Chicken Enchilada

Delicious, Family Favorite

I love this recipe because it’s so flexible in what ingredients you want to put into it to make a delicious and hardy meal. I call them enchiladas but really, they’re probably more like overstuffed burritos filled with delicious stuff. This is my favorite recipe the day after Thanksgiving to make and use leftover turkey with. My kids have always loved them and always asked me to make it not only after Thanksgiving but throughout the year. I can’t say no. Since I don’t roast a turkey except for Thanksgiving usually, is why I call them Chicken Enchiladas.

They are delicious and they don’t last long. I hope you enjoy making them. A couple of things – if you’re ambitious feel free to make your own sauce. More often I use a high quality can enchilada sauce so pick your favorite. It does save time. Instead of fresh whole chicken breast, use rotisserie chicken from the market and shred the amount you need. You can either add more or less rice or place it on the side (with cilantro, green onions, a little cheese and chili powder) as a side dish.

The options are endless.

  • Servings: 4-6
  • Difficulty: Easy
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I call them enchiladas but really, they’re probably more like overstuffed burritos filled with delicious stuff.


  • 2 cups of rice, cooked
  • 2 Tbls Olive Oil
  • 1 Tbls Minced Garlic
  • 1/4 cup chopped Sweet Onion
  • 1/3 cup rough chopped Green Onions
  • 4-5 Chicken Breast (cut up in bite size pieces)
  • ^ To save time, use Rotisserie Chicken and shredded)
  • 1 Tbl Cumin Powder
  • 1 tsp Chipotle seasoning
  • 1 tsp Oregano
  • 2 Jalapeno peppers, seeded and chopped
  • 1 Tbl Chili Powder
  • 1 lime, zest and juice
  • Salt and Pepper to taste
  • 1 – 15 oz can Black Beans
  • 1 small can black olives, chopped
  • 1 small bunch Cilantro roughly chopped
  • 2-3 cans 1lb 3oz of Enchilada Sauce
  • 1 – 16oz can Refried Beans
  • 2 cups shredded Cheddar Cheese
  • 2 cups of shredded Jack Cheese
  • About 10 – 15 regular size soft flour Tortillas
  • Garnish
  • Sour Cream
  • Chopped Green Onions
  • Chopped Cilantro
  • Cheese


Preheat oven to 350.

In a separate bowl combine both the cheddar and jack cheese.

Heat a large sauté pan over medium to high heat, add olive oil, garlic and chopped sweet onion, sauté for about 2 minutes. Mixed chicken with cumin, jalapeno peppers, chili powder, salt and pepper, oregano, chipotle powder. Add chicken to sauté mixture and sauté til chicken is cooked.

In a separate bowl combine both the cheddar and jack cheese. Add cooked rice, black beans, chopped black olives, chopped green onions, ½ chopped cilantro, ½ cup enchilada sauce, ¼ cup of cheese. Add additional seasonings, if desired, for taste and combine all together.

Warm tortillas in a microwave oven. This will make it easier to roll up the tortillas. In a 9×13 baking dish (may take two baking dishes) coat bottom of dish with enchilada sauce. For each tortilla, spread a little of the refried beans, then add a large spoonful of the chicken mixture (or more if desired) in center of tortilla, add 1 tablespoon of cheese (or more if preferred) on top. Roll up the tortilla, tucking in the sides and placed in a baking dish seam side down. When all rolled up pour the enchilada sauce so that it covers the tortillas and bottom of the dish.

Bake for about 20 minutes. Then add cheese on top of each tortilla and then bake for another 10 minutes or until the cheese has melted on top. Remove from the oven and let rest for about 5 minutes. Serve and garnish with a dollop of sour cream, green onions and cilantro. Enjoy.

Note: if you have any leftover chicken rice mixture, make for a great side, melt cheese on top and have with nacho chips or put in lettuce wraps or over lettuce.