Easy Chicken White Bean Enchiladas Recipe
Oh, chicken enchiladas. Just saying the words brings back so many memories. My mom used to make them on Friday nights when we were little, and the aroma that filled our house was just pure magic. It was always the highlight of my week, a warm hug in food form. Now, as an adult with my own family, these chicken enchiladas have become my absolute go-to when I need something that feels special but is surprisingly easy to pull off, especially on those chaotic weeknights. Honestly, they’re a lifesaver! They’re so much more comforting and satisfying than, say, a quick pasta dish, but without all the fuss. I’ve tried so many variations over the years, but this particular recipe is the one that always gets rave reviews, from my picky eaters to my dinner guests. It’s just… perfect.
What is chicken enchiladas?
So, what exactly are chicken enchiladas? Think of it as a flavor explosion wrapped up in a soft tortilla, bathed in a dreamy sauce, and baked to bubbly perfection. Essentially, it’s shredded chicken, often mixed with some delicious spices and maybe a touch of cheese, rolled up snugly inside corn tortillas. These little bundles are then arranged in a baking dish, covered generously with a rich enchilada sauce, and usually topped with even more cheese. It’s that simple, but oh-so-satisfying! The magic happens in the oven, where everything melds together, the tortillas soften just right, and the cheese gets gloriously melty. It’s the kind of dish that feels like a treat but is built on humble, everyday ingredients. It’s a hug on a plate, a warm embrace that says “everything’s going to be okay,” and I just love that about it.
Why you’ll love this recipe?
Why do I keep coming back to this chicken enchilada recipe?flavor is just out of this world. You get that savory chicken, the subtle kick from the spices, the tang from the enchilada sauce, and that incredible creaminess from the cheese. It’s a symphony of tastes and textures that just works. Then there’s the simplicity. Now, I know “enchiladas” might sound a little intimidating, but trust me, this version is super straightforward. You can even do a lot of the prep work ahead of time, which is a lifesaver when you’re busy. And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. The ingredients are all pretty budget-friendly, making this a fantastic option for feeding a crowd without breaking the bank. Plus, it’s incredibly versatile! I’ll get into ways to serve it later, but you can easily adapt it to your liking. What I love most about this particular recipe is that it’s my “tried-and-true” version. It’s the one I perfected after years of tinkering, and it’s the one that brings a smile to everyone’s face every single time. If you enjoyed my easy chicken pot pie recipe for its comforting vibes, you’re going to adore these enchiladas for all the same reasons, and then some!
How to Make My Famous Chicken Enchiladas
Quick Overview
The process for these chicken enchiladas is wonderfully straightforward. We’ll start by getting our chicken ready, then we’ll warm up the tortillas (this is key to prevent them from breaking!), assemble everything with a killer enchilada sauce, and bake until golden and bubbly. It’s a simple assembly line that leads to maximum flavor payoff. Don’t be intimidated by the steps; each one is designed to make the final dish absolutely irresistible. I’ve streamlined it over the years so it’s as easy as possible for you!
Ingredients
For the Chicken Filling:
2 pounds boneless, skinless chicken breasts or thighs (thighs are my personal favorite for extra flavor and moisture!)
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1/4 cup chicken broth or water
For the Enchilada Sauce:
2 tablespoons olive oil
2 tablespoons all-purpose flour
2 tablespoons chili powder (use a good quality one, it makes a difference!)
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, for a little heat)
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 tablespoon apple cider vinegar (this is my little secret for brightness!)
Salt to taste
For Assembly:
8-10 corn tortillas (about 6-inch)
2 cups shredded Monterey Jack or Cheddar cheese (or a mix of both, my preferred combo!)
Optional toppings: sour cream, chopped cilantro, diced red onion, avocado slices
Step-by-Step Instructions
Step 1: Cook the Chicken
First things first, let’s get our chicken ready. In a large skillet, heat the 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Now, add the chicken breasts or thighs to the skillet. Sprinkle them with chili powder, cumin, smoked paprika, salt, and pepper. Pour in the chicken broth or water. Bring to a simmer, then reduce the heat, cover, and cook for about 15-20 minutes for breasts, or 25-30 minutes for thighs, until the chicken is cooked through and tender. Once cooked, remove the chicken from the skillet and shred it using two forks. You can leave it in the skillet with the onions and garlic, or transfer it to a bowl to mix in later. Taste and adjust seasoning if needed. This is where all the foundational flavor comes from!
Step 2: Make the Enchilada Sauce
While the chicken is cooking, let’s whip up that luscious enchilada sauce. In a medium saucepan, heat the 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. This helps thicken the sauce nicely. Now, whisk in the chili powder, cumin, oregano, and cayenne pepper (if using). Cook for another minute, stirring, until fragrant. Gradually whisk in the chicken broth, making sure there are no lumps. Stir in the tomato sauce and apple cider vinegar. Bring the sauce to a simmer, then reduce the heat to low and let it cook for about 10 minutes, stirring occasionally, until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon. Season with salt to taste. This sauce is everything – it’s the soul of the enchiladas!
Step 3: Prepare the Tortillas
This step is crucial for preventing your tortillas from tearing when you roll them. You have a couple of options here. My favorite is to quickly pan-fry them. Heat a tiny bit of oil (just a teaspoon or two) in a non-stick skillet over medium heat. Briefly dip each corn tortilla in the hot oil for about 10-15 seconds per side, just until softened and pliable. You don’t want them crispy, just warm and bendy. Alternatively, you can microwave them. Stack the tortillas on a plate, cover with a damp paper towel, and microwave on high for about 30-60 seconds, until they’re soft and easy to roll. Be careful not to over-microwave, or they’ll get tough!
Step 4: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Now, for the assembly line! Take a softened tortilla, spread a thin layer of the enchilada sauce on the inside, then add a generous portion of the shredded chicken mixture (about 1/4 to 1/3 cup). Sprinkle with a little shredded cheese. Tightly roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, arranging them snugly next to each other. Don’t worry if they’re packed in; they’ll hold each other up!
Step 5: Top and Bake
Once all the enchiladas are rolled and in the dish, pour the remaining enchilada sauce evenly over the top, making sure to get some in all the little nooks and crannies. Then, sprinkle the remaining shredded cheese generously over everything. You want a good, melty blanket of cheese! Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 5-10 minutes, or until the cheese is fully melted and starting to turn golden brown and bubbly around the edges. The whole house will smell amazing at this point!
Step 6: Rest and Serve
This is the hardest part – waiting! Let the enchiladas rest for about 5-10 minutes after they come out of the oven. This allows the flavors to meld and makes them easier to serve. Serve hot, topped with your favorite garnishes like a dollop of sour cream, fresh cilantro, a sprinkle of diced red onion, or creamy avocado slices. Enjoy every single bite!
What to Serve It With
These chicken enchiladas are so wonderfully comforting that they truly shine on their own, but I always love to pair them with a few classic sides to make it a complete meal. For a hearty breakfast or brunch, I love serving a smaller portion alongside some scrambled eggs or even a few crispy breakfast potatoes. A simple black coffee is the perfect companion here. When I’m putting together a more elegant brunch spread, I’ll add a fresh, vibrant pico de gallo or a simple corn and black bean salsa. A refreshing mimosa or a sparkling grapefruit juice really rounds out the meal beautifully. As a satisfying dessert, sometimes after a rich dinner, I’ll serve these enchiladas with a side of simple seasoned rice and a small salad, keeping the focus on the main dish. And for those purely cozy snack moments, or when I just need a taste of home, a heaping plate of enchiladas with a side of refried beans or a simple green salad is pure bliss. It’s one of those dishes that feels like it fits every occasion, from a casual weeknight dinner to a more festive gathering. My kids always ask for seconds when I make these, and I love knowing I’m serving them something so nourishing and delicious.
Top Tips for Perfecting Your Chicken Enchiladas
I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few little tricks that really take these chicken enchiladas from good to absolutely spectacular. First, when it comes to the chicken prep, I find that using chicken thighs makes a world of difference. They stay incredibly moist and flavorful, even after shredding. If you’re using breasts, be careful not to overcook them! Another big tip for the chicken is to shred it while it’s still warm; it’s so much easier that way. For the sauce, don’t skimp on the quality of your chili powder – it’s the star of the show here. Also, that little splash of apple cider vinegar at the end? It’s a game-changer; it brightens up the whole sauce and cuts through the richness. When it comes to mixing the sauce, whisking the flour and spices into the oil for a minute before adding the liquid helps prevent lumps and really toasts the spices, bringing out their best flavor. For the tortillas, warming them is non-negotiable. A quick dip in warm oil or a few seconds in the microwave makes them pliable and prevents them from cracking when you roll them. This is a mistake I made countless times when I was first starting out! If you want to jazz things up, consider swirl customization. Instead of just layering the chicken, you can mix in some sautéed spinach or even some black beans with the chicken for added texture and flavor. When it comes to baking, make sure your oven is fully preheated. I find that placing the baking dish on the middle rack gives the most even cooking. And for ingredient swaps, if you’re not a fan of corn tortillas, you can try flour tortillas, but you might need to bake them a bit longer to get them nice and crispy. You can also add a bit of corn to your chicken filling for a sweet crunch. For a spicier kick, add some diced jalapeños to the chicken mixture or a pinch more cayenne to the sauce. Finally, for the glaze (which is really just the cheese!), don’t be afraid to go a little heavy. That cheesy crust is part of the magic!
Storing and Reheating Tips
One of the things I love most about these chicken enchiladas is how well they store and reheat. They’re almost as good the next day, which is fantastic for meal prep! If you have leftovers, let them cool down completely first before storing. For refrigerator storage, I usually transfer them to an airtight container. They’ll stay delicious in the fridge for about 3-4 days. Make sure they are completely cool before sealing them up to prevent condensation. For freezer instructions, these are freezer-friendly! Once cooled, wrap the baking dish tightly with a couple of layers of plastic wrap and then a layer of aluminum foil. You can also portion them into individual freezer-safe containers. They’ll keep well in the freezer for up to 2-3 months. When it comes to reheating, if they’re from the fridge, you can gently reheat them in the oven at around 350°F (175°C) for about 15-20 minutes, or until heated through. You might want to add a splash of water or broth to the dish before reheating to help them stay moist. If reheating from frozen, it’s best to thaw them overnight in the refrigerator first. If you’re in a hurry, you can reheat them directly from frozen in a 350°F (175°C) oven, but it will take longer, perhaps 30-40 minutes. Microwaving is also an option for individual portions, but they can sometimes get a little softer in texture. For the glaze timing advice, if you’re planning to freeze them, I usually add the cheese before freezing. When reheating, the cheese will melt beautifully. If you’re just refrigerating, you can add fresh cheese when reheating if you like, but the original cheese usually holds up well.
Frequently Asked Questions
Final Thoughts
There you have it, my absolute favorite chicken enchiladas! I truly hope you give this recipe a try. It’s a dish that’s been a labor of love for me, perfected over many family dinners and friendly gatherings. It’s more than just a meal; it’s a memory, a feeling of home, and a guaranteed crowd-pleaser. The combination of tender chicken, rich sauce, and perfectly melted cheese is just divine. If you’re looking for other comforting and flavorful chicken dishes, you might also enjoy my shredded chicken tacos recipe for another easy weeknight win. I can’t wait to hear what you think of these enchiladas! Please feel free to leave a comment below with your thoughts, any variations you tried, or just to say hello. And if you make them, share your photos on social media and tag me – I love seeing your culinary creations!
Creamy Chicken and White Bean Enchiladas
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In a medium pan, heat olive oil over low heat. Add white onion and garlic and sauté until soft, about 2-3 minutes.
- Add chopped green chiles, Navy beans, water, chicken bullion, and cumin. Mix well, cover, and simmer on low for 15 minutes.
- Remove the cover, add shredded chicken, and cook for an additional 5 minutes, or until the mixture thickens and the liquid boils down. Set aside.
- In a large nonstick pan, melt the butter over medium heat. Add chopped white onion and cook, stirring occasionally, until softened and slightly translucent, about 3-4 minutes.
- Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth until the sauce becomes smooth.
- Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Stir in the chopped green chiles, jalapeños, and salt to taste.
- Cook for another minute, then remove from heat. Stir in the light sour cream.
- Spread about 1/4 cup of the salsa verde sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with 1/3 cup of the chicken and white bean filling.
- Roll the tortillas and place them seam-side down in the prepared baking dish. Continue filling and rolling the remaining tortillas.
- Pour the remaining salsa verde sauce over the top of the enchiladas. Sprinkle with shredded Mexican cheese.
- Cover with aluminum foil and bake for 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and garnish with fresh cilantro or scallions.
