Chicken Enchiladas

5 from 7 votes

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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.
A close up of a plate of food, with Enchilada and Chicken

About these

A bowl of ingredients for Enchilada and Chicken 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.
A tortilla wrapper with chicken filling sitting on top of a wooden table

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)

A close up of food on a plate, with Enchilada and Chicken

Be sure and read about how to reheat enchiladas. These make awesome leftovers!

“What is a friend? A single soul dwelling in two bodies.”

Homemade Chicken Enchiladas

5 from 7 votes
The whole family will love this simple recipe for homemade chicken enchiladas.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Yield: 8 servings


  • 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


  • 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.


Calories: 407kcal, Carbohydrates: 29g, Protein: 28g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 86mg, Sodium: 992mg, Potassium: 568mg, Fiber: 6g, Sugar: 6g, Vitamin A: 927IU, Vitamin C: 28mg, Calcium: 177mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Tex-Mex
Tried this recipe?Mention @plattertalk or tag #plattertalk!
 A plate of food, with Enchilada and Platter

We’re still looking for some correct guesses answers on the pepper quiz from a couple of posts ago.  Take a look at them and give it your best shot!

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 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

  2. 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!

  3. 5 stars
    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!

  4. 5 stars
    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!

  5. 5 stars
    These look quick and easy and certainly family friendly! May have to make these when I want a quick meal

    1. 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.

    1. One of these days we may try the unbottled version of sauce! Thanks so much for dropping by Platter Talk!

  6. 5 stars
    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 🙂

    1. 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!