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 recommended); 2 ¾ cups shredded 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 to garnish; 8 (8-inch) flour tortillas; 3 cups shredded Mexican cheese, divided; Sour cream, for serving

Nothing says comfort food to me quite like a warm plate of Cheesy Chicken Enchiladas Recipe fresh from the oven. Between the melty cheese, tangy enchilada sauce, and perfectly seasoned chicken, this dish always becomes a crowd favorite in my kitchen.

The image shows a white baking dish filled with four rolled enchiladas placed side by side. Each enchilada is covered with melted yellow and white cheese that has browned slightly in spots. There is a layer of bright red sauce peeking through under the cheese. On top, scattered diced red tomatoes and small pieces of purple onion add color, along with three green jalapeño slices near the center. Small sprinkles of green herbs finish the look. The dish sits on a white marbled surface with a blurred green plant in the background. 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 adore this Cheesy Chicken Enchiladas Recipe because it strikes the perfect balance of cheesy, savory, and just the right amount of spice. Plus, it’s surprisingly easy to pull together for a weeknight dinner but fancy enough for guests.

Loaded with flavor: The blend of spices and fresh ingredients makes every bite mouthwatering.
Flexible and forgiving: You can easily customize the heat level and fillings to suit your tastes.
Make-ahead friendly: It holds up beautifully if you want to prep in advance or freeze leftovers.
Family-approved: Kids and adults alike will keep coming back for seconds — trust me, I’ve tested it on my family plenty!

The image shows a white rectangular baking dish filled with six rolled tortillas placed side by side. The tortillas are covered with a thick layer of melted yellow and white cheese, with some browned spots on top. A red sauce peeks out from underneath the cheese and edges of the tortillas. On top, there are small colorful chunks of red tomatoes, purple onions, and green cilantro scattered evenly. Three slices of green jalapeno are placed in the center. The dish sits on a white marbled surface with a small bunch of cilantro on the upper left corner. The scene looks bright and fresh. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe thrives because each ingredient plays a clear role, blending bold Tex-Mex flavors with creamy, cheesy goodness. When you shop, I recommend fresh garlic and quality enchilada sauce — it really makes a difference.

Flat lay of a small pile of ground spices including paprika, chili powder, cumin, dried oregano, garlic powder, and onion powder, a small white ceramic bowl of deep red enchilada sauce, a mound of shredded cooked chicken, a halved yellow onion with diced pieces beside it, three whole uncracked brown garlic cloves, a small white bowl filled with black beans, a few fresh diced green chiles, a small white bowl of bright lime juice, a small white bowl of golden honey, a small bunch of fresh cilantro sprigs, a stack of soft 8-inch flour tortillas, a small mound of shredded Mexican cheese, and a small white bowl of sour cream, all ingredients 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

Onion powder, garlic powder, cumin, paprika, dried oregano, chili powder: These pantry staples combine to give the chicken that classic enchilada flavor profile that's aromatic and savory.
Avocado oil: I like this for sautéing onions because of its mild flavor and high smoke point, but olive oil works fine too.
Yellow onion: Adds sweetness and depth when softened; never skip this step for flavor!
Red enchilada sauce: Preferably homemade or store-bought with simple ingredients – it coats the enchiladas with tangy richness.
Shredded chicken: Rotisserie chicken works great for shortcuts, but homemade shredded chicken lets you control seasoning.
Salt: Essential to balance the spices and bring out all the flavors.
Garlic cloves: Fresh minced garlic boosts savory notes and keeps the filling vibrant.
Black beans: Rinsed and drained for texture, protein, and fiber.
Diced green chiles: Adds subtle smoky heat without overwhelming the dish.
Lime juice: A bright pop that wakes up all the flavors and keeps things fresh.
Hot sauce: A little kick to personalize your heat level.
Honey: Balances the spice with a touch of sweetness.
Cilantro: Fresh herbaceous notes that lift the cheesy richness.
Flour tortillas: Soft, pliable wraps that hold all the delicious filling together.
Mexican cheese blend: Melts beautifully and adds creaminess with classic flavor.
Sour cream: Cooling topping for serving that complements the spices perfectly.

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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 to tweak this Cheesy Chicken Enchiladas Recipe depending on what’s in my fridge or my mood. It’s a wonderfully blank canvas — you can amp up the spice or add veggies for an extra boost with ease.

Variation: One of my favorite twists is adding sautéed bell peppers and corn for a little extra crunch and sweetness – it really freshens up the dish!
Low-carb option: Swap flour tortillas for corn or low-carb tortillas, or even use large lettuce leaves for a lighter meal.
Cheese choices: Try a mix of Monterey Jack and sharp cheddar for a richer flavor profile.
Protein swaps: You can easily switch shredded chicken with turkey or a plant-based substitute for a vegetarian-friendly version (just skip the chicken).

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

Step 1: Sautéing the Base Flavors

Start by heating the avocado oil in a skillet over medium heat, then toss in the diced onions. I let them soften for about 5 minutes until they're translucent and sweet-smelling. Reducing the heat to medium-low, I add garlic and a splash of enchilada sauce, which infuses the skillet with that signature flavor.

Step 2: Season and Combine the Filling

Next, add the shredded chicken to your skillet and sprinkle with the seasoning mix—onion powder, cumin, chili powder, and the rest. If your chicken isn’t pre-salted, add a pinch now. Then stir in the black beans, green chiles, lime juice, hot sauce, honey, and chopped cilantro. Cook everything together for 1-2 minutes to marry the flavors before removing from heat.

Step 3: Assemble Your Enchiladas

Lightly grease a 9x13-inch casserole dish and spread a thin layer of enchilada sauce on the bottom. To make the tortillas easier to roll, microwave four at a time for about 30 seconds — this little trick stopped my tortillas from cracking. Spoon some filling onto each tortilla, sprinkle with shredded cheese, then roll tightly and place seam side down in the dish.

Step 4: Top and Bake

Pour your remaining enchilada sauce over the rolled tortillas, spreading it evenly but not drowning them—about ¾ cup is my sweet spot. Then sprinkle the rest of the cheese on top. Cover with foil (sprayed with nonstick spray to avoid sticking) and bake at 350°F for 10 minutes. Uncover and bake another 13 minutes, finishing with a quick broil for 1-2 minutes if you want a nicely browned cheesy top.

Top Tip

Through years of making enchiladas, I’ve learned a few tricks that really elevate this recipe from good to unforgettable. These tips will save your sanity and make sure each bite tastes fantastic.

Warm the tortillas: Microwaving them for 30 seconds softens them and prevents cracking when rolling.
Adjust the enchilada sauce: Don’t feel obligated to use all the sauce on top—too much can make the dish soggy, so go easy and add more if needed.
Use fresh cilantro: Chopping fresh cilantro right before adding it keeps the flavor bright and vibrant.
Foil spray is a game-changer: Spraying the foil helps the melted cheese not stick and destroys the headache of pulling burnt cheese off your cover!

How to Serve Cheesy Chicken Enchiladas Recipe

cheesy chicken enchiladas - Serving Suggestion

Garnishes

I’m a simple garnish person — a few extra sprigs of fresh cilantro scattered on top and a generous dollop of sour cream to cool the spice are my go-tos. Sometimes I add sliced avocado or pickled jalapeños for a tangy bite.

Side Dishes

This goes perfectly with a fresh green salad or Mexican rice to round out the meal. I also like serving it alongside some refried beans or a quick charred corn salad when I want to keep the Tex-Mex vibes strong.

Creative Ways to Present

For special occasions, I’ve rolled a few enchiladas individually and served them on a stylish platter with gourmet toppings like crumbled queso fresco, radish slices, and microgreens. It makes a lovely impression without extra fuss.

Make Ahead and Storage

Storing Leftovers

After cooling, I pop any leftovers into an airtight container and refrigerate. They usually stay delicious for up to 4 days. When it comes time to eat, I find reheating covered with a damp paper towel in the microwave maintains moisture nicely.

Freezing

This Cheesy Chicken Enchiladas Recipe freezes beautifully. I assemble the dish, cover tightly with foil and plastic wrap, then freeze for up to 3 months. When ready, I thaw overnight in the fridge and bake as directed, though it may take a bit longer.

Reheating

I prefer reheating leftovers in the oven at 350°F covered with foil to keep enchiladas moist and cheese melty—usually 15-20 minutes does the trick. If you’re in a hurry, the microwave works fine with a short heat burst wrapped in a damp paper towel.

Frequently Asked Questions:

Can I make these enchiladas ahead of time?

Absolutely! You can prepare the filling and assemble your enchiladas up to a day in advance, then keep them covered in the fridge until you’re ready to bake.

What’s the best chicken to use?

Rotisserie chicken is a time-saver and adds good flavor, but shredded chicken breast or thighs you cook yourself work equally well. Just make sure it’s nicely shredded for easy rolling.

Can I use corn tortillas instead of flour?

Yes, but corn tortillas can be a bit less pliable. To prevent cracking, warm them well before rolling or lightly fry them in oil to soften.

How do I make this recipe less spicy?

Simply reduce or omit the chili powder and hot sauce, and be sure to use mild enchilada sauce. The other spices still provide lots of flavor without overwhelming heat.

Final Thoughts

This Cheesy Chicken Enchiladas Recipe is one of my absolute favorites, not just because it tastes incredible, but because it brings people together around the dinner table. It’s warm, satisfying, and ridiculously delicious. I hope you enjoy making it and sharing it just as much as I do!