If you’re looking for a hassle-free dinner that feeds the whole family and leaves little to be desired, then you’ll love this easy chicken enchiladas recipe.
After all, you can never go wrong with a bit of Mexican flair.
These chicken enchiladas are superbly savory, saucy, cheesy, and bursting with incredible flavor. And you know what else? You can make them well in advance, so you have premade meals throughout the week. Just stick ’em in the microwave, and they’re good to go in minutes.
Get ready to be blown away because we’re about to reveal the recipe for one of the most mouthwatering, effortless enchiladas of your life.
What Are Chicken Enchiladas?
Mexican enchiladas are a beloved Mexican dish dating back to Aztec times. They consist of a protein (in this instance, we’re using chicken) wrapped inside a corn or flour tortilla and smothered in a green or red sauce. Fillings such as cheese, beans, and other vegetables are also commonly added.
The recipe we have today is more attuned to a Tex-Mex style of enchiladas, which is a fusion between Mexican and Texas cooking. Traditional enchiladas are typically fried and equally as delicious, but this casserole style is much more convenient for prep’s sake.
Here’s everything you’ll need to make these chicken enchiladas:
Here are the ingredients you’ll need for this chicken and cheese enchilada recipe.
The first thing you’ll need (and arguably the most important) is chicken. We find that shredding boneless chicken breasts or thighs works best, but you can use whatever you have on hand. You can even slice a whole rotisserie chicken if that’s what’s in your fridge.
Any beans will do; black, white, pinto, etc., but in this recipe, we’re using a hearty can of pinto beans.
If you’re wondering whether to use flour or corn tortillas, we suggest using flour. While enchiladas are traditionally made with corn tortillas, flour tortillas absorb the sauces much better and don’t rip as easily.
Would it really be Tex-Mex without cheese?
Shredded cheeses that synergize well with this recipe are monetary jack, cheddar, pepper jack, and asadero. Use one of these cheeses or a blend of them; whatever you have/prefer.
Red Enchilada Sauce
You can buy a can of premade red enchilada sauce in the ethnic section of your local grocery store or make it yourself.
The best onion for enchiladas is yellow or white onions, though, in the end, it really doesn’t matter. The dish won’t fall apart if you opt for red or sweet onions, so don’t hesitate to use up what’s in your pantry.
Canned Green Chilies
Canned green chilis add a nice bit of extra flavor to your enchiladas. They aren’t particularly spicy when they come from a can, but they do add a slight kick.
The toppings are… anything you want! There’s no rule as to what you can put on your chicken enchiladas, so don’t be scared to get a little creative.
Some of the best toppings are pickled jalapenos, sour cream, shredded lettuce, tomatoes, pickled onions, cilantro, avocado, and, well, you get the point.
Chicken Enchiladas Recipes
- 1½ pounds Boneless skinless chicken
- 1 can Beans
- 8 Flour tortillas
- 3 cups Cheese
- 1 batch Red Enchilada Sauce
- 1 Onion peeled and diced
- 1 can Canned Green Chilies
- Preheat the oven to 350ºF.
- Heat olive oil in a skillet on medium-high heat. Saute the diced onions for 5-6 minutes or until slightly soft.
- In a large bowl, combine your cooked shredded chicken, ¼ of the red enchilada sauce, green chilies, canned pinto beans, salt and pepper, and onions.
- Stir until everything is evenly mixed.
- Now, it's time to assemble. In each tortilla, pour over two tablespoons of enchilada sauce, a hearty helping of your chicken mixture, and two tablespoons of shredded cheese.
- Roll them up and align them crease side down in a greased oven pan.
- Pour the rest of your sauce evenly over the enchiladas, then sprinkle on your remaining cheese.
- Bake for 20-25 minutes, or until the tortillas are a little crispy on the edges and the cheese is completely melted.
- Remove the enchiladas from the oven and add your toppings. Serve while hot, or move them to closed containers and store them in the fridge.
Tips & Tricks for Chicken Enchiladas
Keep these handy tips & tricks in mind when making your chicken enchiladas!
Don’t Worry About Tears
Since this dish is designed to be structured more like a lasagna, you don’t have to sweat it if you overfill or rip your tortillas by accident. Either way, they’re going to be messy, filling, and delicious.
You Can Store Your Enchiladas in the Fridge or Freezer
You can either store your chicken enchiladas in the fridge for 3-4 days or in the freezer for about 6 months.
If you’re storing them in the fridge, make sure they’re enclosed in a sealed plastic container. For freezer storage, put them in a freezer-safe bag, container, or aluminum foil.
Everything Is Substitutable!
As we’ve mentioned before, this recipe is quite versatile and is capable of taking on anything you have on hand.
For example, you can use corn tortillas instead of flour, green sauce instead of red, and pickled jalapenos instead of chilies. The flexibility of this meal is what makes it so convenient!
Nutrition Information of Chicken Enchiladas
Serving size: 1
Amount per serving
% Daily Value*
Total Fat 19.5g 25%
Saturated Fat 10.1g 51%
Cholesterol 72mg 24%
Sodium 1043mg 45%
Total Carbohydrate 49g 18%
Dietary Fiber 10.2g 36%
Total Sugars 5.3g
Vitamin D 0mcg 0%
Calcium 426mg 33%
Iron 3mg 19%
Potassium 888mg 19%
Our succulent yet easy chicken enchiladas recipe always delivers and never disappoints. It works wonders when you have a lot of mouths to feed or want to pre-prepare a bunch of meals for those busy weekday nights. Plus, it’s just an excellent all-around dish.
What do you like putting in your enchiladas? Tell us in the comments down below, and feel free to ask any questions!
Made this for dinner tonight for my fam. Absolutely loved it!
Absolutely loved it as well as my family.
It was fabulous