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Chicken Enchiladas

kristineskitchenblog.com
The BEST Chicken Enchiladas! This easy chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 8 servings
Calories: 372kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic minced
  • 2 cups chopped or shredded cooked chicken*
  • 15 ounce can black beans rinsed and drained
  • 4 ounce can diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 1 ½ cups enchilada sauce (about 12 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
  • Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, 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.
  • Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.

Assemble the Enchiladas:

  • Spread ½ cup of enchilada sauce over the bottom of a 13x9-inch baking 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.
  • 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, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.

Notes

  • You can use a store-bought rotisserie chicken in this recipe, or cook the chicken yourself. I recommend my Instant Pot Shredded Chicken and Crockpot Shredded Chicken recipes.
  • 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.
  • You can assemble the enchiladas up to one day before baking. 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. Thaw overnight in the refrigerator and then bake as directed in the recipe.

Nutrition

Serving: 1enchilada | Calories: 372kcal | Carbohydrates: 32g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1300mg | Potassium: 377mg | Fiber: 6g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 3mg
Nutrition information is only an estimate.
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