I love Mexican food, but even I get tired of tacos every Tuesday! Chicken enchiladas are an easy and highly customizable option for even your pickiest eaters.

chicken enchiladas

Chicken Enchiladas

Stacey Dohman, MS, RDN
My all-time favorite chicken enchilada recipe! And a delicious alternative on Taco Tuesday
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 8 servings


  • 2 tbsp olive oil extra virgin
  • 1 small white or yellow onion peeled and diced
  • 1 1/2 lbs boneless skinless chicken breasts diced into 1/2 inch cubes
  • 1 4-oz can diced green chiles
  • salt and freshly ground black pepper to taste
  • 1 15-oz can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 c Mexican-blend shredded cheese
  • 1 15-oz can red enchilada sauce

Optional toppings

  • fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese


  • Prep oven and enchilada sauce. Preheat oven to 350°F. 
  • Sauté the filling mixture. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
  • Assemble the enchiladas. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9×13 baking dish. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  • Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. 
  • Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed
Keyword enchiladas from scratch, main meal, taco tuesday, taco tuesday alternative
did you make this recipe?Please rate and leave a comment! Or follow me on Pinterest @berriesandoats1 to let me know how it was!

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