Go Back
+ servings
Chicken Enchiladas
5 from 3 votes

Chicken Enchiladas

These tasty chicken enchiladas are an instant crowd-pleaser.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Dish
Cuisine: Mexican
Servings: 12 enchiladas
Author: Belgian Foodie


  • 1 tbsp olive oil
  • 2 red onion
  • 2 1/2 lbs chicken breasts diced in 1/2 inch cubes (1 cm) without bones and skin
  • 5 oz green bell pepper
  • 24 oz black beans or kidney beans either from can or made by you in advance
  • 12 flour tortillas corn tortillas are great too
  • 12 oz mozzarella
  • 4 oz cheddar cheese
  • 3/4 portion red enchilada sauce see notes below
  • salt
  • black pepper
  • 1 handful coriander - cilantro chopped to sprinkle on top when serving


  • See the photo here of my red enchilada sauce. If you make the red enchilada sauce yourself, you should make this before starting the rest of the preparation.
    Red Enchilada Sauce
  • Preheat oven to 375 F / 180 C.
  • Pour 1 tbsp olive oil in the pan over a medium flame. Add the chopped red onions and cook them for 2-3 minutes before adding the cubed chicken breast, the sliced green peppers, and a dash of salt and pepper.into the pan. Continue cooking this mix for about 6-8 minutes more until the chicken is cooked. (See notes below)
  • On each tortilla spread some red enchilada sauce to cover about 3/4 of the tortilla. Add 2 tbsp chicken mix, approximately 1 tbsp of beans and a handful of cheese. Roll the tortilla and put it with the fold part downwards into a Pyrex-type casserole dish.
  • Continue for the other tortillas until you finish the ingredients. If you have extra chicken or beans you can put them on top of the casserole dish. Don't worry if you need more than one casserole dish to fit all the enchiladas. In our home we make 2 casserole dishes (one bigger than the other). We eat the big dish for supper and the small dish the next day (if there's any left!).
  • Put the casserole in the oven and cook at least 25 minutes or until the top of the casserole is lightly brown and the cheese is melted good. Take out the casserole and sprinkle on the coriander / cilantro. Serve and enjoy with the toppings of your choice presented in separate bowls.

If prepared in advance

  • If you want to make them in advance, cook the enchiladas as described above for 20 minutes. Once cooled completely, you can either wrap the enchiladas (whole or in portions) with aluminum foil sealing the entire dish for up to 3 months, or put in the refrigerator in a sealed container for up to 2 days. When you want to reheat, just take the enchiladas out directly from the freezer or refrigerator and cook for 45 minutes (from freezer) or 30 minutes (from refrigerator).


Make the whole portion of the red enchilada sauce as you may want extra at the table or when serving. It's also nice if you reheat leftovers the next day. You can prepare the chicken as described above or by boiling in hot water, poaching it, or grilling it in the oven. All ways are good, but the way included in the recipe will not require any other dishes to be cleaned later. See the chicken cooking time chart in the Tips and Tools section. The nutrition label below takes into account the nutritional value of my red enchilada sauce.


Nutrition Facts
Chicken Enchiladas
Amount Per Serving
Calories 479 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7.2g45%
Trans Fat 0.02g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 7g
Cholesterol 87mg29%
Sodium 1053mg46%
Potassium 665mg19%
Carbohydrates 42g14%
Fiber 8g33%
Sugar 6g7%
Protein 39g78%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.