Easy Chicken Enchiladas

These delicious Easy Chicken Enchiladas are always a crowd favorite! Shredded rotisserie chicken, refried beans, green chiles, onions and lots of melty cheese all in a homemade enchilada sauce that takes minutes to make! The perfect dish to jazz up your next Taco Tuesday or game day party!

You can serve your enchiladas with guacamole, Mexican rice, sour cream and/or chips and fresh salsa.

I’ll be posting my recipe for homemade restaurant style salsa to the blog shortly, so stay tuned. It makes a good amount, so it’s perfect for parties and we all know that the Super Bowl is just around the corner!

Step-By-Step Instructions

The first step is to make your homemade enchilada sauce, which couldn’t be easier.

You’ll heat the oil over medium heat. Whisk in the flour and cook for 1 minute. Add chili powder, cumin, garlic and onion powders, oregano and salt. Stir to combine.

Slowly stir in the vegetable broth and the tomato paste and whisk until smooth and well combined. Reduce the heat and simmer until thickened, about 10-12 minutes. Remove from the heat and set aside.

The second step is to make the filling for your enchiladas.

Add olive oil to a large skillet over medium-high heat. Add your onions, green chiles, salt and pepper. Cook for 3-4 minutes.

Then you’ll add 1/2 cup of your shredded cheddar jack cheese, 1/3 cup enchilada sauce and the refried beans and mix until well combined before folding in your shredded chicken.

The last step is to divide filling evenly among the 8 10-inch tortillas, placing the filling on the bottom half of the tortilla. Add 1/3 cup enchilada sauce to the bottom of a 9×13 dish.  Roll up each tortilla and then place in the prepared baking dish, seam side down. Pour about 1-1 1/4 cups of the enchilada sauce over the enchiladas. Top with desired amount of shredded cheese. (I used about 3/4 cup) Bake for 10 minutes covered with foil and then 15 minutes uncovered.

This recipe is beyond easy guys and it’s a guaranteed hit for game day. The homemade enchilada sauce is a must in my opinion. You can make it a day or two ahead of time if you’d like too.

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Easy Chicken Enchiladas

Author: MaryAnn Dwyer

Servings: 8 servings

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These delicious Easy Chicken Enchiladas are always a crowd favorite! Shredded rotisserie chicken, refried beans, green chiles, onions and lots of melty cheese all in a homemade enchilada sauce that takes minutes to make! The perfect dish to jazz up your next Taco Tuesday or game day party!

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Ingredients  

Homemade Enchilada Sauce

• 3 Tbsp. olive oil
• 3 Tbsp. all-purpose flour
• 3 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1 Tbsp. tomato paste
• 2 cups vegetable stock

Chicken Enchiladas

• 1 Tbsp. olive oil
• 1 cup yellow onion, finely chopped
• 1 4-oz. can chopped green chiles
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 cup refried beans
• 1 1/4 cups shredded cheddar jack cheese, divided
• 2 cups enchilada sauce, 1/3 for bottom of pan, 1/3 added to beef filling and roughly 1-1 1/4 cups to top enchiladas
• 4 cups shredded rotisserie chicken, chopped
• 8 10-inch flour tortillas

Instructions 

Homemade Enchilada Sauce

• In a medium sauce pan, heat oil over medium heat. Whisk in the flour and cook for 1 minute. Add chili powder, cumin, garlic and onion powders, oregano and salt. Stir to combine. Slowly stir in the vegetable broth and the tomato paste and whisk until smooth and well combined. Reduce the heat and simmer until thickened, about 10-12 minutes. Remove from the heat and set aside.

Chicken Enchiladas

• Preheat oven to 375 degrees. Add 1/3 cup enchilada sauce to the bottom of a 9x13 dish. Set aside.

  Add olive oil to a large skillet over medium-high heat. Add onions, green chiles, salt and pepper. Cook for 3-4 minutes until slightly softened and translucent. Add 1/2 cup cheddar cheese, 1/3 cup enchilada sauce and the refried beans and mix until well combined. Fold in the shredded chicken.

  Divide filling evenly among the 8 10-inch tortillas, placing the filling on the bottom half of the tortilla. Roll up and then place in the prepared baking dish, seam side down. Pour about 1-1 1/4 cups of the enchilada sauce over the enchiladas. Top with desired amount of shredded cheese. (I used about 3/4 cup) Bake for 10 minutes covered with foil and then 15 minutes uncovered.

Notes

I use flour tortillas for my enchiladas, but if you prefer, you can use corn tortillas.

You'll need roughly 4 cups of shredded chicken for this recipe. If you would rather cook chicken breasts and shred instead of using rotisserie chicken that is also an option here.

Keyword: Chicken, Comfort Food, enchiladas, game day, Taco Tuesday

Cuisine: Mexican

Course: Main Dish