If you have a craving for something comforting, hearty, and downright delicious, then this Easy Chicken Enchiladas Recipe is going to become your new weeknight favorite. It delivers a perfect harmony of tender shredded chicken, gooey melted cheese, and a zesty enchilada sauce all wrapped up in warm tortillas. Whether you’re making dinner for your family or hosting friends, this dish brings vibrant Mexican flavors in a simple and approachable way that anyone can master. Trust me, once you try this recipe, it’ll be on repeat in your kitchen!
Ingredients You’ll Need
Getting the ingredients right is where the magic begins. Each component is straightforward but incredibly important to build layers of flavor, texture, and color in this Easy Chicken Enchiladas Recipe. From the rich enchilada sauce to the fresh corn kernels, every item plays its part.
- 2 cups enchilada sauce: Either homemade or canned works—this sauce ties all flavors together and keeps things moist and savory.
- 1 tablespoon olive oil: Helps soften the onions and infuses a subtle richness into the filling.
- ½ white onion (diced): Adds a gentle sweetness and aromatic base when cooked down.
- 1 (4-oz) can diced green chiles: Gives a mild heat and fresh bite that wakes up the filling.
- 4 cups cooked and shredded chicken: The hearty protein star of the dish, ideally from leftover chicken or rotisserie for speed.
- 1 (15-oz) can black beans: Brings earthiness, fiber, and a creamy texture to complement the chicken.
- 1 cup corn kernels: Sweet bursts of corn add delightful pops in every bite and brighten the color.
- 3 cups shredded Mexican blend cheese: Melts perfectly for gooey indulgence and that irresistible cheesy crust.
- 10 (6 to 8-inch) tortillas: Soft but sturdy wraps that hold the filling snugly and soak up all the sauce.
How to Make Easy Chicken Enchiladas Recipe
Step 1: Prepare the Baking Dish
Start by preheating your oven to 350°F (175°C). Next, spread about half a cup of enchilada sauce (or one-third cup if using canned) evenly on the bottom of a 9×13 inch casserole dish. This little step ensures the enchiladas won’t stick and adds a flavorful base layer that keeps things moist during baking.
Step 2: Sauté the Aromatics and Mix the Filling
Heat the olive oil over medium heat in a large skillet, then add the diced onion and cook it gently until it’s soft and translucent—this should take around 4-5 minutes. The softened onion brings out natural sweetness that contrasts beautifully with the spicy sauce. Remove from heat and stir in the diced green chiles, shredded chicken, black beans, corn, and one cup of enchilada sauce. Mix everything well, making sure the flavors come together in a deliciously cohesive filling.
Step 3: Warm Your Tortillas
There are a few ways to get your tortillas pliable and warm for easy rolling. You can fry them lightly in a skillet with a little oil, pop them in the oven wrapped in foil, or use the microwave to heat them briefly. Choose whichever method fits your time and tools. Warm tortillas are essential—they roll without cracking and absorb the sauce gloriously.
Step 4: Assemble the Enchiladas
Now comes the fun part: assembling! Spoon about 2 heaping tablespoons of the chicken mixture onto each tortilla, then add 2 tablespoons of shredded cheese. Roll them up tightly and place each seam-side down in your prepared casserole dish. Make sure to fit them snugly side by side to keep their shape and allow the juices to meld perfectly as they bake.
Step 5: Top and Bake
Finally, spread the remaining enchilada sauce generously over the assembled rolls. Sprinkle the rest of the cheese on top to create that classic golden crust. Pop the dish into the oven and bake at 350°F for 20 minutes. When it’s done, the cheese should be bubbling and slightly browned, signaling it’s ready to be devoured!
How to Serve Easy Chicken Enchiladas Recipe
Garnishes
To elevate this dish further, fresh garnishes make all the difference. Chopped cilantro adds a bright herbal note, while a dollop of sour cream brings cool creaminess. Slices of ripe avocado or a sprinkle of diced red onion add freshness and a pleasing texture contrast that will make every bite shine.
Side Dishes
Easy Chicken Enchiladas Recipe pairs wonderfully with simple sides like Mexican rice or a crisp green salad with a tangy lime vinaigrette. For an extra crunch, some tortilla chips and guacamole on the side balance the warm, saucy enchiladas perfectly.
Creative Ways to Present
Want to wow your guests? Try serving the enchiladas in individual ramekins for a personalized touch, or layer the filling and sauce in a casserole for a lasagna-inspired presentation. Even topping with pickled jalapeños or adding a squeeze of fresh lime juice creates an exciting twist that keeps this classic feeling fresh.
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. They actually taste great the next day as the flavors continue to meld together. Just make sure to cover them well so they don’t dry out.
Freezing
You can freeze the assembled but unbaked enchiladas by covering the dish tightly with foil and plastic wrap, then storing in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as usual.
Reheating
To reheat, cover enchiladas with foil to keep moisture in and warm in a 350°F oven for about 15 minutes or until heated through. For quicker reheating, individual portions can be microwaved, but the oven method keeps the texture spot-on.
FAQs
Can I use a different protein instead of chicken?
Absolutely! While chicken is classic, you can swap in turkey, ground beef, or even a hearty vegetable mix for a vegetarian twist. Just adjust cooking times accordingly.
Is it necessary to warm the tortillas before rolling?
Warming tortillas makes them more flexible and prevents cracking when rolling. It’s a simple step that really improves the final texture and presentation.
Can I make the enchilada sauce from scratch?
Yes, homemade enchilada sauce can add incredible depth. It’s typically made with chili powder, tomato paste, garlic, and spices, simmered until thickened. But store-bought cans are a fantastic time-saver with solid flavor.
How spicy is this recipe?
This version offers mild to medium spice from the green chiles and enchilada sauce, making it gentle enough for most palates. You can easily adjust the heat by choosing mild or hot sauces and chiles.
What can I do if I want to make this recipe gluten-free?
Use corn tortillas instead of flour ones, and double-check that your enchilada sauce and other canned ingredients are labeled gluten-free. Corn tortillas naturally fit into a gluten-free diet perfectly.
Final Thoughts
This Easy Chicken Enchiladas Recipe is a winner in every way—simple to prepare, bursting with flavor, and perfect for sharing. It’s that kind of recipe that feels like a warm hug after a long day and keeps everyone asking for seconds. So go ahead, gather your ingredients, and dive into making this delicious comfort food that never goes out of style.
Print
Easy Chicken Enchiladas Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 enchiladas
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Easy Chicken Enchiladas feature tender shredded chicken mixed with black beans, corn, and green chiles, all wrapped in warm tortillas and baked with enchilada sauce and melted cheese for a comforting and flavorful Mexican-inspired meal.
Ingredients
Enchilada Sauce
- 2 cups enchilada sauce (homemade or one 15-oz can)
Filling
- 1 tablespoon olive oil
- ½ white onion, diced
- 1 (4-oz) can diced green chiles
- 4 cups cooked and shredded chicken
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup enchilada sauce (from the total 2 cups)
Assembly
- 3 cups shredded Mexican blend cheese
- 10 tortillas (6 to 8-inch size)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Spread ½ cup of enchilada sauce (or â…“ cup if using canned sauce) evenly on the bottom of a 9×13 inch casserole dish to prevent sticking and add flavor.
- Cook filling base: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced white onion and cook for 4-5 minutes until softened and translucent. Remove from heat.
- Combine filling: To the skillet with the cooked onions, stir in the diced green chiles, shredded chicken, black beans, corn kernels, and 1 cup of enchilada sauce. Mix thoroughly to combine all ingredients evenly.
- Warm tortillas: Warm the tortillas by frying lightly in a skillet with oil, or warming in the oven or microwave as preferred. This makes them pliable and easy to roll without cracking.
- Assemble enchiladas: Place 2 heaping tablespoons of the chicken mixture and 2 heaping tablespoons of shredded cheese onto each warm tortilla. Roll up each tortilla tightly and place them seam-side down snugly in the prepared casserole dish, packing them close together.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the arranged enchiladas. Sprinkle the remaining shredded cheese on top to create a cheesy crust when baked.
- Bake: Bake the casserole in the preheated oven at 350°F (175°C) for 20 minutes, until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove from oven and let rest a few minutes before serving. Enjoy your warm, cheesy chicken enchiladas!
Notes
- Warming tortillas makes them easier to roll and prevents tearing; use whichever method you prefer (skillet, oven, or microwave).
- For a spicier dish, add extra diced green chiles or a pinch of cayenne pepper to the filling.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
- To make this recipe vegetarian, substitute the chicken with extra beans and vegetables.
