There are some dinners that just feel like a full plate win, and this chicken enchilada dinner is one of them. Tender shredded chicken, red enchilada sauce, warm tortillas, melty cheese, homemade Mexican rice, and a simple side of mixed pinto and red kidney beans.
This one is family-friendly, meal-prep friendly, and honestly exactly the kind of dinner that turns into a killer lunch bowl the next day.
Why You’ll Love This Dinner
- Slow cooker chicken keeps the prep easy.
- The homemade seasoning adds way more flavor than a basic packet.
- The rice and beans stretch the meal without making it feel boring.
- Leftovers are perfect for bowls, wraps, or quick lunches.
- It is comfort food, but still easy to portion and balance.
Homemade Fajita Seasoning
This is a simple all-purpose fajita-style seasoning that works great with chicken, steak, shrimp, peppers, onions, and even roasted potatoes.
Ingredients
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chipotle powder, optional
Use: About 1 to 2 tablespoons per pound of meat, depending on how bold you want the flavor.
Chicken Enchilada Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 yellow onion, sliced or diced
- 16 ounces red enchilada sauce, divided
- 1/2 cup water
- 1 tablespoon homemade fajita seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon black pepper
- 8 6-inch flour or gordita-style tortillas
- 8 ounces shredded Mexican cheese, divided
How to Make the Chicken Enchiladas
Step 1: Slow Cook the Chicken
Add the chicken breasts, onion, water, fajita seasoning, garlic powder, onion powder, oregano, chipotle powder, and black pepper to a slow cooker.
Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, until the chicken is tender and easy to shred.
Step 2: Shred and Mix
Drain off excess cooking liquid if needed, keeping the onions with the chicken. Shred the chicken with two forks.
Mix the shredded chicken with about 3/4 cup enchilada sauce and 1 cup shredded cheese.
Step 3: Roll the Enchiladas
Preheat the oven to 350°F.
Divide the chicken mixture evenly between the tortillas, using about 1/3 cup filling per tortilla. Roll each tortilla and place seam-side down in a 9×13-inch baking dish.
Step 4: Sauce and Bake
Pour the remaining enchilada sauce over the top. Cover with foil and bake for 20 minutes.
Remove the foil and bake uncovered for another 10 minutes.
Top with the remaining shredded cheese and return to the oven for 3 to 5 minutes, or until melted.
Step 5: Finish and Serve
Top with green onions, pico de gallo, sour cream, Greek yogurt, cilantro, jalapeños, or hot sauce.
Mexican Rice Ingredients
- 2 tablespoons avocado oil or vegetable oil
- 1 1/2 cups long-grain white rice
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1 8-ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano, optional
- 1/2 cup frozen peas and carrots, optional
- Juice of 1/2 lime, optional
- 2 tablespoons chopped cilantro, optional
How to Make the Mexican Rice
- Heat oil in a large skillet or saucepan over medium heat.
- Add the rice and toast for 5 to 7 minutes, stirring often, until lightly golden.
- Add the onion and cook for 2 to 3 minutes.
- Add garlic and cook for 30 seconds.
- Stir in tomato sauce, chicken broth, salt, cumin, chili powder, and oregano.
- Bring to a boil, then reduce heat to low.
- Cover and cook for 18 to 20 minutes without lifting the lid.
- Remove from heat and let rest, covered, for 10 minutes.
- Fluff with a fork and stir in peas and carrots, lime juice, and cilantro if using.
Mixed Pinto & Red Kidney Beans
This dinner used a batch of mixed pinto and red kidney beans that were soaked overnight and cooked ahead of time. Keeping the beans simple makes them easy to use in different meals throughout the week.
Important Red Kidney Bean Safety Note
Red kidney beans contain a naturally occurring toxin called phytohaemagglutinin. To make them safe, soaked red kidney beans should be drained, rinsed, covered with fresh water, brought to a rolling boil for at least 10 minutes, and then simmered until tender.
Quick Seasoned Bean Side
- 3 cups cooked mixed beans
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 cup bean cooking liquid or broth
- Salt and pepper, to taste
- Lime juice, to finish
- Heat olive oil in a skillet over medium heat.
- Add onion and cook until softened.
- Add garlic, cumin, and oregano. Cook for 30 seconds.
- Add beans and a splash of bean liquid or broth.
- Simmer for 8 to 10 minutes.
- Finish with lime juice and adjust seasoning to taste.
Serving Ideas
- Top the enchiladas with pico de gallo and green onions.
- Serve with sour cream or plain Greek yogurt.
- Add shredded lettuce or cabbage for crunch.
- Serve with lime wedges and hot sauce.
- Turn leftovers into rice bowls the next day.
Leftover Lunch Bowl
Layer Mexican rice, mixed beans, chopped enchilada chicken, pico de gallo, a little cheese, Greek yogurt, and hot sauce. It reheats well and gives you a solid, filling lunch without much extra work.
Storage
Store leftover enchiladas, rice, and beans in separate airtight containers if possible.
- Refrigerator: 3 to 4 days
- Freezer: Beans freeze well for 2 to 3 months
- Reheat: Microwave or bake covered until warmed through
Estimated Macros
Per enchilada, without rice and beans:
- Calories: 360
- Protein: 29g
- Carbs: 28g
- Fat: 15g
Full plate with 1 enchilada, 1/2 cup rice, and 1/2 cup beans:
- Calories: 610
- Protein: 39g
- Carbs: 77g
- Fat: 18g
Macros are estimates and will vary based on tortilla brand, cheese amount, enchilada sauce, and portion size.