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Chicken Enchiladas
Prep Time
10 mins
Cook Time
3 hrs
Resting Time
10 mins
Total Time
3 hrs 10 mins

Loaded with beans and chicken, these cheesy, saucy Chicken Enchiladas are an easy and perfect weeknight meal that the whole family will enjoy!

Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Chicken Enchiladas
Servings: 5 servings
Author: NOMaste Kitchen
  • 1.5 lbs raw chicken
  • 1 jar medium salsa
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp black pepper
  • 1 can pinto beans
  • 16 ounces shredded cheese (Mexican blend or similar) separated
  • 10 flour tortillas
  • 28-32 ounces enchilada sauce use more sauce for saucier enchiladas
  1. Combine chicken, salsa, and seasonings in crockpot. Cook on high for 2 1/2 hours.

  2. Remove chicken from crockpot and shred into bite sized pieces. Rinse beans in colander to clean. 

  3. In a large bowl, toss chicken, any remaining salsa from crockpot, beans, and half of cheese. 

  4. Lightly grease a 9x13 inch pyrex pan, set aside.

  5. Scoop 2-3 spoonfuls of chicken/bean mixture into one flour tortilla. Begin to roll tortilla over chicken, then fold in sides (like a mini burrito). Place enchilada seam side down into pan.

  6. Fill remaining tortillas with chicken/bean mixture until pyrex pan is full or all chicken/bean mixture is used.

  7. Pour enchilada sauce evenly over enchiladas. Sprinkle with remaining cheese.

  8. Bake at 375F for 30-40 minutes or until sauce has thickened and is bubbling. Cheese should begin to brown. Remove from oven and cool for ~10 minutes before serving. 

Recipe Notes

Storage: Refrigerate in airtight container for up to 1 week. Freeze for 2-3 weeks.