Easy Chicken Enchiladas

Easy Chicken Enchiladas never tasted so good with sweet onions, fresh garlic, black bean, green chiles, and tender chicken, all baked in soft tortilla shells smothered in fresh enchilada sauce with plenty of melty Mexican cheese.  

Folks, it just does not get much better than that. This is a hearty meal all by itself, but for a large group or a special occasion, I like to serve this with Queso Fundido,  Easy Mexican Coleslaw, and Strawberry Mimosas.

Why this recipe works!

• This recipe is a true flavor explosion with green chilis, homemade enchiladas sauce, and a Mexican cheese blend. No dull bland flavors here.
• The homemade enchilada sauce can be made up to 2 days in advance, making this casserole easily doable on a weeknight.
• Everyone loves to feel good about the foods they are eating and feeding their family. This dish is full of all-natural, hearty ingredients that come together to make a tasty satisfying meal.

How to make Chicken Enchiladas

Start by preparing my delicious Homemade Enchilada Sauce. Go ahead and set that aside for a few minutes or prepare it in advance and store it in an airtight container in the refrigerator. Then, heat a little canola oil in a large skillet. Cook the onion until it is soft. Reduce the heat and add the garlic, cooking for about 1 minute, stirring constantly. Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Mix everything together over low heat for a couple of minutes.

Spread 1-2 tablespoons of enchilada sauce over the bottom of a 9×13-inch baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded Mexican cheese. Then, roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the remaining Mexican blend cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through. If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream.

Chicken Enchilada Recipe Variations

• Beef enchiladas – simply substitute ground beef for the chicken in this recipe. Omit the oil and add the ground beef to the skillet, cooking until almost browned. Then, add the onion and proceed with the rest of the recipe.
• Salsa Verde Chicken Enchiladas – Cook the onion, garlic, beans, and chicken as directed. Remove the pan from the heat and stir in 1/2 cup sour cream and several tablespoons of salsa verde. Roll up the tortillas and place them in the casserole dish. Pour about 1 1/2 cups salsa verde over the enchiladas and top with the Mexican cheese blend. Bake according to the recipe.
• Vegetarian enchiladas – omit the chicken and replace it with diced red and green bell pepper and coarsely chopped broccoli. Add the veggies to the skillet at the same time as the onion. Cook until desired tenderness and continue with the rest of the recipe as directed.

Recipe notes and tips

• Are you always in a pinch in regard to time? No worries! Simply use premade jarred or canned enchilada sauce. Or make the homemade sauce up to 3 days in advance.
• You can use flour or corn tortillas for this recipe. Corn tortillas need to be warmed before rolling so they do not crack.
• Any cooked, shredded, or cubed chicken will work for this recipe. Rotisserie chickens are available in most grocery stores, or big club stores like Sam’s and Walmart. They are simply delicious and so tender. This time around, I slow-cooked some chicken breasts in the crockpot.
• Pinto beans may be substituted for the black beans.
• I use a Mexican cheese blend from Costco with Monterey Jack, cheddar, queso quesadilla, and asadero cheese. It is an all-natural cheese using potato starch to prevent caking. We love it, and it tastes delicious.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.  
• Freezing enchiladas is easy. First, fully cool the enchiladas and then transfer them to a freezer-safe container or cover the casserole dish with two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed or reheat in the microwave. 

What to serve with Chicken Enchiladas

There are so many things that you could serve with enchiladas, but a few of my favorites are Mexican coleslaw, corn salad, Spanish or Mexican Rice, refried beans, chips and salsa, or guacamole.

How to cook chicken for enchiladas

Slow simmer, poach, or cook it on low in a crock pot. My preferred way is in the crock pot. Just add boneless, skinless chicken breasts in a single layer in a crock pot. Sprinkle with salt and pepper, cover, and cook for about 2 – 2 1/2 hours or until the chicken reaches an internal temperature of 165 degrees. Sometimes I add a splash of pepperoncini juice for more flavor. Let the chicken rest for about 10 minutes before shredding.

More Tex-Mex Recipes

Chicken Taquitos

Chile Relleno

Mexican Coleslaw

Taco Spaghetti

Chicken Taco Soup

Chicken Enchilada Casserole

Best Chicken Enchiladas Recipe

Fun and flavorful Tex-Mex Chicken Enchiladas made with homemade enchilada sauce and shredded chicken. Top with cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream.

5 from 33 votes

Print Pin Rate

Course: main mail

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 8 servings

Calories: 273kcal

Author: Beth Pierce

Ingredients

• Homemade enchilada sauce
• 1 tablespoon canola oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 15-ounce can black beans drained and rinsed
• 2 cups cooked shredded chicken
• 1 7-ounce can diced green chiles
• Salt and freshly ground black pepper to taste
• 8 large flour tortillas 8 inch
• 2 ½ cups Mexican blend cheese see notes
• assorted topping such as cilantro chopped tomatoes, minced jalapeno, sliced black olives, sour cream (optional)

Instructions

• Preheat oven to 350 degrees.  Lightly grease a 9x13-inch casserole dish.
• Prepare the homemade enchilada sauce and set it aside for a few minutes
• Heat canola oil in a large pan over medium-high heat.  Cook the onion until it is soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring constantly.  Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and fresh ground black pepper to taste.  Mix everything together over low heat for a couple of minutes.
• Spread 1-2 tablespoons of enchilada sauce over the bottom of the prepared baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded Mexican cheese. Roll the tortillas up and place them in a baking dish seam side down.  Pour the remaining enchilada sauce over the enchiladas.  Sprinkle with the remaining Mexican blend cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
• If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream.

Notes

• Are you always in a pinch in regard to time?  No worries!  Simply use premade jarred or canned enchilada sauce. Or make the homemade sauce up to 3 days in advance.
• You can use flour or corn tortillas for this recipe.  Corn tortillas need to be warmed before rolling so they do not crack.
• Any cooked, shredded, or cubed chicken will work for this recipe. Rotisserie chickens are available in most grocery stores, or big club stores like Sam's and Walmart. They are simply delicious and so tender. This time around, I slow-cooked some chicken breasts in the crockpot.
• Pinto beans may be substituted for the black beans.
• I use a Mexican cheese blend from Costco with Monterey Jack, cheddar, queso quesadilla, and asadero cheese.  It is an all-natural cheese using potato starch to prevent caking.  We love it, and it tastes delicious.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.  
• Freezing enchiladas is easy.  First, fully cool the enchiladas and then transfer them to a freezer-safe container or cover the casserole dish with two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed or reheat in the microwave.

Nutrition

Calories: 273kcal | Carbohydrates: 18g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 538mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 455mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.