Table of Contents
  1. The ingredients that make these the best chicken enchiladas
  2. Watch how to make these chicken enchiladas
  3. Chicken Enchiladas Recipe

In the Midwest, enchiladas are made in a casserole dish, which makes them super easy to make. Growing up, chicken enchiladas were a weeknight staple, probably because of their simplicity. Mom would have them all ready to go in the refrigerator and about an hour before dinner, we would put them in the oven. And pretty soon after that, we were at the table eating.

This chicken enchiladas recipe is slightly different than what I grew up with. To add more flavor, I cook the chicken breast right in a quick enchilada sauce. As the two cook together, the flavors of both components are enhanced. The resulting sauce and meat are both ready to go at the same time.

After the chicken and sauce are done cooking, all that’s needed is some assemble and a quick bake. These enchiladas are just as easy as any casserole with an equally delicious flavor turned way up!

Top down view of white baking dish filled with chicken enchiladas topped with cilantro and plate filled with one slice of enchilada

The ingredients that make these the best chicken enchiladas

  • Onion is first sautéed slightly to give a base flavor to the sauce. You do not need to add color to the onions, but simply wait for them to soften.
  • Garlic enhances the sauce and needs just a minute to sauté with the onions so it does not burn.
  • Chili powder is a good starting place for adding flavor to an enchilada sauce. Chili powders are a combination of spices and usually fairly mild.
  • Smoked paprika is my favorite way to add a hint of smoky flavor to a dish. The smokiness gives the idea that something has cooked for longer.
  • Cumin and cayenne are added to enhance the chili powder and bring out a little spicy heat.
  • Tomato sauce is thicker than diced, canned tomatoes so it’s better to use. Plus, it gives more body to the enchilada sauce.
  • Chicken breast is an easy meat to keep in the freezer and use as needed. To save time and add flavor, the breast cooks right in the sauce.
  • Black beans add additional substance to the enchiladas and great creamy texture.
  • Cream cheese is mixed with the enchilada filling. The resulting creamy texture and richness pulls together the filling and really makes these mouthwateringly delicious. This ingenious concept is derived from when my mom would make enchiladas. Thanks, Mom!
  • Flour tortillas are intentionally used instead of corn. Corn tortillas can dry out quickly and tend to crack or break when folded. Flour tortillas are soft and pliable to work every time.
  • Cheese sprinkled all over the top and melted during baking is what excites a lot of us. The melted cheese adds that finishing touch everyone loves.
Close up side view of chicken enchilada after being cut in half and sitting on metal spatula

These enchiladas use simple ingredients that are often already commonly found in the pantry. The dish can be made in the morning, stored in the refrigerator, and baked in the evening. Or it can even be made the day before.

Like a lot of casseroles, the leftovers are perfect for lunches and other quick meals. These enchiladas may just become your new favorite!

White plate with one chicken enchilada on top with fork spearing bite from taco with chicken interior showing

Watch how to make these chicken enchiladas

Top down view of white baking dish filled with chicken enchiladas topped with cheese and cilantro all sitting on white countertop

Chicken Enchiladas

3.93 from 38 votes
There is no better Mexican-style meal than a chicken enchilada, at least in my book! These flour tortilla-wrapped chicken enchiladas are baked with a homemade sauce and topped with cheese. Make them as tame or as spicy as you like!
Prep Time 5 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 15 mins
Servings 12 enchiladas

Ingredients

  • 1 medium onion
  • 2 tbsp neutral oil
  • 1 ½ tsp salt
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 2 15-oz can tomato sauce
  • 1 lb boneless, skinless chicken breast
  • 1 15-oz can black beans drained and rinsed
  • 4 oz cream cheese room temperature
  • 12 flour tortillas
  • 4 oz shredded cheddar cheese

Instructions
 

  • Preheat to 350°F.
  • Over medium heat, add the neutral oil to a 4-quart saucepan. Sauté the onion and salt until the onion is translucent and soft, 4-6 minutes. Once the onion is soft, add the garlic, chili powder, smoked paprika, cumin, and cayenne powder. Stir until the spices and garlic are fragrant, 1 minute.
    1 medium onion, 2 tbsp neutral oil, 1 ½ tsp salt, 2 cloves garlic, 1 tbsp chili powder, ½ tsp smoked paprika, 1 tsp cumin, ½ tsp cayenne pepper
  • Once fragrant, add the tomato sauce and chicken breast. Bring to a low simmer. Cover and cook until the chicken breast reaches 160°F, 15-18 minutes. Once the chicken is done, remove from the heat and remove the chicken from the sauce to cool slightly. Using two forks, shred the chicken into bite-size pieces.
    2 15-oz can tomato sauce, 1 lb boneless, skinless chicken breast
  • Spread a small amount of the sauce in the bottom of a greased 9×13 baking dish. In a large bowl, combine the shredded chicken, black beans, 1 cup of prepared sauce, and cream cheese. Stir to combine and dissolve the cream cheese. Divide the chicken filling among the flour tortillas. Roll the enchiladas and place them in the prepared baking dish. Top enchiladas with the remaining sauce, spreading to cover. Sprinkle with cheese and place in preheated oven.
    1 15-oz can black beans, 4 oz cream cheese, 12 flour tortillas, 4 oz shredded cheddar cheese
  • Bake until the sauce is bubbling throughout and cheese is melted, 35-45 minutes. Remove from the oven and serve with favorite toppings.

Nutrition

Serving: 1enchilada | Calories: 342kcal | Carbohydrates: 37.6g | Protein: 19g | Fat: 13.3g | Saturated Fat: 4.6g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.1g | Trans Fat: 0.1g | Cholesterol: 46.5mg | Sodium: 1021.7mg | Potassium: 517.8mg | Fiber: 4.1g | Sugar: 3.7g | Vitamin A: 94.6IU | Vitamin C: 7.2mg | Calcium: 206.1mg | Iron: 2.9mg
Course Dinner
Cuisine Mexican
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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12 Comments

  1. 5 stars
    I truly appreciate your recipes and your no nonsense common sense, fun approach to cooking, gardening and decorating. Coupled with your natural flair, and the occasional appearances of your mom, it’s fun to watch you, and although I have been cooking for over 70 plus years, I always learn something.

  2. Can you freeze this and the taco squares casserole.? I like being able to grab something out of the freezer pop it in the microwave for a quick easy meal.

  3. 5 stars
    Absolutely delicious and easy to make. The sauce was incredibly flavorful but I did add a bit more heat to the recipe and cooked the chicken longer at a lower temp. I served it up with guac, sour cream and a salad. We’re looking forward to dinner tomorrow night when we’ll polish off the leftovers.

  4. 5 stars
    Best enchiladas! They were a hit and easy to make keto by omitting the beans and using a low carb wrap. Thanks!!! My picky eater who hates enchiladas with the canned sauces even ate them!

  5. I am making the chicken enchiladas for dinner tomorrow night. The tortillas that are in video look brown, did you heat?