Chicken Enchiladas Recipe

I created Loaded Chicken Enchiladas filled with seasoned chicken, cheese, black beans and green chiles, topped with my restaurant-quality homemade enchilada sauce and also suitable for make-ahead and freezing.

I can’t stop thinking about these Chicken Enchiladas. They’re packed with tender shredded chicken and black beans that sneak little pockets of flavor into every bite.

Somehow it tastes like something you’d order on a night out even when I slap it together after work, and that’s what makes it dangerous. I call my shortcut the Enchilada Mix because it turns odds and ends into something people beg for, and when I bring it to potlucks they call it Loaded Chicken Enchiladas like it’s from a cafe.

It’s make ahead, freezer friendly, and honestly way better than its humble parts. Be sure to try my.

Ingredients

• Cooked shredded chicken packs protein, it’s hearty and soaks up spicy sauce.
• Corn adds fiber and earthiness, flour gives softness and a milder chewier bite.
• Beans bring fiber, plant protein, a creamy texture, they stretch the filling.
• Melty cheese adds fat, savory richness and helps everything hold together when baking.
• Tomato sauce gives tangy sweetness, it adds moisture and balances spice with mild acidity.
• Chili powder brings warmth, smoky spice and color, adjust amount to your heat preference.
• Fresh cilantro adds bright herb freshness and a pop of citrusy slightly soapy flavor.

Ingredient Quantities

• 2 cups cooked shredded chicken rotisserie or poached
• 10 to 12 corn or flour tortillas 6 inch
• 2 cups shredded cheese Mexican blend or cheddar and Monterey Jack
• 1 (15 ounce) can black beans drained and rinsed
• 1 (4.5 ounce) can diced green chiles drained
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 1/4 cup fresh cilantro chopped optional
• 1 lime optional
• 1/2 cup sour cream optional
• 1/4 cup vegetable oil
• 1/4 cup all purpose flour
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper optional
• 2 cups low sodium chicken broth
• 8 ounce can tomato sauce
• 1 teaspoon brown sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon kosher salt
• cooking spray or extra oil for the baking dish

How to Make this

1. Preheat oven to 375F and spray a 9×13 baking dish with cooking spray or rub with a little extra oil so the enchiladas dont stick.

2. Make the enchilada sauce: heat 1/4 cup vegetable oil in a medium saucepan over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until it smells nutty. Add 3 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper if you want some heat, and 1 teaspoon kosher salt. Slowly whisk in 2 cups low sodium chicken broth until smooth, then stir in an 8 ounce can tomato sauce, 1 teaspoon brown sugar and 1 teaspoon apple cider vinegar. Simmer 5 to 7 minutes until slightly thickened, taste and adjust salt.

3. Prepare the filling: heat a small bit of oil in a skillet and sauté 1 medium yellow onion, finely chopped, until translucent. Add 2 cloves minced garlic and cook 30 seconds. Stir in 2 cups cooked shredded chicken, 1 (15 ounce) can black beans drained and rinsed, and 1 (
4.5 ounce) can diced green chiles drained. Remove from heat and fold in about 1 1/2 cups shredded cheese (reserve the rest for topping), 1/4 cup fresh chopped cilantro, a squeeze of 1 lime, and 1/2 cup sour cream if using. Taste and add more kosher salt if needed.

4. Warm the tortillas so they dont crack when you roll them: wrap 10 to 12 six inch corn or flour tortillas in a damp towel and microwave 30 to 45 seconds, or briefly heat each in a dry skillet for a few seconds per side.

5. Spoon a thin layer of enchilada sauce into the bottom of the prepared baking dish to keep the tortillas from sticking.

6. Assemble the enchiladas: place about 2 to 3 tablespoons of the chicken mixture (or enough so each tortilla holds a good amount but still rolls) down the center of a warmed tortilla, roll it up and place seam-side down in the dish. Repeat until you have 10 to 12 enchiladas or the filling is used.

7. Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top. Cover tightly with foil.

8. Bake covered at 375F for 20 to 25 minutes until bubbly, then remove foil and bake 5 to 10 more minutes to brown the cheese a little. If you want it extra bubbly and golden, broil 1 to 2 minutes but keep an eye on it.

9. Let rest 5 minutes, garnish with extra chopped cilantro, lime wedges and dollops of sour cream if liked. Make ahead / freezer tip: assemble in a freezer safe dish, cover tightly and freeze up to 3 months. To bake from frozen, keep covered and bake at 375F for 50 to 60 minutes, then uncover and bake 10 to 15 more minutes; if thawed, bake 30 to 35 minutes covered then uncover to finish.

Equipment Needed

1. Oven (preheat to 375F)
2. 9×13 baking dish, sprayed or lightly oiled
3. Medium saucepan for the enchilada sauce
4. Whisk
5. Skillet for sautéing the onion and warming tortillas
6. Cutting board
7. Chef’s knife
8. Measuring cups and measuring spoons
9. Can opener
10. Silicone spatula or tongs and a sheet of aluminum foil to cover the dish

FAQ

Chicken Enchiladas Recipe Substitutions and Variations

• Shredded chicken: swap for shredded rotisserie turkey, canned chicken, or pulled pork (carnitas) if you want a richer, slightly different flavor.
• Tortillas (6 inch corn or flour): use 8 inch flour tortillas trimmed to fit, whole wheat or spinach tortillas, or low carb/soft taco sized wraps if thats what you have on hand.
• Sour cream (1/2 cup): plain Greek yogurt for tang and extra protein, Mexican crema for a smoother finish, or a dairy free yogurt to keep it vegan.
• Black beans (15 oz can): pinto beans, kidney beans, or cooked brown lentils all work fine and hold up well when baked.

Pro Tips

– Bloom the spices in the oil a little longer than you think, stir till they smell toasty. It makes the sauce taste deeper. If the sauce ends up too sharp, a tiny pinch of brown sugar or a pat of butter will mellow it out, too much acid ruins the balance.

– Prevent soggy tortillas by making them pliable with quick heat and a little fat, not steam. For corn, flash-fry each side 10 to 20 seconds in a hot skillet with a slick of oil, then drain on paper towel. For flour, warm wrapped in a towel but dont overdo it or they get gummy.

– Keep filling texture right: drain and even pat the beans and chiles dry, and fold sour cream in last so it doesnt break. If the mix seems watery, add more shredded cheese or a couple tablespoons of breadcrumbs or crushed tortilla chips to bind it.

– For a great crust and even melt, use cheese both inside and on top. Brush the top lightly with oil or melted butter before finishing under high heat for a minute to brown the cheese faster. Watch it the whole time, it goes from perfect to burned quick.

– Prep smarter for leftovers and freezing: assemble but hold back extra sauce and the top cheese if you can, that stops it getting soggy after thawing. When reheating, let it come toward room temp and cover while warming so the filling heats through without drying out. Finish with fresh cilantro and a squeeze of lime right before serving to wake up the flavors.

Chicken Enchiladas Recipe

Recipe by James Level

0.0 from 0 votes

I created Loaded Chicken Enchiladas filled with seasoned chicken, cheese, black beans and green chiles, topped with my restaurant-quality homemade enchilada sauce and also suitable for make-ahead and freezing.

Pin

Servings

8

servings

Calories

460

kcal

Equipment: 1. Oven (preheat to 375F)
2. 9×13 baking dish, sprayed or lightly oiled
3. Medium saucepan for the enchilada sauce
4. Whisk
5. Skillet for sautéing the onion and warming tortillas
6. Cutting board
7. Chef’s knife
8. Measuring cups and measuring spoons
9. Can opener
10. Silicone spatula or tongs and a sheet of aluminum foil to cover the dish

Ingredients

• 2 cups cooked shredded chicken rotisserie or poached

• 10 to 12 corn or flour tortillas 6 inch

• 2 cups shredded cheese Mexican blend or cheddar and Monterey Jack

• 1 (15 ounce) can black beans drained and rinsed

• 1 (4.5 ounce) can diced green chiles drained

• 1 medium yellow onion finely chopped

• 2 cloves garlic minced

• 1/4 cup fresh cilantro chopped optional

• 1 lime optional

• 1/2 cup sour cream optional

• 1/4 cup vegetable oil

• 1/4 cup all purpose flour

• 3 tablespoons chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper optional

• 2 cups low sodium chicken broth

• 8 ounce can tomato sauce

• 1 teaspoon brown sugar

• 1 teaspoon apple cider vinegar

• 1 teaspoon kosher salt

• cooking spray or extra oil for the baking dish

Directions

• Preheat oven to 375F and spray a 9×13 baking dish with cooking spray or rub with a little extra oil so the enchiladas dont stick.
• Make the enchilada sauce: heat 1/4 cup vegetable oil in a medium saucepan over medium heat. Whisk in 1/4 cup all purpose flour and cook 1 to 2 minutes until it smells nutty. Add 3 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper if you want some heat, and 1 teaspoon kosher salt. Slowly whisk in 2 cups low sodium chicken broth until smooth, then stir in an 8 ounce can tomato sauce, 1 teaspoon brown sugar and 1 teaspoon apple cider vinegar. Simmer 5 to 7 minutes until slightly thickened, taste and adjust salt.
• Prepare the filling: heat a small bit of oil in a skillet and sauté 1 medium yellow onion, finely chopped, until translucent. Add 2 cloves minced garlic and cook 30 seconds. Stir in 2 cups cooked shredded chicken, 1 (15 ounce) can black beans drained and rinsed, and 1 (
• 5 ounce) can diced green chiles drained. Remove from heat and fold in about 1 1/2 cups shredded cheese (reserve the rest for topping), 1/4 cup fresh chopped cilantro, a squeeze of 1 lime, and 1/2 cup sour cream if using. Taste and add more kosher salt if needed.
• Warm the tortillas so they dont crack when you roll them: wrap 10 to 12 six inch corn or flour tortillas in a damp towel and microwave 30 to 45 seconds, or briefly heat each in a dry skillet for a few seconds per side.
• Spoon a thin layer of enchilada sauce into the bottom of the prepared baking dish to keep the tortillas from sticking.
• Assemble the enchiladas: place about 2 to 3 tablespoons of the chicken mixture (or enough so each tortilla holds a good amount but still rolls) down the center of a warmed tortilla, roll it up and place seam-side down in the dish. Repeat until you have 10 to 12 enchiladas or the filling is used.
• Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the remaining shredded cheese on top. Cover tightly with foil.
• Bake covered at 375F for 20 to 25 minutes until bubbly, then remove foil and bake 5 to 10 more minutes to brown the cheese a little. If you want it extra bubbly and golden, broil 1 to 2 minutes but keep an eye on it.
• Let rest 5 minutes, garnish with extra chopped cilantro, lime wedges and dollops of sour cream if liked. Make ahead / freezer tip: assemble in a freezer safe dish, cover tightly and freeze up to 3 months. To bake from frozen, keep covered and bake at 375F for 50 to 60 minutes, then uncover and bake 10 to 15 more minutes; if thawed, bake 30 to 35 minutes covered then uncover to finish.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 290g
• Total number of serves: 8
• Calories: 460kcal
• Fat: 23g
• Saturated Fat: 8.5g
• Trans Fat: 0.06g
• Polyunsaturated: 5.6g
• Monounsaturated: 5g
• Cholesterol: 52mg
• Sodium: 926mg
• Potassium: 520mg
• Carbohydrates: 32g
• Fiber: 3.4g
• Sugar: 8g
• Protein: 24g
• Vitamin A: 800IU
• Vitamin C: 3.8mg
• Calcium: 138mg
• Iron: 1.2mg