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Chicken Enchiladas

These homemade Chicken Enchiladas are filled with tender shredded chicken, creamy Greek yogurt, and topped with a rich enchilada sauce and melted cheese. Perfect for family dinners and customizable to suit your taste!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 3 cups shredded chicken Use cooked rotisserie chicken for convenience.
  • 1/2 cup refried beans Look for canned varieties with no added preservatives.
  • 3/4 cup Greek yogurt Opt for full-fat for richer taste.
  • 1 tbsp taco seasoning You can make your own spice mix or go for your favorite brand.
  • 1.5 cups shredded Mexican cheese, divided A blend of Monterey Jack, cheddar, and queso blanco is recommended.
For the Sauce
  • 10 oz can red enchilada sauce Try making your own sauce from scratch for a homemade touch.
For the Wrap
  • 8 pieces flour tortillas (8-inch) Choose fresh tortillas or use corn tortillas for a gluten-free option.

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine shredded chicken, refried beans, Greek yogurt, taco seasoning, and 1 cup of shredded cheese. Mix well until all ingredients are thoroughly blended.
Prepare the Sauce and Baking Dish
  1. Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish to prevent sticking.
Assemble the Enchiladas
  1. On a flat surface, lay out a tortilla. Spoon a generous amount of the filling into the center.
  2. Roll the tortilla tightly to enclose the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  3. Pour the remaining enchilada sauce over the arranged tortillas, ensuring they’re well-covered.
  4. Sprinkle the remaining cheese on top.
Bake
  1. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbling. Broil for an extra 2-3 minutes for a golden top if desired.

Notes

For best results, warm tortillas briefly before filling to prevent tears. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze before baking for up to 2 months.