Best Chicken Enchiladas
I am always experimenting with making meals that anyone with a 9-5 can easily whip up and throw in the oven.
There are two types of weeknight dinners: the ones that sound good but take way too much effort, and the ones that actually deliver without ruining your evening. These ground chicken enchiladas fall very easily into the second category.
Mexican food has always been a comforting and delicious cuisine where you can easily put together meals like my ground turkey taco bowl, or al pastor inspired tacos, or even like this deliciously mouthwatering chicken enchiladas recipe.
They’re cheesy, saucy, packed with protein, and made with simple ingredients you probably already have at home.
No shredding chicken, no standing over the stove forever, and no “why did I choose such a complicated recipe” moment halfway through cooking. Ground chicken keeps things quick and lighter, while black beans, green chiles, and warm spices bring that classic enchilada comfort we all crave.
So check out this recipe that’s all about your new favorite chicken enchiladas!
Ingredients
My favorite ingredients for my chicken enchiladas are simple, fresh, and flavorful. You should be able to find all of these items at your local grocery.
I love this recipe for a cozy dinner or meal prep because it reheats beautifully and somehow tastes even better the next day (aka lunch you actually look forward to)!!!
The ground chicken keeps things lighter, the onions and green chiles add depth and flavor, the beans make it more filling, and the Mexican blend cheese and enchilada sauce pulls everything together into that cozy, classic flavor we all crave.
Top it all off with fresh lime juice, more Mexican cheese, sour cream, cotija cheese, and jalepenos to add spice.
Whether you’re feeding your family, hosting friends, or just trying to make your week easier, these enchiladas deserve a spot in your rotation.
Why You Will Love This Chicken Enchiladas Recipe
If you’re craving a cozy and Mexican-inspired flavorful healthy meal, this is the perfect recipe for you!
How To Make Ground Chicken Enchiladas
Start by sautéing onion in olive oil until soft, then add garlic and cook just until fragrant.
Brown the ground chicken, breaking it up as it cooks, then season with cumin, smoked paprika, garlic powder, onion powder, and salt.
Stir in black beans and diced green chiles and cook until everything is well combined.
Warm the tortillas so they’re soft and easy to roll. Spread a little enchilada sauce in the bottom of a baking dish, fill each tortilla with the chicken mixture and cheese, roll tightly, and place seam-side down.
Pour the remaining enchilada sauce over the top of the ground chicken enchiladas. Sprinkle with cheese, and bake until bubbly and melty.
Let rest for a few minutes, then finish with cotija cheese, red onion, sour cream, cilantro, jalapeños, and a squeeze of fresh lime.
Frequently Asked Questions 🍽️
Can I make these chicken enchiladas ahead of time?
Yes! You can assemble the enchiladas up to 24 hours in advance, cover tightly, and store them in the fridge. When ready to bake, let them sit at room temperature for about 15 minutes, then bake as directed!
Do I need to fry the corn tortillas first?
Yes! This really makes a huge difference. Briefly heating the tortillas with a little oil in the skillet makes sure they don’t crack when rolling.
Are these ground chicken enchiladas spicy?
They’re mildly spicy thanks to the green chiles and red enchilada sauce. For more heat, add sliced jalapeños on top. 😉
How do I store leftovers?
Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Can I freeze chicken enchiladas?
Cover tightly and freeze for up to about 3 months. When ready to eat, thaw overnight in the fridge and bake as directed, adding 5–10 minutes if needed.
Storage & Meal Prep
These enchiladas are meal-prep approved and perfect for leftovers!
Refrigerator
Store enchiladas in an airtight container for up to 4 days. They reheat well and don’t dry out.
Freezer (Unbaked)
Assemble enchiladas fully, cover tightly, and freeze for up to 3 months.
Bake from frozen at 375°F, covered, for 40–45 minutes.
Freezer (Baked)
Let enchiladas cool completely, then freeze individual portions. Reheat in the microwave or oven until warmed through.
Meal Prep Tips
These enchiladas hold their texture better than most, making them ideal for Sunday meal prep without getting soggy or falling apart. So do not forget to lightly fry the tortillas before baking.
Tips For Success
To help you make it the best chicken enchiladas you’ve ever made, read the following tips.
If you’re looking for an easy chicken enchilada recipe that’s weeknight-friendly, freezer-friendly, and crowd-approved, we got ya covered!
It’s delicious, amazing for meal prepping or easy dinners, and it’s healthy enough that you won’t feel guilty for having it multiple days in a row. 😉
Equipment
- 1 Large skillet
- 1 Small/medium skillet to lightly fry tortillas
- Measuring spoons
- Baking dish
Ingredients
- 15 oz Red enchilada sauce
- ½ tbsp Olive oil
- 1 Small white onion diced
- 4 cloves Garlic minced
- 1 lbs Ground chicken
- 1 tsp Cumin
- ½ tsp Smoked paprika
- ½ tsp Garlic powder
- ½ tsp Onion powder
- 1 tsp Salt
- 1 15 oz can Black beans
- 1 4 oz can Green chiles diced
- 3 cups Mexican mix cheese
- 8 small/medium corn tortillas
- Cotija cheese
- Red onions
- Sour cream
- Cilantro
- Jalepenos
- Lime
Instructions
- Preheat & Prep: Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
- Lightly Cook Onions & Garlic: Heat olive oil in a large skillet over medium heat.Add in the diced onion and sauté for 3–4 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Cook the Chicken Filling: Add ground chicken and cook until fully browned, breaking it up as it cooks. Season with cumin, smoked paprika, garlic powder, onion powder, and salt. Stir well. Add black beans and green chiles. Cook for 2–3 minutes, then remove from heat once chicken is fully cooked.
- Fry the Tortillas: In a separate small skillet, heat oil to fill the button of the skillet on medium heat. Heat tortilla for 10-15 seconds each, remove from heat and let cool. This prevents tearing when rolling.
- Assemble the Enchiladas: Spread ½ cup enchilada sauce on the bottom of the baking dish.
- Fill Each Tortilla With: ⅓–½ cup chicken mixture, a small handful of shredded cheese, and roll tightly and place seam-side down in the dish.
- Sauce & Bake: Pour remaining enchilada sauce evenly over the enchiladas. Top with remaining cheese. Cover with foil and bake 20 minutes.
- Remove foil and bake an additional 10 minutes, until bubbly and lightly golden.
- Garnish & Serve: Let rest for 5 minutes, then top with: cotija cheese, red onion, sour cream, cilantro, Jalapeños, and fresh lime juice
Notes
Estimated Nutrition (Per Serving, 1 of 6)
Estimates will vary by brand.- Calories: ~460
- Protein: ~32g
- Carbohydrates: ~32g
- Fat: ~24g
- Fiber: ~7g
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