Chicken & Poultry Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Enchiladas
Tortillas rolled around a smoky chicken, bacon, and black bean filling, baked under picante sauce and melted Monterey Jack.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
Cut the chicken into thin julienne strips. In a large skillet, saute the bacon until crisp; remove and crumble, reserving 2 Tbsp of the drippings in the skillet.
- 2
Saute the chicken and garlic in the reserved drippings until the chicken is opaque. Add 1/2 cup of the picante sauce, the black beans, red bell pepper, cumin, and salt. Simmer 7 to 8 minutes, until thickened. Stir in the green onions and crumbled bacon.
- 3
Top each tortilla with about 1/4 cup of the chicken mixture and 1 Tbsp of the cheese. Roll up and place seam-side down in a baking dish.
- 4
Top with the remaining 1 cup picante sauce. Bake at 350°F (175°C) for 15 minutes.
- 5
Sprinkle with the remaining cheese and bake 3 minutes more, until the cheese is melted. Serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving570
Calories
48 g
Protein
29 g
Carbs
27 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Enchiladas trace back to Mexico, where corn tortillas were rolled around fillings and bathed in chili sauce long before Spanish contact, the name simply meaning to season with chile. The chicken version is a household staple across Mexico and the American Southwest, prized because it stretches leftover poultry into a saucy, bubbling tray. What sets a real enchilada apart is that the tortillas are softened in warm sauce or oil first, so they fold without cracking and soak up flavor instead of staying dry.
Listahan note
This version leans on a quick red chili-tomato sauce and shredded chicken so a weeknight cook can assemble a full tray in about half an hour. It treats the tortilla-softening step as non-negotiable, because that is the difference between tender enchiladas and a cracked, dry casserole.
Technique cues
- Warm each tortilla in a little hot oil or dip it in the sauce for a few seconds before filling, so it stays pliable and rolls without splitting.
- Bloom the chili powder and cumin in fat for thirty seconds before adding liquid, which deepens the sauce from raw and dusty to round and toasted.
- Sauce the bottom of the baking dish before laying down the rolls so they do not stick, then sauce generously over the top so the exposed tortilla edges do not dry out in the oven.
Kitchen flow
- Parallel prep
- While the sauce simmers, shred the chicken and grate the cheese so assembly is one continuous motion.
- Make-ahead
- Assemble the full tray, cover, and refrigerate up to a day ahead, then bake straight from the fridge with a few extra minutes.
- Leftover move
- Chop cold leftovers and crisp them in a skillet, then fold into scrambled eggs or a breakfast burrito.
- Cleanup rhythm
- Soak the saucepan while the tray bakes so the dried-on chili sauce wipes out instead of needing a scrub.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
cooked shredded chicken
main filling
Purpose: Shredded meat packs into the tortilla evenly and grabs onto the sauce far better than diced chunks.
Handling: Pull poached or rotisserie chicken into thin strands with two forks while it is still warm.
Adaptation: Shredded turkey or canned black beans both fill in cleanly for a leaner or vegetarian tray.
corn tortillas
wrapper
Purpose: Corn tortillas carry the traditional flavor and hold up to sauce better than flour once baked.
Handling: Warm them briefly in oil or sauce so they bend instead of cracking when rolled.
Adaptation: Small flour tortillas work if corn is unavailable, though they go softer under the sauce.
red enchilada sauce
braising sauce
Purpose: The chili-based sauce both flavors the filling and keeps everything moist as it bakes.
Handling: Simmer with bloomed spices until it lightly coats a spoon before assembling.
Adaptation: A canned enchilada sauce or a green tomatillo salsa swaps in for a faster or tangier version.
shredded cheese
binder and topping
Purpose: Melting cheese ties the rolls together inside and forms the browned, bubbling crust on top.
Handling: Reserve about a third for the top and tuck the rest into the rolls.
Adaptation: A dairy-free shredded cheese melts acceptably for a non-dairy tray.
white onion
aromatic
Purpose: Onion adds a savory backbone to the filling and a little texture against the soft tortilla.
Handling: Dice finely so it cooks through and distributes evenly.
Adaptation: Yellow onion or a couple of sliced scallions stand in without issue.
Technique notes
- Roll the enchiladas seam-side down so the weight of the filling holds them shut and they do not unspool in the sauce.
- Let the baked tray rest five minutes before serving so the cheese sets enough to lift a clean portion.
- If the sauce tastes flat, a small spoon of the chicken cooking liquid or a squeeze of lime brightens the whole dish.
Ingredient swaps
- Dairy-free option
- Use a dairy-free shred and skip any sour cream garnish in favor of sliced avocado.
- Lower-sodium direction
- Build the sauce from no-salt-added tomatoes and your own chili powder so you control the salt instead of relying on canned sauce.
- Weeknight shortcut
- Start with rotisserie chicken and a good jarred enchilada sauce to get the tray in the oven in fifteen minutes.
Serve alongside
- Mexican red rice
- Refried pinto beans
- Charred corn and cotija salad
- Cilantro-lime slaw
- Tamarind agua fresca
- Mexican lager with lime
- Hibiscus iced tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate baked enchiladas covered for up to four days; reheat individual portions in a 350F oven or covered in the microwave until the center is hot.
- Freeze an assembled, unbaked tray for up to two months, then thaw overnight in the fridge before baking.
Equipment
- 9x13 baking dish
- Saucepan for the sauce
- Tongs for dipping tortillas
- Box grater
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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