Easy Chicken Enchiladas never tasted so good with sweet onions, fresh garlic, black bean, green chiles, and tender rotisserie chicken all nested in soft tortilla shells smothered in fresh enchilada sauce with plenty of shredded Mexican cheese.
Folks it just does not get much better than that. This is a hearty meal all by itself but for a large group or a special occasion I like to serve this with Queso Fundido, Easy Mexican Coleslaw, and Strawberry Mimosas.
Why this recipe works!
- This recipe is a true flavor explosion with taco seasoning, green chilis, homemade enchiladas sauce and Mexican cheese blend. No dull bland flavors here.
- The homemade enchilada sauce can be made up to 2 days in advance making this casserole easily doable on a weeknight.
- Everyone loves to feel good about the foods they are eating and feeding their family. This dish is full of all natural, hearty ingredients that come together to make a tasty satisfying meal.
How to make Chicken Enchiladas
Start by preparing my delicious Homemade Enchilada Sauce. Go ahead and set that aside for a few minutes or prepare it in advance and store it in an airtight container in the refrigerator. Then heat a little canola oil to a large skillet. Cook the onion until it is soft. Then reduce the heat and add the garlic cooking for about 1 minute stirring constantly. Now add the black beans, diced chicken, green chiles, taco seasoning and water. Simmer for about 5 minutes or until the water has been cooked in.
Next spread 1-2 tablespoons of enchilada sauce over a tortilla. Then spoon a line of the chicken mixture across the tortilla and sprinkle with a couple tablespoons of shredded Mexican cheese Then simply roll the tortillas up, place them in a baking dish seam side down. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese and bake uncovered for about 20 minutes. If desired garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados or sour cream.
Chicken Enchilada Recipe Variations
- Beef enchiladas – simply substitute ground beef for the chicken in this recipe. Omit the oil and add the ground beef to the skillet cooking until almost browned. Then add the onion and proceed with the rest of the recipe.
- Salsa Verde Chicken Enchiladas – omit the taco seasoning. Cook the onion, garlic, beans and chicken. Remove from the heat and stir in 1/2 cup sour cream and several tablespoons of salsa verde. Roll up the tortillas and place in the casserole dish. Pour about 1 1/2 cup salsa verde over the enchiladas and top with Mexican cheese blend. Bake according to the recipe.
- Vegetarian enchiladas – omit the chicken and replace with diced red and green bell pepper and coarsely chopped broccoli. Add to the skillet at the same time as the onion. Cook until desired tenderness and continue with the rest of the recipe.
Recipe notes and tips
- Are you always in a pinch in regard to time? No worries! Simply use premade jarred or canned enchilada sauce.
- You can use flour or corn tortillas for this recipe. Corn tortillas need to be warmed before rolling so they do not crack.
- Any cooked shredded or cubed chicken will work for this recipe. However rotisserie chickens are available in most grocery stores, big club stores like Sams and Walmart. They are simply delicious and so tender.
- Pinto beans may be substituted for the black beans.
- I use a Mexican style blend cheese from Costco with Monterey Jack, cheddar, queso quesadilla and asadero cheese. It is an all natural cheese using potato starch to prevent caking. We love it and it tastes delicious.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing enchiladas is easy. Simply fully cool the enchiladas and then transfer to a freezer safe container or cover the casserole dish with two layers of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator overnight and bake as directed or reheat in the microwave.
Best Chicken Enchiladas Recipe
Fun and flavorful Tex Mex Chicken Enchiladas made with homemade enchilada sauce and already baked rotisserie chicken. They are always a hit with friends and family and reheat very well in the microwave for those of us with smaller households.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: main mail
- Method: stovetop/bake
- Cuisine: Mexican
Ingredients
- 1 tablespoon canola oil or olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 (15 ounce) can black beans drained and rinsed
- 2 cups cooked shredded chicken breast (rotisserie chicken)
- 1 (7 ounce) can diced green chiles
- 1 ½ tablespoons taco seasoning
- ⅓ cup water
- kosher salt and fresh ground black pepper to taste
- homemade enchilada sauce
- 8 large flour tortillas (8 inch)
- 3 cups Mexican blend cheese (see notes)
- assorted topping such as cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream (optional)
Instructions
- Preheat oven to 350 degrees. Lightly grease 9×13 inch casserole dish.
- Heat canola oil in a large pan over medium-high heat. Cook the onion until it is soft. Reduce the heat and add the garlic cooking for 1 minute stirring constantly. Add the black beans, diced chicken, green chiles, taco seasoning and water. Simmer for 5 minutes or until the water has been cooked in. Season with kosher salt and fresh ground black pepper to taste.
- Spread 1-2 tablespoons of enchilada sauce over each tortilla. Spoon a line of the chicken mixture across the tortilla and sprinkle with 2 tablespoons shredded Mexican cheese. Roll the tortillas up and place in prepared casserole dish in single layer. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
- Bake uncovered for 20 minutes or until cheese is melted and casserole is heated through. If desired garnish with additional toppings.
Notes
- Are you always in a pinch in regard to time? No worries! Simply use premade jarred or canned enchilada sauce.
- You can use flour or corn tortillas for this recipe. Corn tortillas need to be warmed before rolling so they do not crack.
- Any cooked shredded or cubed chicken will work for this recipe. However rotisserie chickens are available in most grocery stores, big club stores like Sams and Walmart. They are simply delicious and so tender.
- Pinto beans may be substituted for the black beans.
- I use a Mexican style blend cheese from Costco with Monterey Jack, cheddar, queso quesadilla and asadero cheese. It is an all natural cheese using potato starch to prevent caking. We love it and it tastes delicious.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing enchiladas is easy. Simply fully cool the enchiladas and then transfer to a freezer safe container or cover the casserole dish with two layers of plastic wrap and a layer of aluminum foil. Thaw in the refrigerator overnight and bake as directed or reheat in the microwave.
Keywords: how to make chicken enchiladas, easy chicken enchiladas, best chicken enchiladas
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Alison
Enchiladas are always a crowd pleasing hit! This recipe is simple yet so good! Bookmarking it for my next dinner party!
★★★★★
Danielle Wolter
These came out just incredible, especially with the homemade enchilada sauce. Love how easy it was too!
★★★★★
Caroline
What a comforting meal, and can’t wait to check out your enchilada sauce recipe as well. Look yummy!
★★★★★
Kate
Such a family favourite – we all love enchiladas and these are just packed with flavour. Thanks!
★★★★★
Lily
These enchiladas were awesome, they made for the best family dinner, so filling and yet easy to make!
★★★★★
Allyson Reed Zea
These are a staple in our dinner rotation! So easy and so delicious!
★★★★★
Natalie
I can’t believe how easy & fast these are to make! My kids love them, which makes me so happy! Paired with some spanish rice & you have a delicious meal!
★★★★★
Sara Welch
Gave these a try for dinner last night and they did not disappoint! Easily, a new family favorite dish!
★★★★★
Cathy
Chicken enchiladas are one of our favorite meals ever! Love this recipe!
Kevin
These enchiladas are popping with flavor! Love this for dinner!
★★★★★
Matt Taylor
So yummy and easy to make! A classic Mexican food dish. Love it!
★★★★★
Natalie
Yum!! My favorite! I could eat these every day!! Love how easy they are to make!
★★★★★
Toni Dash
Everyone at my house really loved it! Such a delicious meal!!
★★★★★
Catalina
This is a tasty idea for dinner tonight! Easy and delicious!
★★★★★
Erika
Chicken enchiladas are one of our family’s favorite meals. I can’t wait to try these out.
★★★★★
Elizabeth
These are so delicious! The whole family loved them–thank you for a tasty and easy recipe!
★★★★★
Charla
I’m so excited to try this recipe at home. Ive only had enchiladas at a restaurant.
★★★★★
Cathleen @ A Taste of Madness
I wanted something easy to make for weeknight meals, and this one fit the bill! It was an instant favourite around my house. Thank you so much for the recipe, it will definitely be on a regular rotation around my house 🙂
★★★★★
Noelle Simpson
This made for the perfect dinner, great flavors! Thanks for sharing 🙂
★★★★★
Vikki
So flavorful! Truly authentic taste
★★★★★
Dorothy Reinhold
I am always looking for new and easy dinner ideas. I love that homemade enchilada sauce! This will be a favorite!
Amanda
I am a sucker for a good chicken enchilada, these are making my mouth water!
LAUREN KELLY
Enchiladas are my favorite!! This is such a great recipe, thanks so much!
★★★★★