Best Chicken Enchiladas Ever!

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My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings, and made with the hands-down best homemade enchilada sauce!

Chicken Enchiladas

This year will mark the tenth (!!!) anniversary that my favorite chicken enchilada recipe has been hanging out here on the blog.  And all of these years later — including dozens and dozens of batches baked up in my own kitchens, thousands more in yours, and literally now millions of pageviews on this little corner of the blog later — I stand by my original title.

These really are the best chicken enchiladas ever! ♡

I was first introduced to the magic of this enchilada recipe by my good friend, Liisa, back when we were living together as roommates in Kansas City.  Liisa hailed proudly from New Mexico — and even had a string of chiles hanging from our kitchen ceiling to prove it — and was equally as obsessed as I was with all forms of Mexican food.  And once she introduced me to her favorite chicken enchilada recipe, I instantly adopted it as my new favorite as well.

At first glance, these enchiladas are totally typical — just sautéed chicken and onion and green chiles, rolled up with beans and cheese in your choice of tortillas.  But the second anyone takes a bite, they come to find that the magic lies completely in this extra-special homemade enchilada sauce.  It packs the most delicious, rich and complex flavors that make these enchiladas taste like you’ve been working on them all day.  But in reality, this simple sauce only takes a few extra minutes to prep, and it’s made with a handful of everyday ingredients that you probably already have in your pantry.

I memorized this recipe long ago and make it regularly for dinner in our house.  (Or for my vegetarian husband, I’ll make this roasted cauliflower version.)  And while I’m at it, I usually make a double batch as well to freeze, or to bring to whatever friends might be needing a hand that week.  And I can vouch — over the course of a decade, no less — that people go crazy for these enchiladas.  I always get requests for the recipe.  And I always point people back to this post.

So with Cinco de Mayo just around the corner, I thought it was time to bump this one back to the top of the blog.  Because if you’re looking for a killer chicken enchilada recipe to add to your repertoire, this one won’t let you down.

Chicken Enchilada Recipe | 1-Minute Video

Chicken Enchilada Ingredients:

As I mentioned above, this easy chicken enchilada recipe is extremely flexible when it comes to ingredients.  So feel free to get creative and customize your chicken enchiladas however you like!  In general, you will need:

  • Chicken: I typically just use diced boneless skinless chicken breasts.  But feel free to use pre-cooked chicken (such as a shredded rotisserie or any leftover baked chicken) if you would like to save time.
  • Onion and diced green chiles: Which we will add to the filling for seasoning.
  • Beans: Black beans, pinto beans, white beans, or lentils would all work great here.
  • Tortillas: Corn tortillas are traditional in enchiladas, but I typically use flour tortillas since they are much easier to roll.  Any of your favorite tortillas will work though.
  • Cheese: I like to use either Pepper Jack or Mexican-blend shredded cheese for these enchiladas.  But cheddar, Monterrey Jack, or other shredded cheeses would also do.
  • Toppings: Chopped fresh cilantro, sliced avocado, diced red onion, sour cream, crumbled cotija, or whatever else sounds good!  When it comes to enchilada toppings, the more the merrier.

Finally, there is one more very important ingredient we must discuss…

Enchilada Sauce Recipe

The BEST Enchilada Sauce Recipe

The Best Enchilada Sauce:

this homemade enchilada sauce. ♡♡♡

It is my all-time favorite enchilada sauce, and it is quite literally the secret sauce that makes these enchiladas the hands-down best.  It tastes a million times better than anything in the can.  It’s quick and easy to make on the stovetop while you prepare the rest of the enchiladas.  And it’s made with super-simple ingredients that you probably already have in your pantry — oil, flour, a handful of spices, salt and stock.

Thousands of our readers have made this enchilada sauce over the years and agree that it’s the best.  So it’s definitely worth the extra few minutes to whip up a batch from scratch.

How To Make Chicken Enchiladas

How To Make Chicken Enchiladas:

Alright, now that we have our ingredients all ready to go, let’s talk about how to make enchiladas.  For this recipe, simply…

  1. Prepare your sauce.  Get your homemade enchilada sauce simmering in a separate saucepan while you prepare the rest of the enchiladas.
  2. Prepare your filling.  Sauté the onion, followed by the diced chicken and green chiles.  Season with salt and pepper.  Then (recipe update!) go ahead and stir in the black beans to complete your filling.
  3. Assemble your enchiladas.  Lay a single tortilla on a flat surface.  Spread a generous spoonful of enchilada sauce over the surface of the tortilla.  Then spoon your filling mixture in a line down the middle of the tortilla, roll it up, and…
  4. Arrange the enchiladas in a baking dish. You can either place the chicken enchiladas seam-side-up or seam-side-down.  Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese.
  5. Bake the enchiladas. Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy.  Remove from the oven, sprinkle with your favorite toppings, and…
  6. Serve warm.  And enjoy!

How To Make Enchiladas

What To Serve With Chicken Enchiladas:

Looking for some delicious side dishes to round out your meal?  Any of these Mexi faves would be delicious served with these easy chicken enchiladas.

Or as always, feel free to check out our Mexican recipe archives here on the blog for more inspiration.

Easy Chicken Enchiladas

More Favorite Chicken Enchilada Recipes:

Easy Chicken Enchilada Recipe

¡Buen provecho, everyone!  

Best Chicken Enchiladas

Chicken Enchiladas

Best Chicken Enchiladas Ever!

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x


My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings, and made with the hands-down best homemade enchilada sauce!



  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese


  1. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
  3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  4. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  5. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
  6. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.

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Chicken Enchiladas from Gimme Some Oven

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1,555 comments on “Best Chicken Enchiladas Ever!”

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  1. These were amazing! The family could not get enough of these. I had to make 2 batches.

    I had never made enchiladas before so this was a crowd pleaser right out of the gate. I substituted the green chiles with poblano peppers and that was good too.

  2. Wow! Fantastic , thanks for the recipe. This was the first time I’ve made these and they were a big hit!

  3. Recipe was easy enough, but there was not nearly enough enchilada sauce. I would double. You will have some extra but it’s better than getting to the end and not having enough for the top of the enchiladas. I ended up having to use a mild salsa on the top.

  4. These are a new staple in our house! My husband said they were legendary! I love all your recipes and they have really helped to keep the meals fresh and fun during this challenging time!

  5. I made this along with the homemade enchilada sauce by this author, and both were so amazing. I made them, following the recipe exactly, and I wouldn’t change a thing. YUM!

  6. Going to try this, but — top of recipe says 45 min. cook time, body of recipe says bake uncovered 20 min. Could you clarify?

  7. Delicious. I used also some cummin, cayenne and coriander for feeling. As cheese I used grated cheddar and mozzarella. Served with homemade guacamole and tzatziki sauce.
    I couldn’t find any American-style chili. For this purpose I used a mixture of mild pepper powder and smoked pepper powder. The sauce taste was good, but with the right chilli it would probably be much better.

  8. I made this recipe yesterday and it was as good as I hoped it would be. Enchilada sauce was easy to make and delicious! This will be a keeper for my family. I will definitely double the enchilada sauce next time to save for another day. The (sauce) recipe was the perfect amount. I made 5 large enchiladas with sauce inside and on top and the amount was just about perfect. Only a couple of tablespoons left over.
    In terms of the chili powder, I’m in Canada and used our standard chili powder found in regular grocery stores. Had good heat, but not too much. I didn’t have green chilies on hand so used chopped up pickled jalapenos and it worked well. Topped ours with onions, avocado, cilantro and a mixture of sour cream & plain greek yogurt.
    Thanks for the recipe!

  9. So good!! The flour tortillas were a game changer. Would 100% make again

  10. Absolutely wonderful! Havent had good homemade enchiladas since before my mom passed and this was absolutely fantastic! Will definitely make again and again. I did three pans one with chicken, one with beef, and one with some pulled pork. Followed the recipe to a t just subbed the meat. All delicious!

  11. Great recipe-thank you! I did change the chicken cooking method. I cooked the chicken breasts in a crockpot, placing a sliced onion on the bottom, then 2 chicken breasts, a can of green chilies, and enough chicken broth to cover the breasts (2-3 cups). When the chicken was done, I shredded it. In #3 of the instructions after the onion is sauted, I added the shredded chicken, green chilies, salt, pepper and black beans at the same time and stirred until evenly combined.
    I used your Red Enchilada Sauce – super!!

  12. Made this tonight and it was amazing 😍 for some reason i couldn’t get the sauce to thicken but that is 100% due to my cooking skills ! Will try different things to get it right next time. The family loved it- for sure going to make it again and again.
    Thanks for the recipe!!

  13. These were SO good! Simple enough for me to make easily, but a great way to spice up the typical weeknight tacos, pasta, pizza, repeat. Can’t wait to make them again.

  14. Made this with the cilantro plus crushed red pepper on top yummy 😋, can’t post pic looks awesome too!

  15. I want to serve this for Sunday lunch but will have a very short window of time between church and lunch, so I don’t think I could do the full assembly in between. I don’t want the tortillas to get overly soggy, so I wonder if it would be okay to do most of the assembling (leaving off the final layer of sauce/cheese) several hours ahead of time and reserving the final liquid until right before popping it in the oven.