When I say that these are the BEST Chicken Enchiladas, I’m not lying! Chicken is mixed with green chilis, onions, cayenne powder so much more to create a mouthwatering filling that always hits the spot. Once that filling is rolled in soft tortillas and baked with enchilada sauce and cheese, you’ll have enchiladas on your dinner table that are even better than your local restaurant’s!

Several enchiladas are placed on a white plate and garnished with chopped jalapenos.

Chicken Enchiladas

I’ve been making these chicken enchiladas for years! You’d think my family would’ve grown tired of this meal that I make so often, but it’s quite the opposite – every time it’s enchilada night, I have kids running from every corner of the house to claim their spot at the table. I feel great about serving this to my family, too, since it’s a filling, homemade meal with great ingredients!

If you think about it, enchiladas are all protein, cheese, and veggies rolled up in a tortilla. There’s even some fiber in there from the black beans! Oh, and if you’re looking to avoid store-bought ingredients, consider making some Easy Enchilada Sauce.

Trust me, once you try it, you’ll likely never by the canned stuff again! With that being said, I do like to take it easy with the chicken by either using leftover chicken meat or shredding a rotisserie chicken from the grocery store.

What really makes these chicken enchiladas the very best is the white cheddar and queso oaxaca that are sprinkled on top. They each give these enchiladas that cheesy look that makes them simply irresistible!

Right before I serve them, I also like to top off my chicken enchiladas with some vibrant toppings like chopped jalapeños and cilantro for that extra fresh flavor. And they come together quickly with leftover chicken!

The ingredients for chicken enchiladas are placed on a marble countertop.

How to Make Them

Sauté the onions and garlic. Heat the olive oil in a large non-stick skillet over medium heat. Add the onion to the skillet and sauce until softened. Stir in the garlic and cook for one minute.

Add the remaining ingredients. Add the green chilis, chicken, chili powder, garlic powder and cayenne. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.

Preheat. Preheat your oven to 350°F.

Make it saucy. Coat the bottom of a 13×9 inch baking dish with 1/4 cup of enchilada sauce. Spoon another 1/4 cup of the enchilada sauce in a shallow bowl. Dip a tortilla in the bowl to coat with enchilada sauce.

Assemble the enchiladas. Spoon about 2 tablespoons of the chicken mixture in the center of the tortilla. Top with 1 tablespoon black beans and sprinkle with Queso Oaxaca. Roll up the tortilla and place in the baking dish seam side down. Repeat with the remaining tortillas.

Top the enchiladas. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.

Bake. Bake for 20 minutes, uncovered.

Enjoy! Serve immediately with cilantro, sour cream, avocado and jalapeños if desired.

A casserole dish is full of cheesy baked enchiladas.

How to Store Chicken Enchiladas

Leftovers? Yes, please! Once your leftover chicken enchiladas have fully cooled to room temp, you can keep them fresh by placing them into an airtight food storage container and popping them in the fridge. Properly stored, your leftovers will stay fresh for about 3-4 days. They reheat well in the microwave, but even better back in the oven.

How to Make Them Ahead of Time

You can make these easy enchiladas in advance! This is a great idea if you’re planning a Cinco de Mayo party and don’t want to stress too much the day of.

Just cover the dish with plastic wrap and foil, then freeze ahead of time. Be sure to bake them for an extra 25 minutes from frozen so they cook all the way through, and voila! You’ll have party-ready enchiladas that no one will be able to tell were once frozen.

For best results, only keep your enchiladas frozen for about 2 months prior to baking.

A stack of white plates holds a single serving of chicken enchiladas topped with fresh jalapenos.

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Several enchiladas are placed on a white plate and garnished with chopped jalapenos.

Get the Recipe: The Very Best Chicken Enchiladas

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Make ahead Chicken Enchiladas are a weeknight dinner dream. So easy to assemble, loaded with flavor and a hit with the entire family.
5 from 1 vote
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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 8 ounce can diced green chilis
  • 2 cups shredded cooked chicken
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • kosher salt and fresh ground pepper
  • 1 1/2 cups enchilada sauce
  • 12 fajita sized flour tortillas
  • 1 cup canned black beans, drained and rinsed
  • 1 1/2 cups shredded Queso Oaxaca cheese, or Colby Jack
  • 1 cup shredded white cheddar
  • chopped fresh cilantro, for garnish

Equipment

  • baking dish

Instructions 

  • Heat the olive oil in a large non-stick skillet over medium heat. Add the onion to the skillet and sauce until softened. Stir in the garlic and cook for one minute.
  • Add the green chilis, chicken, chili powder, garlic powder and cayenne. Stir to combine thoroughly. Season with salt and pepper, to taste. Set aside.
  • Preheat oven to 350 degrees.
  • Coat the bottom of a 13×9 inch baking dish with 1/4 cup of enchilada sauce. Spoon another 1/4 cup of the enchilada sauce in a shallow bowl.
  • Dip a tortilla in the bowl to coat with enchilada sauce. Spoon about 2 tablespoons of the chicken mixture in the center of the tortilla. Top with 1 tablespoon black beans and sprinkle with Queso Oaxaca.
  • Roll up the tortilla and place in the baking dish seam side down. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
  • Bake for 20 minutes, uncovered until bubbling and golden. Sprinkle with chopped cilantro.
  • Serve immediately with sour cream, avocado and jalapeños if desired.

Notes

Chicken Enchiladas can be assembled up to 24 hours in advance. Cover and store in the refrigerator until ready to bake. 
Freezer Friendly! Cover assembled chicken enchiladas tightly with plastic wrap and cover with foil. Freeze in a freezer safe container for up to 3 months.
Serving: 2g, Calories: 735kcal, Carbohydrates: 47g, Protein: 44g, Fat: 40g, Saturated Fat: 20g, Cholesterol: 101mg, Sodium: 1920mg, Potassium: 452mg, Fiber: 5g, Sugar: 7g, Vitamin A: 890IU, Vitamin C: 18.3mg, Calcium: 273mg, Iron: 4.7mg
Author: Kellie
Course: Dinner
Cuisine: Mexican