Chicken Enchiladas

These Chicken Enchiladas are the kind of comforting, crowd-pleasing meal that brings everyone to the table.

Tender bites of seasoned chicken, hearty black beans, and melty cheese are wrapped in soft flour tortillas, then baked under a rich blanket of red enchilada sauce until warm, bubbly, and irresistible.

It’s a classic Mexican-inspired dish that feels both cozy and celebratory—simple enough for a weeknight dinner, yet satisfying enough to serve when you want something truly comforting and full of flavor.

Why People Will Love This Chicken Enchiladas Recipe

Deep, comforting flavor in every bite – The combination of seasoned chicken, savory enchilada sauce, and melted cheese creates a rich, warming flavor profile that feels both indulgent and familiar.

Perfect balance of textures – Soft tortillas, tender chicken, creamy cheese, and hearty black beans come together for a satisfying contrast that keeps each bite interesting.

Customizable for every taste – This recipe easily adapts to personal preferences, whether you like it spicier, extra cheesy, or topped with fresh, cooling garnishes like avocado and sour cream.

Reliable crowd-pleaser – Chicken enchiladas are universally loved, making this dish ideal for family dinners, gatherings, or meal prep without worrying about picky eaters.

Comfort food with a festive feel – While cozy and filling, the bold Mexican-inspired flavors give the dish a celebratory quality that makes it feel special, not ordinary.

Straightforward yet impressive – The steps are simple and approachable, but the final result looks and tastes like something you’d proudly serve to guests.

Great leftovers – The flavors deepen as they rest, making the enchiladas just as delicious—if not better—the next day.

Key Ingredients:

Chicken breasts – Lean, tender, and diced small so they cook quickly and soak up the enchilada sauce and spices, forming the hearty, protein-rich core of the dish.

Red enchilada sauce – The soul of the recipe, delivering deep chile flavor, gentle acidity, and warmth that ties every layer together.

Mexican-blend shredded cheese – Melts beautifully to create a creamy, stretchy texture while adding savory richness and balance to the sauce.

Green chiles – Subtle heat and earthy flavor that enhance the dish without overpowering it, adding a classic Southwestern character.

Black beans – Provide heartiness, texture, and natural creaminess, making the enchiladas more satisfying and well-rounded.

Flour tortillas – Soft yet sturdy, they wrap the filling snugly and bake into tender layers that hold everything together.

Fresh toppings (cilantro, avocado, sour cream, cotija) – Bright, cooling finishes that lift the richness and add freshness and contrast just before serving.

Expert Tips:

Dice the chicken evenly and small
Cutting the chicken into uniform ½-inch pieces ensures quick, even cooking and helps every bite stay tender rather than dry or chewy.

Season in layers, not all at once
Lightly season the chicken as it cooks, then rely on the enchilada sauce to finish the flavor. This prevents over-salting while creating depth.

Warm the enchilada sauce before assembling
Slightly heated sauce coats the tortillas more evenly, absorbs better, and prevents tearing when you roll them.

Don’t overfill the tortillas
A modest amount of filling allows for tight rolls that hold their shape and bake evenly without splitting open.

Use freshly shredded cheese when possible
Pre-shredded cheese contains anti-caking agents that limit melting. Freshly grated cheese gives you smoother, creamier layers.

Sauce the tortillas lightly before rolling
A thin layer of sauce on each tortilla adds flavor and keeps them soft during baking, avoiding dry edges.

Bake uncovered for better texture
Leaving the dish uncovered allows the cheese to bubble and the tortilla edges to lightly crisp while staying tender inside.

Rest briefly before serving
Letting the enchiladas sit for 5 minutes helps them set, making cleaner slices and better presentation.

Finish with fresh toppings
Cilantro, avocado, sour cream, or cotija add freshness and contrast, balancing the richness of the baked enchiladas beautifully.

Chicken Enchiladas

Ingredients:

2 tablespoons avocado oil (or olive oil)

1 small white onion, peeled and diced

1 1/2 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces

1 (4-ounce) can diced green chiles

sea salt and freshly-cracked black pepper

1 (15-ounce) can black beans, rinsed and drained

8 large flour tortillas

3 cups Mexican-blend shredded cheese

1 batch red enchilada sauce

optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese

Instructions:

Prepare the oven and sauce

Preheat the oven to 350°F (175°C). If using homemade enchilada sauce, prepare it now and set aside.

Cook the filling

Heat the avocado oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until softened and fragrant.

Add the diced chicken and green chiles to the pan. Season generously with sea salt and freshly cracked black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.

Stir in the black beans until evenly distributed. Remove the skillet from the heat and set the filling aside.

Assemble the enchiladas

Set up an assembly area with the tortillas, enchilada sauce, chicken mixture, and shredded cheese.

Place one tortilla on a flat surface and spread about 2 tablespoons of enchilada sauce evenly over it. Spoon a line of the chicken mixture down the center, then sprinkle with approximately ⅓ cup of cheese.

Roll the tortilla tightly and place it seam-side down in a lightly greased 9×13-inch baking dish.

Finish assembling

Repeat with the remaining tortillas. Pour any remaining enchilada sauce evenly over the rolled tortillas, then top with any leftover cheese.

Bake

Bake uncovered for 20 minutes, until the enchiladas are heated through and the edges of the tortillas are lightly crisp.

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Remove from the oven and place the dish on a wire rack.

Serve

Serve hot and melty, garnished with fresh cilantro, red onions, avocado, sour cream, and/or crumbled cotija cheese as desired.

Enjoy!

Important Notes When Making

Sauce quality matters
The enchilada sauce carries much of the dish’s flavor, so use a high-quality store-bought version or a well-seasoned homemade sauce for the best results.

Flour vs. corn tortillas
This recipe uses flour tortillas for a softer, heartier bite. If substituting corn tortillas, warm them thoroughly and handle gently to prevent cracking.

Moisture balance is key
Avoid adding too much filling or excess liquid, as overly wet enchiladas can turn soggy instead of creamy and structured.

Cheese selection affects richness
Mexican-blend cheese offers balance, but you can adjust the ratio (cheddar, Monterey Jack, or Oaxaca) depending on how sharp or mild you prefer the flavor.

Heat level is customizable
The spice level is mild to medium. Increase heat by adding diced jalapeños, chipotle peppers, or a spicier enchilada sauce if desired.

Resting improves texture
Allowing the enchiladas to rest briefly after baking helps the sauce thicken slightly and keeps the rolls intact when serving.

Great for make-ahead meals
The dish can be assembled in advance and refrigerated, making it perfect for busy schedules or entertaining.

Leftovers reheat well
Enchiladas maintain their flavor and texture when reheated, often tasting even better the next day as the flavors continue to meld.

Toppings should be added fresh
Add garnishes like cilantro, avocado, and sour cream just before serving to preserve freshness and color.

How to Enjoy Chicken Enchiladas After Cooking

Let them rest before serving
Allow the enchiladas to sit for about 5 minutes after coming out of the oven. This helps the sauce thicken slightly and makes the rolls easier to serve while keeping the filling intact.

Serve while hot and melty
Chicken enchiladas are best enjoyed fresh from the oven, when the cheese is fully melted and the tortillas are soft with lightly crisp edges.

Add fresh, cooling toppings
Balance the richness by topping with chopped cilantro, diced avocado, thinly sliced red onions, sour cream, or crumbled cotija cheese. These add contrast, freshness, and visual appeal.

Pair with complementary sides
Serve alongside Mexican rice, refried beans, black beans, or a light cabbage slaw to create a complete and satisfying meal.

Enhance with texture contrasts
Add crunch with tortilla strips, toasted pepitas, or sliced radishes sprinkled over the top just before serving.

Adjust heat at the table
Offer hot sauce, salsa roja, or salsa verde so each person can customize the spice level to their liking.

Turn leftovers into new meals
Reheat gently in the oven or microwave and serve with a fried egg on top, or chop leftover enchiladas and use them as a filling for tacos or burrito bowls.

Serve family-style for gatherings
Place the baking dish in the center of the table and let everyone serve themselves, adding toppings as they go—perfect for casual dinners or entertaining.

Store and reheat properly
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat covered in the oven to preserve moisture and texture.

Enjoy the next-day flavor boost
Like many baked dishes, enchiladas often taste even better the next day as the flavors continue to meld and deepen.

Nutrition Information:

Per serving (based on 1 enchilada out of ~8, using flour tortillas, chicken breast, cheese, beans, and red enchilada sauce).

Frequently Asked Questions:

Can I use different types of meat instead of chicken in this recipe?

Yes, you can customize the recipe by using other meats such as shredded beef, pulled pork, or even tofu as a vegetarian option.

Can I make the enchilada sauce from scratch?

Absolutely! While the recipe mentions using a batch of red enchilada sauce, you can certainly prepare your own homemade sauce using a combination of tomatoes, spices, and seasonings according to your preference.

Can I make this recipe ahead of time?

Yes, you can prepare the enchiladas ahead of time and refrigerate them before baking. When ready to serve, simply bake them as instructed in the recipe.

This can be convenient for meal prepping or hosting gatherings.

Can I freeze the Chicken Enchiladas?

Yes, you can freeze the assembled but unbaked enchiladas. Wrap them tightly in foil or place them in an airtight container and freeze for up to 3 months.

When ready to cook, thaw them in the refrigerator overnight and then bake as directed.

Can I adjust the level of spiciness in this recipe?

Certainly! The spiciness of the dish can be adjusted according to your taste preferences.

You can increase or decrease the amount of diced green chiles, or even add additional spices or hot sauce to achieve the desired level of heat.

Can I use pre-cooked chicken for this recipe?

Yes, if you have pre-cooked chicken available, you can use it in this recipe. Simply dice the cooked chicken and proceed with the sautéing step.

This can be a great way to use leftover chicken or rotisserie chicken.

Can I make the enchilada sauce milder or spicier?

Absolutely! The spiciness of the enchilada sauce can be adjusted to your preference. If you prefer a milder sauce, you can use fewer diced green chiles or opt for mild green chiles.

For a spicier kick, you can use hotter varieties of green chiles or add additional spices or hot sauce.

Can I use corn tortillas instead of flour tortillas?

Yes, if you prefer corn tortillas or have them on hand, you can use them in this recipe. Corn tortillas will give the enchiladas a slightly different texture and flavor.

You may need to warm them slightly before rolling to make them more pliable.

Can I prepare the filling in advance?

Certainly! You can prepare the chicken filling in advance and refrigerate it until you are ready to assemble the enchiladas.

This can be convenient for meal prepping or if you want to save time during the actual cooking process.

Can I customize the toppings?

Absolutely! The optional toppings mentioned in the recipe, such as fresh cilantro, chopped red onions, diced avocado, sour cream, and crumbled cotija cheese, can be customized to your liking.

Feel free to add or omit toppings based on your preferences and dietary restrictions.