Chicken Enchiladas

Shredded chicken and black bean filling with homemade enchilada sauce, baked until bubbly.

Protein: Shredded chicken Serves: 4–5 Bake: 350°F, 20–25 min Makes: 8 enchiladas
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Overview

What You're Making

Rolled enchiladas filled with seasoned shredded chicken, black beans, and green chiles—topped with homemade red sauce and melted cheese.

  • Make the sauce — 10 min on the stovetop
  • Cook the filling — sauté onion, garlic, then combine
  • Assemble — fill, roll, arrange in baking dish
  • Bake at 350°F for 20–25 minutes
Tip: Rotisserie chicken is the fastest path to 2 cups of shredded chicken.

Step 1

Make the Enchilada Sauce

  • Heat 2 tsp olive oil in a small saucepan over medium heat.
  • Add minced garlic, cook stirring for 30 seconds until fragrant.
  • Add chili powder, cumin, onion powder, garlic powder, salt, and cayenne. Stir 30 seconds.
  • Pour in tomato sauce and chicken broth. Stir to combine.
  • Simmer on low for 5–7 minutes, stirring occasionally.
Yield: About 2 cups of sauce. You'll use ½ cup in the filling and the rest for topping.

Measurements

Olive oil2 tsp Garlic2 cloves Chili powder1½ tbsp Cumin1½ tsp Onion powder½ tsp Garlic powder½ tsp Salt¼ tsp Cayennea pinch Tomato sauce15 oz can Chicken brothAlternatives: Water½ cup

Step 2

Make the Filling

  • Preheat oven to 350°F.
  • Heat 1 tbsp olive oil in a large skillet over medium heat.
  • Add diced onion, cook 3–4 minutes until softened.
  • Add garlic, cook 30 seconds.
  • Add shredded chicken, black beans, green chiles, chili powder, cumin, oregano, and salt. Stir to combine.
  • Add ½ cup enchilada sauce, stir and cook 1–2 minutes. Remove from heat.

Measurements

Olive oil1 tbsp Onion½ medium Garlic2 cloves ChickenAlternatives: Rotisserie chicken2 cups shredded Black beans15 oz can Green chiles4 oz can Chili powder1 tsp Cumin1 tsp Oregano½ tsp Salt½ tsp Enchilada sauce½ cup

Step 3

Assemble

  • Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
  • Lay a tortilla flat. Spoon filling down the center, top with a little cheese.
  • Roll up and place seam-side down in the dish.
  • Repeat for all 8 tortillas.
  • Pour remaining enchilada sauce over the top, then sprinkle with remaining cheese.
Make-ahead: Cover and refrigerate at this point for up to 1 day. Add 5–10 min to bake time if cold.

Measurements

TortillasAlternatives: Corn tortillas8 CheeseAlternatives: Mexican blend3 cups Enchilada sauceremaining

Step 4

Bake & Serve

  • Bake uncovered at 350°F for 20–25 minutes, until cheese is melted and sauce is bubbling.
  • Let rest 5 minutes before serving.
  • Optional toppings: sour cream, avocado, pico de gallo, fresh cilantro, chopped green onion

The homemade enchilada sauce is what makes these. It takes about 10 minutes and is worth it.

  • Enchilada Sauce
  • 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1½ tbsp chili powder
  • 1½ tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • Pinch cayenne pepper (optional)
  • 15 oz can tomato sauce
  • ½ cup chicken broth (or water)
  • Filling
  • 1 tbsp olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded cooked chicken
  • 15 oz can black beans, drained and rinsed
  • 4 oz can diced green chiles
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • Assembly
  • 8 large flour tortillas (8-inch)
  • 3 cups shredded cheese (cheddar, Monterey jack, or Mexican blend)
Make-ahead: Assemble up to 1 day ahead and refrigerate unbaked. Can also freeze unbaked for up to 3 months.

Overview

What You're Making

Rolled enchiladas filled with seasoned shredded chicken, black beans, and green chiles—topped with homemade red sauce and melted cheese.

  • Make the sauce — 10 min on the stovetop
  • Cook the filling — sauté onion, garlic, then combine
  • Assemble — fill, roll, arrange in baking dish
  • Bake at 350°F for 20–25 minutes
Tip: Rotisserie chicken is the fastest path to 2 cups of shredded chicken.

Step 1

Make the Enchilada Sauce

  • Heat 2 tsp olive oil in a small saucepan over medium heat.
  • Add minced garlic, cook stirring for 30 seconds until fragrant.
  • Add chili powder, cumin, onion powder, garlic powder, salt, and cayenne. Stir 30 seconds.
  • Pour in tomato sauce and chicken broth. Stir to combine.
  • Simmer on low for 5–7 minutes, stirring occasionally.
Yield: About 2 cups of sauce. You'll use ½ cup in the filling and the rest for topping.

Measurements

Olive oil2 tsp Garlic2 cloves Chili powder1½ tbsp Cumin1½ tsp Onion powder½ tsp Garlic powder½ tsp Salt¼ tsp Cayennea pinch Tomato sauce15 oz can Chicken brothAlternatives: Water½ cup

Step 2

Make the Filling

  • Preheat oven to 350°F.
  • Heat 1 tbsp olive oil in a large skillet over medium heat.
  • Add diced onion, cook 3–4 minutes until softened.
  • Add garlic, cook 30 seconds.
  • Add shredded chicken, black beans, green chiles, chili powder, cumin, oregano, and salt. Stir to combine.
  • Add ½ cup enchilada sauce, stir and cook 1–2 minutes. Remove from heat.

Measurements

Olive oil1 tbsp Onion½ medium Garlic2 cloves ChickenAlternatives: Rotisserie chicken2 cups shredded Black beans15 oz can Green chiles4 oz can Chili powder1 tsp Cumin1 tsp Oregano½ tsp Salt½ tsp Enchilada sauce½ cup

Step 3

Assemble

  • Spread a thin layer of enchilada sauce on the bottom of a 9×13 baking dish.
  • Lay a tortilla flat. Spoon filling down the center, top with a little cheese.
  • Roll up and place seam-side down in the dish.
  • Repeat for all 8 tortillas.
  • Pour remaining enchilada sauce over the top, then sprinkle with remaining cheese.
Make-ahead: Cover and refrigerate at this point for up to 1 day. Add 5–10 min to bake time if cold.

Measurements

TortillasAlternatives: Corn tortillas8 CheeseAlternatives: Mexican blend3 cups Enchilada sauceremaining

Step 4

Bake & Serve

  • Bake uncovered at 350°F for 20–25 minutes, until cheese is melted and sauce is bubbling.
  • Let rest 5 minutes before serving.
  • Optional toppings: sour cream, avocado, pico de gallo, fresh cilantro, chopped green onion

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