Chicken Enchiladas

These Chicken Enchiladas are loaded with seasoned chicken, cheese, black beans, green chilis, and more. My homemade enchilada sauce bumps it up to restaurant quality!

Bonus: It’s make-ahead and freezer-friendly. Be sure to try my Steak Fajitas next! 

Chicken Enchiladas

A cozy Chicken Enchilada recipe has been a big ask from readers for years now! I’m so excited that it’s finally time to unveil this incredible recipe! Each enchilada is loaded with an amazing combination of seasoned chicken, black beans, green chilis, cheese, and of course, the best enchilada sauce.

The topping options for this dish are endless, and this is easy make ahead of time and refrigerate or freeze prior to serving! Don’t miss my pro tips below for everything you need to know!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prepare filling in a skillet. (Onions, shredded chicken, seasonings, enchilada sauce, garlic, black beans, green chilis, lime juice, hot sauce, honey, and cilantro.) Spoon onto the bottom third of a tortilla and sprinkle with cheese. 

Spread a little enchilada sauce on the bottom of a baking dish. Roll the enchiladas and place seam side down in the baking dish. Top with enchilada sauce.

Sprinkle with cheese. Cover and bake for 10 minutes. Remove cover and bake for 13 more minutes. If desired, broil at 450° for 1-2 minutes to brown the top more. Garnish with cilantro and serve with sour cream!

Make Ahead Method

• Assemble as outlined but don’t add enchilada sauce or top with cheese until ready to bake.
• Refrigerate for up to 2 days.  Cover and bake for 15 minutes. Remove cover and bake for 13 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
• Freeze for up to 3 months. You can bake right from frozen. Cover and bake for 20 minutes. Remove cover and bake for 25 more minutes. (Optional: Broil at 450 for 1-2 more minutes.)

Pro Tips

• Tortillas: I like to use 8-inch flour tortillas as they’re easier to roll and stay in place compared to corn tortillas, but you can use corn as well. I microwave them just before rolling to make them more pliable. 
• Enchilada Sauce: I always make my easy Homemade Enchilada Sauce. You can also use a 10-oz. can. 
• Cheese: I like to shred my own cheese from a block for this recipe, I use Monterey Jack and Cheddar. You can definitely use packaged Mexican shredded cheese though.
• Toppings/Add-ons include Corn, Avocado, Guacamole, Salsa, Refried Beans, Green Onions, Jalapenos, Diced Tomatoes, Rice, Limes, and more! (Sour cream is a must!)
• Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something “extra”! 
• Beef: To make this with ground beef, try my Beef Enchiladas recipe! 

Storage

• Refrigerate leftovers for 3-4 days or freeze for up to 3 months.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

• 9 x 13-inch casserole dish– This is the one that I love using for this recipe. (It’s what’s pictured in this post.)
• Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on Facebook, Instagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Chicken Enchiladas

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

5 from 20 ratings

Servings: 8 Enchiladas

Tap or hover to scale

Print Email Pin SaveSaved! Review

These Chicken Enchiladas are loaded with seasoned chicken, cheese, black beans, green chilis, and more! They're topped with enchilada sauce and cheese and baked to golden perfection.

Ingredients

US Customary - Metric

Seasonings

• ▢ ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder

Enchiladas

• ▢ 1-2 tablespoons avocado oil, can sub olive oil
• ▢ ½ yellow onion, diced
• ▢ 14 oz. red enchilada sauce, I highly recommend my homemade version
• ▢ 2 ¾ cups shredded chicken, see notes
• ▢ Salt, to taste
• ▢ 3 cloves garlic, minced
• ▢ 1 (15 oz.) can black beans, drained and rinsed
• ▢ 1 (4 oz.) can diced green chiles, undrained
• ▢ 2 tablespoons lime juice
• ▢ 1 teaspoon hot sauce
• ▢ 1 teaspoon honey
• ▢ 2 tablespoons finely chopped cilantro, plus more to garnish
• ▢ 8 (8-inch) flour tortillas
• ▢ 3 cups shredded Mexican cheese, divided
• ▢ Sour cream, for serving

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350° F.
• Combine the seasonings and set aside. Measure out remaining ingredients before beginning.
• Heat olive oil in a large skillet over medium heat. Add the diced onions and soften for 5 minutes.
• Reduce heat to medium-low. Add 1/3 cup of enchilada sauce to the skillet along with the garlic.
• Add the cooked chicken and season with salt to taste if not already salted. Rotisserie chicken likely won’t require additional salt.
• Sprinkle the chicken with the combined seasonings (from step 2) and toss to coat. Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro and heat through for 1 to 2 minutes. Remove and set aside.
• Lightly grease a 9 x 13-inch casserole dish. Spread 4 tablespoons of enchilada sauce on the bottom, the layer will be thin.
• Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
• Spoon the filling on the bottom third of each tortilla and top with a heaping tablespoon of cheese. Roll tightly and place seam-side-down in the casserole dish.
• Pour/spread enchilada sauce over the top of the rolled tortillas. (I use up to 3/4 cup, you don't have to use all remaining sauce, it may be too heavy.) Sprinkle with an even layer of cheese.
• Cover and bake for 10 minutes. (If topping with foil, spray the bottom with nonstick cooking spray to prevent the cheese from sticking to it.)
• Remove cover and bake for 13 more minutes. Broil on low (450) for 1-2 minutes to brown the top slightly if desired. Watch it closely during this time.
• Garnish with cilantro and desired toppings (see notes for suggestions) and serve with sour cream!

Notes

Pro Tips:

• To make shredded chicken: Bring 2 chicken breasts to a very gentle bubble. (A full boil will make it tough.) Bubble gently for 15-20 minutes, or until cooked through. Let it rest for 5-10 minutes, then use 2 forks to shred.
• Tortillas: I like to use 8-inch flour tortillas as they're easier to roll and stay in place compared to corn tortillas, but you can use corn as well. 
• Enchilada Sauce: I always make my easy Homemade Enchilada Sauce. You can also use a 10-oz. can. 
• Cheese: I like to shred my own cheese from a block for this recipe, I use Monterey Jack and Cheddar. You can definitely use packaged Mexican shredded cheese though.
• Toppings/Add-ons include Corn, Avocado, Guacamole, Salsa, Refried Beans, Green Onions, Jalapenos, Diced Tomatoes, Rice, Limes, and more! (Sour cream is a must!)
• Feel free to add up to 1/4 cup of heavy cream or half and half to your enchilada sauce. It adds a little something "extra"! 
• Beef: To make this with ground beef, try my Beef Enchiladas recipe! 

---

Make-Ahead Method

• Assemble as outlined but don't add enchilada sauce or top with cheese until ready to bake.
• Refrigerate for up to 2 days. When ready to bake, add sauce/cheese. Cover and bake for 15 minutes. Remove cover and bake for 13 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
• Freeze for up to 3 months. You can bake right from frozen. When ready to bake, add sauce/cheese. Cover and bake for 25 minutes. Remove cover and bake for 20 more minutes. (Optional: Broil at 450 for 1-2 more minutes.)

---

Storage

• Refrigerate leftovers for 3-4 days or freeze for up to 3 months.

---

Nutritional information is an estimate and is per enchilada. This recipe makes 8 enchiladas. 

Nutrition

Calories: 386kcal, Carbohydrates: 32g, Protein: 29g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 1287mg, Potassium: 388mg, Fiber: 6g, Sugar: 6g, Vitamin A: 626IU, Vitamin C: 10mg, Calcium: 561mg, Iron: 3mg

Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

Course: Main Course

Cuisine: American, Mexican

Author: Stephanie