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Try this easy chicken enchiladas recipe for a flavorful dinner featuring shredded chicken, black beans, green chiles, and melted cheese. Perfect for busy weeknights or family gatherings, these enchiladas are customizable, freezer-friendly, and paired with tips for the best results.

Ingredients

Seasonings

½ teaspoon EACH: onion powder, garlic powder, cumin, paprika, dried oregano, chili powder

Enchiladas

1-2 tablespoons avocado oil (or olive oil)
½ yellow onion, diced
14 oz. red enchilada sauce (homemade version recommended)
2 ¾ cups shredded chicken (see notes)
Salt, to taste
3 cloves garlic, minced
1 (15 oz.) can black beans, drained and rinsed
1 (4 oz.) can diced green chiles, undrained
2 tablespoons lime juice
1 teaspoon hot sauce
1 teaspoon honey
2 tablespoons finely chopped cilantro (plus more for garnish)
8 (8-inch) flour tortillas
3 cups shredded Mexican cheese, divided
Sour cream (for serving)

Instructions

Prepare the Seasonings:
- Mix the seasonings in a small bowl and set aside.
Cook the Onions:
- Preheat oven to 350° F. Heat the oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Prepare the Chicken Mixture:
- Reduce heat to medium-low and stir in ⅓ cup of enchilada sauce and the minced garlic. Add the shredded chicken and season with salt, if needed.
- Sprinkle the chicken with the prepared seasonings, tossing to coat evenly.
- Stir in the black beans, diced green chiles (including liquid), lime juice, hot sauce, honey, and chopped cilantro. Heat through for 1-2 minutes, then remove from the skillet and set aside.
Prepare the Baking Dish:
- Lightly grease a 9×13-inch casserole dish. Spread ¼ cup of enchilada sauce across the bottom of the dish.
Assemble the Enchiladas:
- Optional: Microwave 4 tortillas at a time for 30 seconds to make them more pliable.
- Spoon the chicken mixture onto the bottom third of each tortilla, then top with a heaping tablespoon of shredded cheese. Roll tightly and place seam-side down in the prepared dish.
Top with Sauce and Cheese:
- Pour or spread the remaining enchilada sauce over the rolled tortillas (use up to ¾ cup, adjusting for desired thickness). Sprinkle the remaining shredded cheese evenly over the top.
Bake:
- Cover the dish with foil (spray the underside of the foil with nonstick spray to prevent sticking) and bake for 10 minutes.
- Remove the cover and bake for an additional 13 minutes. Optionally, broil on low (450° F) for 1-2 minutes to lightly brown the top. Watch closely to prevent burning.
Serve:
- Garnish with chopped cilantro and desired toppings (see suggestions below). Serve with sour cream on the side.

Why You’ll Love This Recipe

Simple to Make: A straightforward recipe perfect for weeknight dinners.
Customizable: Easily adjust the filling and toppings to suit your preferences.
Crowd-Pleaser: A flavorful dish that’s always a hit with family and friends.
Great for Leftovers: Reheats beautifully for lunch or dinner the next day.

Tips

Use rotisserie chicken for convenience.
Warm the tortillas slightly to make them easier to roll without tearing.
For a lighter option, use whole wheat tortillas and reduce the cheese.
Shred your own cheese for better melting and flavor.

Variations and Substitutions

Protein: Swap chicken with ground beef, turkey, or shredded pork.
Beans: Substitute black beans with pinto or refried beans.
Cheese: Use Monterey Jack, cheddar, or a mix instead of Mexican blend.
Tortillas: Opt for corn tortillas for a more traditional take.

FAQs

Q: Can I make this dish ahead of time?
A: Yes, assemble the enchiladas and refrigerate for up to 24 hours. Bake just before serving.

Q: Can I freeze enchiladas?
A: Absolutely! Assemble and freeze before baking. Thaw overnight in the fridge and bake as directed.

Q: How do I prevent soggy enchiladas?
A: Avoid overloading with sauce and ensure the tortillas are not overstuffed.

Serving Suggestions

Serve with Mexican rice, guacamole, or a fresh side salad.
Add toppings like diced tomatoes, sliced avocado, or jalapeños for extra flavor.

Additional Ideas

Drizzle with a creamy chipotle sauce for added spice.
Pair with a refreshing margarita or horchata for a complete meal.
Cut into smaller portions for a party appetizer.