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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 in a casserole dish with cheese and toppings on top.

Chicken Enchiladas

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. 

A skillet of Chicken Enchilada filling next to a tortilla with filling on it before being rolled.

Spread 3 tablespoons of enchilada sauce on the bottom of a baking dish. Add the rolled tortillas and top with enchilada sauce.

Rolled Chicken Enchiladas in a baking dish before and after being topped with enchilada sauce.

Sprinkle with cheese. Cover and bake for 10 minutes. Remove cover and bake for 12 more minutes. If desired, broil at 450° for 1-2 minutes to brown the top more. Garnish with cilantro and serve with sour cream!

Chicken Enchiladas in a baking dish before and after being baked.

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 daysCover 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.)

Cheesy Chicken Enchiladas in a casserole dish with diced tomatoes, cilantro, onions, and jalapenos on top.

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. It makes 14 oz. which is perfect for this recipe. You can also use half of a 28-oz. can and freeze the rest (or use the rest in my Chicken Enchilada Soup!)  
  • 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”! 

Storage

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

Chicken Enchiladas on a white plate with sour cream and diced avocados on top.

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.

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

Chicken Enchiladas in a casserole dish with toppings and cheese on top.

Chicken Enchiladas

5 from 15 ratings
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

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

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, and honey and heat through for 1 to 2 minutes. Remove and set aside.
  • Lightly grease a 9 x 13-inch casserole dish. Spread 3 tablespoons of enchilada sauce on the bottom, the layer will be very 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 and place seam-side-down in the casserole dish.
  • Pour/spread the remaining enchilada sauce over the top of the rolled tortillas. It will seem like a lot, but the tortillas absorb some of it during baking. Sprinkle with an even layer of cheese.
  • Cover and bake for 10 minutes.
  • 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. It makes 14 oz. which is perfect for this recipe. You can also use half of a 28-oz. can and freeze the rest (or use the rest in my Chicken Enchilada Soup!)  
  • 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"! 

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
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36 comments on “Chicken Enchiladas”

  1. Just made this and it was a big hit with my family! Even my resident
    ‘Mikey’ loved it (and he’s a picky eater!). I didn’t have time to make the Enchilada sauce, but we ‘doctored’ the store bought sauce with Stephanie’s suggestions of cream, a little cinnamon and honey – beautiful!

    I love Stephanie’s recipes and look forward to her weekly suggestions. Try this one. You won’t be sorry.

    • AWWW I am thrilled that you loved it Anita, and that you took my tips for doctoring up the enchilada sauce!! You are the BEST, thank you so much for taking the time to leave this review, I appreciate your support so much!! -Stephanie 🙂

  2. ANOTHER winner! These were amazing!!! I forgot to get the cilantro so it was missing that pop but it was still absolutely delicious! My husband came in the kitchen and asked if I was “experimenting”, and I said I was trying a new recipe of yours and that we have loved everything we have tried so far, so I was confident we would love this as well. You never fail! It is now my new chicken enchilada recipe. : )

    • Ahhh!! I am soooo happy to hear that it was a SUCCESS and your new go-to recipe for enchiladas!!! I was just starting to jot down some notes for beef enchiladas next, maybe for Cinco De Mayo- wahoo! Thank you so much for the review Denise, you are the BEST!! 🩷🩷🩷 -Stephanie 🙂

      • I was wondering last night if I made beef enchiladas, would I use beef stock….. Can’t wait to see your recipe for beef enchiladas when you post it! 

      • I don’t know if beef stock would be included, (maybe?), I would definitely want to make slight variations – I just don’t know exactly how yet! Things will start to click… I come up with great ideas at 2am. 😂

  3. I printed off this recipe a couple of weeks ago and finally made it tonight—complete with your homemade enchilada sauce—and it was absolutely DELICIOUS!! I followed the recipe to the letter (though my “pinch” of cinnamon may have been larger than a pinch LOL) and my husband, who often orders enchiladas at restaurants, said they were the best he’d ever eaten. I have loved so many of your recipes and this one is a new family favourite!! Thank you! (And your cookbook is well used in my house!) 

    • Hi Jen!! This review made my entire week!!! Especially because your husband orders enchiladas at restaurants often and thought so highly these!!! AND that you have my cookbook!! Thank you for taking the time to leave this comment, I appreciate it so so much. ❤️❤️❤️

  4. Omg Stephanie!  These chicken enchiladas are terrific!  I put them together yesterday to make for an easy dinner today.  I confess, I did not make your homemade enchilada sauce.  I already bought some…but your recipe looks easy and I promise I will do it next time.  And there will be a next time.  Delicious!  I loaded mine up with tomato, green onion, cilantro, black olives, sour cream, and pickled jalapeños.  So festive!  I added corn with black beans to the filling per your notes.  I love these!  Will be making again.

  5. I have never liked the way chicken turns out when I boil it, now I’m really interested to find out if the gentle bubbling does the trick! You’ve taught me so much about cooking, thank you!

  6. These were delicious! Need the beef enchilada recipe next 😋

  7. I made these enchiladas last night with your homemade enchilada sauce and I also used homemade sourdough soft shells. My family loved them and said they are better than restaurant quality. 😊Will definitely be making them again.

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