classic smoky spiciness.
- Ground cumin: Adds warm, nutty undertones that deepen the flavor profile.
- Dried oregano: For an herbal touch that balances the spices.
- Salt: Enhances and brings all the flavors together.
- Enchilada sauce: The heart of the dish—rich, tangy, and full of spice to soak the tortillas and filling.
- Shredded cheese: Melted cheddar, Monterey Jack, or a Mexican blend create that gooey, irresistible finish.
- Large flour tortillas: Soft wrappers that hold the filling snugly while baking.
- Optional toppings: Fresh cilantro, chopped green or red onion, sour cream, avocado, and pico de gallo add fresh, zesty contrast when serving.
How to Make Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by heating olive oil in a skillet over medium heat. Sauté the finely chopped onions and minced garlic until they’re soft and fragrant, creating a flavorful base. Then, add the shredded cooked chicken, rinsed black beans, diced green chiles with their juices, chili powder, cumin, oregano, salt, and half a cup of enchilada sauce. Stir everything together and let the flavors meld for a few minutes, ensuring your filling is warm and perfectly seasoned before assembling the enchiladas.
Step 2: Assemble the Enchiladas
Grease a baking dish lightly and spread a thin layer of enchilada sauce on the bottom—this keeps the tortillas from sticking and adds extra saucy flavor. Spoon a generous portion of the chicken filling onto each tortilla, then sprinkle shredded cheese over the top before rolling it up snugly. Place each rolled tortilla seam-side down in the dish; this keeps them from unrolling during baking. Once all are arranged, pour the remaining enchilada sauce evenly over the top and shower everything with the rest of the shredded cheese for that perfect melt.
Step 3: Bake Until Bubbly and Golden
Pop your baking dish into a 350°F oven and bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is beautifully melted and slightly golden. This step melds all the flavors together and transforms your enchiladas into a warm, inviting meal. After baking, let them rest for a few minutes to set—this makes serving a breeze!
How to Serve Chicken Enchiladas Recipe
Garnishes
To elevate your Chicken Enchiladas Recipe, fresh garnishes are a game changer. Sprinkle chopped cilantro or green onions over the top for a burst of color and freshness. A dollop of creamy sour cream or slices of ripe avocado add cool richness, while zingy pico de gallo offers a bright, spicy contrast that wakes up your taste buds.
Side Dishes
Pair your enchiladas with classic Mexican sides to create a complete and satisfying meal. A simple Mexican rice or cilantro-lime rice complements the flavors nicely. You can also serve with refried beans or a crisp green salad with a tangy vinaigrette for balance. These sides keep your plate fresh, colorful, and well-rounded.
Creative Ways to Present
If you want to take this Chicken Enchiladas Recipe beyond the traditional, try baking them in individual ramekins for personalized servings or layering the filling and tortillas in a casserole dish for a layered enchilada bake. You can also experiment by using corn tortillas for a gluten-free option or stuffing the filling inside crispy tortilla cups for fun handheld appetizers. The possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas store wonderfully in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves their flavors and texture, making it easy to enjoy a quick, tasty meal the next day without sacrificing any of the deliciousness.
Freezing
If you want to prepare your Chicken Enchiladas Recipe in advance, you can freeze the assembled but unbaked enchiladas. Wrap the baking dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to eat, bake them straight from frozen, adding extra baking time to ensure they’re heated through and bubbly.
Reheating
For reheating refrigerated or thawed enchiladas, cover with foil and warm in a 350°F oven for about 15-20 minutes until heated through. To bring back some crispiness on top, remove the foil during the last 5 minutes of baking. You can also microwave individual portions for convenience, although the oven method keeps the texture at its best.
FAQs
Can I use rotisserie chicken for this Chicken Enchiladas Recipe?
Absolutely! Rotisserie chicken works perfectly and saves you time, providing tender, flavorful meat that integrates beautifully with the spices and other ingredients.
Can I substitute corn tortillas instead of flour tortillas?
Yes, corn tortillas are a traditional choice and have a wonderful flavor, but they can be a bit more fragile. To prevent cracking, warm them before assembling or briefly fry them in a bit of oil for flexibility.
Is this recipe spicy?
The heat level is moderate thanks to the green chiles and chili powder, but you can adjust the spice by adding more chili powder or hot sauce if you prefer a kick, or omit the chiles for a milder version.
Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and add extra beans, sautéed vegetables like bell peppers, or even cooked lentils for a hearty vegetarian filling that still packs plenty of flavor.
What cheese works best for Chicken Enchiladas Recipe?
A mix of cheddar, Monterey Jack, or a Mexican cheese blend works wonderfully for melt and flavor. Feel free to experiment with mozzarella or queso fresco for different textures and tastes.
Final Thoughts
This Chicken Enchiladas Recipe is a true crowd-pleaser that effortlessly combines nutritious ingredients with bold, comforting flavors. It’s perfect for weeknight dinners or weekend gatherings when you want something warm, satisfying, and full of character. I hope you give this recipe a try and find yourself reaching for it again and again because, trust me, there is nothing quite like the joy of sharing a plate of homemade enchiladas with the people you love.
Print
Chicken Enchiladas Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
These Chicken Enchiladas are a hearty and flavorful Mexican-inspired dish featuring shredded chicken, black beans, green chiles, and a blend of spices, all wrapped in flour tortillas and baked with melted cheese and enchilada sauce. Perfect for a comforting family dinner served with fresh toppings like cilantro, avocado, and sour cream.
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ cup enchilada sauce
For Assembly and Baking
- 2 cups enchilada sauce (about 16 ounces)
- 12 ounces shredded cheese (about 3 cups), cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
Optional Toppings
- Fresh cilantro
- Chopped green or red onion
- Sour cream
- Avocado
- Pico de gallo
Instructions
- Preheat and Sauté: Preheat your oven to 350° F (175° C). In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Prepare the Filling: Add shredded cooked chicken, rinsed and drained black beans, diced green chiles (with juice), chili powder, ground cumin, dried oregano, salt, and half a cup of enchilada sauce to the skillet. Stir well to combine all ingredients and heat through.
- Assemble the Enchiladas: Lightly grease a baking dish and spread a thin layer of enchilada sauce on the bottom. Take one flour tortilla at a time and spoon a generous portion of the chicken mixture down the center. Sprinkle with shredded cheese, then roll the tortilla tightly and place seam side down in the baking dish. Repeat for all tortillas.
- Add Sauce and Cheese: Once all enchiladas are arranged in the dish, pour the remaining 1.5 cups (approximate) of enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese generously over the enchiladas.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Rest and Serve: Remove the enchiladas from the oven and allow them to rest for about 5 minutes before serving. Serve with optional toppings such as fresh cilantro, chopped green or red onions, sour cream, avocado slices, or pico de gallo to enhance the flavors.
Notes
- Leftover chicken can be used to save time.
- Use corn tortillas for a gluten-free version (ensure they are soft and pliable).
- Adjust spice levels by adding more chili powder or green chiles according to taste.
- Cheese types can be varied as preferred for different flavors.
- Make ahead by assembling enchiladas and refrigerating, then bake when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
