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; 15 oz. red enchilada sauce (homemade or store-bought); 2 ¾ cups shredded cooked chicken; Salt to taste; 3 cloves garlic, minced; 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); 8 (8-inch) flour tortillas; 3 cups shredded Mexican cheese, divided; Sour cream, for serving

There’s something about the melty, warm goodness of a homemade Cheesy Chicken Enchiladas Recipe that makes weeknights feel special without much fuss. This recipe blends tender chicken, zesty spices, and gooey cheese into a cozy dish that’s just plain comforting—perfect for sharing and savoring.

A white baking dish holds five rolled enchiladas side by side, each covered with melted yellow and white cheese that looks smooth and slightly browned in some spots. Under the cheese, a red sauce peeks out, adding a deep color contrast. On top, there are small pieces of diced red tomatoes and finely chopped purple onions spread evenly across the enchiladas. In the middle of the dish, there are three slices of green jalapeño peppers placed on top of the cheese and vegetables. The white marbled surface underneath the dish adds a clean, bright look to the image. 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 my fair share of enchiladas over the years, and this version keeps coming back to the top of my favorites. Not only is it quick enough for a weeknight, but it feels like a celebration on your plate—cheesy, saucy, and loaded with flavor.

Balanced Flavors: The seasoning mix and enchilada sauce create a perfect blend of smoky, spicy, and tangy notes that never overwhelm.
Easy to Make Ahead: This recipe holds up really well refrigerated or frozen, so making it in advance is no problem at all.
Crowd-Pleaser: Whether it’s a family dinner or a casual get-together, these enchiladas disappear fast.
Customizable: You can easily swap ingredients or tweak spice levels to suit your taste or dietary preferences.

The image shows a white rectangular baking dish filled with six rolled tortillas placed side by side in one layer. The tortillas are covered with a thick layer of melted yellow and white cheese, browned slightly in spots. There is a reddish-brown sauce peeking out around the edges and under the cheese. On top, finely chopped red onions, diced red tomatoes, and bright green jalapeño slices are scattered, along with small bits of green herbs. The dish sits on a white marbled surface with some fresh cilantro visible at the edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish owes its magic to ingredients that balance one another beautifully—the savory chicken, zing from lime juice, gentle heat from chili powder, and creamy, melty cheese create that crave-worthy combination. Here’s a quick guide to why each element is so important.

Flat lay of a halved yellow onion diced, three uncracked brown garlic cloves, a small white ceramic bowl of red enchilada sauce, a neat pile of shredded cooked chicken breast, a small white ceramic bowl filled with black beans, a small white ceramic bowl holding diced green chiles, a small white ceramic bowl of fresh lime juice, a small white ceramic bowl of golden honey, a small white ceramic bowl of bright red hot sauce, a few sprigs of finely chopped cilantro, a stack of eight 8-inch flour tortillas, a small white ceramic bowl of shredded Mexican cheese, and a small white ceramic bowl of sour cream, all arranged symmetrically 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

Chicken: I use shredded cooked chicken—rotisserie chicken works great and saves time without sacrificing flavor.
Enchilada Sauce: The star sauce ties it all together; homemade or store-bought works, but homemade adds a rich, fresh taste I love.
Spices (onion powder, garlic powder, cumin, paprika, oregano, chili powder): These give depth and warmth to the filling without making it too spicy.
Yellow Onion & Garlic: They build a flavorful base once softened and sautéed—don’t rush this step.
Black Beans & Green Chiles: Black beans add hearty texture, and green chiles bring a gentle kick with a mild smoky vibe.
Lime Juice: A splash of acidity balances out the richness and brightens the whole dish.
Cilantro: Freshness that cuts through the richness—don’t skip it!
Mexican Cheese Blend: Melts beautifully and gives that signature cheesy pull.
Flour Tortillas: 8-inch ones are ideal to roll without cracking.
Avocado Oil: Or olive oil—use a neutral oil to sauté with good flavor and high smoke point.

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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

One of the best things about this Cheesy Chicken Enchiladas Recipe? You can make it truly yours! I often switch up the spice levels and add veggies for extra texture or color. Feel free to experiment and find your perfect twist.

Vegetable Boost: I’ve added sautéed bell peppers or corn sometimes for a lovely crunch and sweetness that pairs beautifully with the spices.
Spice Level: I usually start mild but add a bit more chili powder or hot sauce if I’m serving friends who like heat.
Dairy-Free Version: Swap the cheese for a plant-based alternative and use avocado or vegan sour cream for a delicious dairy-free twist.
Protein Swap: Shredded turkey or even jackfruit works in a pinch if you want to change up the protein.

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

Step 1: Gather and Prep Everything

Before turning on the stove, I like to measure out all the seasonings and have my ingredients ready—diced onion, minced garlic, shredded chicken, and sauces. It makes the cooking go so much smoother and less stressful.

Step 2: Sauté Onions and Garlic

Heat your oil over medium heat and soften the diced onions for about 5 minutes until they’re tender and sweet. Then add some of the enchilada sauce and garlic, letting that fragrant mixture come together before adding the chicken. This step builds a flavorful foundation, so don’t rush it!

Step 3: Season and Combine Filling

Add your shredded chicken to the skillet along with the combined seasonings. Give it a good toss to coat everything evenly. Then stir in black beans, green chiles, lime juice, hot sauce, honey, and cilantro, cooking just until everything’s hot. The bright lime juice and touch of honey really balance the savory elements beautifully.

Step 4: Prepare Tortillas and Assemble

I lightly grease a casserole dish and spread a thin layer of enchilada sauce on the bottom to keep things from sticking. To make the tortillas pliable and easier to roll, I nuke four at a time in the microwave for about 30 seconds. Then spoon filling onto the bottom third of each tortilla, sprinkle a generous amount of cheese, roll it tightly, and place seam-side down in the baking dish.

Step 5: Sauce, Cheese, and Bake

Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the rest of the cheese. Cover the dish (I spray foil with nonstick spray to prevent sticking) and bake at 350°F for 10 minutes. Remove the cover and bake for another 13 minutes. For a golden, bubbly top, I’ll broil on low for 1-2 minutes, but keep an eye on it to prevent burning.

Top Tip

From my many attempts at perfecting this dish, a few tricks have truly transformed my enchiladas from “good” to “wow.” Here’s what I’ve learned that’ll help you nail this every time.

Warm Your Tortillas: Microwaving tortillas makes rolling much easier and prevents cracking—trust me, it saves so much frustration.
Don’t Over-Sauce: I found that too much enchilada sauce can weigh down the rolls and make them soggy, so pour just enough to cover and coat.
Cover With Care: Spraying foil with nonstick spray before covering keeps that cheesy layer from sticking and ripping off when you remove the foil.
Broil Briefly: That quick low broil at the end browns the cheese beautifully—just don’t walk away or it will burn.

How to Serve Cheesy Chicken Enchiladas Recipe

cheesy chicken enchiladas - Serving Suggestion

Garnishes

I always top mine with extra fresh cilantro for a burst of brightness and a dollop of sour cream for that creamy, cooling contrast. Sometimes I add sliced avocado or a sprinkle of chopped green onions if I want a bit more texture and flavor.

Side Dishes

These enchiladas pair wonderfully with simple sides like Mexican rice, a crisp green salad with lime vinaigrette, or even some charred street corn. When I want things easy, black beans and a fresh squeeze of lime on the side round everything out perfectly.

Creative Ways to Present

For special occasions, I’ve layered enchilada casserole in a clear dish to show off the beautiful layers of cheese and sauce. You can also top each serving with sliced jalapeños or a drizzle of crema for an impressive finish.

Make Ahead and Storage

Storing Leftovers

Leftovers go into an airtight container in the fridge and usually last 3-4 days. I find the flavors even mellow and deepen after a day or two, making for an irresistible next-day meal.

Freezing

This recipe freezes beautifully—just assemble the enchiladas in your dish, cover tightly with foil, and freeze before baking. When you’re ready, bake from frozen, adding extra time to ensure it’s heated through.

Reheating

I reheat leftovers in the oven at 350°F covered with foil to keep them moist, then uncover in the last few minutes to crisp up the top. The microwave works too for a quick fix, but the oven gives you that just-baked texture back.

Frequently Asked Questions:

Can I use corn tortillas instead?

Absolutely! If you prefer corn tortillas, warm them in the microwave or on a hot skillet to make them pliable before rolling. Just be gentle as they can tear more easily than flour tortillas.

How spicy is this Cheesy Chicken Enchiladas Recipe?

The spice level is mild to moderate, thanks to the balanced chili powder and green chiles. You can easily adjust by adding more hot sauce or chili powder if you want it spicier, or tone it down by thinning out the sauce or reducing peppers.

Can I make this recipe gluten-free?

Yes! Just swap the flour tortillas for corn tortillas or gluten-free tortillas. Be sure to check that your enchilada sauce and other ingredients are gluten-free as well.

What’s the best way to shred the chicken?

For tender shredded chicken, I recommend using two forks to pull apart warm cooked chicken breast or thighs. If you have a stand mixer, using the paddle attachment on low speed works like a charm and saves time. Also, rotisserie chicken is a fantastic shortcut.

Final Thoughts

This Cheesy Chicken Enchiladas Recipe holds a warm spot in my kitchen rotation because it promises comfort and flavor with every bite. I love how simple it is—even on busy days—and how it brings everyone to the table smiling and asking for seconds. Give it a try; I bet you’ll love making and sharing these as much as I do.