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Chicken Enchiladas

My all-time favorite chicken enchilada recipe! Tender chicken, black beans, melted cheese, and a bold red enchilada sauce come together in this classic Mexican-inspired dish. Perfect for weeknight dinners or freezer-friendly meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1 1/2 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 4-ounce can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 15-ounce can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • optional toppings: cilantro, red onion, avocado, sour cream, cotija cheese

Equipment

  • 9×13 baking dish
  • Nonstick Pans
  • Chili Powder

Method
 

  1. Preheat oven to 350°F. Prepare your enchilada sauce.
  2. In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes. Add diced chicken and green chiles, season with salt and pepper, and cook for 6–8 minutes until chicken is cooked through. Stir in black beans. Remove from heat.
  3. Set up an assembly line with tortillas, enchilada sauce, chicken mixture, and cheese. Spread 2 tbsp sauce on a tortilla, add chicken mix, sprinkle with 1/3 cup cheese, then roll and place in a greased 9×13-inch baking dish. Repeat with remaining ingredients. Top enchiladas with extra sauce and cheese.
  4. Bake uncovered for 20 minutes, until enchiladas are hot and slightly crispy. Transfer dish to a wire rack.
  5. Serve hot with your favorite toppings like cilantro, avocado, or sour cream.

Notes

Storage: Leftover enchiladas can be stored in an airtight container for up to 3 days in the fridge, or frozen for up to 3 months.
Make Ahead: Assemble ahead, wrap in foil, then refrigerate or freeze before baking.