Best Chicken Enchiladas Ever!

Seriously The BEST Chicken Enchiladas Ever! |

I know that food bloggers are never prone to hyperbole.  ;)

But with these enchiladas, I stand by the title that I gave to this recipe when I first blogged about it in 2009.  These seriously are the best chicken enchiladas ever!

Actually, I’m ok saying that because I actually learned how to make this recipe for enchiladas from my friend, Liisa.  She was my roommate for a few years back in my early twenties when I was learning how to cook.  And let’s just say that I won the foodie roommate jackpot getting to live with a friend like her.  She not only cooked breakfast, lunch, and dinner for herself almost every day, but she equally as obsessed with Mexican food as I was.  And these chicken enchiladas were her specialty.

Nowadays, most of my friends would probably tell you that these chicken enchiladas are my specialty.  I can’t even begin to count the times that I have made them.  They are my go-to dish to bring to friends in need, they are my favorite freezer meal, they are perfect for Cinco De Mayo, and they are the epitome of a crowd-pleaser whenever I bring them to a gathering.  Even just last night, I made a batch to take to a World Series watch party (#goroyals!), and when I went to grab the pan afterwards it was completely empty and washed and dried and waiting for me.  (Yes, my friends know that doing my dishes is my love language.)  ;)

So since this recipe has been buried in the archives for years, I thought I would pull it back up today to share the enchilada love with you.  Because I’m pretty positive you need these in your life now.


Seriously The BEST Chicken Enchiladas Ever! |

First off, here’s a photo of the enchiladas that I snapped back in 2009.  Fun fact, this was actually the third recipe ever posted on Gimme Some Oven.

Seriously The BEST Chicken Enchiladas Ever! |

And here they are today.  Same enchiladas, but I’m going through a garnishing phase now, so they get a little sprinkle of cilantro.  ;)

Really, these enchiladas are pretty simple.  They are filled with a chicken/onion/green chile mixture, black beans, and shredded cheese.  But the secret ingredient which is an absolute must is…

Red Enchilada Sauce |

The special sauce.  Oh, this sauce.  After the first time I tried it, I knew that my store-bought red enchilada sauce days were over.  It is a New Mexico-style sauce (where Liisa is from), and it basically turns any enchilada dish you make into pure gold.  And, it’s super easy to make using spices and ingredients that you probably already have on hand.

Trust me.  You won’t regret taking the extra time to make this red enchilada sauce.  (And while you’re at it, make a double or triple batch and freeze or can or giveaway the leftovers!)

Seriously The BEST Chicken Enchiladas Ever! |

So to make the enchiladas, just spread a generous amount of sauce on each tortilla, then add on some black beans (they are a great protein-packed “filler”), the chicken/onion/green chile saute, some shredded Mexican cheese…

Seriously The BEST Chicken Enchiladas Ever! |

…and then roll ’em up and place each enchilada in a large baking dish.  Then pour the extra enchilada sauce on top, and add on some extra cheese for good measure.  And gimme some oven!  I mean, bake it on up.  :)

Seriously The BEST Chicken Enchiladas Ever! |

20 minutes later, a steaming pan of delicious enchiladas will be ready to go.

Seriously The BEST Chicken Enchiladas Ever! |

You can garnish it with some fresh cilantro (a la 2014) if you’d like.  ;)

Seriously The BEST Chicken Enchiladas Ever! |

But you’re probably just going to want to dive right in.  Because as good as these puppies look, they smell and taste 10 times better.

Seriously The BEST Chicken Enchiladas Ever! |

Ok, actually enchiladas in a single serving aren’t the prettiest.  But hey, at least they taste good.

Seriously, I can’t recommend this recipe enough.  Biggest thanks to Liisa for teaching me how to make it so many years ago, and even though we now live half a country apart, I love that I still think of her whenever I make them.  That’s what happens when good food and friendship come together, right?

Enjoy everyone!

Best Chicken Enchiladas Ever!

No kidding. These seriously are the best enchiladas ever, and it's all due to a special (and easy) homemade enchilada sauce that will rock your socks off.


  • 2 Tablespoons vegetable oil
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
  • salt and pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5 ounce) can black beans or lentils, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
  • (optional: 1/4 cup chopped fresh cilantro)


Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

*If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6-8).  Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Seriously The BEST Chicken Enchiladas Ever! |

Leave a Comment:


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  1. Debbie — May 29, 2016 @ 5:33 pm (#)

    Made the enchiladas and sauce  for dinner last night, the only change I made was adding some tomatoe paste as suggested in a previous comment…oh, I also added a little cayenne pepper, it was great.  We just ate the leftovers from last night, even better.  Thanks for the recipe.

    • Hayley @ Gimme Some Oven — June 13th, 2016 @ 9:00 am

      Thanks for sharing Debbie — we’re so glad you enjoyed them! :)

  2. Lisa — June 3, 2016 @ 10:03 am (#)

    These were absolutely delicious! I LOVED the enchiliada sauce! My son did too and he is a critic! The only thing I did differently than this recipe is added some corn with the black beans. I will be looking up more recipes on this site for sure!

    • Hayley @ Gimme Some Oven — June 16th, 2016 @ 9:41 am

      Thank you Lisa — we’re so happy you and your sun enjoyed both the sauce and the enchiladas! :)

  3. Pamela — June 5, 2016 @ 1:48 pm (#)

    This is. Amazing! I have put a few spins on it also. The sauce is what really makes it!

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:58 pm

      Thank you Pamela — we’re so happy you enjoy the sauce and the enchiladas! :D

  4. Donna G. — June 7, 2016 @ 8:04 pm (#)

    Made the enchiladas this evening and they were delicious!  I used shredded rotisserie chicken and the homemade sauce.   My husband loved them.  Thank you for sharing your recipe.

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 10:17 am

      We’re happy you and your husband loved them, donna! :)

  5. Kelly — June 9, 2016 @ 10:28 am (#)

    I just wanted to say that this recipe was easy and delicious. However, after 20 minutes some of the enchiladas in the center of the pan were just room temperature. I’d recommend maybe an extra ten minutes.

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 8:25 am

      Thanks for your feedback Kelly, we appreciate it!

  6. theresa — June 10, 2016 @ 2:20 pm (#)

    These are amazing! I made them with the red sauce for a dinner party and everyone loved them. The sauce was spicier than I thought. I had in mind that it might be bland due to the lack of ingredients but it was not. A great recipe anytime for the cheap chicken breasts in your fridge.

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 5:55 pm

      Thanks Theresa — we’re happy you enjoyed them! :)

  7. Mike F — June 13, 2016 @ 2:17 pm (#)

    These are awesome! Just bear in mind if you’re in the UK ease up on the chilli powder because it’s waaay hotter here! Blew my socks off first time so added tomato pasata and sugar. Put much less in 2nd time around and…bang on, amazing!

    • Hayley @ Gimme Some Oven — June 14th, 2016 @ 7:31 pm

      Thanks Mike — we’re so happy to hear that! :)

  8. Jen G — June 18, 2016 @ 10:56 pm (#)

    This is one of my favorite dishes to make. People are always amazed when I say I make the enchilada sauce myself…I never tell them how easy it is! Thanks for the amazing recipe! 

    • Hayley @ Gimme Some Oven — June 19th, 2016 @ 10:31 pm

      Thank you Jen — we’re so happy you’re a fan! :D

  9. Susie — June 22, 2016 @ 1:25 pm (#)

    Can you make the chicken mixture the night before and put it in the fridge overnight? 

    • Hayley @ Gimme Some Oven — June 22nd, 2016 @ 9:51 pm

      Yes, you definitely can! We hope you enjoy!


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