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Family Recipes, Made Simple!

Print Recipe

Chicken Enchiladas

Servings : Makes about 10 filled tortillas.

Equipment needed : Large rectangular serving dish


5 Cooked chicken breasts (pre-seasoned, chopped or shredded)

1 to 2 Tbsp olive oil 

1 White onion, diced

Pinch of salt & pepper

1 Can black beans, drained & rinsed

8 to 10 Large tortillas

2 Bags of shredded Mexican blend cheese

2 Cans of enchilada sauce

For garnishing : Sliced green onion or chopped cilantro


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray the serving dish with non-sticking cooking spray.
  3. On the stovetop, heat a frying pan with the olive oil on medium high heat.
  4. Reduce the heat to medium, add the diced onions to the oil in  the frying pan, and saute until softened and golden in colour, about 4 minutes.
  5. Add in the shredded chicken, and stir to combine with the onions.
  6. When the chicken mixture is cooked, turn off the stovetop and remove from the heat.
  7. On a clean dry surface, working one tortilla at a time, place a tortilla down and pour a little enchilada sauce into the centre and spread around.
  8. Using a spoon, scoop some of the black beans and make a line of them through the tortilla, and do this same thing with the shredded chicken on top of the black beans.
  9. Sprinkle some shredded cheese over the chicken, then wrap the sides of the tortilla up and over the filling and carefully place it into the pan. Don’t overfill them.
  10. Repeat this until all the ingredients are used up, and the serving dish is filled with the enchiladas.
  11. Pour the remaining enchilada sauce over the rolled tortillas, spreading the sauce  around with a spoon.
  12. Sprinkle the mexican shredded cheese all over the top.
  13. Bake uncovered in the oven for 15-20 minutes, until the cheese is golden and bubbling.
  14. When ready, turn the oven off and remove from the oven.  Sprinkle sliced green onion or chopped cilantro on top.  Serve with sour cream and guacamole. 

Here's the video on how to do it!

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