Red Chicken Enchiladas Recipe

Introduction

Red Chicken Enchiladas are a comforting and flavorful meal that brings together tender chicken, black beans, and melted cheese wrapped in soft flour tortillas. Coated with a rich red enchilada sauce and baked to perfection, this dish is perfect for a satisfying dinner any night of the week.

Ingredients

• 2 Tbsp avocado or olive oil
• 1 small white onion, diced
• 1½ lb boneless skinless chicken breasts, diced (~½-inch)
• 1 4 oz can diced green chilies
• Salt and freshly cracked black pepper
• 1 15 oz can black beans, rinsed and drained
• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch of red enchilada sauce
• Optional toppings: chopped cilantro, red onions, diced avocado, sour cream, crumbled cotija cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare the red enchilada sauce while the oven heats.
2. Step 2: Heat the oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened.
3. Step 3: Add the diced chicken and diced green chilies to the skillet. Season with salt and freshly cracked black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through.
4. Step 4: Stir the rinsed black beans into the chicken mixture, then remove the skillet from heat.
5. Step 5: Grease a 9×13–inch baking dish. Spread about 2 tablespoons of enchilada sauce onto a tortilla, add a generous line of the chicken and bean mixture, and sprinkle with about ⅓ cup of shredded cheese. Roll the tortilla tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
6. Step 6: Pour any remaining sauce over the rolled enchiladas and sprinkle with the leftover cheese.
7. Step 7: Bake uncovered for 20 minutes, or until the tortillas turn slightly crispy and the cheese is melted and bubbly.
8. Step 8: Serve the enchiladas hot with your choice of optional toppings such as chopped cilantro, diced avocado, red onions, sour cream, or crumbled cotija cheese.

Tips & Variations

• Use rotisserie chicken to save time without sacrificing flavor.
• For a spicier kick, add chopped jalapeños or a dash of hot sauce to the chicken mixture.
• Swap black beans for pinto beans or omit beans for a lower-carb option.
• Make your own enchilada sauce from scratch for a fresher taste.
• Try corn tortillas instead of flour tortillas for a traditional texture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through or in the microwave on medium power, covered, for 1–2 minutes. You can also freeze cooked enchiladas for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a few hours or even a day before baking. Cover and refrigerate them, then bake just before serving. This makes meal prep really convenient.

What can I use if I don’t have Mexican-blend cheese?

You can substitute with a mix of cheddar and Monterey Jack cheese, as they melt well and have mild flavor similar to a Mexican cheese blend.

Red Chicken Enchiladas Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

These Red Chicken Enchiladas feature tender chicken, black beans, and melted Mexican cheese wrapped in warm flour tortillas, smothered with a rich homemade red enchilada sauce, then baked to perfection. This comforting Mexican-inspired dish combines layers of flavors and textures, perfect for a cozy family dinner or entertaining guests.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Filling

• 2 Tbsp avocado or olive oil
• 1 small white onion, diced
• 1½ lb boneless skinless chicken breasts, diced (~½-inch pieces)
• 1 (4 oz) can diced green chilies
• Salt and freshly cracked black pepper, to taste
• 1 (15 oz) can black beans, rinsed and drained

For the Enchiladas

• 8 large flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce (prepared separately)

Optional Toppings

• Chopped cilantro
• Chopped red onions
• Diced avocado
• Sour cream
• Crumbled cotija cheese

Instructions

1. Preheat & Prep Sauce: Preheat your oven to 350°F (175°C). While the oven heats, prepare your red enchilada sauce according to your preferred recipe or use a store-bought version to save time.
2. Sauté the Filling: Heat the avocado or olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for about 3 minutes until softened and translucent. Add the diced chicken breasts and the can of diced green chilies, seasoning with salt and freshly cracked black pepper. Cook the chicken for 6–8 minutes, stirring occasionally, until it is fully cooked and no longer pink inside. Stir in the rinsed and drained black beans, then remove the skillet from heat.
3. Assemble Enchiladas: Set up your assembly station with the tortillas, prepared enchilada sauce, chicken and bean mixture, and shredded cheese. Lightly grease a 9×13-inch baking dish. Lay a tortilla flat and spread approximately 2 tablespoons of red enchilada sauce evenly over it. Spoon a generous line of the chicken mixture down the center of the tortilla, then sprinkle about ⅓ cup of shredded cheese over the filling. Carefully roll the tortilla up and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling ingredients. Once all enchiladas are assembled, pour any leftover enchilada sauce evenly over the top and sprinkle with the remaining shredded cheese.
4. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 minutes, or until the tortillas develop slight crispness on the edges and the cheese on top is melted, bubbly, and lightly golden.
5. Serve: Remove the enchiladas from the oven and let them rest for a few minutes before serving. Add optional toppings such as chopped cilantro, diced red onion, avocado, sour cream, or crumbled cotija cheese to enhance the flavor and texture. Serve hot for a satisfying meal.

Notes

• You can prepare the red enchilada sauce from scratch or use a canned variety for convenience.
• For a lower-carb option, swap flour tortillas for corn tortillas or use low-carb tortillas.
• Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Adjust the heat level by choosing mild, medium, or hot diced green chilies.
• To make this dish gluten-free, substitute flour tortillas with certified gluten-free tortillas.

Keywords: red chicken enchiladas, Mexican enchiladas, baked enchiladas, chicken and black bean enchiladas, enchilada recipe