When I was growing up, chicken enchiladas were our family’s go-to comfort food. There’s just something about a bubbling baking dish full of cheesy, saucy enchiladas that feels like a big warm hug, you know? If you’ve been craving a satisfying Tex-Mex dinner, this chicken enchilada recipe is exactly what you need.
I’ll show you step-by-step how to make it with pantry staples, simple prep, and all my best tips for rolling and baking. We’ll cover ingredients, smart swaps (like using rotisserie chicken when you’re busy), ways to make it gluten-free or spicier, plus how to store leftovers so they taste just as good tomorrow. Don’t worry if this is your first time – I’ve got you! Let’s make a batch together.
Why You’ll Love This Chicken Enchilada Recipe
- Quick & Easy: You can have these ready in about 20 minutes of prep time.
- Family-Friendly: Even picky eaters love cheesy, mild enchiladas.
- Versatile: Use store bought or homemade red enchilada sauce.
- Perfect for Leftover Chicken: Rotisserie chicken or cooked chicken breasts work great.
- Crowd-Pleaser: Great for potlucks or weeknight dinners.
Ingredients You’ll Need
Here’s what you’ll need to assemble the enchiladas:
For the Filling:
- 3 cups cooked shredded chicken (rotisserie chicken is perfect!)
- 1 cup black beans, drained and rinsed
- 1 cup frozen or canned corn kernels, drained
- 1 can (4 oz) diced green chiles, drained
- 2 cups shredded cheddar cheese (or Mexican blend)
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
For Assembling:
- 8–10 flour tortillas or corn tortillas
- 2 cups homemade red enchilada sauce (or store bought)
- Extra shredded cheese for topping
- Fresh cilantro, sour cream, and diced tomatoes for garnish (optional)
Mini Tip: Warm tortillas slightly so they don’t crack when rolling!
Ingredient Substitutions
- Chicken: Swap in leftover turkey, pulled pork, or ground beef for a fun twist.
- Tortillas: Use corn tortillas for a gluten-free version or whole wheat for extra fiber.
- Cheese: Pepper Jack or Monterey Jack add a nice spicy kick.
- Beans: Pinto beans instead of black beans work well.
- Sauce: Green enchilada sauce instead of red if you want something milder.
How to Make Chicken Enchiladas
Ready? Let’s make dinner!
1. Prep the Filling (5 minutes)
In a large bowl, combine the shredded chicken, black beans, corn, green chiles, 1 cup of cheese, and spices. Mix well.
2. Warm the Tortillas (2–3 minutes)
Microwave the tortillas for about 20 seconds wrapped in a damp paper towel. This keeps them flexible.
3. Assemble the Enchiladas (10 minutes)
Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up tightly, placing each seam side down in a greased 9×13 baking dish.
4. Add Sauce and Cheese (2 minutes)
Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese generously over the top.
5. Bake (20–25 minutes)
Preheat your oven to 375°F. Bake the enchiladas uncovered for 20–25 minutes, until the cheese is bubbly and lightly golden.
6. Serve (Immediate)
Let cool for a few minutes, then garnish with fresh cilantro, diced tomatoes, and a dollop of sour cream if you’d like. Enjoy!
Expert Tips for Success
- Don’t Overfill: If they’re too stuffed, they’ll tear when rolling.
- Tortilla Trick: Keep tortillas warm and covered while assembling so they stay soft.
- Homemade Sauce: If you’ve got time, homemade red enchilada sauce adds amazing depth.
- Avoid Soggy Bottoms: Lightly oil your baking dish and don’t drown the enchiladas in too much sauce.
Variations & Add-Ons
- Make It Spicy: Add diced jalapeños or use a spicier cheese blend.
- Veggie Version: Skip the chicken, double the beans, and add sautéed mushrooms or zucchini.
- Gluten-Free: Use corn tortillas and check that your sauce is gluten-free.
- Toppings: Add sliced black olives, diced avocado, or extra sour cream for fun flavor.
Serving Suggestions
These chicken enchiladas go perfectly with:
- Mexican rice or cilantro lime rice.
- A crisp side salad or creamy coleslaw.
- Tortilla chips with salsa or guacamole.
- A drizzle of extra sauce or hot sauce if you like it bold.
Storage & Reheating
Leftovers: Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
Freezing: Freeze individual portions wrapped in foil, then place in a freezer bag for up to 2 months.
Reheating:
- Microwave: Cover with a damp paper towel and heat for 1–2 minutes until warm.
- Oven: Bake covered at 350°F for 15–20 minutes until heated through.
Nutrition Information (Approximate, per serving)
- Calories: 420
- Protein: 27g
- Carbohydrates: 35g
- Fat: 19g
- Fiber: 4g
- Sodium: 650mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 25 minutes | 45 minutes |
Frequently Asked Questions
Can I make chicken enchiladas ahead of time?
Absolutely! You can assemble the enchiladas, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. Bake when you’re ready to enjoy them fresh and bubbly.
Should I use corn or flour tortillas?
Both work great! Corn tortillas are more traditional for chicken enchiladas and add a nice texture, while flour tortillas are softer and easier to roll if you’re new to making enchiladas.
What’s the best chicken to use?
Rotisserie chicken is my favorite shortcut — it’s juicy, flavorful, and super convenient. But you can also bake or boil chicken breasts or thighs and shred them yourself if you prefer homemade cooked chicken.
How do I keep enchiladas from getting soggy?
The trick is to lightly fry or warm your tortillas first — this seals them a bit and helps them hold up to the sauce. Also, don’t oversaturate with sauce. Bake uncovered so the tops get bubbly and golden.
Can I freeze leftover enchiladas?
Yes! Let them cool completely, wrap tightly in foil or freezer-safe wrap, and freeze for up to 3 months. To reheat, thaw overnight in the fridge and bake covered until heated through and melty.
Conclusion
There you have it — my best, tried-and-true chicken enchilada recipe for cozy weeknight dinners or weekend gatherings. It’s easy, satisfying, and always a hit. Give it a try this week and let me know what delicious twists you add. I’d love to hear from you — leave a comment, rate the recipe, or share your version with me. Happy cooking, friend!
Chicken Enchilada Recipe
Ingredients
- For the Filling:
- 3 cups cooked shredded chicken rotisserie chicken is perfect!
- 1 cup black beans drained and rinsed
- 1 cup frozen or canned corn kernels drained
- 1 can 4 oz diced green chiles, drained
- 2 cups shredded cheddar cheese or Mexican blend
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt & pepper to taste
- For Assembling:
- 8 –10 flour tortillas or corn tortillas
- 2 cups homemade red enchilada sauce or store bought
- Extra shredded cheese for topping
- Fresh cilantro sour cream, and diced tomatoes for garnish (optional)
Instructions
- Prep the Filling (5 minutes)
- In a large bowl, combine the shredded chicken, black beans, corn, green chiles, 1 cup of cheese, and spices. Mix well.
- Warm the Tortillas (2–3 minutes)
- Microwave the tortillas for about 20 seconds wrapped in a damp paper towel. This keeps them flexible.
- Assemble the Enchiladas (10 minutes)
- Spoon about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up tightly, placing each seam side down in a greased 9×13 baking dish.
- Add Sauce and Cheese (2 minutes)
- Pour the red enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese generously over the top.
- Bake (20–25 minutes)
- Preheat your oven to 375°F. Bake the enchiladas uncovered for 20–25 minutes, until the cheese is bubbly and lightly golden.
- Serve (Immediate)
- Let cool for a few minutes, then garnish with fresh cilantro, diced tomatoes, and a dollop of sour cream if you’d like. Enjoy!
Notes
- Don’t Overfill: If they’re too stuffed, they’ll tear when rolling.
- Tortilla Trick: Keep tortillas warm and covered while assembling so they stay soft.
- Homemade Sauce: If you’ve got time, homemade red enchilada sauce adds amazing depth.
- Avoid Soggy Bottoms: Lightly oil your baking dish and don’t drown the enchiladas in too much sauce.
- Leftovers: Store leftover enchiladas in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze individual portions wrapped in foil, then place in a freezer bag for up to 2 months.
- Reheating: Microwave covered with a damp paper towel or bake covered at 350°F until heated through.
