Homemade Chicken Enchiladas

It can be hard to find an enchilada sauce that has good ingredients, so I decided to make my own! And these homemade chicken enchiladas will hit the SPOT for you as a meal prep for the week, or for dinner cooked for friends & loved ones

Homemade Chicken Enchiladas

Addie Roberts | July 16th, 2018

  • Prep time: 30 minutes
  • Cook time: 15-20 minutes
  • Total time: 45-50 minutes

Servings: 10 enchiladas


Enchilada Sauce -

  • 1 can of fire roasted tomatoes, liquid included
  • 1 jalapeno, de-seeded and diced
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 tsp chili powder
  • Sprinkle of pepper


Enchilada Filling Ingredients:

  • 2 chicken breast
  • 1/2 can of black beans
  • 1 small can of green chiles
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 10 corn tortillas *1 1/2 cup of shredded cheddar cheese


  1. Blend all enchilada sauce ingredients together until smooth and set aside
  2. Preheat oven to 375 degrees
  3. Boil water until roaring. Cut chicken breasts in half and place in boiling water for 15-20 minutes until thoroughly cooked (internal temperature of 165 degrees F)
  4. Once chicken is done, drain the water. Place chicken back into pot and shred with two forks.
  5. Toss shredded chicken with the green chilies, salt, garlic, and cheese.
  6. Add 1/2 can of black beans and stir together
  7. Add 1-2 spoonfuls of the mixture into each corn tortilla
  8. Roll tortilla up and place in a large baking dish
  9. Continue until pan is full or ingredients are gone (may need to large glass pans)
  10. Pour enchilada sauce over the rolled enchiladas. Top with the remaining 1 cup of shredded cheddar cheese
  11. Bake for 15-20 minutes