7 Irresistible Chicken Enchilada Dinner Recipes That’ll Wow

Looking for enchiladas chicken dinner recipes that’ll make your family beg for seconds? You’ve hit the jackpot! These mouth-watering chicken enchilada recipes are packed with flavor, surprisingly easy to make, and perfect for busy weeknights or weekend gatherings.

Nutritional Benefits of Chicken Enchiladas

Before we dive into the recipes, let’s talk about why chicken enchiladas aren’t just delicious – they’re actually pretty good for you too!

Nutrient	Amount per Enchilada	% Daily Value
Protein	15-17g	30-34%
Fiber	3.5g	12-13%
Calcium	180-206mg	14-17%
Vitamin A	225-660μg	25-28%
Iron	1.4-2mg	8-23%

According to nutrition experts, chicken enchiladas provide high-quality protein and are a good source of fiber thanks to the corn tortillas12. The capsaicin in the chili peppers used in enchilada sauce also fights inflammation and may protect heart health1.

1. Classic Tex-Mex Chicken Enchiladas

This is the gold standard – the recipe that’ll make you feel like you’re dining at your favorite Mexican restaurant3.

Ingredients:

• 2 tablespoons avocado oil
• 1 small white onion, diced
• 1½ pounds boneless chicken breasts, diced into ½-inch pieces
• 1 (4-ounce) can diced green chiles
• Salt and black pepper to taste
• 1 (15-ounce) can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 2 cups red enchilada sauce
• Fresh cilantro, diced avocado, sour cream for topping

Instructions:

1. Prep your oven to 350°F and get that enchilada sauce ready3.
2. Cook the filling by heating oil in a large pan over medium-high heat. Toss in the onion and cook for 3 minutes3. Add the diced chicken and green chiles, season generously with salt and pepper, then cook for 6-8 minutes until chicken’s done3.
3. Mix in the beans and stir everything together3.
4. Assembly time! Spread 2 tablespoons of sauce on each tortilla, add a generous spoonful of chicken mixture down the center, sprinkle with ⅓ cup cheese, then roll it up tight3.
5. Bake for 20 minutes until the tortillas get slightly crispy and everything’s heated through3.

Pro Tip: Don’t skip warming your tortillas first – cold tortillas crack and nobody wants broken enchiladas4!

2. Creamy White Sauce Chicken Enchiladas

These babies are rich, creamy, and absolutely addictive. Perfect when you want something a little different from the traditional red sauce5.

Ingredients:

• 8 flour tortillas (10-inch burrito size)
• 1½ pounds chicken breast, cooked and shredded
• 3 oz cream cheese, room temperature
• ⅓ cup sour cream
• 4.5 oz diced green chilis with juice
• 20 oz mild red enchilada sauce
• 1¼ teaspoons salt, divided
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• 2½ cups shredded cheese, divided

Instructions:

1. Preheat oven to 400°F and grease your 9×13 casserole dish5.
2. Make the creamy sauce by beating cream cheese until smooth, then mixing in sour cream, green chilis, enchilada sauce, ¼ teaspoon salt, pepper, garlic powder, and paprika5.
3. Divide the sauce – put ⅔ in one bowl with the shredded chicken and 2 cups cheese. Save the rest for topping5.
4. Roll ’em up with generous filling in each tortilla and arrange in your baking dish5.
5. Top and bake covered with foil for 30 minutes, then uncovered for 10 more minutes until cheese melts5.

3. Quick 30-Minute Chicken Enchiladas

When you need dinner fast but don’t want to sacrifice flavor, this recipe’s your best friend6.

Ingredients:

• 1½ cups cooked shredded chicken
• 2 cups enchilada sauce, divided
• 8 corn or flour tortillas
• 2½ cups shredded Mexican cheese, divided
• Salt and pepper to taste
• Optional toppings: cilantro, sour cream, diced onions

Instructions:

1. Preheat oven to 350°F and mix shredded chicken with ¼ cup enchilada sauce, salt, and pepper6.
2. Warm those tortillas – wrap in damp paper towel and microwave for 1 minute, flipping halfway through6.
3. Fill and roll each tortilla with chicken mixture and 1 cup of cheese6.
4. Sauce and bake – pour remaining sauce over rolled enchiladas, top with remaining cheese, and bake 20 minutes until bubbly6.

Pro Tip: Using rotisserie chicken makes this even faster – just shred and season!6

4. Healthy Chicken Enchiladas Verde

These green sauce enchiladas are lighter but still packed with flavor. Perfect for when you want to eat a bit healthier without giving up taste7.

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tablespoons chipotle chilis in adobo sauce
• 1½ cups tomato sauce
• ½ teaspoon chipotle chili powder
• ½ teaspoon ground cumin
• ¾ cup low-sodium chicken broth
• Salt and pepper to taste

For the filling:

• 1 teaspoon olive oil
• 10 ounces cooked shredded chicken breast
• 1 cup diced onion
• 2 garlic cloves, minced
• ¼ cup cilantro
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 1 teaspoon chipotle chili powder
• ⅓ cup chicken broth
• ½ cup tomato sauce

For assembly:

• 8 whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• 2 tablespoons chopped scallions

Instructions:

1. Make the sauce by sautéing garlic in oil, then adding chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer 5-10 minutes7.
2. Prepare the filling by sautéing onion and garlic, then adding shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook 4-5 minutes7.
3. Assemble by putting ⅓ cup filling in each tortilla, rolling up, and placing seam-side down in a greased 13×9 dish7.
4. Bake covered at 400°F for 20-25 minutes7.

5. Loaded Chicken Enchiladas with Black Beans

These hearty enchiladas are loaded with extras that make them a complete meal in one dish8.

Ingredients:

• 8 flour tortillas
• 3 cups cooked shredded chicken
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups enchilada sauce, divided
• 2½ cups shredded cheese, divided
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• Cilantro and lime for serving

Instructions:

1. Sauté the veggies – cook onion, bell pepper, and garlic until soft8.
2. Mix the filling by combining chicken, black beans, corn, sautéed veggies, ¼ cup enchilada sauce, 1 cup cheese, and seasonings8.
3. Fill and roll tortillas with generous amounts of filling8.
4. Top and bake at 350°F for 20 minutes until cheese is melted and bubbly8.

Pro Tip: Add a squeeze of lime juice to the filling for extra zing!8

6. Chicken and Cheese Enchiladas Supreme

Sometimes you just want the classics done really, really well. This recipe delivers on that promise9.

Ingredients:

• 3 cups cooked shredded chicken
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 4 oz can diced green chilies
• 8 flour tortillas
• 2½ cups shredded Mexican cheese, divided
• 2 cups homemade enchilada sauce

Instructions:

1. Season the chicken with cumin, garlic powder, and salt9.
2. Mix filling by combining seasoned chicken, green chilies, and ¾ cup cheese9.
3. Prep the dish by spreading ½ cup enchilada sauce in the bottom of a 9×13 baking dish9.
4. Fill, roll, and arrange tortillas seam-side down in the dish9.
5. Top and bake at 350°F for 20 minutes until cheese melts9.

7. Restaurant-Style Chicken Enchiladas

This recipe recreates that restaurant experience at home with a few special touches10.

Ingredients:

Enchilada Seasoning:

• 1 teaspoon each: onion powder, garlic powder, salt
• 1 tablespoon each: cumin, paprika, dried oregano
• ¼ teaspoon black pepper
• ¾ teaspoon cayenne pepper (optional)

For the sauce:

• 2 tablespoons olive oil
• 3 tablespoons flour
• 2 cups chicken stock
• 1½ cups tomato puree

For the filling:

• 600g chicken breast, sliced horizontally
• 2 tablespoons olive oil
• ½ onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 400g refried beans
• 400g canned corn, drained
• ¼ cup water
• 1 cup shredded cheese

For assembly:

• 8 tortillas
• 1½ cups shredded cheese
• 2 tablespoons cilantro

Instructions:

1. Make the seasoning by mixing all spice ingredients10.
2. Prepare the sauce by heating oil, whisking in flour, then gradually adding stock and tomato puree10.
3. Cook the filling by seasoning and cooking chicken, then adding vegetables and beans10.
4. Assemble and bake following the same method as previous recipes10.

Common Mistakes to Avoid

Here’s what not to do when making enchiladas:

• Don’t bake at too high temperature – it’ll make dairy-based sauces separate4
• Don’t overfill tortillas – aim for about ⅓ cup of filling per tortilla411
• Don’t skip warming tortillas – cold ones crack when you roll them411
• Don’t drown them in sauce – too much makes them soggy11
• Don’t use flour tortillas for traditional taste – corn tortillas are more authentic and hold up better11

Frequently Asked Questions

Q: Can I make chicken enchiladas ahead of time?
A: Absolutely! You can assemble them completely and refrigerate for up to 24 hours before baking. Just add 5-10 extra minutes to the cooking time if baking from cold5.

Q: What’s the best way to reheat leftover enchiladas?
A: Cover with foil and reheat in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes6.

Q: Can I freeze chicken enchiladas?
A: Yes! Wrap assembled (but unbaked) enchiladas tightly and freeze for up to 3 months. Bake from frozen, adding 15-20 extra minutes to cooking time8.

Q: What’s the difference between red and green enchilada sauce?
A: Red sauce is typically made with tomatoes and red chiles, while green sauce uses green chiles like tomatillos or jalapeños. Green is usually tangier and sometimes spicier11.

Q: How do I prevent soggy enchiladas?
A: Don’t use too much sauce, warm your tortillas before filling, and consider lightly frying corn tortillas for 10 seconds per side to create a barrier11.

Conclusion

There you have it – seven fantastic chicken enchilada recipes that’ll transform your dinner game! Whether you’re craving the classic Tex-Mex version or want to try something new like the creamy white sauce variety, these recipes have got you covered.

Here’s a bonus tip that most recipes don’t mention: let your enchiladas rest for 5-10 minutes after baking. This helps them set up and makes serving much easier – no more falling-apart enchiladas on your plate! Plus, it gives the flavors time to meld together for an even better taste.