These easy chicken enchiladas are the best kind of family dinner – simple, fast and absolutely delicious! A fresh take on this classic Tex-Mex comfort food, this is a chicken enchilada recipe the whole family will love.
Enchiladas are a cheese lover’s dream come true! In fact, they’re the ultimate style of comfort food, with a little something for everyone thanks to the combination of soft tortillas, flavorful fillings, vibrant sauce and so much creamy cheese.
I’m so excited to share this little series of delicious Tex-Mex inspired family dinners with you! Around here, nothing gets the kids more excited than a casserole dish filled cheesy chicken enchiladas.
They’re not too spicy and yet full of vibrant flavors!
These chicken enchiladas are full of bright zesty flavors and come together in a snap. With a few of my favorite tips, you’ll have the whole family begging for more!
The Best Chicken Enchiladas
Recently, I brought you these delicious cheese enchiladas and my favorite homemade enchilada sauce. Add a side salad and a homemade margarita and you’ll be totally set for dinner!
Today, we’re taking those classic and simple enchiladas a step further for chicken enchiladas. This is a family favorite in our house, and I just know you’re going to love them too!
Why You’ll Love this Recipe
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Oil – A neutral oil like canola is preferable, but vegetable oil, olive oil or butter also work.
- White Onion – chopped
- Chicken – Boneless, skinless chicken breasts, cubed or rotisserie chicken.
- Diced Green Chiles – The small cans work perfectly here.
- Salt
- Pepper – Thick flakes of fresh cracked pepper.
- Enchilada Sauce – Make my homemade sauce or use a 10 ounce can.
- 8″ Tortillas – Flour or corn. Use corn for gluten free or traditional enchiladas. You can fry them in a tablespoon of oil first to make them sturdy.
- Shredded Cheese – Mexican blend, Monterey Jack, Pepper Jack, Cheddar or Cotija. Learn how to grate cheese here!
- Black Beans – Canned black beans drained work really well. Omit if you prefer without.
- Heavy Whipping Cream – The secret to making these enchiladas better than the rest? Heavy cream! Add 1 heavy cream (optional) with the enchilada sauce!
Variations
- Refried Beans – replace the black beans with refried.
- Eliminate the beans entirely if you wish.
- Add a tablespoon of homemade taco seasoning or fajita seasoning blend to the chicken for an even more flavorful filling.
- Use a verde (green) enchilada sauce instead of the traditional red.
- Add 1/4-1/2 cup heavy cream to the bottom of your baking dish to make them extra creamy!
How to Make this Chicken Enchilada Recipe
- Prep – Preheat oven to 350°F. Grease 9×13 baking dish. Set aside.
- Sauté Onion – In a skillet over medium heat, add oil and onion. Sauté about 3 minutes until the onion is tender and translucent.
- Brown Chicken – Add chicken and green chilies. Brown about 6 minutes stirring occasionally. (Skip if you’re using rotisserie chicken).
- Add Sauce – Spread 1/4 cup heavy cream (optional) and enchilada sauce in bottom of baking dish.
- Fill – In the center of each tortilla, layer with 1/8th of chicken leaving room at both edges. Add a spoonful of black beans and approximately 1 ounce shredded cheese.
- Fold and Top – Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese.
- Bake – Bake 20-25 minutes until cheese is melted and tortillas slightly crisp and brown.
Free Printable Meat Temperature Chart
Get the free printable Meat Temperature Chart to ensure your spiedini is cooked properly based on the cooking method and meat you select.
Tips
- Always warm your tortillas to prevent tearing when you roll!
- Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish. It also makes the bottom of the enchilada perfectly tender.
- Shred your cheese fresh! I mention this with every cheesy recipe, and that’s because I really believe in the difference it makes in our food – fresh is best.
How to Warm Tortillas
It is best to warm corn tortillas before filling and rolling to prevent tears.
In the Microwave
Wrap in a damp paper towel or flour sack towel and microwave 20 seconds.
On the Stovetop
In a skillet over medium heat, warm tortilla 15 seconds on each side. If you’re using the uncooked tortillas, follow package directions to pan fry until they bubble- so good!
Fry
Add a tablespoon (or two) of oil to cast iron skillet and fry on each side until just brown.
Shortcuts
- Make with rotisserie chicken! Simply shred approximately 3 cups (or half a chicken).
- You can also buy pre-shredded cheese for this chicken enchilada recipe to save you a step.
Frequently Asked Questions
One of the most important differences is that a burrito is generally considered a hand-held food! Enchiladas are generally smothered in sauce and cheese and consumed with a fork.
This is a wholesome family meal! Because they are baked instead of frying, these chicken enchiladas are an excellent protein-filled family dinner option.
Serving Suggestions
- Cilantro Lime Salad
- Mexican Pasta Salad
- Roasted Cauliflower
- Mexican Street Corn
- Cream Cheese Bean Dip
- Avocado Salsa
- Chipotle Corn Salsa
- Lime Crema
- Pico de Gallo
Leftover Ideas
- Reheat your enchiladas in the oven for 20-25 minutes at 350 degrees. They make the best lunch on the second day when all the flavors have combined even more!
- You can also microwave your chicken enchiladas but they will be softer, with less of the crispy edges.
How to Store
- Refrigerate – Tightly cover and store in the fridge for up to three days.
- Freeze – Cover enchiladas tightly before baking. Freeze up to three months. When it’s time to bake, simply unwrap, cover with aluminum foil and bake for 30 minutes. Uncover them and continue baking for 5-10 minutes longer, or until fully heated.
More Chicken Recipes
Chicken Enchiladas
Ingredients
- 2 tablespoons oil canola, vegetable, olive or butter
- 1 cup white onion chopped (about 1 small onion)
- 2 boneless, skinless chicken breasts cubed
- 1 4 ounce can diced green chilies
- ½ teaspoon salt
- ½ teaspoon pepper
- 1¼ cup enchilada sauce (homemade or 10 ounce can)
- 8 8" flour tortillas
- 3 cups cheese shredded (Mexican blend, Monterey Jack, Pepper Jack, Cheddar or Cotija)
- 1 15 ounce can black beans drained
- ½ cup heavy whipping cream (optional)
Instructions
- Preheat oven to 350°F.
- In a skillet over medium heat, add oil and onion. Sauté about 3 minutes until the onion is tender and translucent.
- Add chicken and green chilies. Brown about 6 minutes stirring occasionally.
- Grease 9×13 baking dish. Spread 1/4 cup enchilada sauce in bottom of dish.
- In the center of each tortilla, layer with 1/8th of chicken leaving room at both edges. Add a spoonful of black beans and approximately 1 ounce shredded cheese.
- Fold tortilla over the filling and tightly wrap. Place in baking dish. Top generously with remaining enchilada sauce and cheese.
- Bake 20-25 minutes until cheese is melted and tortillas slightly crisp and brown.
Optional Garnish
Julie’s Tips
Variations
- Add 1/4-1/2 cup heavy cream to the bottom of your baking dish to make them extra creamy!
- Replace the black beans with refried beans.
- Use a verde (green) enchilada sauce instead of the traditional red.
- Add a tablespoon of homemade taco seasoning or fajita seasoning blend to the chicken for an even more flavorful filling.
- Eliminate the beans entirely if you wish.
Tips
- Grease your baking dish and add a layer of enchilada sauce to prevent them from sticking to the dish.
- Shred your cheese fresh for creamiest results.
How to Store
- Refrigerate – Tightly cover and store in the fridge for up to three days.
- Freeze – Cover enchiladas tightly before baking. Freeze up to three months. When it’s time to bake, simply unwrap, cover with aluminum foil and bake for 30 minutes. Uncover them and continue baking for 5-10 minutes longer, or until fully heated.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
The heavy whipping cream in the base of the pan is game changing! Easy and delicious.
Heavy cream makes everything better!
I just assembled these enchiladas but am confused about whether to top them with the remaining enchilada sauce before baking? Or do you serve it on the side?
Hi Debra!
I’m so sorry about that- you simply spoon the remaining sauce on top of the enchiladas with the cheese! I have updated the recipe for next time- hope you enjoyed! Thanks so much for reaching out.
Julie
On the cheese and chicken enchilada recipes, they call for 1 1/4 cup of sauce but only mention using 1/4 cup when preparing. What do you do with remaining cup of sauce??
Hi Nancy!
You’ll spoon all remaining enchilada sauce across the top of the enchiladas before baking, along with the cheese. So delicious! Thanks for your question, have a beautiful rest of your week!
Julie