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5 from 1 vote

Chicken Enchiladas

These Chicken Enchiladas will soon become your new favorite recipe! Using only a handful of simple ingredients, these enchiladas are packed with lots of flavor!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Servings: 12
Calories: 231kcal


  • 3 cups enchilada sauce
  • 1/2 cup cream cheese
  • 2 cups chicken cooked and shredded
  • 15 oz black beans 1 can, drained and rinsed
  • 12 medium flour tortillas or corn tortillas
  • 2 cups Monterey Jack cheese shredded
  • 1 tbsp cilantro freshly chopped
  • 2 green onions chopped


  • Preheat Oven: Preheat the oven to 350F.
  • Make the Base: Add 1 cup of the enchilada sauce and cream cheese to a skillet over medium heat. Whisk until smooth, then mix in the chicken and black beans.
  • Make the Enchiladas: Spread another cup of the enchilada sauce over the bottom of a 9x13" pan. Scoop about 1/4 cup of the chicken mixture onto a tortilla. Roll the tortilla around the mixture, and place it into the baking dish. Repeat with the remaining tortillas and chicken.
  • Finish Assembling: Top the tortillas with the remaining cup of enchilada sauce and top with cheese.
  • Bake & Serve: Bake for 15-20 minutes, or until the cheese is bubbly and slightly browned. Garnish with cilantro, green onion, and serve.


  1. Make sure to fully cool your leftover chicken enchiladas before storing. Keep in an airtight container and store in the fridge for 3-4 days.
  2. You can reheat your chicken enchiladas in the microwave for 20-30 second intervals or you can reheat in the oven, covered, at 325F for 10 minutes or until heated through.


Serving: 1enchilada | Calories: 231kcal | Carbohydrates: 26g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 664mg | Potassium: 208mg | Fiber: 6g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 2mg