Chicken Enchiladas – Easy Cheesecake Factory Copycat

These easy Cheesecake Factory chicken enchiladas are loaded with tender chicken, black beans, and melty cheese, all rolled up in warm tortillas and smothered in red enchilada sauce. It’s a cozy weeknight dinner with minimal effort — no fancy skills needed, just solid, satisfying flavor.

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Quick Summary

• Prep time: 15 mins
• Cook time: 45 mins
• Flavor: saucy, cheesy, a lil smoky
• Great for: dinner nights, leftovers, feeding friends

Why I Like This Recipe

I had zero plans to cook. Like… none. But there was a pack of tortillas staring at me and half a bag of cheese left from taco night. So yeah, I threw this together. And honestly? They’re kind of addicting. The kind you eat straight from the pan before anyone else even knows you made food.

Ingredients

• 2 tbsp avocado oil (or olive oil)
• 1 small white onion, diced
• 1½ lbs boneless skinless chicken breasts, chopped small
• 1 (4 oz) can diced green chiles
• Sea salt & black pepper
• 1 (15 oz) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce (store-bought or homemade)
• Optional toppings: cilantro, diced avocado, sour cream, chopped red onions, cotija cheese

How To Make Chicken Enchiladas 

1. Preheat your oven: Set it to 175°C (350°F). If you’re using homemade sauce, now’s the time to get that going.
2. Cook the filling: Heat up your oil in a pan, medium-high heat. Toss in the onion, sauté for like 3 minutes until soft and kinda sweet-smelling.
3. Add chicken + chiles: Throw in your chopped chicken and the green chiles. Season with salt and pepper. Cook it through — about 6 to 8 mins, give or take.
4. Mix in the beans: Stir in the black beans, then take the pan off the heat. Let it cool a bit while you set up your rolling station.
5. Fill + roll: Spread about 2 tbsp of enchilada sauce over each tortilla. Spoon in the chicken mix, sprinkle around ⅓ cup of cheese, and roll it up snug.
6. Arrange + top: Place the rolls seam-side down in a greased 9×13″ dish. Pour the rest of the sauce over the top, then toss on more cheese. No need to be neat.
7. Bake it: 20 mins, uncovered. You’ll know it’s ready when the cheese is melted and the edges look a little crispy.
8. Serve hot: Let ’em sit for a couple mins before diving in. Top however you want — I go wild with sour cream and avocado.

Tips for Success

• Cut your chicken small — makes rolling way easier.
• Always sauté the onion first. Builds the base flavor.
• Add sauce inside the tortillas too. Game-changer.
• Don’t overload the filling. They’ll bust open while rolling or baking.
• Freshly shredded cheese melts smoother than pre-bagged stuff.

Storage and Reheating

• Fridge: Cool them down first. Store in an airtight container for up to 4 days.
• Freezer: Wrap them tight (foil or freezer container). Good for up to 2 months.
• Reheat: Skillet over low with a splash of water or sauce works best. Or microwave if you’re in a rush — not crispy, but still tasty.

Frequently Asked Questions

• Can I use rotisserie chicken instead?
  Yup, totally works. Just shred it and add it after cooking the onions and chiles.
• Is it okay to use corn tortillas?
  You can! Just warm them first or they’ll crack while rolling.
• Do I need to make my own enchilada sauce?
  Nah — store-bought works fine. But if you’ve got time, homemade hits harder.
• Can I make these vegetarian?
  Yep — skip the chicken, double the beans, or add sautéed veggies instead.
• What if I don’t like black beans?
  Swap with pinto beans or just leave them out. No big deal.

Common Mistakes and How to Dodge Them

• Overfilling the tortillas: Tempting, I know. But if you pack too much, they won’t roll right and they’ll fall apart in the pan.
• Skipping the sauce inside the tortilla: Not optional. A little sauce inside keeps the whole thing soft and flavorful.
• Using dry or cold tortillas: Warm them up first so they’re flexible. Cold tortillas = cracks and tears.
• Not greasing the pan: Always spray or oil the dish. Otherwise, they stick — and then the bottoms rip when you try to scoop them out.
• Relying on pre-shredded cheese: If you can, shred your own. Melts creamier, tastes better. Trust me.

Nutrition Facts (Per Serving)

• Calories: 470 kcal
• Total Fat: 23g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 670mg
• Potassium: 520mg
• Total Carbohydrate: 33g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 35g

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