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 in advance and store 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 casserole dish. 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 or they will 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.
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PrintEasy Chicken Enchiladas
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 1x
- Category: main mail
- Method: stovetop/bake
- Cuisine: Mexican
Ingredients
- 1 tablespoon canola oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 (15 ounce) can black beans drained and rinsed
- 2 cups cooked diced chicken (rotisserie chicken)
- 1 (7 ounce) can diced green chiles
- 1 ½ tablespoons taco seasoning
- ⅓ cup water
- 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 skillet. 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.
- 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 or they will 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 purchase 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.
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