Chicken Enchiladas
Updated Aug 11, 2025
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Recently, with all this talk of peppers, guacamole, and some things I can’t even mention on here, making Homemade Chicken Enchiladas just seemed like the thing to do.
About These Chicken Enchiladas
Chicken Enchiladas are a great way to use leftover chicken. We also show you how long to cook diced chicken, which is another great way to start this recipe.
One of these days I hope to get a little more adventurous and try some recipes for the enchilada sauce made from scratch. This will be largely dependent upon when the taste buds and palates of our boys become equally adventurous, likely well beyond their current love of chuck e cheese.
I’m not the handiest of guys, so when I first
learned to roll these homemade chicken enchiladas, I will admit that my finesse may have been lacking to some degree. My sister the chef would probably declare this a severe understatement. I’m happy to say I overcame this disability by learning to not overfill the tortilla as depicted in this photo.
Homemade Chicken Enchiladas and guacamole get along quite nicely with one another, particularly with a dollop of sour cream. (For a low-fat alternative, consider Greek yogurt in lieu of the sour cream)
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Be sure and read about how to reheat enchiladas. These make awesome leftovers!
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Homemade Chicken Enchiladas
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
Ingredients
- 1.5-2 lbs. chicken, boneless (white or dark meat)
- 6 large, 10″ or 8 medium (8″) flour tortillas
- 8 oz. frozen corn
- 2 10 oz cans enchilada sauce, red or green
- 1 16 oz. can black beans, drained
- 2 cups shredded cheese, Mexican variety if avail
- 6 to 8 oz. salsa verde
- 4 oz. chopped chile peppers
- 1/2 white onion finely diced
- 1/2 to 1 cup fresh cilantro, stemmed, washed, finely chopped
Instructions
- Preheat oven to 350 degrees.
- Saute chicken in medium sized skillet over medium-low heat 15 to 20 minutes until cooked thoroughly. Allow to cool and then dice finely or shred.
- In medium size mixing bowl combine corn, 1 can enchilada sauce, beans, 1 cup of cheese, salsa verde, chile peppers, onion and cilantro. Mix well with wooden spoon. Add chicken and mix well.
- Prep 9 x 13 inch baking dish with olive oil. From remaining can of enchilada sauce, evenly distribute approximately half onto bottom of pan.
- On a flat surface evenly spoon out mixture on center of tortillas extending to 1 inch from each edge. Roll and place in baking dish. Pour remaining sauce over rolled tortillas and then evenly sprinkle remaining cup of cheese on top.
- Bake uncovered for 45 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really don’t make enchiladas enough, but anything that comes with a side of guac is good with me!
Thanks, Dannii, these make for a great go-to meal, any day of the week. Thank you for stopping by Platter Talk!
I love your recipes, they are delicious! Keep posting more! This RN in SC appreciates you taking time to share recipes with us. Keep cooking!
Linda,
Thank you for the great comments!! (I did my anesthesia training in Charleston at MUSC!!) I love SC!
They look absolutely wonderful, I have to make these!
Bunny,
These are so easy, and so delicious!! Thanks a bunch for the great comments!
If this is what you fed me last summer, it was absolutely delicious! I’ll have to make Meghan try out the recipe!
Chris, I’m happy you liked the enchiladas last summer when you were painting our house – they’re just as good in the winter!
I want some of this, and I want it NOW! : )
Kathy,
These are definitely worth making, thanks for commenting!
Tracy,
Thanks for the feedback. Your idea sounds like good use of white and dark meat and the ease of simply using a whole bird. I’m glad you enjoyed and thanks again for your comment!
-Dan
Dan,
I made your chicken enchilada recipe tonight, and it was delicious!! I did do something a little different with the chicken. I put a whole chicken in the crockpot this morning, with two cups of water, and cooked on low for 6 1/2 hours. It was moist, tender, and shredded very easily, with chicken left over for something else. Tracy from Florida
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