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Hearty Chicken Enchiladas

"My husband, Nathan, and I really like Mexican food, and this is our favorite dish," writes Jenny Miller of Raleigh, North Carolina. "You can modify it to suit your taste, adding corn, rice or refried beans."
  • Total Time
    Prep: 30 min. + simmering Bake: 25 min.
  • Makes
    2 casseroles (2 servings each)


  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 ounces each) enchilada sauce
  • 1 can (4 ounces) chopped green chilies
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 flour tortillas (6 inches)
  • 1 cup shredded Mexican cheese blend
  • Optional: sour cream, shredded lettuce, pico de gallo, sliced avocado


  • In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 6-8 hours or until a meat is tender.
  • Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
  • Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
  • Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
  • To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Nutrition Facts
2 each: 577 calories, 20g fat (4g saturated fat), 83mg cholesterol, 1541mg sodium, 57g carbohydrate (8g sugars, 8g fiber), 46g protein.

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Average Rating:
  • Cgmaui
    Jul 13, 2019

    Amazing. These are a staple in my family. You won’t remember Greta making this yummy recipe.

  • kmansfield06
    Nov 16, 2015

    love this recipe....

  • wildhoney
    May 30, 2015

    Simple but impressive. I've made this dish a dozen times without changing anything and have received rave reviews. I like to make it for friends who need a meal because it's quick and easy to cook for his/her family and my own while yielding left-overs too. People tell me their kids also like it (as does my own daughter). Oftentimes I've frozen half of the meal as directed and reheated it with terrific results. This dish is BIG on flavor, despite its short list of easy-to-find and inexpensive ingredients. It's called "hearty" for a reason: its super filling. My husband and I can only eat two each. It's not spicy or complex - which might explain why kids like it as much as their parents (I'm sure you turn up the heat to suit your taste). Overall, this recipe is a solid workhorse that I'm proud to serve my family and others.

  • blessedhomemaker
    Oct 14, 2014

    These were a nice, light chicken enchiladas recipe. They didn't leave us with a heavy feeling. Not very appealing to the eye, but tasty.

  • Mikebacon
    Mar 2, 2014

    I tried this recipe today and it was very good. It fed four of us and we have enough left for lunches. It could have been more spicy.

  • erkgoer
    Sep 15, 2013

    This recipe was really good! I didn't use all of the juice though because as I was adding it to the chicken mixture I was worried there might be too much. You can just eyeball it and tell when you've used enough. Overall, it tasted great! It was surprisingly filling too. Four enchiladas was plenty for my husband and I with a pot of chipotle rice to go along with them.

  • jsgoldn
    Mar 27, 2013

    No comment left

  • mlinder
    Dec 5, 2012

    No comment left

  • MfallsMom
    Apr 15, 2012

    This is delicious! I made it as one, large main course in a 13" x 9" pan, rather than two smaller courses in 8" pans and it worked great. I used whole wheat tortillas to make it a bit healthier, and they tasted very good. Will definitely make again!

  • marciedarcie
    Feb 2, 2012

    No comment left