Get ready to make delicious but easy Chicken Enchiladas for dinner. I love this recipe because you can make it exactly how you like it with more spice, a different meat, or green enchilada sauce. So many options! Great for meal prepping too!
Check out the simple recipe below to try for your family!
One of the best things about this Enchilada recipe is just how easy it is to make. Simple ingredients, nothing fancy.
Olive oil or vegetable oil
Yellow or white onion
Chicken breasts, thighs, or cutlets
Green Chiles
Black Beans
Flour Tortillas
Shredded Mexican Cheese
Red Enchilada Sauce
Step One: Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
Step Two: In a large skillet over medium high heat, add the oil and then the chopped onions. Cook until the onions are soft and then add the green chiles, chopped chicken, and salt/pepper. Cook for about 8 minutes then add the black beans and enchilada sauce.
Step Three: To assemble the enchiladas, spread a large spoonful of enchilada sauce over the tortilla then the chicken mixture and finally the shredded cheese. Roll the enchilada up and place in the baking dish. Continue for remaining tortillas.
Step Four: Spoon more enchilada sauce over the top of the enchiladas followed by more shredded cheese. Bake for about 20 minutes then serve with your favorite toppings like sour cream, cilantro, or avocados.
This classic enchilada recipe is incredibly versatile. You can change it up very easily to make it exactly how you like it.
Meats: Use ground beef, shredded beef, shredded pork or shrimp. Any protein will work with these enchiladas.
Vegetarian: These enchiladas are very easy to make a vegetarian meal. Leave out the protein and add more beans or other veggies that you like: zucchini, peppers, cauliflower.
Green Sauce: Not a fan of red enchilada sauce? No problem, try these with a green enchilada sauce to change up the flavor.
Be sure to check out some of my other favorite chicken recipes below!
Easy to make Chicken Enchilada recipe filled with chicken, green chiles, beans, red enchilada sauce, and lots of cheese!
2–3 Tablespoons vegetable or olive oil
1 small white or yellow onion, chopped
1 1/2 pounds chicken breasts, thighs or cutlets, cut into small pieces (about ½ inch)
1 can diced green chiles (4oz)
Salt and pepper
1 can black beans (15 oz), rinsed and drained
8 large flour tortillas
1 package Mexican-blend shredded cheese (about 3 cups)
1 can red enchilada sauce
Toppings: sour cream, cilantro, avocado
Preheat the oven to 350 degrees and spray a 9×13 baking dish with nonstick spray.
In a large skillet over medium high heat, add the oil and then the chopped onions. Cook until the onions are soft and then add the green chiles, chopped chicken and season with salt and pepper. Stir everything together and then cook for about 8 minutes.
Add the black beans and ¼ cup enchilada sauce. Combine together, move heat to low and then cook for another 2-3 minutes.
To assemble the enchiladas, spread a large spoonful of enchilada sauce over the tortilla then layer the chicken mixture and finally the shredded cheese. Roll the enchilada up and place in the baking dish. Continue for remaining tortillas.
Bake uncovered for about 20 minutes. Remove from the oven and serve with your favorite toppings like sour cream, cilantro, or avocados.
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