Chicken Enchiladas

Beth Pierce


Easy Chicken Enchiladas never tasted so good with sweet onions, fresh garlic, black bean, green chiles, and tender rotisserie chicken all nested in soft tortilla shells smothered in fresh enchilada sauce with plenty of shredded Mexican cheese. Folks it just does not get much better than that. This is a hearty meal all by itself but for a large group or a special occasion I like to serve this with Queso Fundido, Easy Mexican Coleslaw, and Strawberry Mimosas.


☆☆☆☆☆ 0 votes

15 Min
20 Min


  • 1 Tbsp
    canola oil
  • 1 medium
    onion finely chopped
  • 2 clove
    garlic minced
  • 1 can(s)
    black beans drained and rinsed
  • 2 c
    cooked diced chicken (rotisserie chicken)
  • 1 can(s)
    diced green chiles
  • 1 1/2 Tbsp
    taco seasoning
  • 1/3 c
  • ·
    homemade enchilada sauce
  • 8 large
    flour tortillas (8 inch)
  • 3 c
    mexican blend cheese
  • ·
    assorted topping such as cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream (optional)

How to Make Chicken Enchiladas


  1. Preheat oven to 350 degrees. Lightly grease 9×13 inch casserole dish.
  2. Heat canola oil in a large skillet. Cook the onion until it is soft. Reduce the heat and add the garlic cooking for 1 minute stirring constantly. Add the black beans, diced chicken, green chiles, taco seasoning and water. Simmer for 5 minutes or until the water has been cooked in.
  3. Spread 1-2 tablespoons of enchilada sauce over each tortilla. Spoon a line of the chicken mixture across the tortilla and sprinkle with 2 tablespoons shredded Mexican cheese. Roll the tortillas up and place in prepared casserole dish in single layer. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
  4. Bake uncovered for 20 minutes or until cheese is melted and casserole is heated through. If desired garnish with additional toppings.

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