Recipe

Chicken enchiladas

Name: Chicken Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoons neutral oil; 2 tablespoons all-purpose flour; 3 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 2 tablespoons tomato paste; 2 cups (480 ml) chicken stock; 1/2 teaspoon salt; 1 teaspoon cider vinegar; 3 cups (420 g) shredded cooked chicken; 1 cup (160 g) canned black beans, drained and rinsed (optional); 2 cups (200 g) shredded Monterey Jack or cheddar cheese, divided; 1/2 small onion, finely chopped; 10 corn or 8 small flour tortillas; Sour cream, sliced scallions and cilantro, to serve

Mexican · 1 hr · Medium

Corn tortillas rolled around shredded chicken, smothered in red chile sauce and cheese, then baked.

Jump to recipe

A baking dish of rolled enchiladas under golden melted cheese

Photo: Aleksandra Gencheva on Unsplash

Tender shredded chicken rolled in tortillas, smothered in a homemade red chili sauce and baked under melted cheese. The sauce comes together from pantry spices in 10 minutes and tastes far better than canned.

A rotisserie chicken makes this an easy weeknight dinner. It also assembles well ahead of time: build the dish in the afternoon and bake it when you're ready.

Chicken enchiladas recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep: 25 min
Cook: 35 min
Total: 1 hr
Serves: 4

Ingredients

Red enchilada sauce

2 tablespoons neutral oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 tablespoons tomato paste
2 cups (480 ml) chicken stock
1/2 teaspoon salt
1 teaspoon cider vinegar

Enchiladas

3 cups (420 g) shredded cooked chicken
1 cup (160 g) canned black beans, drained and rinsed (optional)
2 cups (200 g) shredded Monterey Jack or cheddar cheese, divided
1/2 small onion, finely chopped
10 corn or 8 small flour tortillas
Sour cream, sliced scallions and cilantro, to serve

Instructions

Heat the oven to 375°F (190°C).
For the sauce, heat the oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the chili powder, cumin, garlic powder and oregano and whisk for 30 seconds.
Whisk in the tomato paste, then slowly whisk in the stock until smooth. Add the salt and simmer for 6 to 8 minutes, until slightly thickened. Stir in the vinegar.
In a bowl, mix the chicken, beans, 1 cup of the cheese, the onion and 1/2 cup of the sauce.
Spread 1/2 cup of sauce over the bottom of a 9x13-inch (23x33 cm) baking dish.
Warm the tortillas so they bend without cracking: wrap them in a damp towel and microwave for 30 to 45 seconds. Fill each with a line of the chicken mixture, roll it up and lay it seam-side down in the dish.
Pour the remaining sauce over the top and sprinkle with the remaining cheese.
Bake for 20 to 25 minutes, until the sauce bubbles and the cheese is melted and golden in spots. Rest for 5 minutes, then serve with sour cream, scallions and cilantro.

Tips

To make ahead, assemble without the final sauce and cheese, cover and refrigerate for up to a day. Add them just before baking and give it 5 extra minutes.