Chicken Enchiladas Recipe

Zesty red enchilada sauce and melty Mexican-blend cheese elevate these chicken enchiladas to a vibrant favorite you’ll always want at the heart of your cozy weeknight dinner table. It’s delicious with a scoop of cool sour cream, a side of cilantro lime rice, fresh diced avocado, a cold glass of horchata; in fact most things.

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Chicken Enchiladas Recipe Ingredients

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, finely diced
• 1 1/2 lbs boneless, skinless chicken breasts, chopped into small pieces
• 1 can (4 oz) diced green chiles
• Sea salt and freshly ground black pepper, to taste
• 1 can (15 oz) black beans, rinsed and drained
• 8 large flour tortillas (soft and room temperature)
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce (about 15–20 oz, store-bought or homemade)
• Optional toppings: Fresh cilantro, diced avocado, sour cream, chopped red onions, cotija cheese

How To Make Chicken Enchiladas Recipe

1. Preheat and prep: Start by setting your oven to 175°C (350°F). If you are planning to use a homemade enchilada sauce, now is the perfect time to get that simmering on the stove. Lightly grease a 9×13-inch baking dish to prevent the tortillas from sticking.
2. Sauté the aromatics: Heat your oil in a large pan over medium-high heat. Toss in the diced white onion and sauté for about 3 minutes. You want the onions to become soft, translucent, and start smelling sweet and fragrant.
3. Cook the chicken and chiles: Add your finely chopped chicken breasts and the can of green chiles to the pan. Season the mixture generously with sea salt and black pepper. Cook the chicken until it is completely white and cooked through—this usually takes about 6 to 8 minutes, depending on how small you chopped the pieces.
4. Incorporate the beans: Stir in the rinsed and drained black beans, then remove the pan from the heat. Let the filling cool down for a few minutes while you set up your rolling station; this makes the tortillas much easier to handle.
5. Fill and roll: To assemble, take a tortilla and spread about 2 tablespoons of enchilada sauce over the surface. Spoon a generous amount of the chicken and bean mixture into the center, sprinkle with about 1/3 cup of shredded cheese, and roll the tortilla up “snug.”
6. Arrange and top: Place each roll seam-side down in your prepared baking dish. Once the dish is full, pour the remaining enchilada sauce evenly over the top, then toss on the rest of the cheese. There is no need to be neat here—the more cheese, the better!
7. The bake: Slide the dish into the oven and bake for 20 minutes, uncovered. You’ll know the enchiladas are ready when the cheese is fully melted and bubbling, and the edges of the tortillas look a little crispy and golden.
8. Serve and garnish: Let the dish sit for a couple of minutes before diving in to allow the sauce to set. Top them however you want—I personally go wild with fresh cilantro, sour cream, and plenty of creamy avocado.

Recipe Tips

• Seam-Side Down: Always place the enchiladas in the dish with the seam facing downward. This ensures they don’t unroll or burst open while the cheese is melting.
• Warm the Tortillas: If your flour tortillas are a bit stiff, microwave them between damp paper towels for 30 seconds before rolling. This prevents them from cracking.
• Sauce Coverage: Make sure to spread a bit of sauce on the bottom of the baking dish before adding the rolls. This creates a “soggy-proof” barrier and adds flavor to the base.
• Chicken Variations: If you’re in a rush, you can use shredded rotisserie chicken instead of cooking fresh breasts. Just sauté the onions and chiles, then toss in the pre-cooked meat to warm through.

What To Serve With Chicken Enchiladas Recipe?

This Chicken Enchiladas Recipe is a rich, savory meal that needs a fresh or tangy pairing! Cilantro Lime Rice is the quintessential choice for soaking up any extra red sauce. For a lighter touch, a side of Mexican Street Corn (Elote) adds a lovely creamy and smoky crunch that pairs perfectly with the black beans! A handful of Pickled Jalapeños or a glass of Chilled Hibiscus Tea pairs wonderfully with the green chile and cumin notes.

How To Store Chicken Enchiladas Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: To keep the tortillas from getting rubbery, reheat in the oven at 175°C for 10–15 minutes. If using a microwave, add a small splash of water to the plate to keep them moist.
• Freezing: You can freeze these either before or after baking. If freezing before, omit the top layer of sauce and cheese until you’re ready to bake. Wrap tightly in foil and freeze for up to 3 months.

Chicken Enchiladas Recipe Nutrition Facts

• Calories: 420 kcal (per serving)
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 75 mg
• Sodium: 890 mg
• Total Carbohydrates: 34 g
• Protein: 32 g
• Fiber: 4 g

Nutrition information is estimated and may vary based on tortilla size.

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