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chicken enchiladas on a white baking this with slices of avocado on top

Chicken Enchiladas

Rich, cheesy, and super saucy chicken enchiladas to adorn your dinner table with its ultimate blast of colors and flavors. This quick and easy-to-make recipe is made more amazing with my best-tasting Homemade Enchilada Sauce! Perfect comfort food to share with your family and friends.
Course Appetizer, Side Dish
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 602kcal
Author Imma


  • 3-4 cups shredded chicken
  • 1 15-ounce can black beans drained and rinsed
  • cups or more (225g or more) Mexican cheese, shredded
  • 2-3 tablespoon (12-18g) green onions, chopped
  • 1½-2 cups enchilada sauce, homemade or store-bought
  • Salt and pepper to taste
  • 8-10 8-inch flour tortillas warmed
  • ½ cup (120g) sour cream to serve
  • cilantro, to serve


  • Preheat the oven to 350 degrees F. Then lightly spray a 9x13 baking dish or casserole with cooking spray.
  • Place shredded chicken in a bowl, together with beans, shredded cheese, green onions, and ½ cup enchiladas sauce. Mix until fully combine. Season to taste with salt and pepper.  Set aside.  
  • Spread half of the enchilada sauce into the bottom of the casserole dish. Spread around to coat.
  • Place a few tortillas at a time on a plate, cover them with a damp paper towel. Microwave them in 30-second increments or until they are warmed through.   
  • Place tortilla one at a time on a flat surface or plate then add ⅓ cup of chicken filling in the tortilla, about 1 inch from the edge. Tightly roll up tortillas and place them seam side down on the prepared casserole dish.  
  • Repeat the process with the remaining chicken filling. 
  • Pour remaining enchiladas sauce over the enchiladas. Then drizzle the remaining cheese on top.
  • Transfer the enchiladas pan to the oven and bake for 15-20 minutes until bubbly.
  • Serve with sour cream and cilantro.


  • Mexican cheese is made from cow's milk. You can buy them in ethnic-food groceries or online like at igourmet.com. If you can't get one, you may replace it with Mozzarella, Jack Cheese, Provolone, Romano, or French Feta for these enchiladas.
  • Use leftover chicken - If you don't have time to make this Shredded Chicken here, you can always use any leftover shredded roast chicken or poached chicken.
  • Store-bought rotisserie chicken - you can put the shredded chicken into sandwich bags and freeze them so they’ll be ready to use any time.
  • Use quality corn/flour tortillas - to make sure your enchiladas won’t break apart while assembling
  • Just enough sauce - too much sauce will make them soggy.
  • Brush some sauce -  add a thin layer of sauce at the bottom of the baking dish so the enchiladas won’t stick at the bottom and to ensure proper saturation of sauce.
  • Use homemade enchilada sauce - Good enchiladas rely on a good sauce.
  • Spice it up - Adding a little kick of spiciness goes a long way!
  • Serve warm - These chicken enchiladas taste best when served fresh and warm, straight from the oven!
  • Feel free to double the ratio if you think you need more servings.
  • Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.


Serving: 150g | Calories: 602kcal | Carbohydrates: 41g | Protein: 39g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 1439mg | Potassium: 334mg | Fiber: 4g | Sugar: 8g | Vitamin A: 991IU | Vitamin C: 2mg | Calcium: 521mg | Iron: 4mg