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Prep Time: 25 mins | Cook Time: 20 mins | Total Time: 45 mins | Servings: 8

These chicken enchiladas are loaded with flavors. Filled with mouthwatering chicken, black bean, and cheese filling. These chicken enchiladas are the perfect weeknight dinner that I’m pretty sure your entire family will love!


2 cloves garlic (minced)

1 tbsp olive oil

1 c. finely chopped onion

2 c. chopped or shredded cooked chicken

4 oz. can dice green chiles

15 oz. can of black beans (rinsed and drained)

1 tsp ground cumin

1 tsp chili powder

½ tsp dried oregano

1 ½ c. enchilada sauce ((about 12 oz) homemade or store-bought)

8 large flour tortillas

12 oz. shredded cheese ((about 3 c.) cheddar, Monterey jack, Mexican cheese blend, or a combination)

Optional, for serving: fresh cilantro, chopped green or red onion, sour cream, etc.

½ tsp salt

How to Make Chicken Enchiladas

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Enchilada Filling:

Step 2: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the onion to the skillet and cook for about 3 minutes until it begins to soften. Then, add the garlic and continue to cook for another 30 seconds. Turn the heat off.

Step 2: To the skillet, add the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt, and half a cup of enchilada sauce. Mix well until blended.


To Assemble the Enchiladas:

Step 3: Over the bottom of a greased 13 x 9-inch baking dish, spread a half cup of enchilada sauce. Down the center of the tortilla and slightly to the side of the center, place a half cup of the chicken and bean mixture, then top with 1/3 cup of cheese.

Step 4: Tightly roll the tortilla up and place it, seam-side down in the prepared baking dish. Do the same with the rest of the tortillas.

Step 5: On top of the enchilada, spread the rest of the sauce and sprinkle with the rest of the cheese.

Bake the Enchiladas:

Step 6: Place in the preheated oven and bake for about 20 to 25 minutes until hot and bubbly. Remove from the oven when done and allow the enchiladas to rest for about 5 minutes before serving. Enjoy with your favorite toppings if desired.


For this recipe, you can use a store-bought rotisserie chicken. Alternately, you can cook the chicken yourself.

Keep any leftovers in the fridge for up to 3 days or freeze for up to 3 months. Before reheating, thaw the frozen baked enchiladas and reheat until steaming hot. You can do this in the microwave.

Assemble the enchilada in advance and keep it in the fridge until ready to bake. Or freeze the entire pan (unbaked) for up to 3 months. Before baking, thaw in the fridge overnight and bake as instructed.


Serving: 1enchilada | Calories: 372 kcal | Carbohydrates: 32g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 1300mg | Potassium: 377mg | Fiber: 6g | Sugar: 6g | Vitamin A: 694IU | Vitamin C: 9mg | Calcium: 285mg | Iron: 3mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...