Best Chicken Enchiladas
These chicken enchiladas are a crowd-pleasing favorite — tender chicken, melty cheese, and zesty enchilada sauce baked to perfection. Customize them with your favorite toppings for the ultimate comfort meal!
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Servings: 8
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Ingredients
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. To make ahead:
Assemble the enchiladas (through Step 3), then wrap tightly with foil.
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, diced
- 1½ pounds boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 (4-ounce) can diced green chiles
- Sea salt and freshly ground black pepper, to taste
- 1 (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups shredded Mexican-blend cheese
- 1 batch red enchilada sauce (homemade or store-bought)
- Fresh cilantro, chopped red onion, diced avocado, sour cream, and/or crumbled cotija cheese
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Preheat & Prep Sauce
Preheat your oven to 350°F (175°C). Prepare the enchilada sauce and set aside. -
Cook the Filling
In a large sauté pan, heat oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally.
Add the chicken, green chiles, and a generous pinch of salt and pepper. Cook for 6–8 minutes, until the chicken is fully cooked.
Stir in the black beans and remove from heat. -
Assemble the Enchiladas
Set up an assembly line with the tortillas, sauce, chicken mixture, and cheese.- Spread 2 tablespoons of sauce over each tortilla.
- Add a spoonful of the chicken mixture and sprinkle with about ⅓ cup of cheese.
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Roll up and place seam-side down in a greased 9×13-inch baking dish.
Repeat with remaining tortillas. - Pour any remaining sauce evenly over the top and sprinkle with leftover cheese.
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Bake
Bake uncovered for 20 minutes, until the enchiladas are heated through and the edges are slightly crispy. -
Serve & Enjoy
Serve hot, topped with your favorite garnishes — cilantro, avocado, sour cream, and a sprinkle of cotija cheese.
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. To make ahead:
Assemble the enchiladas (through Step 3), then wrap tightly with foil.
- Refrigerate up to 3 days before baking as directed.
- Or freeze up to 3 months, thaw in the fridge for 24 hours, then bake as instructed.