These easy Chicken Enchiladas are packed with chicken, green chiles, refried beans brimming with red enchilada sauce and gooey cheese. They are simple to put together and the best kind of comfort food!
1poundboneless skinless chicken breastsdiced into ½ inch pieces
14-ounce canmild diced green chilies
6 8-inchflour tortillasregular or gluten-free*
1 15-ounce canmild red enchilada saucemild
½cuprefried beans
2cupsshredded Mexican cheese blend**
2tablespoonscilantrochopped (optional for garnish)
Instructions
Preheat the oven to 350 degrees.
In a large pan over medium high heat, add 2 tablespoons olive oil. Add onion and sauté until translucent, about 3-4 minutes.
Add diced chicken and green chilis to the pan. Sauté until the chicken is cooked through, about 7 - 8 minutes. Reduce heat to medium.
Stir ¼ cup enchilada sauce and refried beans into the pan. Heat 2-3 minutes, until well combined.
Drizzle ¾ cup of the enchilada sauce into a 9-inch by 13-inch baking dish. Spread to cover the bottom.
Assemble the enchiladas: on a dinner plate place one flour tortilla. Spoon about ½ cup of the chicken mixture into the tortilla and spread into a line running down the middle of the tortilla, leaving an inch on each end.
Wrap the tortilla and place the seam side down into the prepared pan.
Pour the remaining sauce over the top of the enchiladas and sprinkle evenly with the cheese.
Bake, uncovered, in the preheated oven for 20 minutes. The cheese should be melted and the edges of the tortillas barely crispy.
Optionally garnish with chopped cilantro.
Video
Notes
This recipe is for classic enchiladas made with flour tortillas and a bean and chicken filling. They’re topped with a traditional red sauce and shredded Mexican cheese.These enchiladas are easy to make and incredibly delicious. Each tortilla is stuffed with a mix of chopped onion, green chiles, chicken, refried beans and cheese. They’re cheesy, hearty, and always a crowd-pleaser.OptionsWe added all the cheese on top. Some can be added into the individual enchiladas and the rest on top if desired.How to make a larger batch
This recipe makes 6 chicken enchiladas which is the perfect amount for a 9-inch by 13-inch baking dish.
If you want more you can double the recipe to make 12 enchiladas filling two baking pans.
You can also add a bit less filling to the enchiladas and make 8 smaller enchiladas to fit into one baking dish.
Storing LeftoversRefrigerator
Allow the cooked enchiladas to fully cool. Cover tightly with plastic wrap or transfer them to an airtight container.
Store for up to 2 days and reheat in the microwave in individual servings.
Freezing Enchiladas
Allow the cooked enchiladas to fully cool. Cover the pan with plastic wrap followed by foil.
Freeze the entire pan (if it is a freezer-safe pan) for up to 3 months.
Thaw in the refrigerator. Reheat in portions or covered with foil in the oven at 350 degrees until heated thorugh.