Name: Cheesy Chicken Enchiladas Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon chili powder; 1-2 tablespoons avocado oil (can substitute olive oil); ½ yellow onion, diced; 3 cloves garlic, minced; 2 ¾ cups shredded cooked chicken; Salt to taste; 1 (15 oz) can black beans, drained and rinsed; 1 (4 oz) can diced green chiles, undrained; 2 tablespoons lime juice; 1 teaspoon hot sauce; 1 teaspoon honey; 2 tablespoons finely chopped cilantro, plus more for garnish; 15 oz red enchilada sauce; 8 (8-inch) flour tortillas; 3 cups shredded Mexican cheese, divided; Sour cream, for serving

There’s something incredibly comforting about this Cheesy Chicken Enchiladas Recipe. The way the rich cheese melts into tender, seasoned chicken wrapped in soft tortillas just hits the spot every time. Plus, it’s a crowd-pleaser that’s surprisingly easy to pull off, making weeknight dinners feel special.

The image shows a white baking dish holding six enchiladas arranged in a single layer, each rolled with a light golden tortilla that has browned edges. The enchiladas are covered with melted, bright orange and white cheese forming a smooth and slightly bubbly layer. On top, there is a colorful topping of finely chopped red tomatoes, small bits of purple onion, bright green slices of jalapeno peppers, and sprinkled green herbs. The dish sits on a white marbled surface with some green parsley blurred in the background for decoration. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken Enchiladas Recipe
Top Tip
How to Serve Cheesy Chicken Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken Enchiladas Recipe

Why You'll Love This Recipe

I’ve made enchiladas a bunch of ways, but this Cheesy Chicken Enchiladas Recipe really stands out because it balances vibrant flavors with a comforting cheesiness. Once you try it, you’ll want this recipe on repeat because it’s low fuss but high flavor.

Perfectly Seasoned: The blend of spices like cumin, chili powder, and oregano brings that authentic depth without overpowering.
Cheese Lovers’ Dream: That blanket of melted Mexican cheese on top and inside gives these enchiladas the ultimate ooey-gooey texture.
Simple but Satisfying: You don’t need fancy ingredients—just a few staples combined thoughtfully to wow your taste buds.
Great for Meal Prep: You can make extras, freeze them, and have a quick meal ready for hectic days.

A white rectangular baking dish holds six rolled tortillas tightly packed side by side, each covered with a rich orange and white melted cheese layer that is golden and slightly browned in spots. Beneath the cheese, a dark red sauce peeks through around the edges of the tortillas. On top, there is a garnish of diced red tomatoes, finely chopped purple onions, and fresh green herbs scattered across the dish. Three green jalapeño slices sit near the center, adding contrast. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in creating that signature enchilada flavor and texture. From the smoky spices to the creamy cheese, here’s why I pick each component and how to spot the best ones at the store.

Flat lay of a small mound of mixed dried spices including onion powder, garlic powder, cumin, paprika, dried oregano, and chili powder, a few tablespoons of golden avocado oil in a small white ceramic bowl, half a yellow onion diced, minced garlic cloves arranged neatly on a white ceramic plate, shredded cooked chicken piled loosely on a simple white ceramic dish, a small white bowl of drained and rinsed black beans, a small white bowl filled with diced green chiles with juices, a small white bowl holding fresh lime juice, a tiny white bowl with deep red hot sauce, a small white bowl with golden honey, two tablespoons of finely chopped fresh cilantro on a white ceramic plate, eight fresh, soft flour tortillas stacked evenly, a pile of shredded Mexican cheese on a white ceramic plate, a small white bowl of sour cream, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onion powder, garlic powder, cumin, paprika, dried oregano, chili powder: This house-spice blend is the secret to balanced, authentic flavor.
Avocado oil (or olive oil): A neutral oil with a high smoke point to soften onions without burning.
Yellow onion (diced): Adds sweetness and texture to the filling when sautéed gently.
Red enchilada sauce: The heart of the dish—rich, slightly tangy, and spicy; homemade is a game changer.
Shredded chicken: For me, rotisserie chicken is a time-saver, but leftover roast chicken works beautifully.
Salt: Enhances every other flavor, but be mindful if your chicken’s pre-seasoned.
Garlic (minced): Fresh garlic adds punch and aroma you just can’t beat.
Black beans (drained and rinsed): They add protein, fiber, and a creamy contrast to the meat.
Diced green chiles (undrained): For a subtle kick and extra moisture in the filling.
Lime juice: Brightens the filling and balances the richness.
Hot sauce: I always add a little heat—adjust to your liking.
Honey: Just a touch to contrast the spices and bring harmony.
Fresh cilantro: Adds freshness inside and as a garnish (if you’re a fan like me).
Flour tortillas (8-inch): Soft and pliable, perfect for rolling without cracking.
Mexican shredded cheese blend: The meltiest, most flavorful cheese topping you’ll find.
Sour cream: A creamy, cooling side that pairs perfectly when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe—sometimes I add corn for crunch or swap the black beans for pinto. The beauty of this Cheesy Chicken Enchiladas Recipe is how flexible it is. You can tailor it to your pantry or dietary needs and still get fantastic results.

Variation: When I want a smoky twist, I add chipotle powder instead of regular chili powder—that warm, smoky heat is incredible.
Vegetarian: Skip the chicken and amp up the beans and veggies like bell peppers and mushrooms for a hearty meatless version.
Make it spicy: Double up on hot sauce or add sliced jalapeños inside before baking if you like it fiery.
Dairy-free: Use a plant-based cheese alternative and swap sour cream with avocado crema for a creamy finish.

Step-by-Step: How I Make Cheesy Chicken Enchiladas Recipe

Step 1: Get All Your Ingredients Ready and Season Your Chicken

I like to measure out all my spices and ingredients before heating the pan—it keeps things moving smoothly. After sautéing the onions in avocado oil until soft, I add some enchilada sauce and garlic for that rich base. Then, in goes the chicken seasoned generously with the combined spices. Toss everything well so every bite bursts with flavor. Don’t rush this step—let those spices bloom gently with the chicken and onions for a couple of minutes.

Step 2: Mix in Beans, Chiles, and Brighteners

Once your chicken’s looking and smelling fragrant, stir in the black beans, green chiles, lime juice, hot sauce, honey, and cilantro. This combo adds layers—earthiness, a hint of heat, some tang, and freshness. Heat for just a minute or two before setting aside the filling.

Step 3: Prepare Your Baking Dish and Tortillas

Grease your 9x13-inch casserole dish and spread a thin layer of enchilada sauce on the bottom—this prevents sticking and adds extra saucy goodness. To help the tortillas roll without cracking, I microwave batches of four for 30 seconds. Trust me, this little trick saves a lot of frustration when assembling.

Step 4: Roll and Layer Your Enchiladas

Spoon a generous amount of filling onto the bottom third of each tortilla, sprinkle on a big tablespoon of cheese, then roll it tightly. Place seam-side down in your prepared dish. If you’re like me and love cheese, don’t be shy about adding more inside—it’s what makes these enchiladas so indulgent!

Step 5: Top with Sauce and Cheese, Then Bake

Pour your remaining enchilada sauce over the rolled tortillas—¾ cup is usually enough for a nice coating—and top with the rest of your shred cheese. Cover the dish and bake at 350° F for 10 minutes. Pro tip: If you cover with foil, spray the underside with cooking spray so the cheese doesn’t stick. Once that’s done, remove the cover and bake uncovered for 13 minutes more to let the cheese bubble beautifully. For an extra golden top, I broil on low for 1-2 minutes but keep a close eye so it doesn’t burn.

Step 6: Garnish and Serve

After baking, sprinkle fresh cilantro over the top and serve piping hot with a dollop of sour cream. It’s the perfect finishing touch that cuts through the richness.

Top Tip

From experience, the difference between a good enchilada and a great one often comes down to preparing the tortillas properly and balancing your sauce and cheese layers. Here are some tips I swear by to make your Cheesy Chicken Enchiladas Recipe turn out perfectly every time.

Tortilla Prep: Warming the tortillas slightly makes them pliable and prevents cracking when rolling, so don’t skip this step!
Season Generously: Toss your chicken well with the spice blend before adding beans and extras for even flavor throughout.
Layer Sauce Wisely: A thin layer on the pan helps keep enchiladas from sticking, but don’t drown them—too much sauce can make them soggy.
Watch the Broil: Broil at the end for a golden top but keep the oven door open to watch so it doesn’t burn in seconds.

How to Serve Cheesy Chicken Enchiladas Recipe

Cheesy Chicken Enchiladas - Serving Suggestion

Garnishes

I always top mine with fresh cilantro, a squeeze of lime, and a dollop of sour cream—that cool creaminess balances the spices and cheese perfectly. Sometimes I add sliced avocado or pickled jalapeños when I want extra texture and zing.

Side Dishes

For a full meal, I love pairing these enchiladas with Mexican rice, a simple black bean salad, or a crisp green salad with lime vinaigrette. Corn on the cob with chili-lime butter is also a festive, tasty side.

Creative Ways to Present

For special occasions, I’ve built layers in a casserole dish with sliced olives or roasted corn in between for added color and flavor. You can also serve individual enchiladas on plates garnished with edible flowers or avocado slices to impress guests.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheating in the oven wrapped lightly with foil keeps them moist without drying out the chicken or cheese.

Freezing

This recipe freezes beautifully! I wrap individual enchiladas in foil or plastic wrap, then place in a freezer bag. When you’re ready, thaw overnight in the fridge and bake covered at 350°F until heated through.

Reheating

To keep that cheese melty and prevent sogginess, I reheat enchiladas covered in the oven at 350°F for about 15-20 minutes. A quick blast under the broiler for 1-2 minutes at the end brings back a perfect golden top.

Frequently Asked Questions:

Can I make this Cheesy Chicken Enchiladas Recipe gluten-free?

Absolutely! Simply swap the flour tortillas for corn tortillas labeled gluten-free. Just warm them properly to make them pliable before rolling to avoid cracks.

What’s the best way to shred chicken for enchiladas?

I usually shred leftover roast chicken by hand or with two forks for a nice, rustic texture that holds up well in the filling—perfect for soaking up the enchilada sauce.

Can I prepare these enchiladas ahead of time?

Yes! You can assemble the enchiladas a day ahead, cover them, and refrigerate. Then bake them fresh before serving. This is perfect for meal prep or entertaining.

How do I make homemade enchilada sauce like in this recipe?

Making your own enchilada sauce is easier than it sounds—start with tomato sauce and add chili powder, garlic, onion powder, cumin, oregano, and a bit of stock or water to thin. Simmer a bit for flavor to meld, and taste to adjust seasoning and heat.

Final Thoughts

This Cheesy Chicken Enchiladas Recipe has become my go-to when I want comfort food that feels homemade and full of love without spending hours in the kitchen. I hope you’ll enjoy making it as much as I do—it’s perfect for sharing with family or just treating yourself to something special. Once you have the basics down, you can truly make it your own and impress anyone lucky enough to have a plate.