Easy Chicken Enchiladas
These Easy Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in rich red enchilada sauce, and topped with melted cheese. Perfect for busy weeknights, this recipe delivers authentic Mexican flavors with minimal effort and comes together in under an hour.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Medium skillet or sauté pan
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Ingredients
For the Filling
- 3 cups cooked shredded chicken about 450g
- 1 medium onion diced
- 4 ounces diced green chiles 113g, drained, 1 can
- 15 ounces black beans 425g, drained and rinsed, 1 can
- 2 cups shredded Mexican cheese blend 225g, divided
- 1 cup sour cream 240g
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Assembly
- 8 large flour tortillas 10-inch size
- 2 cups red enchilada sauce 475ml, divided
- 1 cup shredded Mexican cheese blend 113g, for topping
For Garnish (Optional)
- fresh cilantro chopped
- green onions sliced
- diced tomatoes
- extra sour cream
- sliced jalapeños optional
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and spread ½ cup enchilada sauce evenly across the bottom.
- Heat oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until softened, then stir in cumin, chili powder, garlic powder, salt, and pepper for 30 seconds until fragrant.
- Add shredded chicken, green chiles, black beans, and ½ cup enchilada sauce to the skillet. Remove from heat and fold in 1 cup cheese and sour cream until combined.
- Warm tortillas in the microwave covered with a damp towel for 30-45 seconds until pliable. Keep covered to prevent drying while filling.
- Place ⅓ to ½ cup filling down the center of each tortilla, sprinkle with cheese, then roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Pour remaining 1½ cups enchilada sauce evenly over the rolled enchiladas, then sprinkle with 1 cup shredded cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 5 more minutes until cheese is melted and bubbly.
- Let rest for 5 minutes, then garnish with cilantro, green onions, sour cream, tomatoes, and jalapeños if desired. Serve immediately.
Notes
- Use rotisserie chicken for a quick shortcut, or cook and shred your own chicken breasts or thighs.
- For corn tortillas, dip briefly in warm enchilada sauce before filling to prevent cracking.
- Don't oversaturate with sauce; a light coating prevents soggy enchiladas.
- Make ahead: assemble completely, cover, and refrigerate up to 24 hours before baking.
- Freeze unbaked enchiladas for up to 3 months; add 10-15 minutes to baking time if cooking from frozen.
- Swap red sauce for green enchilada sauce or salsa verde for Enchiladas Verdes.
- For vegetarian version, replace chicken with extra beans, corn, bell peppers, and zucchini.
- Leftovers keep refrigerated for 4 days; reheat at 350°F covered with foil for 15-20 minutes.
- Use freshly grated cheese instead of pre-shredded for better melting and creamier texture.
- Adjust spice level by choosing mild, medium, or hot enchilada sauce and varying chili powder amount.
Nutrition
Serving: 1enchiladaCalories: 385kcalCarbohydrates: 32gProtein: 24gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 820mgPotassium: 420mgFiber: 5gSugar: 3gVitamin A: 12IUVitamin C: 8mgCalcium: 25mgIron: 15mg
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