Name: Easy Baked Chicken Enchiladas Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Mexican
Ingredients: ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon chili powder; 1-2 tablespoons avocado oil (can substitute olive oil); ½ yellow onion, diced; 15 oz red enchilada sauce (homemade recommended); 2 ¾ cups shredded cooked chicken; Salt, to taste; 3 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (4 oz) can diced green chiles, undrained; 2 tablespoons lime juice; 1 teaspoon hot sauce; 1 teaspoon honey; 2 tablespoons finely chopped cilantro (plus more for garnish); 8 (8-inch) flour tortillas; 3 cups shredded Mexican cheese blend, divided; Sour cream for serving

Easy Baked Chicken Enchiladas Recipe is one of those dishes that instantly feels like comfort on a plate. It’s packed with flavor, comes together with minimal fuss, and bakes into a cheesy, saucy delight that you’ll want to make again and again. Trust me, once you try this version, you’ll wonder why you didn’t start baking enchiladas this way sooner!

A white baking dish filled with five rolled enchiladas arranged side by side, each covered with melted yellow and white cheese that has a slightly browned texture. The enchiladas are topped with small, bright red tomato pieces, finely chopped purple onion, and green jalapeño slices in the center. Small bits of finely chopped green herbs are sprinkled evenly over the cheese. The dish is placed on a white marbled surface, with some green herbs blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Baked Chicken Enchiladas Recipe
Top Tip
How to Serve Easy Baked Chicken Enchiladas Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Baked Chicken Enchiladas Recipe

Why You'll Love This Recipe

I genuinely enjoy this Easy Baked Chicken Enchiladas Recipe because it strikes the perfect balance between simplicity and big, bold flavors. Whether you’re cooking for a weeknight dinner or entertaining friends, it’s a total crowd-pleaser that doesn’t demand hours in the kitchen.

Quick Prep: The filling comes together fast with easy-to-find pantry staples, so no last-minute runs to the store.
Flavor-Packed: A thoughtful blend of spices and fresh ingredients infuses every bite with authentic Mexican-inspired taste.
Customizable: You can tweak the heat level, swap in veggies, or adjust the cheese to your liking without losing the essence.
Perfectly Baked: Baking enchiladas sealed the deal for me—melty cheese, tender filling, and a saucy top that’s just heavenly.

In a white rectangular baking dish, there are six rolled tortillas placed side by side in one layer. The tortillas are covered with melted yellow and white cheese that spreads unevenly over the top, creating smooth, bubbly textures. There is a rich brown sauce partially visible underneath and around the edges of the tortillas. On top of the cheese, there are small diced red tomatoes, finely chopped purple onions, and green cilantro sprinkled evenly, adding bright color. Three thin green jalapeño slices are placed near the center as a garnish. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this recipe plays its part in making these enchiladas deliciously satisfying. I always recommend using fresh spices and homemade enchilada sauce if you can—it makes such a difference. Here’s a quick snapshot of why I love each component:

Flat lay of a small mound of shredded cooked chicken, a neat pile of bright green finely chopped cilantro, a small white ceramic bowl filled with smooth red enchilada sauce, a halved yellow onion with visible diced pieces next to it, three whole cloves of fresh garlic, a small white ceramic bowl of shiny black beans, a small white ceramic bowl containing diced green chiles with juices, a halved lime with bright green flesh, a small white ceramic bowl holding golden amber honey, a small white ceramic bowl filled with vibrant red hot sauce, a neat pile of shredded Mexican cheese in creamy yellow and white tones, eight soft, unwrapped 8-inch flour tortillas stacked evenly, and three whole uncracked brown eggs arranged in a balanced group, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Onion powder: Adds subtle depth and rounds out the flavor without overpowering.
Garlic powder: Provides that warm, aromatic note that's essential in Mexican dishes.
Cumin: Brings an earthy, slightly smoky layer that complements the chicken beautifully.
Paprika: Adds mild sweetness and a punch of color to the mix.
Dried oregano: The herbaceous touch that ties the spices together.
Chili powder: The backbone spice for that authentic kick and richness.
Avocado oil: Great for cooking because of its mild flavor and high smoke point, but olive oil works too.
Yellow onion: Softens and sweetens when sautéed, making the filling more luscious.
Red enchilada sauce: The saucy star that keeps everything moist and flavorful, homemade always wins here.
Shredded chicken: The hearty protein base—using rotisserie chicken is a game-changer for speed and flavor.
Salt: Just enough enhances flavors without overwhelming.
Garlic cloves: Fresh garlic gives a punchier, brighter flavor than powder.
Black beans: Adds protein, texture, and fiber—plus, they soak up the sauce wonderfully.
Green chiles: Mild heat and a subtle smoky bite that brings a lovely complexity.
Lime juice: Adds brightness and a little zing to balance the richness.
Hot sauce: Gives an adjustable heat level—add a splash depending on your tolerance.
Honey: Rounds out the flavors with a touch of sweetness to balance acidity and spice.
Cilantro: Fresh and flavorful, sprinkled in and on top for that unmistakable freshness.
Flour tortillas: Soft, pliable, and perfect for rolling without cracking—warm them slightly to make rolling easy.
Mexican cheese blend: Melts beautifully and offers a mix of creamy, mild, and tangy flavors.
Sour cream: The cool, creamy contrast on the side that takes these enchiladas to the next level.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Easy Baked Chicken Enchiladas Recipe is super flexible—play around with the filling or toppings to suit your mood or dietary needs. Don’t hesitate to make it your own!

Variation: Personally, I sometimes swap the black beans with corn or diced bell peppers for a fresher crunch, especially in summer. It adds a lovely sweetness and texture that my family adores.
Heat Level: Feel free to dial the spice up or down—adding extra hot sauce or switching to mild enchilada sauce can make this recipe as spicy or gentle as you want.
Cheese Choices: I’ve tried using all cheddar or even pepper jack when I want a little extra zing, and it never disappoints.
Protein Swap: If you’re vegetarian, just skip the chicken and pile in more beans and veggies—you won’t miss a thing!

Step-by-Step: How I Make Easy Baked Chicken Enchiladas Recipe

Step 1: Prep and Season Your Chicken Mixture

I start by mixing all those wonderful seasonings—onion powder, garlic powder, cumin, paprika, oregano, and chili powder—right in a small bowl. Then I sauté diced onions in avocado oil over medium heat until they’re soft and sweet (about 5 minutes). Lower the heat, splash in some enchilada sauce and fresh minced garlic, and stir it until fragrant—this aroma always gets me excited! Adding the shredded chicken here, I season with salt as needed, then toss in the seasoning blend along with black beans, green chiles, lime juice, hot sauce, honey, and cilantro. I heat it through for just a couple of minutes to marry the flavors.

Step 2: Prepare Your Baking Dish and Tortillas

While your filling sizzles, grease a 9x13-inch casserole dish lightly and spread a thin layer (about ¼ cup) of enchilada sauce on the bottom—this prevents sticking and adds moisture from the start. To make rolling easier, I microwave a few tortillas at a time for about 30 seconds, which softens them just enough to handle without tearing.

Step 3: Roll and Fill Your Enchiladas

Spoon a generous amount of the chicken filling onto the bottom third of each warmed tortilla, topping it with a good heap of cheese. Roll it up snugly and place seam-side-down in the dish. This helps keep everything sealed so the cheese melts perfectly inside.

Step 4: Sauce, Cheese, and Bake

Once all the enchiladas are nestled in the pan, pour the remaining enchilada sauce evenly over the top—don’t feel you have to use every last drop if it seems too saucy. Finish with the remaining shredded cheese. Cover with foil (sprayed lightly underneath with nonstick spray so cheese doesn’t stick) and bake at 350°F for 10 minutes. Then take off the foil and bake for 13 more minutes to get everything bubbly and melty. For the crowning touch, I sometimes broil on low for 1–2 minutes to brown the cheese just a bit, but watch closely so it doesn’t burn!

Top Tip

Over the years, I’ve learned a few things that take this recipe from good to unforgettable. These tips come straight from my kitchen experiments and might save you from common hiccups.

Softening the Tortillas: Don’t skip warming the tortillas! It makes rolling easier and prevents cracks, which keeps that yummy filling all inside.
Layer of Sauce on Bottom: A thin layer of sauce in the baking dish stops the enchiladas from sticking and adds moisture—trust me, it’s worth the extra step.
Don’t Overfill the Tortillas: Keep the filling to a modest amount so the tortillas roll up tight and stay together after baking.
Broil Wisely: If you decide to broil the top, watch closely for those last couple of minutes to get a golden crust without burning.

How to Serve Easy Baked Chicken Enchiladas Recipe

baked chicken enchiladas - Serving Suggestion

Garnishes

I’m a big fan of topping these enchiladas with fresh chopped cilantro and a dollop of cool sour cream. Sometimes I add sliced avocado or a sprinkle of diced red onion for a little extra freshness and crunch. A squeeze of lime right before serving brightens up every bite beautifully.

Side Dishes

To round out the meal, I love pairing these enchiladas with simple sides like Mexican street corn salad, a fresh green salad, or even some cilantro-lime rice. Black beans or a crunchy slaw also add great texture and keep everything balanced.

Creative Ways to Present

For special occasions, I’ve arranged the enchiladas in individual mini baking dishes or ramekins to make cute, personalized servings. You can top each one with a colorful sprinkle of fresh veggies and cheese before baking to make them really pop on the table—guests love that little extra attention to detail!

Make Ahead and Storage

Storing Leftovers

I usually let the enchiladas cool completely before covering the baking dish tightly with foil or plastic wrap. They keep really well refrigerated for up to 4 days without losing flavor or texture—sometimes even tasting better the next day!

Freezing

This recipe freezes beautifully. After assembling, but before baking, I cover the dish tightly with foil and freeze. When you’re ready, just bake from frozen (adding some extra bake time) and you’ll have dinner ready whenever you want without extra prep.

Reheating

I reheat leftovers in the oven at 350°F, covered loosely with foil to keep the enchiladas from drying out. About 15–20 minutes is usually perfect. If you’re in a rush, a quick zap in the microwave works too, especially if you cover the plate to trap moisture.

Frequently Asked Questions:

Can I make these enchiladas gluten-free?

Absolutely! Swap the flour tortillas for your favorite gluten-free tortillas or corn tortillas. Just be sure they’re pliable to avoid cracking when rolling.

What can I use if I don’t have homemade enchilada sauce?

Store-bought enchilada sauce works great in a pinch. Choose a good-quality brand and adjust seasoning as needed to suit your taste.

Can I prepare the filling ahead of time?

Yes! The filling can be made a day ahead and stored in the fridge. Just assemble and bake the enchiladas when you’re ready to serve.

How spicy are these enchiladas?

They have a mild to medium heat thanks to the chili powder and green chiles, but you can easily adjust the spiciness by adding more hot sauce or swapping in spicier peppers.

Final Thoughts

This Easy Baked Chicken Enchiladas Recipe holds a special place in my kitchen repertoire because it combines soul-soothing flavors with quick assembly. It’s the kind of dish you feel proud to serve family and friends. The best part? It’s forgiving, customizable, and reliably delicious every time. So, grab your skillet, warm those tortillas, and let’s bring a little fiesta to your dinner table tonight—you won’t regret it!