Gimme Some Oven

Chicken Enchiladas

This post may contain affiliate links. Please read my disclosure policy.

My favorite chicken enchilada recipe is easy to make, customizable with your favorite fillings, and made with my favorite homemade enchilada sauce. It’s always a crowd fave, and perfect for meal prep and freezing too!

Chicken Enchiladas

Say hello to my all-time favorite chicken enchiladas. ♡

This chicken enchilada recipe was actually one of the first-ever posts that I shared here on Gimme Some Oven back in 2009. And now, more than a decade later, it still continues to be one of the recipes I make most often for dinner here in our house — and one of the recipes that our readers make most often too! I’m so happy you all continue to enjoy it!

For those of you who are new to this recipe, these Tex-Mex style chicken enchiladas are easy to make with a basic filling of sautéed chicken, green chiles, onions, beans and shredded cheese. Then they are rolled up in your choice of either flour or corn tortillas, baked until hot and melty, and sprinkled with lots of fresh toppings. But I have to say that the real magic of this recipe lies in the homemade red enchilada sauce that brings it all together. This red enchilada sauce only requires a few extra minutes of prep time, but the flavor that it adds to these enchiladas is major. Sooo much better than the canned stuff!

I’m also a big fan of these homemade chicken enchiladas because they are easy to make ahead (perfect for meal prep), the leftovers freeze beautifully (which is why I usually go ahead and make a double batch while I’m at it), and they are also a wonderful meal to pack up and bring to friends who may be in need of some cozy comfort food (another good reason to make and freeze a second batch ♡). This recipe can also easily be adapted to be gluten-free or customized with your choice of protein, beans or cheese. And if you’d really like to make the prep quick and easy, I’ve included a few additional time-saving shortcuts below too.

Bottom line, these chicken enchiladas have been one of my go-to recipes for years and years, and they are always a hit when we serve them to friends and family. So if you have yet to give this recipe a try, I say that it’s time we make some enchiladas together!

Chicken Enchilada Recipe | 1-Minute Video

Enchilada Sauce Recipe

The History of Enchiladas

We have the rich food traditions of Mexico to thank for bringing enchiladas to the world. ♡ Historians believe that the origins of enchiladas actually date back to Aztec times, when the tradition of rolling or folding food into corn tortillas is believed to have begun. (The word enchilada is derived from the Spanish verb enchilar, which means “to season with chili.”)

In the centuries and decades since, dozens of different varieties of enchiladas have become traditional in different regions around Mexico, as well as in various nearby countries in Latin America (such as Costa Rica, Honduras, Nicaragua and Guatemala). And of course, they have also become wildly popular in the United States as well, especially in New Mexican and Tex-Mex cuisine.

This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce. But if you are looking to try authentic Mexican-style chicken enchiladas, I would encourage you to consider this traditional recipe. So many delicious enchilada recipes to try!

Step by Step of How To Make Chicken Enchiladas

Chicken Enchilada Ingredients

Before we get to the full recipe below for how to make chicken enchiladas, here are a few notes about the ingredients you will need to make this easy chicken enchilada recipe…

  • Chicken: I typically sauté diced boneless skinless chicken breasts for the enchilada filling. But feel free to use pre-cooked chicken (such as a shredded rotisserie or any leftover diced/shredded baked chicken) if you would like to save some prep time.
  • Onion and diced green chiles: White, yellow or red onion will work for the enchilada filling sauté. Then I always like to add in a can of diced green chiles too for extra flavor.
  • Beans: I typically add a can of black beans or pinto beans to the filling for extra protein. But white beans, lentils or chickpeas would also work well here.
  • Tortillas: Corn tortillas are traditionally used in Mexican-style enchiladas, but I typically use flour tortillas (which are more commonly used in Tex-Mex and American-style enchiladas) since they are much easier to roll. That said, just about any style of tortillas will work in this recipe.
  • Cheese: I most often use either Asadero, Pepper Jack, or a Mexican-blend of shredded cheese for these enchiladas. But feel free to use any type of shredded cheese that you love best.
  • Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
  • Enchilada sauce: Finally, you can use any type of enchilada sauce that you prefer for this recipe, but I highly recommend using my favorite homemade enchilada sauce! It only takes a few extra minutes to prep and can simmer on the stovetop while you prepare the rest of the enchiladas. It’s made with simple ingredients that you likely already have in your pantry (oil, flour, a handful of spices, and chicken stock). But most importantly, it’s incredibly delicious and tastes a million times better than the store-bought canned stuff. Thousands of our readers have made and loved it over the years, so I highly recommend giving it a try!

Homemade Enchiladas Unbaked In Pan

Chicken Enchilada Recipe Variations

As I mentioned above, this chicken enchilada recipe is incredibly flexible, so please feel free to customize it however you would like! For example, feel free to…

  • Use corn tortillas: To make Mexican-style enchiladas, use corn tortillas (homemade or store-bought) in place of flour tortillas. Since corn tortillas are typically smaller, you will likely need to use nearly double the quantity of tortillas. (Just arrange them in the pan however you’d like.) Then to bring out that toasty corn flavor and prevent the corn tortillas from tearing, I recommend either flash-frying the tortillas for about 10 seconds per side in a skillet that has been lightly drizzled with oil. Or alternately, you can just dip the tortillas briefly in the warm enchilada sauce before rolling them up.
  • Use green enchilada sauce: Instead of red enchilada sauce, try making green chicken enchiladas with my homemade green enchilada sauce recipe. It’s also very simple to make and brings the most delicious savory green chile flavor to this dish.
  • Use a different protein: I most often make these enchiladas with chicken, but they would also be delicious with ground or shredded beef, shredded pork (especially carnitas), shrimp, or any other protein that you prefer.
  • Use different beans: As I mentioned above, white beans, lentils or chickpeas would also work well here in place of pinto or black beans.
  • Make vegetarian enchiladas: To make these vegetarian enchiladas, simply omit the chicken and replace it with veggies (such as roasted cauliflower, zucchini, bell peppers, etc), extra beans, or any other vegetarian fillings you prefer. To make vegan enchiladas, use a vegetarian filling as well as vegan cheese.
  • Make gluten-free enchiladas: To make gluten-free enchiladas, use gluten-free corn or flour tortillas. And also be sure to use a 1-for-1 gluten-free flour blend (in place of all-purpose flour) in the homemade enchilada sauce recipe.

Easy Chicken Enchiladas with Cheese

What To Serve With Chicken Enchiladas

Looking for some recommendations for side dishes to round out your meal? Feel free to check out our Mexican recipe archives for inspiration, or consider some of these favorite recipes…

Easy Chicken Enchilada Recipe

More Favorite Enchilada Recipes

Looking for more awesome enchilada recipes to try? Here are a few of my faves…

Best Chicken Enchiladas

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Enchiladas

Chicken Enchiladas

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

Description

My all-time favorite chicken enchilada recipe! See notes above for possible ingredient variations.


Ingredients

Scale
  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1 1/2 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, sour cream, and/or crumbled cotija cheese

Instructions

  1. Prep oven and enchilada sauce. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. Sauté the filling mixture. 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. Assemble the enchiladas. 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. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  4. Bake. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Transfer the baking dish to a wire baking rack.
  5. Serve. Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!


Notes

Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.

Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.

Share this Post

Leave a Reply

Your email address will not be published.

Recipe rating

1,842 comments on “Chicken Enchiladas”

  1. Just made these and they are so easy!! Thanks for the recipe!

  2. This recipe looks amazing and I am excited to try it when I get home from work. I do have a question though, have you ever substituted pinto beans for the black beans? My husband and I do not like black beans, and I wonder if that would throw off the favor profile. 

  3. Never made enchiladas before. Tried them tonight with the homemade sauce. You were right they were Amazing. Best I every had and I made them  myself who knew! 

    Bon appetite! 
    Sandra

  4. This was the best ever and my family totally loved these…..thanks to you

  5. These are fantastic. The key for me is your sauce. I used my spice grinder to grind some various dried chilis I had laying around. I also added cayenne because we like it with a little kick. Other than than that, didn’t change a thing for the sauce and it came out so yummy and delicious..and authentic tasting. The only things I changed for the enchiladas was swap out pepperjack for the cheddar and I used a small can of sliced jalapenos that I chopped because that is what I had in the pantry. My wife and I agreed, any restaurant would be thrilled to serve these up. They are that good. And please, if you are going to make these, take the few minutes to make the sauce. It is seriously good eats. Definitely going into the rotation. Thank you for the recipes!

  6. It’s my husbands birthday, and this will be his Birthday Dinner tonight! I used to make Chicken Enchilada’s quite often, but have been disabled/battling a “terminal” illness for 17 years now, and the cooking has become his duty over all those years. I’m on a new course of medications now that includes some Biologic’s, and, while not officially in remission, I’m feeling much better than I have for many years. So tonight I’m ready to try cooking a meal again! And since it’s been so many years since I’ve made them, I don’t recall the recipe I used for Chicken Enchilada’s. I came across yours while searching on the internet, and it sounds OH-SO-YUMMY!! So this will be the recipe I use for my hubby’s first Homemade Birthday Dinner in 17 years. I already know he’s going to just LOVE them!! I’m so thankful to have found your recipe–Thank You So Much!! 

  7. Me again………back after reading all the Comments, which I hadn’t had time to do earlier. I just have a small suggestion for my fellow foodies who were so quick to take a “Critical Tone” in their comments regarding Traditional vs Non Traditional, or Authentic vs Non-Authentic Enchilada’s. Of course I’m referring to the comments criticizing your use of flour tortilla’s instead of the more frequently used (at least in the USA) corn tortilla’s.  Having been battling a rare disease that is usually terminal in an all-too-short amount of time for 17 years, one of the biggest things I’ve learned is “DON’T SWEAT THE SMALL STUFF!”  And believe me, when you and your family have been told (several times) that there is no hope, and your life will definitely come to an end in a matter of weeks, or a few months at best, you find that most things qualify under “THE SMALL STUFF” label! So whether someone chooses to use flour tortillas or corn tortillas in a recipe is simply a matter of personal taste. And to see that being brought up in a critical manner to someone who has taken time out of their day to share something with others in hopes to add some enrichment their lives, really hurt my heart. I think we can all (and I include myself in this) benefit from the slogan “Try A Little Tenderness”, and try to adopt a less-critical, and more-encouraging tone in our choice of words when we’re interacting with others. That’s something I consciously think about now every single time I have a conversation with/make a comment about others. As for me, I’m extremely grateful for other people who have taken the time to share a bit of knowledge they have with others-like the recioe’s I’ve found here-because it’s A HUGE HELP to someone like myself! I don’t have the words to explain just hiw grateful I was to find this Enchilada Recipe today, because having been too I’ll to cook a meal for so many years, I’ve literally forgotten ALL of the recipe’s I used to use.  And making a homemade meal for my husband on his birthday today, after he’s been taking complete care of me for the past 17 years, is a more meaningful gift than spending hundreds of dollars on some electronic gadget would have been! Thanks to people like Ali, I’m able to give something back to my husband tonight that money simply could never buy! So my suggestion is simply this: There’s absolutely nothing wrong with sharing that you do something differently than someone else does, but the tone we take by the choice of words we use, in any circumstance, makes A HUGE DIFFERENCE! And if we all try to keep that in mind each day, I think it will go a long way towards making this world a happier place. And Ali, once again, THANK YOU SO VERY MUCH for this recipe-and the others you’ve taken the time to put up here! You have made such a big contribution to the lives of my husband and myself today, that the words “Thank You” are much too small to adequately express the happiness we feel tonight! Now, I’m off to take these wonderfully-smelling enchilada’s out of the oven, and watch my husband eat a delicious homemade dinner that HE didn’t have to make, for the first time in 17 years!!  :-)

  8. I have been making Beef enchiladas for years from a recipe of an old mexican woman who owned a business.  She taught me to make this sauce 30 years ago and it is one of our favorite recipes for enchiladas.  I made them last night again after a few months and he LOVES them.  You can use this sauce for just about any mexican recipe.  True, here in Texas we use corn instead of flour tortillas, but like the other lady said, it’s just a matter of taste.  Like most of you, I agree the sauce is the Key here, it’s great! 
    You can also use this sauce on Tostatos.  Thanks for sharing your recipe with us!

  9. I have never cooked anything Mexican (which I love) from scratch before…You , kind sir, are absolutely right…these are the “Best Enchiladas Ever”… My husband LOVED them…so did I… I will be making them again in the near future..We have leftovers for tonight.. So “THANK YOU” for making me a “GREAT COOK” last night…I will be trying MORE of YOUR RECIPES… Bon Appetite…  

  10. This recipe is delish…can you prepare/assemble  them the night before??

  11. This looks amazing!  I am not a big fan of flour tortillas.  Do you think I could use corn?

  12. Oh. My. Word. These taste do amazing! I’ll make this again a million times! Thanks for posting and I love how simple and easy the recipe is without cutting too many corners! Also I  used flour because it’s all had! Hahaha! 

  13. I absolutely loved these enchiladas! I was also raised in Mexico and live in Texas, so I can tell you about authentic Mexican cousine.  I liked the idea of trying to make the sauce from scratch so I though I’d give it a try.  It’s true, we use corn tortillas for regular enchiladas, but that was another reason I was interested in this recipe.  I wanted something DIFFERENT!  After a long day, by the time I was making dinner we were both very eager to eat. My husband kept asking if dinner was ready and I let him know I was trying a new recipe, so it would take a little longer.  By the time dinner was served he actually said these enchiladas were actually better and was worth the wait haha.  THANK YOU SO MUCH FOR SHARING!!

  14. I have looked all over and I cannot find the recipe for the special sauce for the best enchiladas.
    Help
    !!!

  15. This is the first time I have read or cooked anything from this blog…  I just wanted to say that this recipe was DELICIOUS!

  16. This was my first time making chicken enchiladas myself and I have to say this recipie is amazing! They turned out perfect and even the homemade sauce was very easy to make! Thank you so much for this awesome recipie!

  17. I stumbled upon this recipe a few years ago when I was pregnant with my son. I was constantly craving Mexican food. However, Taco Bell just wasn’t cutting it anymore. It was Cinco de Mayo and I needed Mexican food STAT! BEST. ENCHILLADAS. EVER. I made a batch with chicken and a batch with beef. Initially I had intended to send some off with some family and friends but after hubby and I dove in we decided we weren’t giving ANY away. The sauce is definitely key. I used the Spice Island chili powder which I believe you initially recommended. I won’t use anything else now. Thank you for the wonderful recipe and I love the new design to your site :)

  18. I just made these enchiladas 

  19. This recipe was so yummy! I liked the crunchiness around the edges and the inside was delicious. For my first try, I used your recipe for the chile sauce, but unfortunately, this sauce turned out too spicy and watery for my taste, even though I added 2 tbs of chile powder and less vegetable stalk. 

    • So glad you liked it, Beatrice! And yes, everyone’s spice preferences are definitely different with this sauce. If it’s too thin next time, just simmer it for awhile longer to thicken. Enjoy!

  20. This was my first effort at making enchiladas. We all thought they were good, but I did not make your sauce. Next time I will, the store-bought left something lacking. I also think I will try some sauteed peppers. Overall I was pleased, thank you for initiating me to this dish!

  21. I’m sooo very excited to try these!! I’m takins dinner to a friend and her husband after she had a horrendous back surgery. I don’t usually try NEW recipes on friends, you’ve convinced me and I will certainly make a double batch so that I, living alone, can try them over and over again!!  Much as gracias!!!!

  22. WHAT A WONDERFUL RECIPE . FIXING IT FRIDAY NIGHT FOR DINNER.WILL LET YOU KNOW HOW IT TURNS OUT.                THANK YOU ALI  CANT WAIT TO FIX THE SAUCE.

  23. Just made these for my husband. I have been making enchiladas for him for a while.  I wanted to find a different recipe. I’m so glad I found this one!!!! He says they are the best ever! 

    I did use ghost peppers in the black beans.  And Jalepenos instead of green chiles (fresh Jalepenos).  Then I added more fresh chopped Jalepenos instead of cilantro because I was out…… 

    Thank you for posting the recipe! We love it!!!! 

  24. Love this! Making it right now in fact! I moved to Denmark almost two years ago and miss Mexican food so much! Thanks so much for the recipe. I prefer cubed chicken to shredded and that enchilada sauce, amazing. I (and my picky 3year old) thank you!

  25. Found your recipe tonight! Was craving enchiladas, and did not want to go out,soooo,I had all the ingredients and decided to try this myself….the sauce recipe is awesome!! I will use it again and again!! I did add a little chipotle to the sauce to kick it up a notch, and we also like pinto beans, so I mashed them up with a little chipotle and added them in the filling!!! Oh my, this was a very good recipe, super simple to put together if you already have a lot of the spices already in the cabinet….Saved this as my GO TO recipe…Thank you!!

    • Thanks Sherri, I’m so glad you liked this recipe! And I’ll definitely have to try it with pinto beans next time I make it! : )

  26. My husband just finished his enchiladas, his comment…THAT WAS GOOD!!! Probably the best I have ever had!!!

  27. I definitely want to make this but would like a recommendation for a good chili powder.  They all seem so mediocre at the grocery stores and can have such a big effect on taste.  Thanks.

  28. Made these and your homemade enchilada sauce last night – oh my YUM!  You are right, they are the best enchiladas ever!  I doubled the sauce recipe and can’t wait to make them again, I’ll never use the canned stuff again

  29. These are seriously good! I’ve made them with black beans and pinto beans and it’s hard to decide which is better but the enchiladas turn out great both ways. I usually season some bone-in chicken breasts with cumin and chili powder and bake for about 40 minutes, then shred and use in the enchiladas. It makes it much easier to make these on a weeknight when I cook the chicken and shred the cheese ahead of time! The leftovers are good too, although not pretty to look at!

  30. Found the homemade sauce very hot and also powdery ( if thats a word lol ) not sure if thats a fault on my behalf!!

  31. I just made these tonight yet varied just a bit from the original recipe for I omitted the beans,used corn tortillas instead of flour & used much more cilantro than called for. I used good ol Tillamook sharp cheese & pepperjack blend,green onions instead of white,olives cooked in with filling mixture & store bought (Los Palmas) green enchilada sauce. YUMMY!! Rather inexpensive & some of the best,even if I say so,I have ever had. Now I must consider the cost of losing the 20# that I will have gained after eating all of these delicious things. LOL!!

  32. Made these last night. Muy Sabroso!!!!!!

  33. These we’re so good and easy. I have just one question can they be frozen?

    • Thanks Jan! And yes, you can freeze them. I would assemble them without the sauce and cheese, then cover them tightly with foil, and put in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). I hope this helps!

  34. They were good  but I messed the enchilada sauce up! It was really brown instead of red. Think next time I will use 3 Tbsp of chili powder? Not sure what I did wrong. The black beans in them were awesome! I never would have thought of that. 

  35. I was worried after reading some comments that this recipe may not taste so good… Boy was I wrong! This sauce is amazing! I added the 4tbsp of chili powder before reading, so I added 2 cubes chicken and it leveled it out perfectly. Very good! I hate using the stuff in the can so I’m happy I came across this fast, easy recipe. If yall want to spend hours making “authentic” sauce go right ahead. This recipe is for hungry moms and a screaming 15 month old

  36. Can these be frozen?  If so, how does it affect baking time?  Thanks!  I have made this recipe before and it is delicious!

    • Hey Carri! Yes, you can freeze these. I would assemble them without the sauce and cheese, then cover them tightly with foil, and put in the freezer. When you’re ready to bake them, remove the foil, top with the sauce and cheese, re-cover with the foil, and bake at 350 for about 30 minutes. Then remove the foil and bake for about 15-20 minutes until bubbling and golden brown (with the cheese melted completely). I hope this helps!

  37. Just as everyone else has said, these were delicious!! The sauce is a must! I love the flavor it added to the enchiladas. I used McCormick’s Hot Mexican Style Chili Powder in the sauce. It added a bit of the kick we were looking for. I will definitely be making these again! Thank you for sharing your recipe!!

  38. i made this last night, sauce also…was so good, but the weird thing, after saving the left overs in tupperware over night, the next day, they were even better!! thank you for this recipe, we will be adding this to our dinner arsenal…

  39. I have made your enchilada sauce (I think it was for chicken enchilada soup) and I loved it!  I want to make these enchiladas and would like your take on something.  I have some whole, bone in chicken breast,  I was thinking about cooking a couple of them in the crock pot, perhaps with some more of the enchilada sauce and a little bit of chicken stock, and then shredding the chicken to use in the enchiladas.  Do you think this would work well?  What about also throwing in some diced tomatoes with chilies?  Should I split the breasts first?
    Love your site! Thank you!

    • Thanks Tammy! I haven’t tried it that way, but it sounds fantastic, and I do think it would work well! I think adding some diced tomatoes with chilies is an excellent idea, and I probably would split the chicken breasts first. Let me know if you try this, and how it goes! Hope you enjoy!

  40. How much precooked chicken would you say? 2 cups? 3?

  41. Wow!!  First time I have ever made enchiladas and I’m so amazed at how they turned out!  The sauce recipe is so perfect, I was so worried at first because the spices were very overpowering when cooking but it all came together and was so perfect!  I randomly found this blog looking for an enchilada recipe and I just fell in love with everything on this blog!  Now I know where I will be coming to get new food ideas!  Thank you! Xx 

  42. Hi Ali!  I tried the crock pot chicken with enchilada sauce, tomatoes and chilies.  It came out great!  I was told (by someone who definitely does not hand out compliments freely) that these enchiladas were as good as anything at our fave Mexican restaurant!  Coming from him, that means something!  Fantastic recipe!  Thanks again!

  43. I just made these for dinner and they were DELICIOUS! The star of the dish was the sauce, and it was so easy to make since we already had the ingredients. I will never go back to canned enchilada sauce. We used New Mexico chili power and Mexican oregano – both can be found in our local Latin market, or possibly in that section of a supermarket. I used corn tortillas because that’s what I grew up with. I didn’t put the beans IN the enchiladas but made them for a side dish because I thought the can of beans I had on hand were whole black beans, but they turned out to be refried. Still AMAZING! Thank you :)

    • Thanks Marilou, I’m so happy you liked them! The homemade sauce really does make a difference, eh? And oooh Mexican oregano, I’m intrigued! : )

  44. I just made these for dinner tonight and I have to admit, I was a bit skeptical at first given the simple ingredients required.  However, the way all the aromas and flavors came together, I agree that I have never tasted better enchiladas.  First bite was like walking into a party you know you’re going to have great time at.  Every single bite after that had me rocking on the dance floor.  My wife, who’s pregnant with our second child, was blown away with my “skills”.  (I did pass the credit on to you)
    Thanks for this recipe. Because of you, I have a stomach ache for eating way too many of these :)
    Can’t wait to eat the left-overs tomorrow :p

    -Ricky

    • Thanks Ricky, I’m glad they exceeded your expectations! : ) I am sorry about the stomach ache though! Enjoy your leftovers! : )

  45. Oh my goodness,  this is the absolute best enchilada sauce ever. My husband reach over and kissed me and said he had never had better enchiladas in his life…. Wow thanks♡

  46. I’m a 67 yr old man who loves Mexican food. I made your recipe using just the way you said. They were awesome. The sauce was better than store bought and much cheaper.I don’t understand why people look for a good recipe then change it before they try it.I was not a fan of flour tortillas and black beans but I put them in like you said and was amazed. I loved your way an am making them again tonight. Thank You. John

  47. Made them with your homemade sauce. They were so good! Instead of doing the assembly line style, I just mixed together 1 cup of the sauce and the beans and chicken mixture, and put that in the tortilla, then topped it with cheese. I figured our tastebuds wouldn’t know the difference. :)  I think the sauce def made them amazing. Thanks so much!

  48. Thank You!

  49. These are simply delicious! Just made them for our Sunday brunch and we are one happy family!! Did not use the beans or green chilis but just personal preference there. Thank you!

  50. Yeah, I’ll say it.  They ARE the best chicken enchiladas I’ve had.  Made the homemade sauce (but was a little short of the chili powder – still came out great) and added some red bell peppers to the onion and chicken mix.  

    Will make these over and over.