Cheesy Chicken Enchiladas


Cheesy Chicken Enchiladas is one of our favorite Mexican recipes! They aren’t fancy, but they are darn good! This is one of those meals the whole family will love. It is perfect for busy nights–it can be prepped ahead of time, so all you have to do is pop it in the oven when you get home. It is so cheesy and gooey that it feels like a cheat meal, but when you purchase quality ingredients, as instructed, it’s absolutely a healthy and balanced option.

Whether his opinion is solicited or not, my husband likes to rate my recipes. He goes from 1 to 10, 1 being the worst meal I have ever cooked (a tomato and onion shrimp pasta–he (ok, we) hated it) and 10 being the best meal we have ever eaten out (the other night, he said a 10 was our recent anniversary dinner at RPM Italian in Chicago). The night I made Cheesy Chicken Enchilada and served them over Chipotle Cauliflower Rice, he said that they were a strong, strong 7.5 or 8. Considering 10 is the best meal we have ever eaten out, I am pretty proud to receive a 7.5 or 8. He is a tough critic and is not ashamed to give me his honest opinion. The real test is if he clears his plate or not, and his plate was clean as a whistle the night we had these. Cheesy Chicken Enchiladas for the win!

The other great thing about this recipe is that you can modify it to your tastes. Don’t like meat? Substitute black beans. Don’t eat cheese? Remove it or substitute a dairy-free cheese. Want more vegetables? Add sautéed onions and bell peppers to the mix. There are literally so many different things you can do with it. But don’t get me wrong, they are absolutely perfect as is: warm, gooey, cheesy, and comforting.


Cheesy Chicken Enchiladas
Serves: 4
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes


  • 8 sprouted tortilla shells (I use Whole Foods 365 brand.)
  • 1 lb. organic chicken breast
  • 2.5 cups homemade enchilada sauce (I use Whole Foods 365 or Simply Organic brand.)
  • 2 cups organic shredded cheddar cheese, divided (I use raw cheese.)
  • 1 can organic refried beans (I use Whole Foods 365 or Amy’s brand.)
  • 1 tablespoon Chipotle, Mexican, or Fajita seasoning
  • avocado, salsa, and sour cream, for serving



  1. Preheat oven to 350 degrees. Place chicken on a greased baking sheet; sprinkle chicken with seasoning. Cook for 30-35 minutes or until chicken reaches an internal temperature of 165 degrees. Dice or shred into small pieces. Toss chicken with 1 cup of the enchilada sauce; set aside.
  2. Lay each tortilla out flat and spread up to 1/4 cup refried beans onto each one. Evenly layer the chicken mixture and 1 cup of cheese onto the tortillas. Gently roll tortillas and place in 11×17 greased baking dish. Cover with remaining sauce and sprinkle with remaining cheese. Bake at 350 degrees, uncovered, for 30 minutes or until sauce is bubbling and cheese is melted.
  3. Serve with avocado, salsa, and sour cream.


Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!


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