This Easy Chicken Enchiladas recipe makes a delicious and hearty entrée that the whole family will love.

Shredded chicken, black beans, and sweet corn are wrapped up in soft flour tortillas and then baked under a seasoned, creamy enchilada sauce with a cheddar cheesy topping. There is so much to love about this recipe – its hearty and filling, bursting with delicious Mexican inspired flavor, and full of creamy, cheesy goodness. Serve it for a quick and easy weekday meal or bring it along to the next potluck gathering. It’s so good, everyone will wish they had saved room for seconds.

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Why We Love Chicken Enchiladas!

  • Always a crowd-pleaser, this is the best chicken enchiladas recipe you’ve ever tried! Just bake and take, or take and bake on-site.
  • Chicken enchiladas are creamy, juicy and always full of delicious flavor!
  • Layer cooked chicken enchiladas in a Crockpot and let the crowd help themselves!
  • This green chile enchiladas recipe is so versatile. Switch out the chicken for extra corn and black beans or refried beans! Easy peasy!

bowls of ingredients to make Chicken Enchiladas

Ingredients and Variations

SAUCE: Keep it simple by using canned enchilada sauce. Mixed with salsa and some seasonings, it’s the ideal sauce for enchiladas. Spice up the sauce with some fajita or chili seasoning. Make a ‘verde’ white sauce by using a can of cream of chicken soup, Monterey Jack cheese, and verde-style green enchilada sauce.

CHEESE: Enchiladas are all about the cheese! Shredded cheddar has a bold flavor and is perfect inside and on top of the enchiladas. A package of finely shredded Mexican blend is also a good choice. For a Mexican inspired flair, use crumbly Mexican Cotijo or Mexican Crema.

CHICKEN: Cooked chicken that is shredded or chopped (leftovers are great!) saves time and work. Leftover turkey and seasoned ground beef are great, too. 

TORTILLAS: Flour tortillas hold all the ingredients tightly but corn tortillas will also work. Steam corn tortillas between two wet paper towels in the microwave for about 30 seconds. This makes them a bit more pliable so they don’t crack or break. Low carb wraps can be used for lower carb enchiladas, so feel free to experiment.

MIX-INS: Enchiladas are a great way to use up leftover veggies like squash, potatoes, peas, chopped spinach, broccoli, and even cauliflower.

process to make this Easy Chicken Enchiladas Recipe

How to Make Chicken Enchiladas

  1. Spread some enchilada sauce on the bottom of a casserole dish.
  2. Mix some enchilada sauce, chicken, black beans, corn, salsa, and green chiles.
  3. Divide the mixture evenly between tortillas. Roll up.
  4. Place in casserole dish.
  5. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle on extra cheese.
  6. Bake (as per the recipe below).  

adding cheese to Chicken Enchiladas

What to Serve with Chicken Enchiladas?

For a Mexican inspired dinner, serve chicken enchiladas with some Mexican street corn and a  black bean corn salad then finish up with an easy strawberry poke cake.

And don’t forget to serve with a dollop of sour cream, guacamole, or extra salsa. Top with cilantro, sliced black olives, or extra green chiles, if desired.

cooked Chicken Enchiladas in the pan


Keep leftover chicken enchiladas covered in the refrigerator for up to 3 days. Reheat portions covered in the oven or in the microwave. Freeze portions in containers for up to 8 weeks and thaw in the refrigerator before reheating.

Chicken Enchiladas cut in half

Other Delish Chicken Dinner Recipes!

plated Chicken Enchiladas
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Easy Chicken Enchiladas

This is the best chicken enchiladas recipe and is perfect served any day of the week. Cook it in the oven or in the Crock Pot for a delish meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Author Candace


Optional Garnishes

  • sour cream
  • salsa
  • fresh cilantro


  • Preheat oven to 350F. Line a 9x13 baking dish or casserole dish with parchment paper if desired.
  • Spread about ½ cup enchilada sauce on the bottom of the baking dish (or on parchment paper).
  • In a large bowl, combine ½ cup enchilada sauce, chicken, beans, corn, salsa, and chilies.
  • Divide mixture evenly between 8-10 tortillas, about ¾ cup per tortilla for 8, and a scant ⅔ cup for 10. Roll mixture in tortillas and place bottom seam down in the baking dish, squishing to fit them in as needed.
  • Pour remaining enchilada sauce over the top of enchiladas and sprinkle with cheese mixture.
  • Bake for 25-30 minutes, or until cheese is melted and lightly browned. Optional: Broil for 2 minutes to brown cheese and tortillas.
  • Serve with sour cream, salsa, and cilantro if desired.


  • Refrigerate leftover chicken enchiladas covered for up to 3 days.
  • Freeze portions in sealed containers for up to 8 weeks.
  • Thaw portions in the refrigerator before reheating and reheat covered in the oven or in the microwave.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 670 | Carbohydrates: 79g | Protein: 44g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 2469mg | Potassium: 765mg | Fiber: 15g | Sugar: 18g | Vitamin A: 1457IU | Vitamin C: 8mg | Calcium: 343mg | Iron: 6mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Main Course
Cuisine American, Mexican

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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