Bonus: It’s make-ahead and freezer-friendly. Be sure to try my Loaded Nachos, Chicken Fajitas, and Chicken Quesadillas next!
Chicken Enchiladas
A cozy Chicken Enchilada recipe has been a big ask from readers for years now! I’m so excited that it’s finally time to unveil this incredible recipe! Each enchilada is loaded with an amazing combination of seasoned chicken, black beans, green chilis, cheese, and of course, the best enchilada sauce. The topping options for this dish are endless, and this is easy make ahead of time and refrigerate or freeze prior to serving! Don’t miss my pro tips below for everything you need to know!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Prepare filling in a skillet. (Onions, shredded chicken, seasonings, enchilada sauce, garlic, black beans, green chilis, lime juice, hot sauce, honey, and cilantro.) Spoon onto the bottom third of a tortilla and sprinkle with cheese.
Spread a little enchilada sauce on the bottom of a baking dish. Roll the enchiladas and place seam side down in the baking dish. Top with enchilada sauce.
Sprinkle with cheese. Cover and bake for 10 minutes. Remove cover and bake for 13 more minutes. If desired, broil at 450° for 1-2 minutes to brown the top more. Garnish with cilantro and serve with sour cream!
Make Ahead Method
Assemble as outlined but don’t add enchilada sauce or top with cheese until ready to bake. Refrigerate for up to 2 days. Cover and bake for 15 minutes. Remove cover and bake for 13 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.) Freeze for up to 3 months. You can bake right from frozen. Cover and bake for 20 minutes. Remove cover and bake for 25 more minutes. (Optional: Broil at 450 for 1-2 more minutes.)
Storage
Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
9 x 13-inch casserole dish– This is the one that I love using for this recipe. (It’s what’s pictured in this post.) Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
