Best Chicken Enchiladas Recipe

I absolutely love sharing my Best Chicken Enchiladas Recipe with friends and family because it feels like a warm, comforting hug on a plate. I start with tender shredded chicken mixed with black beans, corn, and a zesty blend of spices, all wrapped inside soft flour tortillas generously doused in red enchilada sauce and topped with a melty blend of cheddar and Monterey Jack cheese. This dish brings together a symphony of flavors and textures that I simply cannot get enough of, and I promise you’ll be making it over and over once you try it.

Why You’ll Love This Best Chicken Enchiladas Recipe

What really makes this Best Chicken Enchiladas Recipe stand out for me is the perfect balance of bold, savory flavors and creamy, cheesy goodness. The cumin, garlic, and onion powders add such a lovely depth to the chicken mixture without overpowering it, while the diced tomatoes with green chiles give a subtle kick that keeps every bite interesting. I find the combination of black beans and sweet corn not only adds texture but also makes the filling feel hearty and satisfying.

Aside from the delicious taste, I adore how approachable this recipe is. It’s straightforward, doesn’t require a ton of fancy ingredients, and comes together in less than an hour, making it perfect for weeknight dinners or casual weekend gatherings. Whether I’m serving it for a family dinner, a potluck, or just treating myself to something special, I know this recipe will impress without any fuss. The cheesy, saucy layers baked to perfection also mean leftovers reheat beautifully, which is always a plus in my book!

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with five distinct sections: bright yellow corn kernels in the top left, dark black beans in the top right, finely shredded white chicken in the bottom right, and vibrant red diced tomatoes in the bottom left. In the center of the bowl, there are two small piles of ground spices, one light beige and the other brown. Nearby, a white stack of tortillas rests on a striped cloth, and to the right of the bowl, a clear glass measuring cup holds rich red sauce. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are delightfully simple yet essential for that classic enchilada flavor and texture. Each one plays a vital role in creating a dish that’s creamy, savory, slightly spicy, and incredibly comforting.

8 flour tortillas (soft shell size): These are perfect for rolling and hold the filling nicely without falling apart.
2.5 cups shredded chicken: I love using rotisserie chicken to save time and boost flavor.
1/2 cup black beans: Adds a mild earthy flavor and extra fiber for a satisfying bite.
1/2 cup corn: Sweet bursts that balance the spices beautifully.
1 10 oz can diced tomatoes with green chiles: Brings moisture and a gentle heat to the filling.
1 tsp cumin: Must-have for that warm, smoky undertone.
1/2 tsp garlic powder: Adds subtle aromatic depth.
1/2 tsp onion powder: Enhances flavor without needing fresh onions.
2 small cans red enchilada sauce: The rich, tangy base that ties the whole dish together.
4 oz cheddar cheese (shredded, divided): Sharp and melty, giving that classic enchilada taste.
4 oz Monterey Jack cheese (shredded, divided): Creamy meltiness that balances cheddar’s sharpness.
Cilantro (for garnish): Adds fresh brightness and a pop of color.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. This ensures it’s ready to give your enchiladas that perfect golden bake.

Step 2: In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, cumin, garlic powder, and onion powder. Mix everything thoroughly until well incorporated — you want each bite to be flavorful.

Step 3: Divide the shredded cheddar and Monterey Jack cheeses into two bowls. Set one bowl aside — you’ll use this cheese later to top the enchiladas for that irresistible cheesy crust.

Step 4: Pour about half a cup of enchilada sauce into the bottom of a 9×13 baking dish. Spread it evenly to create a saucy base that will keep the enchiladas moist and flavorful throughout baking.

Step 5: Pour one can of enchilada sauce into a shallow bowl. Dip each tortilla into the sauce, coating both sides and letting any excess drip back into the bowl. This step ensures every tortilla is fully soaked and ready to absorb that rich flavor.

Step 6: Spoon approximately 1/3 cup of the chicken mixture onto the center of each tortilla, then sprinkle with some of the cheese from the bowl you set aside. Carefully roll the tortilla around the filling and place it seam-side down in the prepared baking dish.

Step 7: Repeat the dipping, filling, and rolling process for all tortillas, arranging them snugly in the baking pan. Once all the enchiladas are in place, pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese for a bubbly, golden finish.

Step 8: Bake uncovered in the preheated oven for 20 minutes. Once baked, remove the dish and garnish with freshly chopped cilantro to add a fresh, vibrant touch.

Step 9: Serve your enchiladas warm. I love adding some extra cilantro, a dollop of sour cream, fresh salsa, slices of tomato, and creamy avocado on the side to round out the meal. Enjoy every cheesy, savory bite!

Servings and Timing

This recipe makes about 8 hearty servings, perfect for a family dinner or a small gathering of friends. Prep time is around 10 minutes, primarily for shredding and mixing ingredients, while the bake time is approximately 20 minutes. Altogether, you’re looking at about 35 minutes from start to finish. No resting or cooling time is needed, so you can dig in as soon as it’s out of the oven and perfectly melted and warm.

How to Serve This Best Chicken Enchiladas Recipe

A white plate holds a folded orange tortilla filled with black beans and yellow corn, creating the first visible layer at the bottom with a soft and slightly wrinkled texture. On top of this is a layer of melted orange cheese mixed with the tortilla edges, blending smoothly and stretching slightly as a silver fork touches the food from the right side. Covering the folded tortilla is a thick layer of red salsa sauce with visible tomato and onion pieces, scattered with small green herb leaves. On the very top, there is a dollop of white sour cream with a creamy texture. The plate sits on a white marbled surface with out-of-focus sides of a bowl of golden rice and a cup of red sauce in the background. Photo taken with an iphone --ar 4:5 --v 7

When it’s time to serve these Best Chicken Enchiladas Recipe, I find that keeping things warm is essential — the cheese just tastes best melted and gooey. I usually plate them straight from the oven, using a spatula to lift each wonderful, sauce-soaked roll onto a plate. Then I top with fresh cilantro for a vibrant pop of green that brightens the dish visually and adds a lovely herbal note.

For sides, I’m a huge fan of serving these enchiladas with a crisp green salad or simple Mexican rice to soak up the extra sauce. Guacamole or sliced avocado, alongside a dollop of sour cream, can cool down any spice while adding creamy richness. If you want to get festive, some pickled jalapeños or a fresh tomato salsa serve as fantastic accompaniments that make the meal feel complete.

In terms of drinks, I enjoy pairing these enchiladas with a chilled margarita for a fun evening, a light Mexican lager for casual dinners, or even a sparkling agua fresca if you’re keeping it alcohol-free. This dish is just right for weeknight family meals, casual get-togethers, or even holiday feasts thanks to its vibrant flavors and satisfying comfort food vibe.

Variations

One of the things I love most about this Best Chicken Enchiladas Recipe is how easily it adapts to my mood or dietary needs. For instance, if you want a bit more protein or like your dishes spicier, I sometimes add jalapeños or swap out the black beans for pinto beans. You can also use corn tortillas instead of flour if you prefer a more traditional taste or need them gluten-free — just warm them gently first so they don’t crack when rolling.

If you’re cooking for friends with dietary restrictions, this recipe can easily be made vegan by using plant-based chicken alternatives and substituting the cheese with vegan shreds. Using a homemade or store-bought vegan enchilada sauce works beautifully here as well. For an extra twist, I occasionally throw in some sautéed bell peppers or mushrooms to boost the vegetable count and add earthy flavor.

As for cooking methods, while I typically bake the enchiladas in the oven, you could also prepare them in a slow cooker or air fryer for different textures and convenience. Just remember to layer the sauce and cheese well to keep the enchiladas moist and prevent drying out no matter how you cook them.

Storage and Reheating

Storing Leftovers

Leftover enchiladas are a real treat, and I always store them in an airtight container to keep them fresh for up to 3 days in the refrigerator. I recommend using a shallow dish with a tight-sealing lid so the cheese and sauce layers don’t get squished or dried out. If you want to preserve the flavor and texture, make sure the leftovers cool down completely before sealing and refrigerating.

Freezing

This recipe freezes wonderfully, which is perfect for meal prep or saving time on busy nights. To freeze, I assemble the enchiladas in a freezer-safe dish, cover tightly with plastic wrap, and then a layer of foil to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy, defrost them overnight in the fridge before reheating for best results.

Reheating

For reheating, I prefer using the oven or toaster oven so the enchiladas heat evenly and the cheese gets melty again without the risk of sogginess. I cover the dish with foil to avoid drying out and bake at 350 degrees Fahrenheit for about 15-20 minutes until thoroughly warmed. If you’re in a hurry, microwaving works fine — cover the enchiladas with a damp paper towel to keep moisture and heat in, heating in 1-2 minute intervals until warm.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! Corn tortillas are a traditional choice for enchiladas and add a lovely texture and flavor. Just make sure to soften them by warming or briefly frying before filling, as they’re less pliable than flour tortillas and can crack when rolled.

What kind of chicken is best for this recipe?

I love using rotisserie chicken because it’s already cooked and flavorful, which makes the recipe quick and easy. You can also poach or bake your own chicken breasts or thighs and shred them once cooled. Dark meat tends to be juicier, but use whatever you prefer.

How spicy is this recipe? Can I make it milder?

This recipe has a gentle kick from the diced tomatoes with green chiles, but it’s definitely mild enough for most palates. If you want it milder, you can swap the chiles for plain diced tomatoes or reduce the amount of enchilada sauce. For more heat, add some chopped jalapeños or a dash of cayenne pepper.

Can I prepare the enchiladas ahead of time?

Yes! You can assemble the enchiladas and refrigerate them for a few hours or overnight before baking. Just cover tightly with foil and add the sauce and cheese before baking. This makes it super convenient for busy days or entertaining guests.

What are some good side dishes to serve with these enchiladas?

Great side dishes include Mexican rice, refried beans, a fresh green salad, or even a corn and avocado salad. I also love to serve with guacamole, sour cream, and fresh salsa to add layers of flavor and cool down the spices.

Conclusion

I truly hope you give this Best Chicken Enchiladas Recipe a try because it’s one of those dishes I go back to time and again for a reason. It’s rich, cozy, simple to make, and endlessly satisfying — a real crowd-pleaser any time of the year. Once you taste those melty cheesy layers combined with that flavorful chicken filling, you’ll wonder how you ever lived without it!