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A pan of baked chicken enchiladas covered in melted cheese and red enchilada sauce, garnished with fresh cilantro and a dollop of sour cream

Best Chicken Enchiladas

Saucy, cheesy chicken enchiladas stuffed with seasoned shredded chicken, black beans, diced green chiles, and melted cheese, wrapped in flour tortillas and baked in a rich red enchilada sauce. Easy, hearty, and ready in 45 minutes.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Mexican, Tex-Mex
Calories: 372
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 cups shredded cooked chicken rotisserie chicken recommended
  • 15 oz canned black beans rinsed and drained
  • 4 oz canned diced green chiles do not drain
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 2 cups enchilada sauce about 16 oz, homemade or store-bought
  • 12 oz shredded cheese about 3 cups, cheddar, Monterey jack, Mexican blend, or a combination
  • 8 large flour tortillas
  • optional toppings fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing spoon
  • Oven

Method
 

  1. Preheat oven to 350 degrees F.
  2. Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the minced garlic and cook, stirring, for 30 seconds. Turn off the heat.
  3. Add the shredded chicken, rinsed black beans, diced green chiles with their liquid, chili powder, cumin, dried oregano, salt, and 1/2 cup of the enchilada sauce to the skillet. Stir until well combined. Taste and adjust salt if needed.
  4. Grease a 9x13-inch baking dish. Spread 1/2 cup of enchilada sauce evenly across the bottom of the dish.
  5. Place one flour tortilla flat on a clean surface. Spoon about 1/2 cup of filling down the center slightly to one side. Top with about 1/3 cup of shredded cheese. Roll as tightly as possible and place seam side down in the baking dish. Repeat with remaining tortillas.
  6. Pour the remaining enchilada sauce evenly over the tops of the enchiladas, making sure the ends are covered. Sprinkle the remaining shredded cheese over the top.
  7. Bake uncovered for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden around the edges. Let the pan rest for 5 minutes before serving with desired toppings.

Notes

Store leftovers covered in the refrigerator for up to 4 days. Reheat covered at 325 degrees F for 15 to 20 minutes or microwave with a damp paper towel. Freeze unbaked for up to 2 months and thaw overnight before baking. Corn tortillas can be substituted for flour tortillas; warm them first to prevent cracking.