These easy cheesy chicken enchiladas are inspired by my FIL Bill’s chicken enchiladas that he makes for family get-togethers. They are a family favorite! When I make them, I add some black beans, onions, jalapenos, and poblanos for a bit of extra heat!
Easy Cheesy Chicken Enchiladas
Baked until crispy and melty, these super cheesy, stuffed with chicken and tomatoes, casserole-style enchiladas will be your new favorite! These are filled with black beans, onions, peppers, and tomatoes, but you can customize this recipe to suit your taste. I like to char and seed a poblano and add to each enchilada.
Estimated reading time: 3 minutes
I made these delicious enchiladas this summer while on vacation for my niece and her friends. We sat outside and ate at sunset on the deck of a mountain cabin in NC. Ever since, Syd has been asking for my easy cheesy chicken enchiladas recipe! As you can see, these enchiladas make everyone happy!
My FIL makes the original enchiladas with diced tomatoes, chicken, cheese, and spices, and they are amazing!
When I make the enchiladas, we usually use San Marzano peeled tomatoes, which, in my opinion, makes them a little sweeter. I add some more veggies and homemade black beans that I reserve when I make black bean soup! Sometimes we add hot pepper cheese, making them even cheesier and spicier than chicken enchiladas.
I’ll never forget the first time my husband made me his Dad’s cheesy chicken enchiladas from memory. We were “up north” at the lake in Michigan. I planted myself right next to the stove, leaned up against the refrigerator to watch while we listened to my Dave Matthews Band CD. I think he added basil and oregano. The oregano worked! I think he also added the olives to the filling. Regardless of the changes that day, they certainly qualified as easy cheesy chicken enchiladas and were delicious! Fast forward to 2001: our first dance at our wedding in Jamaica was to the Proudest Monkey song. I always think of those enchiladas and cooking that night when I hear it.)
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If you have extra black beans from this recipe, try Black Bean Tomato Soup.
Syd has been pleading for my recipe for months so much that I should name these Syd’s Favorite Enchiladas!
Everyone’s Favorite Easy Cheesy Chicken Enchiladas
Equipment
- Large bench scraper *See notes
Ingredients
- 1 poblano *Optional – Charred, skinned & seeded cut into strips, enough for some per enchilada, or seeded and diced.
- 2 tbsp avocado oil or olive oil
- 1 onion medium to large, white or yellow
- 1 green bell pepper diced or sliced
- 2 Jalapeños optional – for heat! Diced, seeds removed
- 28 oz Can San Marzano tomatoes
- 1½ lbs boneless skinless chicken breast or thighs, cut into 1-2" pieces
- ½ tsp salt
- 14.5 oz chicken broth (or stock)
- 2 tbsp chili powder
- 1½ tbsp cumin
- 1 tbsp granulated onion
- ½ tsp Mexican oregano
- ½ tsp granulated garlic optional
- ½ tsp cayenne optional for extra heat
- spray oil or softened butter Spray oil or lightly butter both sides of 8 tortillas. For a special treat, try the butter!
- 8 flour burito tortillas
- 14.5 oz can black beans rinsed and drained
- 3 cups Mexican Cheese Blend shredded. Pre-shredded is fine. *see note
- 2.25 oz sliced black olives optional
Instructions
- Optional – Char, skin, and seed one large poblano. Cut it into strips – one or two strips per enchillada. (or seed it and dice and add to the filling)
- Heat oil in a large skillet. Sprinkle salt on the chicken and sauté it in batches just until browned and move it to one side in pan. (doesn't have to be cooked all the way)
- Add in the onion and diced peppers and cook until softened.
- Stir in the spices.
- Deglaze with half of the can of chicken broth.
- Use your hands to break up the tomatoes as you add the can to the pan.
- Turn the heat down to a low simmer, and cook, stirring often with the spatula from the bottom. About 20-30 minutes. I like to cook it down until the sauce has reduced by about half. *For saucier enchiladas, only cook about 15-20 minutes.
- Continue simmering until the chicken and tomatoes are cooked through and tender, and the sauce is thickened. Adjust seasoning to your liking. Add cayenne pepper for extra heat.
- Remove the filling from the heat and allow to cool for about 10-15 minutes.
- Preheat the oven to 375℉.
- Spray oil on the bottom and sides of the baking dish.
- Spoon enough tomato sauce from the filling to cover the bottom of the baking dish.
- Prepare the tortillas by spraying oil, or spreading a thin layer of butter on both sides.
- Assemble the enchiladas by sprinkling about ¼ cup of cheese all over, and around the perimeter of the tortilla.
- Add a strip of poblano if you sliced it, and a layer of black beans down the center. (Optional – Add hot pepper cheese!)
- Spoon the chicken filling down the middle of the tortilla. Reserve a heaping cup of sauce and a cup of cheese for the top,
- Tightly roll the enchilada, by folding one side over and using your fingers to roll it into a tight open tube. Make sure the cheese is at the edge to seal it.
- Lay it seam down in the baking pan.
- continue filling and rolling enchiladas and adding to the pan. You'll need to squeeze them together to fit.
- Top with remaining sauce, cheese, olives, and any remaining beans.
- Bake about 20 minutes, or until bubbly and the edges are browned.
- Use your longest bench scraper and a spatula to seperate and serve them up whole, with your choice of toppings. I like cilantro, salsa, and Greek yogurt!
Notes
- If you have time, roast and char the poblano, peel and seed it. It adds great flavor! Or, dice it and saute with your onions and Jalapeños.
- Cheese – For even more heat, add a slice of pepperjack to each enchilada and/or add an additional cup of shredded cheese for extra cheesy enchiladas!
- Use a spatula and your long bench scraper to separate and serve up entire enchiladas. A fish spatula also works great.
Nutrition
What is your favorite family recipe! Drop a comment, I’d love to hear it!
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