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Chicken Enchiladas

These authentic, delicious chicken enchiladas are packed with shredded chicken, cheese, and spices for an amazing homemade meal!
Course Main Course
Cuisine American, Mexican
Keyword Chicken Enchilada Recipe, Chicken Enchiladas
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 300kcal


  • 8 flour tortillas soft shell size
  • 2.5 cups shredded chicken
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 10 oz can diced tomatoes with green chilies
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 small cans red enchilada sauce
  • 4 oz cheddar cheese shredded, divided
  • 4 oz Monterey Jack cheese shredded, divided
  • Cilantro for garnish


  • Preheat the oven to 350 degrees.
  • In a large bowl mix together chicken, beans, corn, tomatoes, and spices.
  • Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.
  • Pour 1/2 cup enchilada sauce into the bottom of a 9x13 pan and spread evenly.
  • Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.
  • Assemble remaining enchiladas and place them all in the 9x13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.
  • Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
  • Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato, and avocado.


Calories: 300kcal