Chicken Enchilada Recipe

The tastiest chicken enchilada recipe ever! Super simple and makes for the best weeknight meals.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Mexican

Servings 8 enchiladas

Ingredients

2-3 tbsp olive oil
1 onion diced
1 pound chicken breasts diced into 1/2 inch pieces
1 (4-oz) can diced green chiles
1 (14-oz) can diced tomatoes
1 (15-oz) can black beans rinse and drained
salt & pepper
8 flour tortillas
3-4 cups shredded cheddar cheese
1 1/2 cups red enchilada sauce

Optional Toppings

cilantro fresh
sour cream
onions chopped
avocado diced

Instructions

Preparing the Chicken Filling

Start by sautéing the onions in a pan until they become translucent.
Add the chicken breast and cook until it's tender and fully cooked.
Add the green chiles and cook until soft and aromatic.
Stir in the black beans and diced tomatoes.

Filling and Rolling the Enchiladas

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Spread 2-3 spoonfuls of enchilada sauce onto all over the tortilla, scoop about 1/4 cup of the chicken-veggie mixture onto the tortilla, sprinkle with 1/4 cup of cheese, then roll up the tortilla and place in the baking dish seam-side down.

Adding the Enchilada Sauce and Cheese

Pour any remaining homemade enchilada sauce evenly over the rolled tortillas.
Sprinkle a generous amount of cheese on top of the sauce, ensuring each enchilada is covered.

Baking the Enchiladas

Place the baking dish in the preheated oven and bake for approximately 18-20minutes or until the cheese is melted and bubbling.
Once done, remove the enchiladas from the oven and let them cool for a few minutes.

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