Chicken Enchiladas Recipe: A Mouthwatering Mexican Classic

Chicken Enchiladas

Are you a fan of Mexican cuisine and looking for a delicious and easy-to-prepare recipe? Look no further than chicken enchiladas! These flavorful and hearty meals are a popular dish in many parts of the world and are sure to impress your family and friends.

In this article, we will walk you through the steps to create a homemade chicken enchiladas recipe that is sure to be a hit. We’ll start with the ingredients you will need, move on to the preparation process, and finish up with tips for serving and storage.


Before you start cooking, it’s essential to have all the ingredients on hand. Here’s what you’ll need to make chicken enchiladas:

For the filling:

  • 2 cups cooked shredded chicken
  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 cup of corn
  • 1 cup of shredded cheese
  • 1 tablespoon of olive oil
  • 1 tablespoon of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste

For the enchilada sauce:

  • 1 can of tomato sauce
  • 1/2 cup of chicken broth
  • 2 tablespoons of chili powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of garlic powder
  • Salt and pepper to taste

For the enchiladas:

  • 12 corn tortillas
  • 1/2 cup of shredded cheese
  • Fresh cilantro for garnish
  • Sour cream (optional)


Now that you have all your ingredients ready, it’s time to start cooking! Follow these simple steps to make your chicken enchiladas:

Step 1: Prepare the filling

  • Heat the olive oil in a large skillet over medium heat. Add the diced red pepper and sauté for 2-3 minutes until soft.
  • Add the cooked shredded chicken, black beans, corn, chili powder, ground cumin, garlic powder, salt, and pepper. Stir well and cook for another 3-4 minutes until heated through.
  • Remove from heat and stir in the shredded cheese.

Step 2: Prepare the enchilada sauce

  • In a medium saucepan, combine the tomato sauce, chicken broth, chili powder, ground cumin, garlic powder, salt, and pepper. Cook over medium heat for 5-6 minutes, stirring occasionally.

Step 3: Assemble the enchiladas

  • Preheat the oven to 350°F (180°C).
  • Warm the corn tortillas in the microwave or on a hot skillet for a few seconds.
  • Spread a tablespoon of enchilada sauce on each tortilla.
  • Add 1/4 cup of the chicken filling to each tortilla, roll tightly, and place seam side down in a baking dish.
  • Pour the remaining enchilada sauce over the top of the enchiladas.
  • Sprinkle shredded cheese over the top of the sauce.
  • Bake for 20-25 minutes until the cheese is melted and bubbly.
  • Remove from the oven and garnish with fresh cilantro.

Serving and Storage

Chicken enchiladas are a versatile dish that can be served in a variety of ways. Here are some ideas:

  • Serve with a side of Mexican rice and refried beans for a complete meal.
  • Top with sour cream and diced tomatoes for added flavor.
  • Garnish with avocado, jalapeño, or fresh lime juice for a twist.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat the enchiladas, simply place them in the oven at 350°F (180°C) for 10-15 minutes or microwave them on high for 1-2 minutes.

Tips for Making Perfect Chicken Enchiladas

  • Use cooked shredded chicken for faster preparation.
  • You can substitute the black beans and corn with any vegetables of your choice, such as diced onions or chopped spinach.
  • If you prefer spicier enchiladas, add a pinch of cayenne pepper to the filling or sauce.
  • If you’re short on time, use store-bought enchilada sauce instead of making your own.
  • To prevent the tortillas from cracking when rolling, warm them up before assembling.


Chicken enchiladas are a delicious and versatile meal that is perfect for any occasion. By following these simple steps and tips, you can make a homemade version that is sure to impress your friends and family. So, next time you’re craving Mexican cuisine, give this recipe a try!


  1. Can I make chicken enchiladas without cheese?
  • Yes, you can omit the cheese or substitute it with a non-dairy alternative.
  1. Can I use flour tortillas instead of corn tortillas?
  • While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer.
  1. Can I make chicken enchiladas ahead of time?
  • Yes, you can assemble the enchiladas up to a day ahead of time and refrigerate them until ready to bake.
  1. Can I freeze chicken enchiladas?
  • Yes, you can freeze the baked enchiladas for up to 2 months. To reheat, bake them in the oven from frozen for 25-30 minutes.
  1. Can I use pre-cooked rotisserie chicken for the filling?
  • Yes, using pre-cooked rotisserie chicken is a quick and easy option for the filling.

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