Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1/2 cup refried beans (120g); 3/4 cup Greek yogurt (170g); 1 tbsp taco seasoning; 3 cups shredded chicken (280g); 1.5 cups shredded Mexican cheese (168g), divided; 10 oz. can red enchilada sauce; 8 flour tortillas (8-inch)

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SPREAD LOVE

Warm, cheesy, and wildly comforting, these Chicken Enchiladas are a weeknight hero that feels like a celebration. Stuffed with shredded chicken, creamy refried beans, and tangy Greek yogurt, they bake up with a bright red sauce and melty Mexican cheese for a crowd-pleasing dinner. For a full, step-by-step version and an alternate take, check this easy chicken enchiladas recipe that complements the method shown below.

Why make this recipe

If you’re tired of dry, bland casseroles and want a reliable, flavorful meal that’s easy to pull together, this recipe is perfect because it uses simple pantry staples to create tender, saucy enchiladas that stay moist and satisfying. It solves the midweek dinner crunch by being make-ahead friendly and versatile—swap the filling, double it for a crowd, or freeze individual portions for later. The result is a cozy, cheesy dish with balanced savory and creamy elements that appeals to both kids and adults.

Step-by-Step Guide to Making Chicken Enchiladas

Ingredients

1/2 cup refried beans (120g)
3/4 cup Greek yogurt (170g)
1 tbsp taco seasoning
3 cups shredded chicken (280g)
1.5 cups shredded Mexican cheese (168g), divided
10 oz. can red enchilada sauce
8 flour tortillas (8-inch)

Directions

For the Filling: In a large bowl, combine 3 cups shredded chicken with 1/2 cup refried beans, 3/4 cup Greek yogurt, 1 tablespoon taco seasoning, and 1 cup of the shredded Mexican cheese. Mix until everything is evenly distributed — the beans and yogurt add creaminess and help the filling hold together while keeping the chicken moist.

For the Sauce: Pour a few spoonfuls of the red enchilada sauce into the bottom of a 9×13-inch baking dish and spread it into a thin, even layer. This sauce barrier prevents the tortillas from sticking and adds flavor to the bottom layer.

Assemble: Lay one flour tortilla flat on a clean surface. Place about 1/3 to 1/2 cup of the chicken filling lengthwise down the center of the tortilla. Roll the tortilla tightly and place it seam-side down into the prepared baking dish. Repeat with the remaining tortillas and filling, arranging the rolled enchiladas snugly so they support each other while baking.

Top: Once all enchiladas are in the dish, pour the remaining enchilada sauce evenly over the tops, making sure to coat each roll. Sprinkle the remaining 1/2 cup of shredded Mexican cheese evenly across the sauce.

Bake: Preheat the oven to 350°F (175°C). Cover the dish loosely with foil and bake for 20–25 minutes, or until the cheese is completely melted and bubbly and the filling is heated through. Remove the foil for the last 5 minutes of baking if you prefer a lightly browned top. Let the enchiladas rest for about 5 minutes before serving to allow the filling to set slightly and make slicing neater.

Best Way to Store Chicken Enchiladas

Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C).
Freezer (uncooked, assembled): Assemble in a freezer-safe dish, cover tightly, and freeze for up to 2–3 months at 0°F (-18°C).
Freezer (cooked): Cool completely, wrap tightly, and freeze for up to 2 months at 0°F (-18°C).
Reheating from fridge: Bake covered at 350°F (175°C) for 15–20 minutes until heated through; or microwave individual portions until hot.
Reheating from frozen: Thaw overnight in the refrigerator and bake as above, or bake covered at 350°F (175°C) for 40–50 minutes if reheating from frozen, removing cover for the last 10 minutes.

Serving Suggestions for Chicken Enchiladas

These enchiladas pair beautifully with simple, bright sides that cut through the richness. Consider a crisp shredded cabbage slaw tossed with lime and cilantro, a side of cilantro-lime rice, or refried beans that echo the filling. A dollop of extra Greek yogurt or sour cream, sliced avocado or guacamole, chopped green onions, and a sprinkle of fresh cilantro finish the dish with refreshing texture and acidity.

tips to make Chicken Enchiladas

Warm the tortillas briefly in the microwave or on a skillet so they roll without cracking.
Use leftover rotisserie chicken to save time and boost flavor.
For extra sauciness, add 1/4 cup of chicken broth to the filling mixture.
Don’t overfill the tortillas—about 1/3 cup per tortilla makes for neat, even rolls.

variation (if any)

Green Enchilada Version: Swap the red enchilada sauce for green salsa verde for a tangy, herb-forward twist—pair with pepper jack cheese to complement the brighter sauce.
Vegetarian Swap: Omit the chicken and add sautéed mushrooms, roasted sweet potato, or chopped roasted poblano peppers with the beans and yogurt for a hearty vegetarian filling.

FAQs

Q: How do I keep the enchiladas from getting soggy?
A: Spread a thin layer of sauce on the bottom of the pan before arranging the rolled tortillas and avoid over-saturating them; letting them rest 5 minutes after baking helps the sauce set.

What can I use instead of Greek yogurt? Plain sour cream or a well-drained crème fraîche will work; Greek yogurt adds tang and lowers fat slightly while maintaining texture.

Q: Can I make these ahead? A: Yes—assemble them, cover tightly, and refrigerate for up to 24 hours before baking. For longer storage, freeze assembled enchiladas (see storage times above).
Q: Are flour tortillas necessary? A: Flour tortillas are used here for pliability, but corn tortillas can be substituted—lightly warm and dip corn tortillas in sauce briefly to prevent cracking.

Conclusion

For another trusted variation on this classic, explore the charmingly simple technique and tips in this Chicken Enchiladas Recipe | Gimme Some Oven, or see Ree Drummond’s crowd-pleasing take that emphasizes family-friendly flavors at Best Chicken Enchiladas Recipe – The Pioneer Woman.