chicken enchiladas
There’s something about the smell of chicken enchiladas baking that instantly transports me back to my grandma’s kitchen — the warm blend of spices, the gooey cheese bubbling to the edges, and the slight char on the tortillas that adds the perfect touch of crispness. I’ve made these countless times, and each time, they disappear within minutes at my house. If you’re anything like me and adore the kind of dinner that’s bursting with comforting flavors but still straightforward enough for a weeknight, these chicken enchiladas just might become your new go-to.
Honestly, they remind me a little bit of lasagna — all those layers and cheesy goodness — but with a punchier, zestier personality thanks to the salsa and Mexican spices. Trust me when I say this recipe captures that vibrant, cozy feeling of a family dinner that’s also surprisingly easy to whip up. Plus, my kids ask for seconds so often I’ve lost count. Let me walk you through everything you need to know to make these a hit in your kitchen too.
What is chicken enchiladas?
Think of chicken enchiladas as a warm, rolled-up tortilla stuffed with tender shredded chicken, smothered in a rich sauce, and topped with melty cheese baked until bubbly. The name “enchiladas” comes from “enchilar,” which means “to add chili pepper to,” so as you can imagine, the sauce and spices define the dish’s character. It’s essentially a Mexican classic that’s been lovingly adapted in countless families’ kitchens, turning a simple blend of chicken, tortillas, and cheese into a hearty, irresistible meal.
What makes enchiladas so approachable is that you can dive into the flavors without fussing over fancy techniques — it’s honest comfort food. And the beauty is you can tailor it to your taste: add a little spice or go mild, use homemade sauce or a store-bought favorite, and swap out cheeses depending on what’s handy. Honestly, this dish feels like a big hug on a plate — familiar and full of personality, perfect for a weekday dinner or feeding a crowd.
Why you’ll love this recipe?
What I love most about this chicken enchiladas recipe is how it combines a handful of kitchen staples into a dish that tastes way more special than the effort involved. First off, the flavor is nothing short of impressive. The shredded chicken soaks up the spices and sauce, and then with that blanket of melted cheese on top? Absolute magic. I usually toss in a bit of cumin, smoked paprika, and a splash of lime for brightness — it’s a flavor combo that always brings smiles around the table.
This recipe has saved my sanity on many busy weeknights because it’s quick to prep and easy to assemble — no complicated steps or fancy equipment. Also, it’s seriously budget-friendly. I often use rotisserie chicken I snagged on sale, and the rest are pantry staples like tortillas, canned salsa, and cheese. Plus, it’s pretty versatile. You can make it your own with black beans, switch up the cheese, or add veggies like peppers or corn.
If you’re a fan of dishes like baked ziti or stuffed peppers, these enchiladas hit a similar comfort-food vibe but with a fun twist. Plus, the leftovers reheat beautifully, making lunches or next-day dinners a delight. My kids actually ask for seconds at school lunches when I pack these! Honestly, once you try this recipe, it’s easy to see why it’s been a family favorite for years at my house.
How do I make chicken enchiladas?
Quick Overview
The process is pretty straightforward — start by getting all your fillings ready, then roll your chicken mixture in tortillas, line them up in your baking dish, cover with sauce and cheese, and bake. One thing I’ve learned over time is to let the enchiladas rest just a bit after baking; it really helps the flavors meld and makes slicing neater. The whole method? Super doable, even when you’re juggling a million things, and you’ll be rewarded with layers of warm, cheesy, wholesome goodness.
Ingredients
For the Filling:
- 3 cups cooked, shredded chicken (rotisserie works perfectly and saves time)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup black beans (optional, rinsed and drained)
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime (to brighten)
For the Sauce:
- 2 cups red enchilada sauce (homemade or your favorite store-bought brand)
- 1/2 cup chicken broth (helps thin the sauce just enough)
- 1 teaspoon chili powder (adjust for spice preference)
For Assembly & Toppings:
- 8–10 corn tortillas (look for fresh ones – they roll easier without cracking)
- 2 cups shredded Mexican blend cheese or cheddar
- Fresh cilantro for garnish
- Sour cream or crema, for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and give it a light coat of cooking spray or a quick swipe of oil — this helps prevent sticking and makes cleanup easier. I usually line the bottom with a bit of sauce so nothing dries out during baking.
Step 2: Mix the Filling
In a large bowl, combine your shredded chicken, diced onion, garlic, black beans (if using), corn, cumin, smoked paprika, salt, pepper, and lime juice. Stir everything together until evenly mixed. The lime juice is my secret touch here — it lifts the entire mix and balances all those savory flavors beautifully.
Step 3: Warm the Tortillas
This might sound trivial, but warming your tortillas is a game-changer. It makes them so pliable that rolling without cracking becomes a breeze. I pop mine in a damp kitchen towel and microwave for about 30 seconds, or you can heat them briefly on a dry skillet.
Step 4: Assemble the Enchiladas
Spoon about 1/3 cup of the filling onto each tortilla, spread it out evenly but don’t overfill or they’ll burst in the oven. Roll the tortilla tightly and place seam side down in the baking dish. Keep going until the whole dish is full and give a little shake to arrange them snugly.
Step 5: Pour the Sauce & Add Cheese
Mix your enchilada sauce and chicken broth together, then pour it evenly over the rolled tortillas. Don’t be shy with the sauce — this is where all the moisture and flavor come in. Top generously with shredded cheese, covering every bit so it melts into a golden crown while baking.
Step 6: Bake
Pop the dish into the oven and bake uncovered for 20–25 minutes, or until the sauce bubbles up and the cheese is beautifully melted and starting to brown. I know ovens vary, so keep an eye after 20 minutes to avoid overcooking. You want that perfect mix of gooey and just a little crisp at the edges.
Step 7: Rest & Garnish
Once out of the oven, let the enchiladas rest for about 10 minutes before slicing — this helps set the filling so your slices stay together nicely. Sprinkle with fresh cilantro and add dollops of sour cream or crema for that creamy, cool contrast.
Step 8: Serve & Enjoy
Serve these up with any of your favorite sides or even on their own — they’re hearty enough to satisfy on their own! I like to pair mine with a crisp salad or simple guacamole for a little freshness.
What to Serve It With
For Dinner: A fresh avocado salad tossed with lime vinaigrette adds a crisp, cooling factor to balance the enchiladas’ warmth. A side of Mexican rice or cilantro-lime quinoa rounds out the meal.
For Family Weeknights: I love throwing together a quick black bean and corn salsa alongside — it’s colorful, vibrant, and the kids gobble it up without noticing the veggies.
For Casual Hangouts: Serve these with tortilla chips and guacamole, a pitcher of margaritas, and a big bowl of roasted street corn for that full-scale fiesta vibe. The enchiladas bring everyone to the table while the sides keep things fun and easy.
For Leftovers: These make incredible lunchbox picks, reheated with a fresh sprinkle of cilantro and a squeeze of lime. My family often pairs leftovers with a crisp side salad or a refreshing cucumber and tomato mix, which adds nice texture contrast.
Top Tips for Perfecting Your Chicken Enchiladas
Shredding Chicken: I almost always use leftover rotisserie chicken — it’s tender, flavorful, and saves a ton of time. If cooking your own, poach chicken breasts gently in broth for juicy results. Don’t skip shredding by hand; it creates those perfect little strands that soak up sauce better.
Chicken Mixture Consistency: My favorite filling isn’t too wet or dry. If it feels a bit dry, adding a small splash of sauce or broth can loosen it up. Avoid overloading the tortillas or they’ll tear and the filling will spill out while baking.
Warming Tortillas: Totally worth the extra step — warm tortillas roll easier and taste so much better when baked. I learned the hard way when tortillas cracked and my enchiladas looked more like a mess than dinner!
Customizing Heat Levels: If you’re nervous about spice, start light with the chili powder and add a dash of hot sauce on the side. I’m partial to smoky chipotle if I want a deeper flavor, but you can tweak this to suit your family.
Cheese Choices: Blend different cheeses for richness. A combo of Monterey Jack, cheddar, and a bit of queso fresco on top works wonders. For a creamier finish, sprinkle fresh cilantro after baking — it adds a nice pop of freshness.
Glaze & Sauce: I often stir a little honey or agave syrup into the sauce for a subtle sweetness that balances the tang and spice. If you want to get adventurous, topping the baked enchiladas with a drizzle of crema infused with lime zest is a simple way to elevate the dish.
Storing and Reheating Tips
Room Temperature: If you’ve got guests over, these can sit out covered for about 2 hours without drying out. Just make sure to keep them covered with foil or a clean towel to hold in moisture.
Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. I find they taste even better the next day once the flavors have melded overnight. Reheat individual portions in the microwave or pop the whole dish back in the oven at 350°F (175°C) until warmed through.
Freezer Instructions: Chicken enchiladas freeze beautifully. Wrap tightly in plastic wrap and foil, or freeze in a freezer-safe container, for up to 3 months. To reheat, thaw overnight in the fridge then bake at 375°F (190°C) covered, removing foil near the end to refresh the cheese topping.
Glaze Timing Advice: If you’re freezing, skip the cheese topping and glaze before baking after thawing. This keeps textures from getting soggy. For fresh bakes, glaze as soon as the enchiladas come out of the oven so it melts just right.
Frequently Asked Questions
Final Thoughts
Honestly, these chicken enchiladas are one of those recipes that has woven itself into my weekly routine because they’re just that reliable and satisfying. I love how the layers of juicy chicken, punchy sauce, and ooey-gooey cheese come together to create something that tastes like a celebration but with minimal fuss. It always feels like you’re sharing something special with everyone at the table, whether it’s a casual family dinner or a weekend gathering.
If you love this recipe, you might want to dip into my other Mexican-inspired dishes — like my slow cooker carnitas or homemade guacamole — that pair so well and keep the good times rolling. I can’t wait to hear how your enchiladas turn out, and please share any twists you try in the comments below. Happy cooking, and here’s to many cozy, cheesy meals ahead!
Easy Chicken White Bean Enchiladas Recipe
Ingredients
Main Ingredients
- 1 tsp olive oil
- 0.25 cup minced white onion
- 2 cloves garlic (minced)
- 4.5 oz chopped green chiles canned
- 15.5 oz Navy beans or Cannellini beans, canned
- 8 oz cooked shredded chicken breast
- 0.25 cup water
- 1 cube chicken bouillon
- 1 tsp ground cumin
- 1 tsp butter
- 0.5 cup chopped white onion
- 2 tbsp flour
- 1 cup reduced sodium chicken broth
- 7 oz chopped green chiles canned
- 2 count jalapeños (chopped) used jarred
- to taste kosher salt
- 0.5 cup light sour cream
- 0.75 cup reduced fat Mexican cheese
- 8 8-inch flour tortillas
- chopped fresh cilantro or scallions or both, for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F.
- In a medium pan, heat olive oil over low heat. Add minced white onion and garlic; sauté until softened, about 2-3 minutes.
- Add chopped green chiles, navy beans, water, chicken bouillon cube, and ground cumin. Mix well, cover, and simmer on low for 15 minutes.
- Remove lid, add shredded chicken, and cook an additional 5 minutes until thickened and liquid reduces. Set aside.
- In a large nonstick pan, melt butter over medium heat. Add chopped white onion and cook, stirring occasionally, until translucent, about 3-4 minutes.
- Stir in flour and cook for 1 minute, stirring constantly. Slowly whisk in chicken broth until smooth.
- Cook sauce over medium heat until it boils and thickens, about 4-5 minutes. Add chopped green chiles, jalapeños, and kosher salt to taste.
- Remove from heat and stir in light sour cream.
- Spread 1/4 cup of the creamy salsa verde sauce on the bottom of a 9x13-inch baking dish. Fill each flour tortilla with about 1/3 cup of the chicken and white bean filling.
- Roll tortillas and place seam side down in prepared baking dish. Repeat with remaining tortillas.
- Pour remaining enchilada sauce over the top and sprinkle with reduced fat Mexican cheese.
- Cover with aluminum foil and bake for 20-30 minutes until hot and cheese is melted. Remove from oven and garnish with chopped fresh cilantro or scallions.
