These Chicken Enchiladas are loaded with seasoned chicken, cheese, black beans, green chilis, and more. My homemade enchilada sauce bumps it up to restaurant quality!
Bonus: It’s make-ahead and freezer-friendly. Be sure to try my Loaded Nachos, Chipotle Chicken, and Coconut Milk Chicken Marinade next!
A cozy Chicken Enchilada recipe has been a big ask from readers for years now! I’m so excited that it’s finally time to unveil this incredible recipe! Each enchilada is loaded with an amazing combination of seasoned chicken, black beans, green chilis, cheese, and of course, the best enchilada sauce.
The topping options for this dish are endless, and this is easy make ahead of time and refrigerate or freeze prior to serving! Don’t miss my pro tips below for everything you need to know!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Prepare filling in a skillet. (Onions, shredded chicken, seasonings, enchilada sauce, garlic, black beans, green chilis, lime juice, hot sauce, honey, and cilantro.) Spoon onto the bottom third of a tortilla and sprinkle with cheese.
Spread a little enchilada sauce on the bottom of a baking dish. Roll the enchiladas and place seam side down in the baking dish. Top with enchilada sauce.
Sprinkle with cheese. Cover and bake for 10 minutes. Remove cover and bake for 13 more minutes. If desired, broil at 450° for 1-2 minutes to brown the top more. Garnish with cilantro and serve with sour cream!
Make Ahead Method
- Assemble as outlined but don’t top with enchilada sauce or cheese until ready to bake. Refrigerate for up to 2 days.
- When ready to serve, top with sauce/cheese. Cover and bake for 30 minutes. Remove cover and bake for 15 more minutes, until hot and bubbly. (Optional: Broil at 450° F for 1-2 more minutes.)
- If baking from frozen: Cover and bake for 1 hour. Remove cover and bake for 15 minutes, or until hot and bubbly.
Storage
- Refrigerate leftovers for 3-4 days or freeze for up to 3 months.
