There is nothing quite like a warm, cheesy, and flavorful Chicken Enchiladas Recipe to bring comfort and joy to your dinner table. This dish combines tender shredded chicken with savory black beans, mild green chiles, and just the right blend of spices, all wrapped in soft tortillas and smothered with rich enchilada sauce and ooey-gooey melted cheese. Perfect for feeding a crowd or enjoying as leftovers, this Chicken Enchiladas Recipe effortlessly balances warmth, spice, and creaminess in every bite, making it a true crowd-pleaser.
Ingredients You’ll Need
These ingredients are simple but essential to capturing the authentic flavor and texture of a great Chicken Enchiladas Recipe. Each component brings something special, whether it’s the savory depth from the black beans or the creamy melt of the cheese topping.
- Olive oil: A tablespoon for sautéing that adds just a touch of richness and helps soften the onions perfectly.
- Onion: One cup finely chopped for sweetness and texture contrast.
- Garlic: Two cloves minced to infuse a fragrant warmth and depth.
- Shredded cooked chicken: Two cups provide the hearty protein base that makes these enchiladas satisfying.
- Black beans: One 15-ounce can, rinsed and drained, adding fiber, earthiness, and great texture.
- Diced green chiles: Four-ounce can, not drained, to give a mild kick and add moisture.
- Chili powder: A teaspoon, for that classic smoky spice.
- Ground cumin: A teaspoon, which adds a warm, slightly nutty flavor profile.
- Dried oregano: Half a teaspoon, rounding out the spice blend with subtle herbal notes.
- Salt: Half a teaspoon to enhance and balance all the flavors.
- Enchilada sauce: Two and a half cups total – half a cup mixed into the filling and two cups spread over and under the enchiladas for that signature bold, tangy layer.
- Shredded cheese: Twelve ounces (about three cups) of cheddar, Monterey Jack, or your favorite Mexican cheese blend for a melty, golden topping.
- Flour tortillas: Eight large ones to wrap all the savory goodness inside.
- Optional garnishes: Fresh cilantro, chopped green or red onions, sour cream, avocado, or pico de gallo to personalize your serving experience.
How to Make Chicken Enchiladas Recipe
Step 1: Prepare the Filling
Start by warming your oven to 350 degrees Fahrenheit for a cozy baking environment. Heat olive oil in a skillet and sauté your finely chopped onions until translucent and fragrant. Add garlic next, cooking just until aromatic so it doesn’t burn. Now comes the star of the filling: shred-cooked chicken mixed with hearty black beans and diced green chiles right in the skillet. Sprinkle in your chili powder, cumin, oregano, and salt, along with half a cup of enchilada sauce. Stir everything together until the mixture is well combined and the flavors meld beautifully. This filling bursts with savory, smoky, and mildly spicy notes that make this Chicken Enchiladas Recipe irresistible.
Step 2: Assemble the Enchiladas
Grab a greased baking dish and spread a generous layer of enchilada sauce over the bottom to keep things extra saucy and flavorful. Now, take each flour tortilla and fill it with a hearty scoop of the chicken mixture, topping each portion with some shredded cheese before rolling it up tightly. Place each rolled enchilada seam-side down in your baking dish, neatly lined up like little flavor-packed bundles. Once all are assembled, pour the remaining two cups of enchilada sauce evenly over the top and sprinkle the rest of the cheese to create a golden, bubbly crust when baked.
Step 3: Bake Until Bubbly and Perfect
Pop your baking dish into the oven and bake for 20 to 25 minutes, or until the enchiladas are bubbling around the edges and the cheese is melted and lightly browned. Once out of the oven, allow a few minutes of rest—this helps the layers settle and makes serving easier. Your Chicken Enchiladas Recipe has now reached its full cheesy, saucy glory and is ready to be enjoyed.
How to Serve Chicken Enchiladas Recipe
Garnishes
While the enchiladas themselves are full of flavor, adding garnishes can take each bite to the next level. Fresh cilantro adds a pop of herbal brightness, while sliced green or red onions contribute crunch and extra zing. A dollop of cool sour cream balances the spiciness, and slices of creamy avocado or a spoonful of pico de gallo bring fresh texture and color. These finishing touches not only enhance the look but also bring layers of complementary flavors.
Side Dishes
Serve your Chicken Enchiladas Recipe with classic sides like Mexican rice or cilantro lime rice to soak up any extra sauce. A crisp green salad with a tangy vinaigrette keeps the meal light and fresh. For some crunch, try tortilla chips with guacamole or your favorite salsa. Together, these sides round out the meal and keep every bite exciting and satisfying.
Creative Ways to Present
Want to surprise your friends or family? Try rolling the enchiladas in corn tortillas instead of flour for a subtly different texture and flavor. You can also make individual mini enchilada casserole dishes in ramekins for a personalized presentation. Another fun idea is layering the filling and sauce repeatedly to create a deconstructed enchilada casserole, baked until golden on top. No matter how you serve it, the Chicken Enchiladas Recipe shines brightly.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Enchiladas Recipe keeps wonderfully in the refrigerator for up to four days. Simply cover the baking dish tightly with foil or transfer the enchiladas into an airtight container. The flavors actually deepen overnight, making your next meal equally delightful.
Freezing
If you want to save the enchiladas for later, freeze them before baking for the best texture. Wrap the assembled dish tightly with plastic wrap and aluminum foil, then freeze for up to three months. This way, you can enjoy a quick, homemade meal anytime with almost no effort. Just thaw overnight in the fridge before baking.
Reheating
Reheat leftovers in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes or until warmed through and bubbly again. For single servings, the microwave works fine but reheating slowly helps preserve the cheesy, saucy texture that makes this Chicken Enchiladas Recipe so delectable.
FAQs
Can I make this Chicken Enchiladas Recipe with dark meat instead of white meat?
Absolutely! Dark meat like shredded thigh meat brings extra moisture and richness to the filling. Feel free to use whichever you prefer or have on hand.
What if I want it spicier?
Add more diced green chiles or a pinch of cayenne pepper to the filling. Serving with spicy salsa or jalapeño slices on top also heats things up nicely.
Can I substitute corn tortillas for flour?
Yes, corn tortillas are traditional and add a nice texture difference. Just warm them before filling to make rolling easier and prevent cracking.
Is it possible to make this recipe vegetarian?
Definitely! Simply replace the shredded chicken with extra beans, sautéed vegetables, or even tofu, and it still tastes incredible.
How far in advance can I prepare the enchiladas?
You can assemble them a day ahead and keep them covered in the fridge, then bake just before serving. This is a great time saver for busy weeknights.
Final Thoughts
This Chicken Enchiladas Recipe is the kind of dish that feels like a warm hug at the end of a long day. Whether you’re cooking for a family gathering, meal prepping for the week, or just craving something comforting and delicious, these enchiladas hit every mark. I can’t wait for you to try it and make it your own, adding your favorite personal touches to truly make it a staple in your recipe collection.
Print
Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This delicious Chicken Enchiladas recipe combines tender shredded chicken, black beans, and green chiles with flavorful spices, all wrapped in soft flour tortillas and baked in a rich enchilada sauce topped with melted cheese. Perfect for a comforting family dinner that serves 8.
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 Assembling 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, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
- Prepare the Filling: Preheat your oven to 350°F. In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the finely chopped onion and minced garlic until translucent and fragrant. Add the shredded cooked chicken, rinsed and drained black beans, diced green chiles with their juices, chili powder, ground cumin, dried oregano, salt, and half a cup of enchilada sauce. Stir well to combine all ingredients and let it warm through.
- Assemble the Enchiladas: Grease a baking dish lightly and spread a thin layer of enchilada sauce on the bottom to prevent sticking and add flavor. Take each flour tortilla and fill it generously with the prepared chicken mixture, then top with a portion of shredded cheese. Roll the tortilla up tightly and place seam-side down in the baking dish. Repeat this for all tortillas. Once assembled, pour the remaining 1.5 cups (approximately) of enchilada sauce over the rolled tortillas and sprinkle the remaining cheese evenly on top.
- Bake the Enchiladas: 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. Remove from the oven and let rest for a few minutes to set before serving. Garnish as desired with fresh cilantro, chopped green or red onion, sour cream, avocado slices, or pico de gallo.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For spicier enchiladas, add chopped jalapeños or hot sauce to the filling.
- Swap flour tortillas with corn tortillas for a gluten-free option if preferred.
- Shrimp or beef can be substituted for chicken if desired.
- Prepare enchiladas a day ahead, refrigerate covered, and bake just before serving.
