Cheesy Chicken Enchiladas
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Soon to be a family favorite! These easy, freezer-friendly Cheesy Chicken Enchiladas include lean chicken, hearty black beans, aromatic Tex-Mex spices and veggies, and gooey cheddar cheese, all wrapped in soft tortillas and smothered in a rich, flavorful red enchilada sauce. Be sure to double and freeze a batch for later.
About This Recipe
Hands down, this recipe is my husband’s and my favorite enchilada casserole. It’s simple to throw together in about 10 minutes or prep it days in advance. I feel confident serving this on a weeknight or to guests in my home, along with some Chips and Guacamole and Mexican Chopped Salad with Cilantro Lime Vinaigrette.
If your crew isn’t a huge fan of enchilada sauce, make sure to check out our Baked Chicken Fajitas. Similar concept but without the sauce. And just as good. 🙂
Ingredient Notes & Variations
Gather the ingredients below for Cheesy Chicken Enchiladas. Don’t be afraid to take some short-cuts from the store on items such as red enchilada sauce, canned black beans, and taco seasoning packets.
Notes on Ingredients:
- Tortillas: I made a choice to make this recipe a little easier by using flour tortillas than the traditional corn tortillas. That’s because the corn tortillas need to be warmed first so they don’t fall apart and dipped in the enchilada sauce before rolling. It’s messier and takes longer. But, if that’s your thang, go for it! I also like using whole wheat tortillas because they are a little healthier.
- Spice Level: You can adjust the spice level of this recipe by the ingredients you use. If you don’t like things to be too spicy, I would suggest buying “mild” for the salsa, taco seasoning, green chiles, and enchilada sauce. When I tested with mild salsa, medium chiles, and medium enchilada sauce, it was pretty spicy for my kids. (My husband and I loved it, though.)
- Gluten-Free Swaps: If you’d like to make this recipe GF, use an enchilada sauce that’s gluten-free like Siete brand. Use 8-inch gluten-free flour tortillas (I’ve found that the corn tortillas are too small and fall apart easily.)
- To Make It Healthier: If you want to up the nutrition ante on this casserole, use whole wheat organic tortillas (like Stacy’s Organic Tortillas found in health food stores), use an all-natural enchilada sauce (like Siete brand) or make your own, and cut back on the cheese a little. You could also add in diced bell peppers when sautéing the onions to include more veggies.
Note: Find our full printable recipe with ingredient amounts and directions at the bottom of this post.
Tip: Freeze Leftover Tortillas
If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.
How to Make Cheesy Chicken Enchiladas
Prep
Preheat oven to 400°F. Coat a 9×13-inch casserole dish with cooking spray and spread 1/2 cup enchilada sauce in the bottom of the dish (and reserve the rest).
Saute Onions and Chicken
Heat oil in a large skillet over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 4 minutes, until golden brown and cooked through.
Cook Filling
Sprinkle the taco seasoning and garlic over the chicken/onion mixture and stir to coat. Stir in black beans, green chiles, and salsa and simmer for about 4 minutes, until sauce thickens and reduces.
Build Casserole
Arrange the tortillas on a flat surface. Top each tortilla with a generous 1/2 cup chicken/bean mixture and 2 tablespoons cheese. Roll up tortillas and place them seam-side down, side-by-side in the baking dish. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Then, sprinkle the remaining shredded cheese evenly over the top.
Bake
Bake enchiladas for about 15 minutes, until heated through and top is golden.
Side Dish Ideas for Enchiladas
Freezing Enchiladas
What might surprise you is that these chicken enchiladas make a great freezer meal. Simply follow the directions below, and you’ll have a healthy freezer meal waiting for you to cook on a busy night down the road!
Freeze For Later: Pour 1/2 cup enchilada sauce in bottom of 9×13-inch freezer-safe casserole dish. Prep the casserole, following Steps 2-4 in the recipe at the bottom, but don’t bake. Either snap on an air-tight lid or wrap the casserole in multiple layers of plastic wrap or foil, squeezing out any excess air. Label and freeze the casserole for up to 3 months.
Prepare From Frozen: Thaw enchiladas in the refrigerator for approximately 24 hours. Preheat the oven to 400°F. Bake enchiladas for 15 minutes, or until bubbling on the edges and cheese is golden brown on top. If the enchiladas are somewhat frozen when cooking, cover them in foil and bake longer until hot in the center.
Recipe FAQs
Yes, you can freeze chicken enchiladas before baking, if you use flour tortillas. (We have found that corn tortillas fall apart when freezing and thawing.) Wrap the enchilada casserole tightly in foil or plastic wrap and freeze. Thaw and bake when you’re ready to enjoy.
Yes, you can assemble the enchilada casserole ahead of time and refrigerate for up to 24 hours.
You can reheat leftover enchiladas in the oven or air fryer at 350°F until heated through, or microwave small portions in 20-second increments until warmed through. Cover them with foil when reheating in the oven to prevent drying out.
The level of spiciness depends on the enchilada sauce, salsa, green chilis, and any added spices. Go with “mild” spice level if you’re sensitive to heat.
Since everything is already fully cooked in an enchilada casserole, you only need to bake it until it’s hot throughout and bubbly on the edges, about 15-20 minutes.
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Cheesy Chicken Enchiladas
These easy Cheesy Chicken Enchiladas include lean chicken, hearty black beans, aromatic Tex-Mex spices and veggies, and gooey cheddar cheese, all wrapped in soft tortillas and smothered in a rich, flavorful red enchilada sauce. Soon to be a family favorite!
Ingredients
- 2 cups (15-16 ounces) red enchilada sauce (rec: Siete Enchilada Sauce)
- 2 teaspoons avocado oil or olive oil
- 1/2 medium onion, diced (about 1/2 cup)
- 1 pound boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
- 3 tablespoons taco seasoning
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles, juice and all
- 1/3 cup salsa (rec: Mateo’s Salsa, mild or medium)
- 6 (8-inch) flour tortillas (rec: Stacy’s Organic Whole Wheat Tortillas)
- 1 1/4 cups shredded Cheddar cheese (sub: Monterey Jack)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat oven to 400°F. Coat a 9×13-inch casserole dish with cooking spray and spread 1/2 cup enchilada sauce in the bottom of the dish (and reserve the rest).
- Saute Onions & Chicken: Heat oil in a large skillet over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 4 minutes, until golden brown and cooked through.
- Cook Filling: Sprinkle the taco seasoning and garlic over the chicken/onion mixture and stir to coat. Stir in black beans, green chiles, and salsa and simmer for about 4 minutes, until sauce thickens and reduces.
- Build Casserole: Arrange the tortillas on a flat surface. Top each tortilla with a generous 1/2 cup chicken/bean mixture and 2 tablespoons cheese. Roll up tortillas and place them seam-side down, side-by-side in the baking dish. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Then, sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
- Bake: Bake enchiladas for 15 minutes, until cheese is golden.
Freeze For Later: Pour 1/2 cup enchilada sauce in bottom of 9×13-inch freezer-safe casserole dish. Follow Steps 2-4. Either snap on an air-tight lid or wrap the casserole in multiple layers of plastic wrap or foil, squeezing out any excess air. Label and freeze the casserole for up to 3 months.
Prepare From Frozen: Thaw enchiladas in the refrigerator for approximately 24 hours. Preheat the oven to 400°F. Bake enchiladas for 15 minutes, or until bubbling on the edges and cheese is golden brown on top. If the enchiladas are somewhat frozen when cooking, cover them in foil and bake longer until hot in the center.
Notes/Tips
-
- I made a choice to make this recipe a little easier by using flour tortillas than the traditional corn tortillas. That’s because the corn tortillas need to be warmed first so they don’t fall apart and dipped in the enchilada sauce before rolling. It’s messier and takes longer. But, if that’s your thang, go for it! I also like using whole wheat tortillas because they have more fiber and are bigger than the corn tortillas. I highly recommend using Stacy’s Organic Whole Wheat Tortillas because of their clean ingredients. I find these at health food stores.
- Spice Level: You can adjust the spice level of this recipe by the ingredients you use. If you don’t like things to be too spicy, I would suggest buying “mild” for the salsa, taco seasoning, green chiles, and enchilada sauce. When I tested with mild salsa, medium chiles, and medium enchilada sauce, it was pretty spicy for my kids. (My husband and I loved it, though.)
- Gluten-Free Swaps: If you’d like to make this recipe GF, use an enchilada sauce that’s gluten-free like Siete brand. Use 8-inch gluten-free flour tortillas (I’ve found that the corn tortillas are too small and fall apart easily.)
- To Make It Healthier: If you want to up the nutrition ante on this casserole, use whole wheat organic tortillas (like Stacy’s Organic Tortillas found in health food stores), use an all-natural enchilada sauce (like Siete brand) or make your own, and cut back on the cheese a little. You could also add in diced bell peppers when sautéing the onions to include more veggies.
- Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
Photos and video by Whitney Reist of Sweet Cayenne.
Hi! This was a great weeknight meal. I shredded the chicken after cooking it (I didn’t cut it into bite size pieces – just cooked it in the pan) and then added the beans/salsa/taco seasoning. Just a suggestion!
Hi Lindsey. Thanks for the suggestions. Glad you enjoyed this recipe!
I was surprised that you’re using flour tortillas here. I’ve always made enchiladas with corn tortillas. It’s a little more work because the tortillas need to be fried and then dipped in enchilada sauce, but that way the enchiladas aren’t soggy.
Hey Cynthia. Fair question. I made a choice to make this recipe a little easier by using flour tortillas than the traditional corn tortillas. That’s because the corn tortillas need to be warmed first so they don’t fall apart and are pliable. (Many recipes have you dip them in the enchilada sauce too.) Like you said, it takes longer. But, if that’s your thang, go for it! I also like using whole wheat tortillas because they have more fiber and are bigger than the corn tortillas. They hold up well in this casserole, IMO. I highly recommend using Stacy’s Organic Whole Wheat Tortillas because of their clean ingredients. I find these at health food stores. So, there you have it…my full defense of using non-traditional whole wheat tortillas in enchiladas. Lol!
Excellent flavors! I made a homemade enchilada sauce and used corn tortillas. Thanks for your response!
Oh good! Thanks for the feedback. Do you remember how many corn tortillas you used to fill the pan (since they are smaller)? I’m sure others will want to know.
3 stars for easy dish but lacking in authenticity. Note about corn tortillas since those more traditional (and also gluten free, if that’s your goal). The reason they tend to break is because you’re rolling them dry. Dip them in enchilada sauce first (so both sides are coated), then put in the filling and roll up. It’s a little messier but that’s how you keep the corn tortillas from splitting
Thanks for the feedback Sean.
This is a family favorite!
Awesome! Thanks for leaving a review Mary.
We’ve made this meal many, many times. My kids absolutely love this meal. I do leave the tortillas out of it usually.
I usually triple the batch, have one for that night, and 2 to freeze for a ready meal another night.
I’m so glad to hear you all like it!
Any thoughts on making this meatless/vegetarian? Could I leave out the chicken and substitute an additional can of beans (pinto or black)?