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!

Prep Time30

Cook Time25

Total Time55

Course: Main Dish

Cuisine: Mexican

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

Servings: servings

Calories: 450kcal

Author: MaryAnn Dwyer

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.

Nutrition