These easy chicken enchiladas are stuffed with slow roasted chicken and refried beans and topped with spicy enchilada sauce and melted cheese.
We’ve talked about me and Mexican food right? Here with these easy homemade tortillas and tortilla chips pretty much anywhere I can squeeze in a spare minute to talk about my obsession with tacos and refried beans and cheesy Mexicany goodness. There’s just something about the cumin and the garlic and the spicy cayenne that’s just so comforting to me. Can I get an amen?
So when a reader asked me the other week why I didn’t have more Mexican food recipes up on the blog I paused and then I frowned and then I scratched my head, mortified to realize that save for my tortillas and chips I had NO Mexican recipes up on this here blog. How is that possible you ask?! Your guess is as good as mine and from the bottom of my little taco-loving heart I am so sorry to have deprived you of some of my favorite, go-to Mexican dishes for so long. Truly.
Even though enchiladas are some assembly required they’re still so stinkin’ simple. Especially if you stick whatever meat you want into the slow cooker to gently have a fiesta while you’re at work. Or you pick up a roasted chicken from the deli section at the store {that’s generally what I do!} Then all you have to do is assemble them and stick them in the oven for the cheese to melt and you’re done!
Spend your time wisely while the cheese is melting by making some cilantro lime rice!

Easy Chicken Enchiladas
Ingredients
- 2 cups shredded chicken
- 6 medium tortillas
- 2 10 oz cans enchilada sauce
- 2 cups shredded cheese
- 2 cups refried beans
Instructions
- Preheat oven to 350 degrees and pour one can of enchilada sauce in the bottom of a 9 x 13 baking dish.
- Add chicken, cheese, and black beans to each tortilla, roll them up, and lay them seam side down in the baking dish.
- Top tortillas with 2nd can of enchilada sauce and remaining cheese and bake at 350 degrees for about 20 minutes or until cheese is melted and bubbly.
Audrey
Friday 21st of June 2024
Omg we love Mexican food and I’m embarrassed to say we only eat it outside the house. I’ve never made it because I thought it would need like ten million ingredients and take all day. I’m so glad I found your recipe! We just threw them in the oven and I can’t wait to devour mine lol! I also found a 3 ingredient Mexican rice dish that I just whipped up to go with them! I told hubby, if this is the case, we WILL be having Mexican weekly!!!!!!! Thank you so much!!!!!
Meaghan
Monday 24th of June 2024
I'm so glad you found them easy to make and I hope you enjoy them!
Brian Jones
Friday 21st of October 2016
These sound fabulous, I'm slowly working my way into Mexican food and enchiladas are definitely on the list for this winter, what sort of cheese is good, bad indifferent?
Meaghan
Monday 24th of October 2016
I typically use a Mexican blend but if you don't have access to something like that where you are then you can use anything from cheddar to colby jack. If you want to be really authentic and have access to it then definitely try chihuahua or cotija cheese!
~Meaghan
Amy | Canary Street Crafts
Thursday 22nd of January 2015
I love Mexican food too! This recipe looks delish!
Meaghan
Friday 23rd of January 2015
Me too! It's one of our favorites around here :)
~Meaghan
Sydney @Tastefully Frugal
Thursday 22nd of January 2015
I LOVE enchiladas and these look so good and easy! I can't wait to try them and see what the guys think of 'em!
Meaghan
Thursday 22nd of January 2015
They are my favorite Mexican dish to whip up that's not straight tacos! It's a nice little change of pace! I hope your boys love them as much as we do :)
~Meaghan
celyn
Monday 19th of January 2015
I love this recipe! I still havent ever made my own chicken enchildas, can't wait to try this recipe out!
STYLEANDCHOCOLATES.BLOGSPOT.COM
Meaghan
Monday 19th of January 2015
Thank you! It's so good and I just looove how easy and versatile it is.
~Meaghan