A large tortilla smothered in red sauce and melted cheese, with refried beans, Mexican rice, shredded lettuce, guacamole and sour cream. — Photo: Missvain · CC BY 4.0 · Wikimedia Commons

Mexican · Lunch · Dinner

Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 1 tbsp Olive oil; 1 medium Onion, finely chopped; 3 cloves Garlic, minced; 2 tbsp Chili powder; 1 tsp Ground cumin; 1 tsp Dried oregano; 1 can (15 oz) Canned tomato sauce, no salt added; 1 cup Low-sodium chicken broth; 1/4 tsp Salt; 2 medium breasts Boneless skinless chicken breast; 1 cup Black beans, canned, rinsed and drained; 2 cups Baby spinach, chopped; 8 (6-inch) Corn tortillas; 3/4 cup Reduced-fat Monterey Jack cheese, shredded; 1/2 cup Fresh cilantro, chopped; 1/2 cup Plain nonfat Greek yogurt, to serve

Enchiladas de pollo

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Soft corn tortillas rolled around tender shredded chicken, black beans and spinach, then baked in a smoky homemade red chili sauce under a light layer of melted cheese. A satisfying, lighter take on a Tex-Mex favourite.

Prep: 20 min
Cook: 45 min
Total: 65 min
Serves: 4

Medium
High protein

23%

Per serving463kcal23% of a 2,000 kcal day

43gProtein

43gCarbs

14gFat

10gFiber

Calories come from: Carbs 36% · Fat 27% · Protein 37%

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Ingredients

For 4 servings

1 tbsp14 gOlive oil
1 medium110 gOnion, finely chopped
3 cloves9 gGarlic, minced
2 tbsp16 gChili powder
1 tspGround cumin
1 tspDried oregano
1 can (15 oz)425 gCanned tomato sauce, no salt added
1 cup240 gLow-sodium chicken broth
1/4 tspSalt
2 medium breasts500 gBoneless skinless chicken breast
1 cup170 gBlack beans, canned, rinsed and drained
2 cups60 gBaby spinach, chopped
8 (6-inch)208 gCorn tortillas
3/4 cup80 gReduced-fat Monterey Jack cheese, shredded
1/2 cup10 gFresh cilantro, chopped
1/2 cup120 gPlain nonfat Greek yogurt, to serve (optional)

Steps

1
Heat the olive oil in a wide saucepan over medium heat.
2
Add the onion and cook for 5 minutes until soft.
3
Stir in the garlic, chili powder, cumin and oregano and cook for 1 minute until fragrant.
4
Pour in the tomato sauce and broth, add the salt, and bring to a gentle simmer.
5
Add the chicken breasts to the sauce, cover and simmer for 15–18 minutes, turning once, until cooked through to 74 °C / 165 °F in the thickest part.
6
Meanwhile, heat the oven to 200 °C / 400 °F.
7
Lift the chicken out onto a board and shred it with two forks.
8
In a bowl, mix the shredded chicken with the black beans, spinach and 1/2 cup of the sauce.
9
Spread 1/2 cup of sauce over the base of a 23 x 33 cm (9 x 13 in) baking dish.
10
Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds until soft and pliable.
11
Fill each tortilla with an eighth of the chicken mixture, roll up tightly and place seam-side down in the dish.
12
Pour the remaining sauce evenly over the enchiladas and scatter the cheese on top.
13
Bake uncovered for 20 minutes until bubbling and the cheese has melted.
14
Sprinkle with cilantro and serve with a spoonful of Greek yogurt if you like.

Swaps, storage and make-ahead

Swaps

For a vegetarian version, replace the chicken with an extra can of rinsed black or pinto beans and use vegetable broth instead of chicken broth.
For a dairy-free version, use a dairy-free shredded cheese and serve with sliced avocado or a plain dairy-free yogurt instead of Greek yogurt.
To save time, use 3 cups of shredded cooked rotisserie chicken (skin removed) and simmer the sauce for just 10 minutes before assembling.
If you don't like cilantro, top with sliced green onions or a squeeze of lime instead.

Storage

Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot all the way through. The tortillas soften on standing, so they are best fresh; you can freeze baked enchiladas for up to 2 to 3 months, though the texture will be softer after thawing.

Make ahead

Make the sauce and cook and shred the chicken up to 3 days ahead, keeping them in separate covered containers in the fridge. You can also assemble the dish a few hours ahead, cover and refrigerate, then add a few extra minutes to the baking time until it is bubbling and hot in the center.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: MilkCelery

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (462 g)	Per 100 g
Calories	463 kcal	100 kcal
Protein	43.3 g	9.4 g
Carbohydrates	43.1 g	9.3 g
of which sugars	6.1 g	1.3 g
Fiber	10.3 g	2.2 g
Fat	14.2 g	3.1 g
of which saturated	4.5 g	1 g
Sodium	600 mg	130 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.