These are the best chicken enchiladas I’ve ever made! They’re filled with seasoned chicken, black beans and cheese and topped with my easy homemade enchilada sauce.
My Go-To Enchiladas Recipe!
I love to make enchiladas for a family dinner, especially when we’re having people over because they’re such a crowd favorite! I have a few different enchilada recipes that we love, including my Beef Enchilada Recipe and Vegetarian Enchiladas. But these chicken enchiladas are for sure my favorite of the bunch!
What makes this chicken enchilada recipe so good is my simple homemade Enchilada Sauce. It really takes these enchiladas to the next level! The combination of the flavorful sauce, chicken filling and soft tortillas topped with melty cheese is such a winner. I especially love that you can make these enchiladas ahead of time, perfect for entertaining or sharing a meal with a friend.
Absolutely the BEST enchiladas out there – this recipe is how I found your website and kept coming back for great dishes. I have made these chicken enchiladas again and again for company. My family loves it and requests in often. The homemade sauce is perfect and really puts this dish over the top!
Mary
How to Make Chicken Enchiladas
These enchiladas come together quickly! You can get a head start on the prep work by making the enchilada sauce and cooking the chicken ahead of time (or use rotisserie chicken). I usually make these chicken enchiladas with Instant Pot Shredded Chicken or I use this easy Shredded Chicken recipe.
- Make the enchilada filling. Sauté onion and garlic, and then add the shredded chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce. Stir to combine.
- Fill and roll the enchiladas. Grease the baking dish and spread a thin layer of sauce over the bottom to prevent the enchiladas from sticking. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese. Roll up tightly and place the enchiladas seam side down in the prepared baking dish. Top the enchiladas with the rest of the sauce and cheese.
- Bake at 350° F for for 20-25 minutes, until the sauce is bubbly and the cheese is melty. Then enjoy with your favorite toppings!
Should I use Corn Tortillas or Flour Tortillas?
Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well. Corn tortillas are a bit more finicky to work with and tend to tear more easily. This question is really one of personal tastes though, so use what you prefer.
To make corn tortillas more pliable and easier to roll, you can warm them in the microwave, layered between two damp paper towels. Or, you can fry the corn tortillas briefly in a little oil in a skillet, just enough to soften them (you don’t want them to crisp up). Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
To Make Ahead
- Make Ahead: You can assemble the enchiladas up to one day before baking. Cover the dish and refrigerate until you’re ready to bake them.
- To Freeze: You can freeze a pan of enchiladas before baking, for up to 3 months. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
- Leftovers: Leftover baked enchiladas can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.
Chicken Enchilada Recipe Variations
- To make enchiladas without beans, substitute the black beans with more chicken or canned corn.
- Add more vegetables. Try diced bell pepper (sauté it with the onion) or canned corn.
- For extra saucy enchiladas, make 1.5 times the enchilada sauce recipe or use two 10-ounce cans of store bought sauce.
- Cheese: I like to use a combination of cheddar cheese and Monterey jack cheese in this recipe. Mexican cheese blend also works well.
What to Serve with Enchiladas
I like to top these enchiladas with guacamole or sliced avocado, Pico de Gallo, sour cream and chopped red onion. My favorite side dishes for enchiladas are:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Best Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken*
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups enchilada sauce, (about 16 ounces) homemade or store-bought
- 12 ounces shredded cheese, (about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas, see note
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
- Preheat oven to 350° F.
Make Enchilada Filling:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.1 tablespoon olive oil, 1 cup finely chopped onion, 2 cloves garlic
- Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce to the skillet. Stir until well combined.2 cups shredded cooked chicken*, 15 ounce can black beans, 4 ounce can diced green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon salt, 2 cups enchilada sauce
Assemble the Enchiladas:
- Grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.12 ounces shredded cheese, 8 large flour tortillas
- Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
- Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
Bake Enchiladas:
- Bake enchiladas for 20-25 minutes (uncovered), until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Notes
- Shredded Chicken: You can use a store-bought rotisserie chicken in this recipe, or cook the chicken yourself. I recommend my Shredded Chicken Recipe or make Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
- For extra saucy enchiladas, make 1.5 times the enchilada sauce recipe or use two 10-ounce cans of store bought sauce.
- Tortillas: Corn tortillas may be used. To make corn tortillas more pliable and easier to roll without tearing, you can warm them in the microwave, layered between two damp paper towels. Or, fry the corn tortillas briefly in a little oil in a skillet, just enough to soften them (you don’t want them to crisp up). Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
- Leftover baked enchiladas may be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.
- Make Ahead: You can assemble the enchiladas up to one day before baking. Cover and store them in the refrigerator until you’re ready to bake them. You can also freeze a pan of enchiladas before baking, for up to 3 months. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
I originally shared this recipe in August 2020. Most recently updated December 2025.
I made it last night for my men’s group. Used two 12oz jars of Trader Joes Hatch Valley Salsa Verde. Layer of the salsa on the bottom added flavor and made clean up simple too. Did not use beans or corn as it felt like just filler. Went straight for the meat. Made 10 in one 9×13 dish which completely filled it. 4 guys and there was 1 left. Will definitely make again. A little more salsa on the side next time as I like it extra juicy. those Hatch Valley Chilis from New Mexico are the bomb.
Thanks for the recipe, these were great and really tasty heated up for lunch as leftovers too. Am now going to look through your other recipes for my next dinner!
If I say a meal is a “Kristine” meal – the expectations are high – and this one did not disappoint! The homemade enchilada sauce is key – I doubled the recipe (so we could try the beef enchilada recipe, too), and my husband and daughter ended up pulling it out of the fridge and adding more sauce as they ate. They put it on nachos for tailgating the next day. Terrific recipe – prepared it exactly as recipe directed.. added to family rota!
I made this tonight but didn’t have black beans or chili peppers….and it still turned out so good! My husband and 6 year old son loved it!
Absolutely the BEST enchiladas out there – this recipe is how I found your website and kept coming back for great dishes. I have made these chicken enchiladas again and again for company. My family loves it and requests in often. The homemade sauce is perfect and really puts this dish over the top!
I am thrilled that you love my enchilada recipe! I agree, the homemade sauce is so worth it. Thanks for your thoughtful words, they made my day!
I made these enchiladas last night, awesome recipe. I cooked my chicken breasts different but still an awesome recipe.
I followed instructions to prepare ahead and put in fridge. Although it tasted fabulous, the tortillas were soggy. I will try again for sure, but right into the oven next time.
This is a very good recipe, which I’ve made only once, but it is what’s for dinner tonight! I use rotisserie chicken and not only is the recipe delicious (1st AND 2nd day!), it’s easy to put together! Can’t wait for dinner tonight!
Very good easy I will make again very soon
I used store bought sauce to save a bit of time, but this dish was delicious. I made a double batch and my dinner guests loved it. Even the kids wanted more. Yum!!!
I use no other method for enchiladas now.
If you don’t make your own enchilada sauce, buy the good, real Mexican brands, not La Victoria or anything like that. Makes a huge difference.
My family is always excited when these appear on the menu. They are the perfect family recipe and I frequently make them to bring to someone. The homemade enchilada sauce is worth the effort, and I like to serve it with Kristine’s homemade salsa recipe, as well.
I made these last night for Cinco de Mayo. REALLY good! Highly recommend making the enchilada sauce from the recipe as well instead of store bought!
Used corn tortillas and my own homemade sauce, everything else was this recipe! So great! Two large pans of it. Family ate one first night, ate 2nd the next.Forgot to take pictures!
This recipe is yummy! I used a store bought enchilada sauce that was a little too spicy for my liking, so next time I’ll use her recipe. I also like my enchiladas a little saucier so I’ll increase the amount of sauce too.
So delicious and satisfying! Gourmet Mexican Food.
My Son found this Recipe years ago. We still make it. We love it! Thank you!
These were so much fun to make and delicious! I used Ancho Chili powder because I love the smoky flavor it adds and some pepper jack cheese for added spice. They turned out great and definitely something to make again!
Best enchiladas I’ve personally ever made! I’m pretty sure it was the enchilada sauce…it is sooo good!
These were really good & so easy to make. My family loved them.
Thanks for sharing!😊
Loved these enchiladas! I used the homemade enchilada sauce too which is full of so much flavor! I will not be buying enchilada sauce anymore. Will definitely be making these again!
I don’t know if I ever had chicken enchiledas before this…but man, these were delicious. We cut the chili powder way back for the enchileda sauce but otherwise it was perfect!
Perfect! Made the chichen in the instapot and made the recipe for the enchilada sauce. Made many of your recipes and love them all.
So good! I live in Dallas where we have THOUSANDS of TexMex restaurants. This recipe is (technically) a Smothered Burrito recipe since the tortillas are made from wheat flour. Switch to corn tortillas and they’re called (officially) Enchiladas.