Why You’ll Love This Recipe

Chicken Enchiladas are a comforting, flavorful Mexican dish made with shredded chicken wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with melted cheese. Perfect for weeknight dinners, gatherings, or meal prep, this dish delivers bold spices and a satisfying texture in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn or flour tortillascooked shredded chickenenchilada sauceshredded cheddar or Mexican blend cheesediced onionsgarlic powermissionsaltblack pepperolive oilsour cream (for serving)fresh cilantro (for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

In a skillet, heat a bit of olive oil over medium heat and sauté diced onions until translucent.

Add the cooked shredded chicken to the skillet, along with salt, pepper, and garlic powder. Stir to combine and heat through.

Spoon a small amount of enchilada sauce into the bottom of the baking dish to coat.

Fill each tortilla with the chicken mixture and a sprinkle of shredded cheese, then roll tightly and place seam-side down in the dish.

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.

Sprinkle the remaining cheese evenly over the top.

Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes, or until cheese is bubbly and slightly golden.

Remove from oven and let rest for a few minutes before serving. Garnish with chopped cilantro and a dollop of sour cream.

Servings and timing

This recipe yields 6-8 enchiladas.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes

Variations

Use green enchilada sauce for a tangier flavor.

Add black beans or corn to the filling for extra texture.

Swap chicken for ground beef, turkey, or even a vegetarian substitute like sautéed mushrooms or tofu.

Top with sliced jalapeños or avocado for extra flavor.

Use low-carb tortillas for a lighter version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven until heated through.
You can also freeze baked enchiladas for up to 2 months—thaw overnight and reheat in the oven at 350°F (175°C) until warm.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut for this recipe.

What’s the best cheese for enchiladas?

Mexican blend, cheddar, Monterey Jack, or queso fresco all work well.

Can I make these ahead of time?

Yes, assemble ahead and refrigerate until ready to bake—just add 5-10 minutes to the baking time.

Are enchiladas spicy?

They can be! Choose a mild or medium enchilada sauce to control the heat level.

Can I use homemade enchilada sauce?

Absolutely, homemade sauce can enhance the flavor even more.

Do I need to warm the tortillas first?

Yes, warming them makes them more pliable and less likely to tear when rolling.

Can I add vegetables to the filling?

Yes, bell peppers, zucchini, or spinach are great additions.

Are enchiladas gluten-free?

Use corn tortillas and a gluten-free enchilada sauce to make them gluten-free.

How do I prevent soggy enchiladas?

Don’t overfill or oversauce the enchiladas, and bake uncovered toward the end to crisp the top.

What’s the difference between red and green enchilada sauce?

Red sauce is typically made with tomatoes and chili powder; green sauce uses tomatillos and green chilies for a tangier taste.

Conclusion

Chicken Enchiladas are a crowd-pleasing, hearty meal full of flavor and customizable to your taste. Whether you’re feeding a family or preparing meals ahead, this dish is a satisfying go-to for any occasion. Serve with your favorite toppings and sides for a complete and delicious dinner.