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 have tasted enchilada in restaurants with a can of enchilada sauce this sounds to be easy. I will try adding some veggies to your recipe and make it soon
As a lover (or maybe addict) of mexican food, I still haven’t gotten down the whole wrapping skill down either. Love the straightforward simplicity of this recipe, sounds delicious!
Many thanks, Rae!
Oh I love chicken enchiladas! I really need to try and make them at home more! These look perfect!
I struggle not to overfill the tortillas when I make enchiladas too! Love this recipe – it’s got so much lovely flavour, but it’s not overwhelmingly spicy. No wonder it is a favourite at your house – am sure it will be a favourite in mine too!
Chicken enchiladas are one of my all-time favourite dinners. I’ve never tried making them with salsa verde sauce, though. I’ve got to try your version!
I haven’t had enchiladas in ages! They look easy and delicious!
These look quick and easy and certainly family friendly! May have to make these when I want a quick meal
Bintu, this is such an easy recipe and although we don’t make it often enough, it’s a special treat every time we serve it. Thank you for stopping by for some Platter Talk.
perfect comfort food – this quick version using bottle sauces is great
One of these days we may try the unbottled version of sauce! Thanks so much for dropping by Platter Talk!
Great idea for a weeknight dinner. Such a winner!
Thanks, Florentina. We all think so as well!
Yum!! I love enchiladas! I have never tried making it so I think you have inspired me to give it a shot! Thanks for sharing 🙂
Sam, these are so simple and truly delicious. The whole family loves these and we don’t make them often enough. Thank so much for taking the time to visit Platter Talk!