Chicken Enchiladas with Flour Tortillas (Easy Cheesy Recipe)
Make chicken enchiladas with flour tortillas for a soft, cheesy, and flavorful dinner. Easy recipe perfect for weeknights or family meals!
Equipment
- Large skillet
- Mixing bowls
- Baking dish (9x13 inch)
- Oven
- Tongs or spatula
Ingredients
- 2 cups cooked, shredded chicken (poached, roasted, or rotisserie)
- 1 tbsp olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup black beans (optional)
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 6 flour tortillas (medium size)
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar, Monterey Jack, or blend)
- Optional toppings: sour cream, cilantro, lime wedges
Instructions
- Prepare filling: Heat oil in a skillet. Sauté onion and bell pepper until softened. Add shredded chicken, beans, and spices. Stir until well combined.
- Warm tortillas: Heat flour tortillas briefly to make them pliable.
- Roll enchiladas: Place filling in each tortilla, roll tightly, and arrange seam-side down in a greased baking dish.
- Add sauce & cheese: Pour enchilada sauce evenly over tortillas. Sprinkle with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20–25 minutes until cheese is melted and bubbly.
- Serve: Garnish with sour cream, cilantro, or lime wedges.
Notes
- Whole wheat tortillas add fiber and a nutty flavor.
- Reduce cheese or use low-fat options for a lighter version.
- Freeze unbaked enchiladas for up to 2 months; bake directly from frozen with extra time.
- Great for customizing: try green chile sauce, sour cream sauce, or chipotle for smoky heat.
- Best enjoyed fresh, but leftovers reheat well in the oven.