Chicken Enchiladas Recipe

Learn how to make the best chicken enchiladas with this easy, family-friendly recipe. Packed with bold flavors, customizable ingredients, and perfect for meal prep, these cheesy enchiladas are a must-try for anyone craving authentic Mexican-inspired comfort food. Great for weeknight dinners or gatherings, this dish features tender shredded chicken, savory black beans, and a homemade red enchilada sauce topped with melted cheese. Discover tips, variations, and serving suggestions to make this recipe your own!

Ingredients

Seasonings

• 1/2 teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder

Enchiladas

• 1-2 tablespoons avocado oil (or substitute with olive oil)
• 1/2 yellow onion, diced
• 14 oz. red enchilada sauce (homemade recommended)
• 2 3/4 cups shredded chicken (see notes)
• Salt, to taste
• 3 cloves garlic, minced
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (4 oz.) can diced green chiles, undrained
• 2 tablespoons lime juice
• 1 teaspoon hot sauce
• 1 teaspoon honey
• 2 tablespoons finely chopped cilantro (plus extra for garnish)
• 8 (8-inch) flour tortillas
• 3 cups shredded Mexican cheese, divided
• Sour cream, for serving

Instructions

1. Preheat Oven: Preheat your oven to 350° F.
2. Prepare Ingredients: Mix the seasonings in a small bowl and set aside. Measure out the rest of the ingredients to streamline the cooking process.
3. Cook Onions: Heat the avocado oil in a large skillet over medium heat. Add the diced onions and sauté until softened, about 5 minutes.
4. Add Garlic and Sauce: Lower the heat to medium-low. Stir in 1/3 cup of enchilada sauce and the minced garlic.
5. Season Chicken: Add the shredded chicken to the skillet and season with salt, if needed. (Rotisserie chicken often doesn’t require extra salt.) Sprinkle the chicken with the prepared seasoning mix, tossing to coat evenly.
6. Combine Filling: Stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro. Heat the mixture through for 1-2 minutes, then remove from heat.
7. Prepare Baking Dish: Lightly grease a 9 x 13-inch casserole dish. Spread 4 tablespoons of enchilada sauce evenly over the bottom.
8. Assemble Enchiladas: For easier rolling, microwave 4 tortillas at a time for 30 seconds to make them more pliable. Spoon the filling onto the lower third of each tortilla, add a heaping tablespoon of cheese, roll tightly, and place seam-side-down in the prepared dish.
9. Add Sauce and Cheese: Pour or spread the remaining enchilada sauce over the rolled tortillas, using up to 3/4 cup (you can adjust to your preference). Sprinkle evenly with the remaining cheese.
10. Bake: Cover the dish with foil (spray the foil with nonstick spray to prevent sticking) and bake for 10 minutes. Remove the foil and bake uncovered for an additional 13 minutes. Optional: Broil on low (450° F) for 1-2 minutes to brown the top lightly. Keep a close eye to prevent burning.
11. Serve: Garnish with fresh cilantro and your favorite toppings. Serve with sour cream on the side.

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Why You’ll Love This Recipe

• Packed with Flavor: A blend of spices, lime juice, and honey creates a balance of savory, tangy, and slightly sweet flavors.
• Customizable: Use your favorite tortillas, cheese, or protein to suit your taste.
• Perfect for Meal Prep: These enchiladas reheat beautifully, making them great for leftovers or make-ahead meals.
• Family-Friendly: Loved by kids and adults alike!

Tips

• Pliable Tortillas: Warm tortillas slightly in the microwave to make them easier to roll without cracking.
• Shredded Chicken: Rotisserie chicken is a convenient option, but leftover roasted or grilled chicken works just as well.
• Cheese Options: While Mexican blend cheese is ideal, cheddar or Monterey Jack are excellent substitutes.
• Avoid Overfilling: Overfilling the tortillas can make them harder to roll and may cause them to tear.

Variations and Substitutions

• Vegetarian Option: Replace chicken with more black beans, pinto beans, or roasted vegetables.
• Protein Alternatives: Use ground beef, turkey, or shredded pork instead of chicken.
• Spice Level: Adjust the chili powder and hot sauce to control the heat.
• Sauce Variety: Green enchilada sauce or mole sauce can be used for a twist.

FAQs

Can I make this recipe ahead of time?
Yes! Assemble the enchiladas up to the point of baking, then cover and refrigerate for up to 24 hours. Bake as directed when ready.

Can I freeze these enchiladas?
Absolutely. Assemble the enchiladas, cover tightly with foil, and freeze for up to 3 months. Bake directly from frozen at 350° F, adding 15-20 minutes to the cook time.

What toppings go well with enchiladas?
Popular toppings include sour cream, diced avocado, sliced jalapeños, diced tomatoes, and shredded lettuce.

Serving and Suggestions

• Serve with Mexican rice or a side of refried beans for a complete meal.
• Pair with a fresh green salad or guacamole for added freshness.
• A chilled margarita or lime agua fresca complements this dish beautifully!