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Updated on Jun 15, 2024
The BEST Chicken Enchiladas! These enchiladas have a delicious chicken and cheese filling with homemade enchilada sauce. They are full of flavor and perfect for a family dinner or feeding a crowd!
Best Chicken Enchiladas Recipe
I can’t believe that it has taken me this long to share my chicken enchilada recipe! Chicken enchiladas are one of our favorite dinners, and we make them all the time.This is my very favorite enchilada recipe, dare I say we love it even more than my Beef Enchilada Recipe and these Vegetarian Enchiladas, which are both really amazing, too.
These chicken enchiladas are cheesy and stuffed with a flavorful chicken and black bean filling. They are the absolute best when you make them with my easy homemade Enchilada Sauce!
One of the things I love most about this recipe is that it’s such a great make ahead meal. The enchiladas taste even better on the second day, and they freeze beautifully. I make this recipe often when we’re having dinner guests, assembling the enchiladas ahead of time so that all I have to do when our guests are here is pop them in the oven. If you’re looking for a meal to bring to a family with a new baby or a friend in need, these enchiladas are perfect!
These were the best chicken enchiladas I have ever made. Delicious!
Vickie
How to Make Chicken Enchiladas
This recipe comes together quickly! You can get a head start on the prep work by making the enchilada sauce and cooking the chicken ahead of time.
Make the enchilada sauce, or use store-bought sauce.
Cook and shred the chicken.
Make the enchilada filling. Sauté onion and garlic, and then combine with the other filling ingredients.
Fill and roll the enchiladas. Grease the baking dish and spread a thin layer of sauce over the bottom to prevent the enchiladas from sticking. When you put the filling down the middle of the tortillas, put it slightly to the side of the center of the tortilla. This makes it easier to roll the enchiladas tightly.
Bake until the sauce is bubbly and the cheese is melty, about 20 minutes. Then enjoy with your favorite toppings!
Find the full recipe with ingredient amounts and detailed instructions in the recipe card below.
Enchilada Sauce
I highly recommend making my homemade enchilada sauce for this recipe. It’s quick to make with pantry ingredients. To make the sauce, you’ll sauté some garlic in olive oil. Then you add the remaining ingredients to the pan and simmer for 10 minutes. You can make it more or less spicy, depending on your tastes.
How to Cook Chicken for Enchiladas
To cook the shredded chicken, you have a lot of options:
- Poached Chicken
- Instant Pot Shredded Chicken
- Crockpot Shredded Chicken
- Baked Chicken Breast
- Or use a store-bought rotisserie chicken.
Whichever cooking method you choose, here are my tips for How to Shred Chicken. (My favorite way is to use my stand mixer!)
Should I use Corn Tortillas or Flour Tortillas?
Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well. I find that corn tortillas fall apart easily. This question is really one of personal tastes though, so use what you prefer.
To make tortillas more pliable and easier to roll, you can warm them in the microwave, layered between two damp paper towels. Or, you can fry the corn tortillas briefly in a little oil in a skillet, just enough to soften them (you don’t want them to crisp up). Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.
Make Ahead Instructions
- Make Ahead: You can assemble the enchiladas up to one day before baking. Cover the dish and refrigerate until you’re ready to bake them.
- To Freeze: You can freeze a pan of enchiladas before baking, for up to 3 months. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
- Leftovers: Leftover baked enchiladas can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.
Recipe Tips & Variations
- For enchiladas without beans, substitute the black beans with more chicken or canned corn.
- You can add diced bell pepper to this recipe. Sauté it with the onion.
- Make the enchiladas saucier by making 1.5 times the enchilada sauce recipe or using two 10-ounce cans of store bought sauce.
- I like to use a combination of cheddar cheese and Monterey jack cheese in this recipe. You can use just one type of cheese, or Mexican cheese blend also works well. A few readers have used mozzarella cheese with good success.
What to Serve with Enchiladas
Here are some suggestions for enchilada toppings:
- Guacamole or Avocado
- Salsa or Pico de Gallo
- Sour Cream
- Chopped Red Onion or Green Onion
- Chopped Cilantro
On the side, we like to serve our enchiladas with:
- Mexican Rice
- Refried Beans
- Green Salad
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4.90 from 67 ratings
Chicken Enchiladas
Servings: 8 servings
Prep Time: 25 minutes mins
Cook Time: 20 minutes mins
Total Time: 45 minutes mins
The BEST Chicken Enchiladas! This chicken enchilada recipe has a delicious chicken, black bean and cheese filling. You can make my homemade enchilada sauce or use store-bought. They are full of flavor and perfect for a family dinner or feeding a crowd! Make ahead instructions are included in the notes below.
Print Recipe Leave a Review Pin Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 cups shredded cooked chicken*
- 15 ounce can black beans, rinsed and drained
- 4 ounce can diced green chiles, do not drain
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups enchilada sauce, (about 16 ounces) homemade or store-bought
- 12 ounces shredded cheese, (about 3 cups) cheddar, Monterey jack, Mexican cheese blend, or a combination
- 8 large flour tortillas
- Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, avocado, pico de gallo, etc.
Instructions
Preheat oven to 350° F.
Make Enchilada Filling:
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until it starts to soften, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Turn off the heat.
Add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt and ½ cup of enchilada sauce to the skillet. Stir until well combined.
Assemble the Enchiladas:
Grease a 9×13-inch baking dish and spread ½ cup of enchilada sauce over the bottom of the dish. To assemble each enchilada, take one of the tortillas and put ½ cup of the chicken and bean mixture down the middle of the tortilla, slightly to the side of the center. Top with ⅓ cup of cheese.
Roll up the tortilla as tightly as you can. Put the enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas, enchilada filling and cheese.
Spread the remaining sauce over the tops of the enchiladas. Sprinkle on the remaining cheese.
Bake Enchiladas:
Bake enchiladas for 20-25 minutes, until hot and bubbly. Let rest for 5 minutes and then serve, with toppings as desired.
Notes
- Shredded Chicken: You can use a store-bought rotisserie chicken in this recipe, or cook the chicken yourself. I recommend my Instant Pot Shredded Chicken and Crockpot Shredded Chicken recipes.
- Leftover baked enchiladas may be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.
- Make Ahead: You can assemble the enchiladas up to one day before baking. Cover and store them in the refrigerator until you’re ready to bake them. You can also freeze a pan of enchiladas before baking, for up to 3 months. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
Serving: 1enchilada, Calories: 372kcal, Carbohydrates: 32g, Protein: 25g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 60mg, Sodium: 1300mg, Potassium: 377mg, Fiber: 6g, Sugar: 6g, Vitamin A: 694IU, Vitamin C: 9mg, Calcium: 285mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: Mexican
Course: Main Course
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
I originally shared this recipe in August 2020. Post updated June 2024 with new photos and updated text. Here is one of the original photos:
This site contains affiliate links. If you make a purchase through these links, I may receive a small commission, at no extra cost to you. Thank you for supporting Kristine's Kitchen!
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posted by Kristine Rosenblatt on Jun 15, 2024
119 comments Leave a comment »
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119 comments on “The Best Chicken Enchiladas”
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Linda Derkson — Reply
Do you think this recipe would work if I used gluten free lasagna noodles and layered like a lasagna?
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Kristine — Reply
It may, but I cannot say for sure without having tested it myself. If you decide to give it a try, let me know how it turns out.
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Pati_M — Reply
Great recipe Kristine! Thanks for sharing. ? I wish I could upload some photos of the enchiladas.
I made the homemade enchilada sauce also & I added mozzarella inside when rolling. I roasted a chicken the night before with some smoked chipotle paprika & other spices & shredded the whole chicken in the morning. I upped the recipe a little & made 10 larger enchiladas.
They are THE hit of the day! Easy to follow, prep, & cook/bake.
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Christine Real — Reply
This is a really great recipe! I used 1 cup more of shredded chicken and about a half cup more of sauce. I omitted the beans and served pinto on the side, but added black olives. I love the added flavors of the chili powder, cumin, and oregano mixed with the filling. Thank you for a great recipe that will now be part of my rotation!
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Holly — Reply
I made this today!!! Love it!! I added a lot of garlic and onions the beans and love the flavors! Thank you ! I added mozzarella on top
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Mary — Reply
Your recipe for chicken enchiladas was amazing. Who would buy enchilada sauce when you provided a great tasting AND easy recipe. I poached the chicken and then followed your instructions. No need to upgrade? Or add? This was perfect. Thank you.
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Candice Marceniuk — Reply
This recipe was delicious! The slow cooked chicken and homemade enchilada sauce really made it awesome. My family just gobbled it up! I was wondering though, to freeze this, do I add the enchilada sauce and cheese prior to freezing?
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Kristine — Reply
I am glad you enjoyed this recipe. Yes, I add the sauce and cheese before freezing.
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Vickie — Reply
This was so good. I used her sauce and my family loved it. Definitely a keeper recipe.
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Ellyn — Reply
This was soooo good. Have made it several times for friends and family. Everyone asks for the recipe. Thank you!!!
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Lizet — Reply
This was a hit at my house. And thanks for the enchilada sauce recipe too! We can’t get it where we are, but I found the ingredients to make it.
Thanks! -
Nettie — Reply
Made these excellent shared with two neighbors, they loved them.
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Tamatha Thornton — Reply
Great recipe!!! I made this tonight for supper and my family and sister scarfed it down! It was absolutely delicious!!
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Carla B. — Reply
It was great. My son absolutely loved it. That fills my heart!
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Lisa — Reply
This recipe is fantastic!! I’m making a pan for a friend, but her daughter is vegetarian so I wanted to make a pan of cheese enchiladas too. Anything different I have to do besides add more cheese in place of the chicken? Thank you for any suggestions you might have.
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Kristine Rosenblatt — Reply
I’m glad you enjoyed the recipe! I think these would work great with more cheese in place of the chicken. I wouldn’t do anything else different.
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Jean — Reply
I would put more beans and maybe corn as well as extra cheese
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Sylvia Leake — Reply
Very tasty and easy to make. I used Whole Foods rotisserie chicken.
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Sherry Edwards — Reply
I’ve made this a few times and we love it!! The only thing I don’t put in is the black beans, we don’t care for them, and the corn just because. I also used a roasted chicken from Publix. Thanks for the recipe!! ❤️
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Tammy Trawick — Reply
Oh my gosh!! I just made this for supper ( minus the beans) and it is so scrumptious and delicious!!! Hubby loves it too!! Thank you for the recipe and we will be enjoying it many more times!!
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Kyle Kramer — Reply
Great recipe. So easy. I have enjoyed all your recipes I have tried. I used two 10oz cans of enchilada sauce. We like them sauces. 🙂
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Melissa — Reply
Can’t wait to try this recipe! Do you use normal size tortillas or large burrito size?
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Kristine Rosenblatt — Reply
I use normal taco size. I hope you enjoy the recipe!
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Marcia atwell — Reply
If I make them the night before, should I wait and put the sauce and cheeses on the top right before putting in the oven, worried they will get soggy if I put sauce on top night before?
Thank you!
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Kristine Rosenblatt — Reply
Hi Marcia, I think either way will be fine. I usually just put the sauce and cheese on right away if I’m making these ahead. I hope you enjoy them!
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Glenda Carrick — Reply
I made this recipe today.. BEST enchilada recipe yet.. it was delicious.. I just changed one thing different.. after I mixed all ingredients on stove top I simmer them all together for about 5 minutes to let the flavor get more infused in the shredded chicken..
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Cate — Reply
Great recipe. Easy too! I made it with your enchilada sauce and homemade tortillas.
Thanks! -
Rachel Riseling — Reply
Delish! Did everything except the chili powder. Very yum! I used half corn and half flour tortillas. Both were good. My girls like flour and my hubs and I like corn. We dip the tortillas in enchilada sauce before rolling so they stay moist, so we ended up using a bit more sauce (like 2 cans total). Thanks for the recipe!
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C B — Reply
This was legit the best enchilada recipe I have found! Thank you so much! I made the chicken in the crockpot, shredded it and then added all the stuff to the crockpot, instead of to the pan, on warm setting so the flavors could mingle. Sauteed the onions and garlic as directed and then added to crockpot with the rest of the stuff. Just spooned the mixture from there to the tortillas and it was so easy! SO good, will definitely be my go-to recipe for enchiladas!!
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Ilse — Reply
I never really leave a comment, but this recipe is so good I just had to!
This is a wonderful recipe, together with the enchilada sauce! This is the second time making this dish. I added bell peppers for some extra veggies.
A side note: I do think the chili powder in the Netherlands is a lot spicier (2 tbsp in the enchilada sauce recipe). Luckily my husband and I love spicy!
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Megan — Reply
Made them and they are delicious. Changed nothing. I thought mine looked more like burritos, I used 8 in tortillas and wrapped tightly but I wonder if they are too thick?
Anyway hubby loves them. -
Suzanne — Reply
I have been making chicken enchiladas since my children were young. They are now 25 and 26. They were coming to dinner one night recently and asked for chicken enchiladas, so I decided to review a few recipes. This one sounded good and had good reviews. Well…. my children said…. These are the best enchiladas you have ever made. I agree. Won’t use any other recipe in the future! Absolutely delicious!
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Suzanne — Reply
I submitted the previous comment and for got to hit 5 stars. I would give it a 10 plus if that choice was available! Thank you for sharing!
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Donna Stuart — Reply
Flavor is absolutely amazing! I made these for a church dinner so I multiplied it by 10! Was given high ratings on these, even had folks say they tasted like they came right out of a Mexican restaurant. Only thing I did differently was added whole kernel sweet corn, same amount as the beans. Served with white rice and refried beans. Lots of happy folks when they were done. Thank you for sharing your recipe!
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Paula Margonie — Reply
Love this recipe! The chicken enchiladas were easy to prepare and super tasty. Will add this recipe to our dinner rotation. I am looking forward to trying your other recipes.
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Pam Underwood — Reply
These were really good. I used flour tortillas but want to try corn next time. There are only 2 of us, so I made two pans (4 each) & still had 1 leftover. I froze the other pan for another night when I don’t feel like cooking!
Thanks for sharing your recipe! -
Sue Sheetz — Reply
I made the chicken enchiladas a few days ago and they were delicious! I normally use a different recipe, but thought I’d give this one a try. Amazing and this is the recipe I’ll use from now on. I’m not a big fan of black beans, so I think I might use refried beans next time. Excellent recipe!
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Joe — Reply
How hot is the oven?
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Kristine Rosenblatt — Reply
You bake the enchiladas at 350 degrees F.
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Carla — Reply
This is a wonderful enchilada recipe. It satisfies everyone in my family, and is easy to prepare!
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Evon HALLADAY — Reply
Thanks for the tips and clues, for making this superb. I made it for St. Patrick’s day and it was delicious, thanks again and I will follow this recipe whenever I make these now. Love the favor ………❤️❤️❤️❤️😇😇😇😇👍👌
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Lara M — Reply
FANTASTIC!!! The flavors of all of the ingredients were perfectly tasty. The cooking time was spot on. I’ll definitely make those again & again.
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Karen Allard — Reply
I have a lot of ground chicken in the freezer. Could I use this instead of shredded roast chicken?
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Kristine Rosenblatt — Reply
Yes, just brown the ground chicken in a skillet until cooked through. Enjoy!
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Lois Blackerby — Reply
This is by far the very best enchilada sauce I have ever made…my husband agrees 100%. It is simple, without any exotic or expensive ingredients. I’ve been making enchiladas for over 50 years, and these were the best yet! Delicious,
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Shirley Andrews — Reply
Easy and tasty. I used more cheese and topped with cilantro.
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Brandy — Reply
Made these for a group. Used the enchilada sauce recipe and the crockpot shredded chicken recipe that are linked- made both the night before (both were crazy easy to prepare). These were delicious! Well deserving of all the 5 star reviews. I will be saving this recipe and using it over & over again.
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Pat — Reply
can you use refried beans in place of black beans in the filling?
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Kristine Rosenblatt — Reply
Yes, but you may want to spread them on the tortillas instead of mixing them into the skillet.
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Patti Hall — Reply
My husband an I loved this recipe. The homemade enchilada sauce is easy to make and definitely makes a difference.
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Zoe — Reply
Hey I plan on making this recipe for Easter, my mom though has an allergy to beans, any ideas for replacements? If not I’ll just opt it out.
Thanks Kristine!:)-
Kristine Rosenblatt — Reply
Hi, You can leave out the beans. Enjoy!
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Tamie Egge — Reply
Great recipe! I used shredded fresh ham roast instead of chicken. They turned out great. Your enchilada sauce recipe is spot on too. Thanks!
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Liz — Reply
Delicious! This is a family favorite!
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Susan M. — Reply
These were easy! I don’t know about the final product yet, it’s in the freezer for after new grandbaby is born! But question, do you drain the green chilies? Most recipes call for that, so I did. But maybe I should have added the juice? The filling sure is yummie though!
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Kristine Rosenblatt — Reply
Hi Susan, I don’t drain the green chiles. I’m sure they will be fine either way, though!
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Trista — Reply
When I make enchiladas I cook the corn tortillas in oil less minutes in the oil then when i make tacos it’s worth the time so they can roll easy
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Tj — Reply
Excellent! These enchiladas are so flavorful and delicious. I add about a 1/2 cup of diced green bell pepper to the mix too. My family goes nuts for these!
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Gail Joyner — Reply
I just made these and they are delicious. I didn’t have any black beans but still turned out great.
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susan — Reply
Made this tonight. Absolute yumminess! Used already cooked chicken. However, my laptop was low on charge so I was running back and forth to check the laptop/recipe. I didn’t see the ‘put enchilada sauce on GREASED pan’. I personally would’ve preferred a step of ‘spray pam or grease the pan you are going to use’. We got most of it out of the pan.
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Heather Wilson — Reply
This was so easy and delicious! My family loved it! Next time I would add a little more enchilada sauce as it was a little dry.
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Oscar Nunez — Reply
The corn tortillas add a different layer of flavor. You get that nice masa taste to them. To keep them from falling apart on you just get a pan with a little oil in it and fry them briefly. Not enough to make them crispy, the hot oil will make them swell a little and makes them pliable. Also, be sure to use Mexican Oregano. There is a difference between it and the Italian variety. Two different plants and for that authentic Mexican flavor you need to use the correct seasoning. Great recipe, easy to throw together and very tasty.
My mother used to make pan enchiladas which is lasagna style. You add the tortillas in layers with the filling between the layers. She also added black olives and no beans. We always had a pot of beans in the house so those went on the side.
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Kathi — Reply
Yummy but the recipe amounts are off. I didn’t have enough filling for 8 large tortillas. Also, I made 2 cups of enchilada sauce and still didn’t seem like enough. Will make a note to adjust next time.
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Gay Olson — Reply
Excellent recipe! Made a double batch and put one in freezer for quick meal later. Served Mexican Street Corn as a side.
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Madi — Reply
Subbed out beans for whole kernel corn. Still turned out perfect!
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Dawn D. — Reply
I made these for a casual dinner with friends, we all loved them, definitely will be making these again. I loved the sauce, just the right amount of spice. I cooked the chicken with some broth in the slow cooker and shredded the day before. About 3 hours ahead I then made the sauce and assembled them and held in the fridge. Then just put them in the oven once the guests arrived. So easy and stress free.
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Jen — Reply
Made this twice. It’s my go to enchilada recipe now. My kids love it too. I follow the recipe exactly. I serve it with spanish rice.
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Juliana — Reply
These enchiladas were great. I used her enchilada sauce and followed the recipe as is. Even my 3-year-old grandson liked them. That’s always the real test.
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Audrey — Reply
Made it for my family everyone said better than restaurant enchilada. Could make this once a week and it will be a hit each time. 👍🏼👍🏼
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Jamie Zuschlag — Reply
Made this recipe 6/10/23 using Kristine’s linked enchilada sauce recipe. The recipe was great and the enchilada sauce was FANTASTIC! I will use it again.
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CHERYL L WALDEN — Reply
Delicious! Easy dinner recipe for family. Serving with Mexican Rice and refried beans Thanks for sharing
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Kimberley — Reply
Can’t wait to try this recipe
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Kara L Synwolt — Reply
Best, easiest chicken enchiladas I have ever made. I use store bought sauce, but, they are so delicious!
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Tiffany — Reply
Excellent recipe! My family loved these!
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Deb — Reply
I made both the enchiladas and sauce for a camping trip, they are excellent and highly recommend! I prebaked them then froze them because my cooking day was in the middle of the week and I made these at home. Took some extra sauce and cheese when I served them. I made a double batch with Spanish rice as a side. Will be making again.
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Brie M — Reply
This truly is the BEST chicken enchilada recipe!! I stumbled upon it on pinterest and made it for dinner two nights in a row. Its such a simple yet effective recipe and its very easy to follow. I made the enchilada sauce recipe too and it was such a perfect pairing and again, so simple yet effective and easy to follow! Highly reccommend
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Johanna — Reply
These enchiladas were excellent! I used Siete tortillas for a grain-free dish and I can’t believe how well this turned out. And I am so glad I tried your enchilada sauce recipe… I won’t go back to canned. It was very easy and when I overspiced it a bit I just added a little more tomato sauce from a small can I had on hand. I will definitely make these again – thank you!
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Sharon Smith — Reply
Do you think these enchiladas would also be good with green enchilada sauce?
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Kristine Rosenblatt — Reply
I haven’t tried that but let me know how it turns out!
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Teresa Reynolds — Reply
Very good.
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Marsha Neal — Reply
Great recipe and easy to make. Thanks
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Susan — Reply
Delicious, I will definitely make this again. Picky husband like it also!
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Anju Chadha — Reply
Hi can I assemble the enchiladas a day before . On the day pour sauce over and add cheese ?
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Kristine Rosenblatt — Reply
Yes, that will work well. You can also fully assemble (including sauce and cheese) and bake the next day.
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Marcia B. DeAngelis — Reply
This recipe is so delicious!! I have made it twice now and my whole family just LOVES it! Totally recommend
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Linda Likely li — Reply
Made these for dinner tonite. Left out the chilies and use mozzarella cheese inside each tortilla. Cheddar topping. These were delicious. Family loved them..Linda
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Carl — Reply
Simple to make but delicious. A staple meal for a hungry family. Glad I made the enchilada sauce. It’s silly to buy it when it’s so easy to make. Homemade is always better.
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Debbie — Reply
Perfect recipe just as written! The homemade enchilada sauce is a HUGE hit in our home and now is used as much as ketchup as a condiment.
Thank you for sharing!
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Jennifer — Reply
Should this be covered when baking or not? Thank you
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Kristine Rosenblatt — Reply
You do not need to cover the dish when baking. I hope you enjoy!
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Vickie — Reply
These were the best chicken enchiladas I have ever made. Delicious!
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Kaylee — Reply
When freezing them, do you assemble everything first(even enchilada sauce on the bottom) before freezing? Trying to avoid them getting soggy
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Kristine Rosenblatt — Reply
Yes, I assemble them completely before freezing. I’ve never had a problem with them getting soggy.
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Wehrspann, Wayne — Reply
Yummy!
I used 6 cups of cheese tho, and 1tbs of cayenne pepper in the sauce, needed more kick.
Also I cooked the chicken on my smoker, giving the chicken some flavor.
Also used chicken thighs as we like them better -
ANDREA NUCKOLLS — Reply
These were fantastic! I will make again for sure.
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Laurel — Reply
Yummy and so easy. My kids love them too
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Patty Goodman — Reply
My flour tortillas were gooey. Embarrassed as I served for company. What happened? I followed your recipe to a tee.
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Kristine Rosenblatt — Reply
Hi Patty,
I’m sorry to hear that! I’d suggest trying a different brand of tortilla and possibly baking the enchiladas a little longer.
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Kim Fiks — Reply
Very good recipe! Tastes just like in the restaurant even though I forgot to put the spices in the chicken mixture! Oops! I will be making this again!
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Deb — Reply
Wow! These were absolutely the best! We have kids over every Sunday for dinner and always trying to think of something different and they were a huge hit!
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Jane chaffee — Reply
Well,I loved this recipe. I didn’t have any beans so I used rice, it was great. Can’t wait to cook it again. Husband loved it also. Thanks jane
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Stephanie M — Reply
Can I use canned chicken for this recipe?
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Kristine Rosenblatt — Reply
Yes, that should work fine.
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Lucia — Reply
Excellent but I prefer with 1/2 can black beans. Otherwise, very good recipe.
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Erik — Reply
Has become our go-to enchilada recipe.
You can buy the foil 13×9 pans and make a double batch to freeze for taking to somebody’s house or if you’re going to stay in an Air B&B – so easy to just thaw and pop in the oven.
I’ve also used with spicy pulled pork recipes I’ve made and it works equally well – just a different texture.
Highly recommended. -
Tammy D — Reply
These were really good ,even my daughter who doesn’t love them said they were good. Thanks for sharing.
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Jessica Bass — Reply
Great recipe! Family enjoyed it
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Cassy — Reply
I made this including the homemade enchilada sauce recipe and got two big thumbs up from the whole family
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Maggie — Reply
I made these enchiladas today and your sauce recipe as well. They were delicious !!
Hubby loved them too. Seasoning just right.
Followed recipe to a T and wouldn’t change anything. Going to try the refried beans recipe next time around. This 81yo appreciated the clear, concise instructions. Looking forward to trying more of your recipes !! -
Kris — Reply
Sooo good! Your homemade sauce recipe really makes these great!!
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Michele Buchanan — Reply
I made beef enchiladas instead of chicken. This recipe was excellent! Thank you for sharing!
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Kristine Rosenblatt — Reply
I’m so glad you enjoyed it! You might also like my Beef Enchiladas Recipe.
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Michele Buchanan — Reply
These enchiladas were delicious! Great Recipe!
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Nadine — Reply
Brought to our neighborhood game night and It was a big hit!! Will definitely make again!
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Brenda Bergstrom — Reply
These enchiladas are delicious! I made the enchilada sauce too. So good!
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Reta S — Reply
Best ever!!!
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Patricia — Reply
This recipe has earned a place in my monthly rotation because it checks so many boxes: simple, delicious, make-ahead, shareable, easy cleanup, and it is fun to make.
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Kristine Rosenblatt — Reply
I’m so happy to hear this! Thank you for trying my recipe and making it a part of your regular rotation.
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Douglas Walker — Reply
Made these enchiladas this evening for my wife’s birthday. They were absolutely delicious. Didn’t use black beans and opted for more chicken. I used whole wheat tortillas. Great recipe!
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