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Creamy chicken enchiladas on a plate with avocado and greek yogurt on top.
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Chicken Enchiladas Recipe

Make this easy chicken enchiladas recipe with cooked chicken and pre-made sauce in under an hour for a quick, family-friendly meal!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: chicken enchiladas, chicken enchiladas recipe, easy chicken enchiladas
Servings: 6 servings
Calories: 208kcal
Author: Ansley Beutler

Equipment

1 Mixing Bowl
1 (9x13 inch) Baking Dish

Ingredients

  • 1 ½ cups cooked chicken pulled
  • 15 oz red enchilada sauce
  • 16 oz refried beans pinto or black beans work
  • 1 cup shredded mexican cheese
  • 10 corn tortillas

Toppings (optional)

  • Greek yogurt
  • Avocado slices
  • Cilantro
US Customary - Metric

Instructions

  • Prepare the chicken. Preheat oven to 350 F. In a bowl, mix together the pulled chicken with ⅓ cup of the enchilada sauce and toss well to combine.
    1 ½ cups cooked chicken, 15 oz red enchilada sauce
    Pulled chicken in a bowl with enchilada sauce.
  • Prepare the refried beans. Heat the beans according to package directions.
    16 oz refried beans
    Refried beans cooked in a pot.
  • Assemble the enchiladas. Spread ½ cup of the enchilada sauce on the bottom of a 9 X 13 inch dish. Warm up the tortillas in the microwave for 10 seconds on each side to soften them*. For each tortilla, spread 2 tablespoon refried beans over the tortilla followed by 2 tablespoon of the chicken mixture, 1 tablespoon enchilada sauce, and 1 tablespoon cheese on top. Gently roll up the tortilla tightly and place in the prepared dish with the seam side down. Repeat with remaining tortillas. Pour the remaining enchilada sauce over top of the tortillas along with the rest of the cheese.
    1 cup shredded mexican cheese, 10 corn tortillas
  • Bake! Transfer the dish to the preheated oven and cook for 25 - 30 minutes until the cheese is melted on top and the enchilada sauce is bubbly.
    Chicken enchiladas in a baking dish with yogurt and avocados on top.
  • Serve. Toppings are optional but I love to garnish with a few dollops of greek yogurt, sliced avocado, and cilantro on top.
    Greek yogurt, Avocado slices, Cilantro

Notes

*if using flour tortillas heat them up for longer until they become soft and pliable.
Storage: Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Or, freeze for up to 3 months. Thaw in the fridge overnight when ready to serve. 
 

Nutrition

Serving: 1serving | Calories: 208kcal | Carbohydrates: 15g | Protein: 18g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 1189mg | Potassium: 99mg | Fiber: 4g | Sugar: 7g | Vitamin A: 673IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 2mg