These Mexican inspired Chicken Enchiladas will become a family favourite! Made with a creamy filling of spicy enchilada sauce, shredded chicken, black beans, corn, green onions and cheese rolled in flour tortillas. Topped with more sauce and cheese then baked until golden and bubbly for the ultimate casserole meal.

Making enchiladas at home is easy to do and they’re a popular make-ahead meal. They’re cheesy, saucy, deliciously seasoned, healthy and better than any fast food or takeout. You’ll be putting these homemade enchiladas in your meal rotation over and over!

What are enchiladas?

Authentic enchiladas hail from Mexican cuisine and are common for breakfast, brunch or dinner. They’re made with a filling of various ingredients, typically enchilada sauce, spices, cheeses, beans, potatoes, vegetables, or a combination of any of those, and rolled in flour or corn tortillas. The filled enchiladas are baked until soft in the centre and crispy on the edges.

This is not an authentic enchilada recipe by any means, but since my family was craving enchiladas I created this simple chicken enchilada casserole recipe with ingredients I had on hand. I love that they’re a one-dish meal packed with flavour and filled with lots of good for you ingredients. For this reason they’ve become a meal my hungry crew asks for often.

Onion, garlic, crushed tomatoes, chicken breasts and spices

Ingredients needed

Canola or vegetable oil – For sautéing the onions which is the base of the sauce
Onion, garlic – Aromatics that start building the flavour for the enchilada sauce
Crushed tomatoes, chicken broth – added to create the rich tomato based enchilada sauce
Chicken breasts – Chicken breasts are poached in the tomato based sauce which then gets pulled and shredded for the filling
Oregano, cumin, coriander, paprika, garlic, chili powder, salt, pepper, sugar – A favourite mix of flavourful herbs for this Mexican-inspired recipe
Black beans, corn kernels, green onions – The beans add protein, the corn for colour and crunch and green onions for more onion flavour
Shredded cheddar cheese – Use cheddar or Monterey Jack and lots of it for flavour and melt-y bits both inside and on top of the enchiladas
Limes – Some lime is used to squeeze in the enchilada sauce and some extra limes for garnish
Flour Tortillas – Use 10” flour tortillas to make full size enchiladas that will hold the filling
Avocados, sour cream, chili peppers, cilantro – Suggested options for serving and garnishes

How to make chicken enchiladas

Heat oil in a medium saucepan over medium-high heat and add diced onion, garlic, oregano, cumin, coriander, granulated garlic, paprika and chili powder. Cook stirring until the onions are tender and the spices are fragrant, about 3 minutes.

Add tomatoes, broth and lime juice and season with salt, pepper and sugar. Nestle chicken breasts in the sauce to poach and bring sauce to a full heat over medium-high heat. Reduce heat to medium-low cover with a lid and simmer for 30 minutes, stirring occasionally until the chicken is cooked through.

Chicken breasts in pot with crushed tomatoes

Transfer chicken breasts to a board, leave the sauce in the saucepan and let both cool slightly. Pull the chicken with two forks to shred it.

Place shredded chicken in a bowl with black beans, corn, 1½ cups shredded cheese, green onions and 1½ cups of the enchilada sauce and stir to combine.

How to assemble chicken enchiladas

Spread some enchilada sauce in a baking dish. Arrange ½ cup filling along one end of each tortilla, leaving a 1” border at each end. Roll tightly, and if necessary trim away the ends. Place seam side down on top of the sauce. Top enchiladas with remaining sauce. Sprinkle top with remaining 1½ cups of shredded cheese.

Chicken enchiladas ready for the oven

Put the assembled enchilada casserole dish in a preheated oven, uncovered for 25 - 30 minutes until hot and bubbly.

Chicken enchiladas out of oven

Chicken enchiladas come out of the oven golden and baked to perfection. The centre is soft and the edges of the tortillas are crispy. For presentation sprinkle some of the garnishes on top before serving.

Substitutions

Use whichever type of cheese you prefer, cheddar or Monterey Jack or a mix
Use large corn tortillas instead of flour tortillas if you prefer
Serve enchiladas with any other garnish ingredients you desire

Frequently Asked Questions

What can I serve with chicken enchiladas?

Chicken enchiladas are a one-dish meal. The recipe includes suggested options for garnishes and serving, sour cream, green onions, avocados, limes chili peppers and cilantro, but you could certainly add rice or salad as a side.

Are chicken enchiladas spicy?

This recipe is rated as mildly spicy since there is only 1 teaspoon of spicy seasoning spread over 10 enchiladas. There are spicy chili peppers as a garnish option but they’re easy to leave out or pick off. Everyone’s spice sensitivity is different so feel free to use less, more or none as desired!

Can I make chicken enchiladas ahead?

Enchiladas are easy to assemble ahead of time and even the kids can help out. Make them early in the day or up to 3 days ahead. Refrigerate assembled enchiladas and they’ll be ready to bake on a weeknight when you’re in a rush.

How many does this recipe serve?

This recipe makes 10 chicken enchiladas. Based on serving two enchiladas per person, the recipe will serve five but that will always depend on the appetite of each person.

Storage and Freezing Tips

Store leftover baked enchiladas in a sealed container, in the refrigerator, for up to 5 days. Leftovers are great for packed lunches either eaten cold or warmed up.
Freeze assembled and unbaked enchiladas covered tightly with food wrap, thaw overnight in refrigerator and bake as directed adding 10 minutes to the baking time.
Freeze baked enchiladas covered tightly with food wrap, thaw overnight in refrigerator and reheat in microwave or in a low oven.

Which ever way you choose to store or freeze chicken enchiladas, they’re perfect to have on hand for breakfast, brunch or dinner on any hectic weekday!

For more Mexican-inspired dishes try these:

Recipe

5 from 1 vote

Chicken Enchiladas

Chicken enchiladas with homemade enchilada sauce, shredded chicken, black beans, corn, green onions and cheese are rolled in flour tortillas. Topped with more sauce and cheese then baked for the ultimate casserole meal.

Servings 5 servings

Ingredients

Enchilada sauce and chicken

1 ½ tablespoons canola or vegetable oil
½ cup onion finely diced
2 cloves garlic minced
1 tablespoon oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons granulated garlic
2 teaspoons paprika
1 teaspoon chili powder or chipotle chili powder as desired
1 796mL tin crushed tomatoes
1 cup chicken broth
¼ cup lime juice freshly squeezed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon granulated sugar
2 boneless chicken breasts (about 450g)

Filling

1 cup canned black beans rinsed and drained
1 cup corn kernels frozen or canned
3 cups shredded cheddar or Monterey Jack cheese divided 1 ½ cups each
10 flour tortillas large (10”)

Suggested serving options

1 cup sour cream
2 green onions sliced
2 avocados pitted, peeled and diced
2 limes cut in wedges
½ cup sliced chili peppers
¼ cup cilantro leaves

Instructions

For the enchilada sauce and chicken, heat oil in a medium saucepan over medium-high heat. Add diced onion, garlic, oregano, cumin, coriander, granulated garlic, paprika and chili powder. Cook, stirring until the onions are tender and the spices are fragrant, about 3 minutes.
Add tomatoes, chicken broth and lime juice; stir to combine. Season with salt, pepper and sugar.
Nestle the chicken breasts in the sauce to poach, making sure they are completely immersed. Bring sauce to a full heat, partially uncovered, over medium-high heat and let bubble for 5 minutes. Reduce heat to medium-low cover and simmer for 30 minutes, stirring occasionally until the chicken is cooked through.
Transfer chicken breasts to a board and leave the sauce in the saucepan. Let both cool slightly for 10 – 15minutes. Pull the chicken with two forks to shred it. Sauce will be used in three portions, for the filling, base of baking dish and topping.
Add shredded chicken to a large bowl then add black beans, corn, 1½ cups of the shredded cheese (reserve remaining cheese for topping), green onions and 1½ cups of the enchilada sauce.Stir to combine.
Meanwhile, preheat oven to 375degrees F. Prepare two 9 x 9” baking dishes (or one larger baking dish) by greasing the bottom and sides with cooking spray or oil. Spread the bottom with a thick coating of enchilada sauce.
To assemble the enchiladas, work with one tortilla at time and lay it on a work surface. Evenly arrange about ½cup filling along one end of the tortilla, leaving a 1” border at each end. Roll tortilla tightly, and if necessary trim away ends. Place the roll seam side down in the prepared baking dish on top of the sauce. Continue with remaining tortillas and filling.
Top enchiladas with the remaining sauce spreading it evenly over the centre of the rolls leaving the ends exposed. Sprinkle top evenly with the remaining 1 ½ cups of shredded cheese.
Bake uncovered for 25 - 30 minutes until hot and bubbly. Serve with sour cream, sliced green onions, diced avocado, limes, chili pepper and cilantro as desired.

Recipe Notes

This recipe is rated as mild but feel free to adjust the spice level as desired
Make enchiladas ahead up to 3 days, refrigerate and bake when needed
Store baked leftovers for up to 5 days, enjoy cold or warmed up
Makes 10 enchiladas and most people will eat two so serves at least 5