These are the best chicken enchiladas I’ve ever made! They’re filled with seasoned chicken, black beans and cheese and topped with my easy homemade enchilada sauce.
My Go-To Enchiladas Recipe!
I love to make enchiladas for a family dinner, especially when we’re having people over because they’re such a crowd favorite! I have a few different enchilada recipes that we love, including my Beef Enchilada Recipe and Vegetarian Enchiladas. But these chicken enchiladas are for sure my favorite of the bunch!
What makes this chicken enchilada recipe so good is my simple homemade Enchilada Sauce. It really takes these enchiladas to the next level! The combination of the flavorful sauce, chicken filling and soft tortillas topped with melty cheese is such a winner. I especially love that you can make these enchiladas ahead of time, perfect for entertaining or sharing a meal with a friend.
Absolutely the BEST enchiladas out there – this recipe is how I found your website and kept coming back for great dishes. I have made these chicken enchiladas again and again for company. My family loves it and requests in often. The homemade sauce is perfect and really puts this dish over the top!
Mary
How to Make Chicken Enchiladas
These enchiladas come together quickly! You can get a head start on the prep work by making the enchilada sauce and cooking the chicken ahead of time (or use rotisserie chicken). I usually make these chicken enchiladas with Instant Pot Shredded Chicken or I use this easy Shredded Chicken recipe.
- Make the enchilada filling. Sauté onion and garlic, and then add the shredded chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce. Stir to combine.
- Fill and roll the enchiladas. Grease the baking dish and spread a thin layer of sauce over the bottom to prevent the enchiladas from sticking. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese. Roll up tightly and place the enchiladas seam side down in the prepared baking dish. Top the enchiladas with the rest of the sauce and cheese.
- Bake at 350° F for for 20-25 minutes, until the sauce is bubbly and the cheese is melty. Then enjoy with your favorite toppings!
Should I use Corn Tortillas or Flour Tortillas?
Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well. Corn tortillas are a bit more finicky to work with and tend to tear more easily. This question is really one of personal tastes though, so use what you prefer.
To make corn tortillas more pliable and easier to roll, you can warm them in the microwave, layered between two damp paper towels. Or, you can fry the corn tortillas briefly in a little oil in a skillet, just enough to soften them (you don’t want them to crisp up). Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
To Make Ahead
- Make Ahead: You can assemble the enchiladas up to one day before baking. Cover the dish and refrigerate until you’re ready to bake them.
- To Freeze: You can freeze a pan of enchiladas before baking, for up to 3 months. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
- Leftovers: Leftover baked enchiladas can 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.
Chicken Enchilada Recipe Variations
- To make enchiladas without beans, substitute the black beans with more chicken or canned corn.
- Add more vegetables. Try diced bell pepper (sauté it with the onion) or canned corn.
- For extra saucy enchiladas, make 1.5 times the enchilada sauce recipe or use two 10-ounce cans of store bought sauce.
- Cheese: I like to use a combination of cheddar cheese and Monterey jack cheese in this recipe. Mexican cheese blend also works well.
What to Serve with Enchiladas
I like to top these enchiladas with guacamole or sliced avocado, Pico de Gallo, sour cream and chopped red onion. My favorite side dishes for enchiladas are:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Best Chicken Enchiladas
These are hands down the BEST Chicken Enchiladas! The secret is my easy homemade enchilada sauce. While you can use store-bought sauce, these are just incredible with the homemade sauce. These enchiladas are perfect for a family dinner or feeding a crowd! Find make-ahead instructions in the notes below.
Prevent your screen from going dark
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken*
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups enchilada sauce, (about 16 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, see note
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Make Enchilada Filling:
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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.
1 tablespoon olive oil, 1 cup finely chopped onion, 2 cloves garlic
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Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of the enchilada sauce to the skillet. Stir until well combined.
2 cups shredded cooked chicken*, 15 ounce can black beans, 4 ounce can diced green chiles, 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon dried oregano, ½ teaspoon salt, 2 cups enchilada sauce
Assemble the Enchiladas:
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Grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the 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.
12 ounces shredded cheese, 8 large flour tortillas
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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.
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Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
Bake Enchiladas:
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Bake enchiladas for 20-25 minutes (uncovered), until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
- Shredded Chicken: You can use a store-bought rotisserie chicken in this recipe, or cook the chicken yourself. I recommend my Shredded Chicken Recipe or make Instant Pot Shredded Chicken or Crockpot Shredded Chicken.
- For extra saucy enchiladas, make 1.5 times the enchilada sauce recipe or use two 10-ounce cans of store bought sauce.
- Tortillas: Corn tortillas may be used. To make corn tortillas more pliable and easier to roll without tearing, you can warm them in the microwave, layered between two damp paper towels. Or, fry the corn tortillas briefly in a little oil in a skillet, just enough to soften them (you don’t want them to crisp up). Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
- 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.
- Make Ahead: You can assemble the enchiladas up to one day before baking. Cover and 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. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
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 an estimate.
I originally shared this recipe in August 2020. Most recently updated December 2025.
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