Chicken Enchiladas Recipe

Why You’ll Love This Recipe

Chicken Enchiladas are a flavorful, comforting dish loaded with tender shredded chicken, rolled in soft tortillas, and smothered in a rich enchilada sauce and melted cheese. Whether you’re serving a weeknight dinner or feeding a crowd, this Mexican-inspired classic is always a satisfying favorite with endless topping possibilities.

ingredients

this Recipe

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

shredded cooked chicken
flour or corn tortillas
enchilada sauce (red or green)
shredded cheddar or Mexican blend cheese
onion (finely chopped)
garlic (minced)
olive oil
chili powder
ground cumin
salt
black pepper
fresh cilantro (optional, for garnish)
sour cream, avocado, or salsa (for serving)

directions

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

In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.

Add shredded chicken, chili powder, cumin, salt, and pepper. Stir to coat evenly and warm through.

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

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

Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.

Top with the remaining shredded cheese.

Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes, until the cheese is melted and bubbly.

Garnish with fresh cilantro and serve with sour cream, avocado, or salsa.

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 version.
Add black beans or corn to the chicken filling.
Use rotisserie chicken to save time.
Swap chicken for ground beef, turkey, or a vegetarian filling.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave in individual portions.
Freeze before or after baking for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought enchilada sauce?

Yes, but homemade adds more flavor if you have time.

Can I make this ahead?

Yes, assemble and refrigerate up to 24 hours in advance before baking.

Are corn or flour tortillas better?

Either works—corn is more traditional, flour is softer and easier to roll.

Can I add veggies?

Yes, sautéed bell peppers, zucchini, or mushrooms work great in the filling.

What cheese is best?

Cheddar, Monterey Jack, or a Mexican blend melt beautifully.

Can I make it spicy?

Add diced jalapeños or hot sauce to the filling or sauce.

Can I use leftover chicken?

Absolutely—grilled, baked, or rotisserie chicken all work well.

Do I need to warm the tortillas?

Yes, warming makes them easier to roll without tearing.

Is this gluten-free?

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

Can I double the recipe?

Yes, use two baking dishes or a larger pan to feed a crowd.

Conclusion

Chicken Enchiladas are a deliciously simple way to bring bold, savory flavor to your table. With tender chicken, gooey cheese, and zesty sauce all baked to perfection, this recipe is a go-to comfort meal that’s sure to satisfy. Customize it to your taste and enjoy the layers of flavor with every bite.

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