Go Back
+ servings
chicken enchiladas sq

Easy Chicken Enchiladas

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!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 enchiladas
Calories 435kcal
Author Toni Dash


  • 9x13-inch Baking Pan


  • 2 tablespoons olive oil
  • 1 medium white onion diced
  • 1 pound boneless skinless chicken breasts diced into ½ inch pieces
  • 1 4-ounce can mild diced green chilies
  • 6 8-inch flour tortillas regular or gluten-free*
  • 1 15-ounce can mild red enchilada sauce mild
  • ½ cup refried beans
  • 2 cups shredded Mexican cheese blend**
  • 2 tablespoons cilantro chopped (optional for garnish)


  • 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.



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.
We 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 Leftovers
  • 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.


Calories: 435kcal | Carbohydrates: 31g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 815mg | Potassium: 417mg | Fiber: 2g | Sugar: 4g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 315mg | Iron: 2mg