If you're a fan of flavorful, comforting Mexican cuisine, this Chicken Enchiladas recipe will become a staple in your kitchen. Packed with succulent shredded chicken, rich enchilada sauce, and melted Mexican cheese, this dish is bound to please your taste buds. Read on to discover the step-by-step process to create this delightful dish.

What are Chicken Enchiladas?
Chicken enchiladas are a traditional Mexican dish consisting of tortillas filled with shredded chicken, beans, cheese, and spices, all wrapped up and baked in a savory red enchilada sauce. This dish offers a perfect blend of flavors and textures, making it a favorite for family dinners and gatherings.
Ingredients List for Chicken Enchiladas
Before diving into the cooking process, ensure you have all the necessary ingredients ready. Here's what you'll need:
Seasonings:
- ½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
Enchiladas:
- 1-2 tablespoons avocado oil (or olive oil)
- ½ yellow onion, diced
- 14 oz. red enchilada sauce (homemade recommended)
- 2 ¾ cups shredded chicken (see notes for preparation)
- 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 more for garnish)
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese, divided
- Sour cream (for serving)
Substitutions and Variations
Feel free to experiment with different ingredients to suit your dietary preferences and taste. Here are some substitutions and variations you can consider:
- Protein: Substitute the chicken with shredded beef, pork, or a vegetarian alternative like roasted vegetables or tofu.
- Cheese: Use cheddar, Monterey Jack, or a dairy-free cheese if you prefer.
- Tortillas: Swap flour tortillas for corn tortillas to make the dish gluten-free.
- Beans: Substitute black beans with pinto beans or omit them entirely.
- Sauce: Try green enchilada sauce for a different flavor profile.
Step-by-Step Cooking Instructions
Cooking chicken enchiladas involves several steps, but the result is well worth the effort. Follow these instructions carefully to achieve perfect enchiladas.

How to Cook Chicken Enchiladas: A Step-by-Step Guide
- Prepare the Chicken:
- If you haven't done so already, cook and shred the chicken. You can use rotisserie chicken, poached chicken breasts, or leftover chicken from a previous meal.
- Cook the Onions and Garlic:
- In a large skillet, heat 1-2 tablespoons of avocado oil over medium heat. Add the diced yellow onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add Seasonings and Chicken:
- Add the onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder to the skillet. Stir well to coat the onions and garlic with the spices. Then, add the shredded chicken and mix until the chicken is well-seasoned.
- Incorporate Black Beans and Green Chiles:
- Add the drained and rinsed black beans and the can of diced green chiles (including the liquid) to the skillet. Stir to combine all the ingredients thoroughly.
- Add Lime Juice, Hot Sauce, and Honey:
- Pour in the lime juice, hot sauce, and honey. Stir to distribute these flavors evenly throughout the mixture. Season with salt to taste.
- Mix in Cilantro:
- Remove the skillet from heat and stir in the chopped cilantro. This adds a fresh, aromatic element to the filling.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Grease a large baking dish with a bit of oil. Take an 8-inch flour tortilla and spoon a generous amount of the chicken mixture into the center. Sprinkle some shredded Mexican cheese on top of the filling. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour Enchilada Sauce and Cheese:
- Once all the enchiladas are assembled in the dish, pour the red enchilada sauce evenly over the top. Make sure the sauce covers all the tortillas. Sprinkle the remaining shredded Mexican cheese over the sauce.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the enchiladas from the oven and let them cool slightly. Garnish with additional chopped cilantro. Serve with a dollop of sour cream on the side.
Common Mistakes to Avoid
- Overfilling Tortillas: Avoid overfilling the tortillas to prevent them from breaking apart.
- Dry Enchiladas: Ensure there's enough sauce to cover the enchiladas completely to keep them moist.
- Underseasoning: Taste the filling before assembling the enchiladas to adjust seasoning if necessary.
Serving and Presentation Tips
To make your chicken enchiladas even more appealing, consider these serving and presentation ideas.
How to Serve Chicken Enchiladas
- Serve enchiladas with a side of Mexican rice and refried beans for a complete meal.
- Garnish with fresh avocado slices or guacamole for added flavor and texture.
- A simple green salad with a tangy vinaigrette pairs well with the richness of the enchiladas.
Presentation Ideas for Chicken Enchiladas
- Use a colorful serving platter to contrast with the rich red sauce.
- Sprinkle extra cilantro and finely diced red onions on top for a pop of color.
- Arrange lime wedges around the platter for an eye-catching garnish.
Chicken Enchiladas Recipe Tips
- Make Ahead: Prepare the enchiladas up to the baking step and refrigerate. Bake when ready to serve.
- Freezing: These enchiladas freeze well. Store in an airtight container and bake from frozen, adding extra time.
- Spice Level: Adjust the amount of hot sauce and chili powder to control the spiciness.
Frequently Asked Questions (FAQs)
Q: Can I use store-bought rotisserie chicken?
A: Yes, rotisserie chicken is a great time-saver and adds delicious flavor.
Q: How can I make this dish gluten-free?
A: Use corn tortillas instead of flour tortillas and ensure all other ingredients are gluten-free.
Q: Can I make the enchilada sauce from scratch?
A: Absolutely! Homemade enchilada sauce enhances the flavor significantly. Follow your favorite recipe or find a reliable one online.
Q: How do I store leftovers?
A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Q: Can I add vegetables to the filling?
A: Yes, diced bell peppers, corn, or zucchini make great additions to the chicken filling.
Conclusion
This Chicken Enchiladas recipe is a delicious, versatile, and satisfying dish that's perfect for any occasion. With a little preparation and these easy-to-follow instructions, you'll create a meal that's sure to impress. Don't forget to experiment with variations and make it your own. Enjoy your culinary adventure with these scrumptious chicken enchiladas!
PrintChicken Enchiladas Recipe
This chicken enchiladas recipe features flavorful shredded chicken, black beans, and Mexican cheese wrapped in tortillas and topped with homemade enchilada sauce. Perfect for family dinners or gatherings, these enchiladas are a tasty and comforting meal option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- Seasonings: ½ teaspoon EACH onion powder, garlic powder, cumin, paprika, dried oregano, chili powder
- 1-2 tablespoons avocado oil (or olive oil)
- ½ yellow onion, diced
- 14 oz. red enchilada sauce (recommend homemade)
- 2 ¾ cups shredded chicken
- 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 more to garnish)
- 8 (8-inch) flour tortillas
- 3 cups shredded Mexican cheese (divided)
- Sour cream (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a large skillet over medium heat. Add diced onion and cook until softened.
- Add minced garlic and cook for another minute.
- Stir in shredded chicken, black beans, diced green chiles, lime juice, hot sauce, honey, and cilantro. Cook until heated through.
- Warm tortillas in the microwave or on a skillet.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the chicken mixture and some cheese. Roll up and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20-25 minutes, until cheese is melted and bubbly.
- Garnish with additional cilantro and serve with sour cream.
Notes
Shredded chicken: Use pre-cooked rotisserie chicken or cook and shred chicken breasts/thighs.
Nutrition
- Serving Size: 1 enchilada
- Calories: 370
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg
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