Best Chicken Enchilada Recipe: Love cheesy, spicy, hearty Mexican food? Then you’re in for a treat. Chicken enchiladas are the ultimate comfort food that never fails to impress—rich, flavorful, and perfect for any night of the week.
Whether you’re cooking for family, friends, or just treating yourself, this step-by-step guide will take your enchiladas from basic to the best you’ve ever had.
Let’s dive right in!
What Are Chicken Enchiladas?
Chicken enchiladas are a popular Mexican dish made by filling soft corn tortillas with a savory chicken mixture, rolling them up, and then baking them in a rich enchilada sauce topped with gooey melted cheese. The word “enchilada” comes from the Spanish verb “enchilar,” which means “to season with chili.” These delicious bundles of flavor are hearty, versatile, and easy to customize to your taste.
Originally a street food in Mexico, enchiladas have evolved over time into many delicious variations across the globe. The base recipe remains simple: a well-seasoned protein (in this case, chicken), a rich sauce (usually red or green), and a generous sprinkle of cheese. What makes them so lovable is how adaptable they are—whether you like it spicy, cheesy, creamy, or loaded with extras, enchiladas can match your craving.
Why This Recipe Stands Out
There are thousands of enchilada recipes online, so why should you choose this one? Because it’s the perfect balance of ease, flavor, and authenticity. This version keeps the process straightforward while infusing maximum flavor into every bite. The chicken is juicy and well-seasoned, the sauce is rich and tangy with a mild heat, and the cheese melts into golden perfection.
Plus, you don’t need to be a pro chef. With just a few kitchen staples and our foolproof step-by-step instructions, anyone can master this dish. It’s also ideal for meal prep—make a big batch, and you’ve got lunch or dinner ready for days.
Ingredients You’ll Need
Essential Ingredients for the Chicken Filling
Let’s break down what you’ll need for the chicken enchilada filling. These are the core components that give the dish its signature taste:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
These spices build a smoky, slightly spicy flavor base. Feel free to adjust the seasoning to suit your spice tolerance. Fresh garlic and onions add depth and aroma, while olive oil keeps everything moist and flavorful.
Tortillas and Enchilada Sauce
Choosing the right tortillas is crucial. Go for 6-8 corn tortillas for authenticity and better texture. They hold up well to baking without turning soggy. If you prefer flour tortillas, they work too—just know they may come out softer.
For the sauce, you can either use store-bought enchilada sauce or make your own. If you’re going homemade, you’ll need:
- 2 tablespoons oil
- 2 tablespoons flour
- 4 tablespoons chili powder
- 1½ cups chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- Salt to taste
Cook the flour and oil into a roux, add the spices, and whisk in broth. Let it simmer until thick. Homemade sauce elevates the dish to another level.
Optional Toppings and Add-ons
Here’s where you can personalize your enchiladas. Add these for extra texture and flavor:
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Avocado or guacamole
- Lime wedges for serving
Toppings turn simple enchiladas into a gourmet experience. Cheese is a must, but everything else is optional. Go wild or keep it classic—it’s your dish!
Preparing the Chicken Filling
Cooking and Shredding the Chicken
If you don’t have leftover or rotisserie chicken on hand, here’s a quick way to prepare it fresh:
- Boil boneless, skinless chicken breasts in salted water for about 15-20 minutes, or until fully cooked.
- Remove and let them rest for a few minutes.
- Use two forks to shred the chicken or use a stand mixer for a quicker method.
Shredded chicken is perfect for enchiladas because it absorbs the spices and sauce beautifully. Make sure it’s not too dry—moist, tender chicken is key to a flavorful filling.
Seasoning and Mixing for Maximum Flavor
In a skillet, heat olive oil over medium heat. Add diced onions and cook until translucent, about 4-5 minutes. Add minced garlic and cook for another minute. Toss in the shredded chicken, followed by your spice mix: cumin, chili powder, paprika, salt, and pepper.
Mix well so the seasoning coats every strand of chicken. Let it cook together for 5-7 minutes, stirring often. The goal is to develop that rich, savory flavor in every bite. If it feels dry, splash in a bit of chicken broth or enchilada sauce.
By the end, your kitchen should smell incredible—smoky, spicy, and mouthwatering. That’s your cue that the filling is ready to roll (literally!).
Assembling the Enchiladas
How to Properly Fill and Roll Tortillas
Now it’s time for the fun part—putting everything together! First, warm the tortillas slightly in a microwave or skillet. This prevents cracking and makes them more pliable.
Next:
- Spread a thin layer of enchilada sauce at the bottom of your baking dish.
- Place a tortilla flat, spoon 2-3 tablespoons of chicken mixture in the center.
- Sprinkle a bit of shredded cheese (optional).
- Roll the tortilla tightly and place seam-side down in the dish.
Repeat this process until your dish is full. Try not to overfill, or the tortillas may tear. A snug fit is perfect—it helps the enchiladas hold their shape and absorb the sauce evenly.
Arranging in the Baking Dish
Once all your enchiladas are rolled and lined up in the dish, pour the remaining enchilada sauce evenly over the top. Be generous—you want each tortilla to be fully coated. Top with a generous layer of cheese and any additional toppings you plan to bake.
At this point, you can bake immediately or cover and refrigerate for later. It’s a great make-ahead meal for busy nights or meal prepping.
Baking the Enchiladas
Oven Temperature and Timing Tips
Baking is the final step that transforms your enchiladas into a bubbling, cheesy masterpiece. Preheat your oven to 375°F (190°C)—this temperature is ideal for ensuring even cooking without drying out the tortillas.
Place the assembled enchiladas in the center rack of the oven and bake for 20-25 minutes. You’re looking for a hot, bubbling center and melted cheese with slightly golden edges. If your cheese isn’t browning to your liking, you can switch to broil for the last 2-3 minutes, but keep a close eye on it—cheese goes from golden to burnt quickly under a broiler.
For those who made enchiladas ahead of time and stored them in the fridge, bake for 30-35 minutes to make sure everything heats evenly. Just remember to let the dish come to room temperature for about 10-15 minutes before baking to prevent the baking dish from cracking.
The aroma alone will let you know they’re almost done. You’ll smell that spicy, cheesy goodness wafting through your kitchen—and your stomach will start growling.
Getting that Perfect Golden Top
The key to getting that Instagram-worthy enchilada finish is in your topping technique. When adding cheese before baking, layer it evenly but don’t go overboard. A thick mountain of cheese can prevent the top from crisping and instead result in a soggy top layer. Instead, aim for a thin, even coating across the enchiladas.
Want to kick it up a notch? Mix in some crumbled queso fresco or a sprinkle of cotija cheese over the mozzarella or cheddar for a more complex, restaurant-style flavor.
When using the broiler, don’t walk away. Even a 30-second delay can burn your beautiful cheese crust. Once you see golden-brown spots and bubbling sauce, pull it out and let it cool slightly before serving. That slight rest will help the cheese set and the sauce thicken, making it easier to serve neat portions.
Serving Suggestions
Best Side Dishes for Chicken Enchiladas
You’ve just baked a pan of the most amazing chicken enchiladas—so what do you serve with them? While they’re absolutely delicious on their own, a few great side dishes can round out your meal and impress your guests.
Here are some of our top picks:
- Mexican Rice: A lightly spiced tomato rice pairs perfectly with the bold flavors of enchiladas.
- Refried Beans or Black Beans: Creamy, protein-packed, and easy to prepare.
- Mexican Street Corn (Elote): Charred corn on the cob slathered with mayo, chili powder, lime juice, and cheese.
- Guacamole and Tortilla Chips: For some crunch and creaminess.
- Simple Green Salad: Tossed in a lime vinaigrette to cut through the richness.
Add a cold agua fresca or a tangy margarita, and you’ve got yourself a Mexican feast worthy of any celebration.
How to Serve Enchiladas Like a Pro
Presentation matters. Once your enchiladas are baked and slightly cooled, use a wide spatula to lift them out gently. Arrange them neatly on a plate, drizzle with extra sauce, and top with your favorite garnishes: sour cream, avocado slices, chopped cilantro, jalapeños, and maybe a squeeze of lime.
If you’re serving a crowd, consider putting out a toppings bar. That way, everyone can customize their own plate. It’s interactive, fun, and perfect for parties or family-style dinners.
Want to get fancy? Use colorful Mexican-style plates or bowls and serve with warm tortillas on the side. The key is to balance the boldness of the enchiladas with something refreshing and light—garnishes and side dishes do exactly that.
Storage and Reheating Tips
How to Store Leftover Enchiladas
Have leftovers? Lucky you. Chicken enchiladas store beautifully and taste just as good (if not better) the next day. Here’s how to keep them fresh:
- Let the enchiladas cool completely before storing.
- Transfer them to an airtight container or cover the baking dish tightly with foil or plastic wrap.
- Store in the refrigerator for up to 4 days.
For longer storage, enchiladas also freeze well. Simply wrap individual portions in foil or plastic wrap, then place in a zip-lock freezer bag. They’ll keep for up to 3 months.
Label the date and type so you know what’s in your freezer stash. When the craving hits, you’re just a quick reheat away from dinner bliss.
Best Reheating Methods
To reheat refrigerated enchiladas:
- Oven Method: Preheat oven to 350°F (175°C). Cover the enchiladas with foil to keep them moist and bake for 20 minutes or until hot.
- Microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot throughout.
- Stovetop Skillet: Add a small amount of enchilada sauce or broth to a pan, place the enchiladas inside, cover, and warm on medium-low heat.
If reheating from frozen, allow the enchiladas to thaw overnight in the fridge first for best results. You can also bake from frozen at 375°F for 40-45 minutes, covered for the first 30 minutes and uncovered for the remaining time to get that golden top.
Recipe Variations and Tips
How to Make Creamy Chicken Enchiladas
Want a creamier twist on the classic? Try this version of creamy chicken enchiladas. Instead of the standard red enchilada sauce, use a white sauce made with sour cream and green chilies. Here’s a quick breakdown:
Cream Sauce Ingredients:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 small can diced green chilies
Melt butter in a saucepan, stir in flour to form a roux, then whisk in chicken broth until smooth. Let it thicken, then remove from heat and stir in sour cream and green chilies. Pour this luscious sauce over your filled tortillas and bake as usual.
Creamy enchiladas are rich, tangy, and perfect for those who love a milder, non-tomato version. They pair exceptionally well with cilantro-lime rice and a side of sweet corn salad.
Using Different Proteins or Making It Vegetarian
The beauty of enchiladas is their flexibility. Don’t eat chicken? No problem—there are plenty of other delicious protein options:
- Beef Enchiladas: Use ground beef or shredded roast beef with similar seasoning.
- Pulled Pork Enchiladas: Add smoky barbecue pulled pork for a Tex-Mex spin.
- Shrimp Enchiladas: Cook shrimp with garlic and lime juice, then wrap them in tortillas with cheese and sauce.
For vegetarians, skip the meat and go for:
- Black Bean and Corn: Mix with sautéed onions and peppers.
- Spinach and Mushroom: Sauté together for a hearty, earthy filling.
- Cheese Enchiladas: Fill with a blend of Mexican cheeses and top with extra sauce.
To make it vegan, use plant-based cheese, sour cream, and a chickpea or lentil filling. There’s an enchilada for everyone—you just have to tweak it to your taste.
Mistakes to Avoid When Making Enchiladas
Overstuffing or Using Cold Tortillas
Two of the most common enchilada mistakes are overstuffing and using cold tortillas. Here’s why you should avoid them:
- Overstuffing: When you fill tortillas with too much chicken or toppings, they become hard to roll and often tear. Aim for 2-3 tablespoons of filling per tortilla for the perfect roll.
- Cold Tortillas: If your tortillas are stiff or cold, they’re more likely to crack. Warm them briefly in the microwave or skillet before assembling—this makes them pliable and easier to roll.
Also, don’t forget to grease your baking dish lightly and spread a little sauce on the bottom. This keeps the enchiladas from sticking and adds extra moisture to the base.
Not Enough Sauce or Uneven Toppings
Another frequent blunder? Skimping on the sauce. Enchiladas need to be generously coated—not swimming, but well-covered. Sauce helps the tortillas stay soft during baking and adds flavor to each layer.
Make sure to pour some sauce over the top and let it seep into every crevice. An even layer of cheese and toppings ensures each bite is consistent, melty, and satisfying.
Don’t rush the bake, either. Let the enchiladas bubble and cook fully so the flavors meld and the cheese crisps up just right.
Healthier Chicken Enchilada Alternatives
How to Make a Light Version of Enchiladas
Craving enchiladas but watching your calories? Try a healthier spin without compromising flavor:
- Use whole wheat or low-carb tortillas
- Opt for grilled chicken breast instead of rotisserie or dark meat
- Use low-fat cheese or less cheese
- Make your own enchilada sauce with minimal oil and fresh ingredients
- Bake instead of frying any elements
For added nutrition, load your filling with veggies like bell peppers, zucchini, spinach, or beans. These add fiber, bulk, and color to your dish while making it more filling.
Low-Carb and Gluten-Free Options
Going low-carb or gluten-free? Easy! Here are some swaps:
- Use cauliflower tortillas or gluten-free corn tortillas
- Skip the tortillas altogether and make chicken enchilada bowls—just layer the filling with sauce and cheese, then bake
- Use zucchini strips or cabbage leaves as wraps for a creative, low-carb twist
You can also find store-bought enchilada sauces that are low in sugar and gluten-free, or whip up your own to control the ingredients.
Eating healthy doesn’t mean giving up comfort food. It just means getting creative with substitutions—and enchiladas are perfect for that.
Chicken Enchiladas for Special Occasions
Making It Ahead for Parties and Events
Enchiladas are party-perfect. You can prep them in advance, store them in the fridge or freezer, and bake right before serving. That makes them a host’s best friend—especially when you’re juggling multiple dishes.
To make ahead:
- Assemble the enchiladas, pour sauce, and cover tightly.
- Store in the fridge for up to 2 days or freeze for up to 3 months.
- Bake directly from the fridge or thaw before baking if frozen.
They’re ideal for potlucks, family gatherings, Cinco de Mayo, or game nights. Make a few variations—some spicy, some creamy, some veggie—to please all guests.
Kid-Friendly Versions and Customizations
If you’re cooking for kids, tone down the spice and keep the flavors simple. Use plain shredded chicken with just a little seasoning and mild cheese. Consider letting kids build their own enchiladas with toppings they like—it’s interactive and makes dinner more fun.
Cut the enchiladas into smaller pieces or use mini tortillas to make enchilada roll-ups. They’re bite-sized, easy to eat, and lunchbox-friendly too.
FAQs about Chicken Enchilada Recipe
1. Can I use rotisserie chicken for enchiladas?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor. Just shred it and mix it with your seasonings.
2. How do I prevent enchiladas from getting soggy?
Use less sauce on the bottom of the pan and bake uncovered for the last 10 minutes to help crisp the top.
3. Can I freeze enchiladas before baking?
Yes! Assemble them fully, wrap tightly, and freeze for up to 3 months. Bake directly from frozen or thaw first.
4. What cheese is best for chicken enchiladas?
A blend of cheddar and Monterey Jack melts beautifully. Add cotija or queso fresco for extra flavor.
5. Can I make these enchiladas in advance?
Definitely. Assemble them a day ahead and store in the fridge. Bake just before serving.
Conclusion
There you have it—the ultimate, step-by-step guide to making the best chicken enchiladas. From the juicy chicken filling to the bubbling, golden cheese, this dish is as comforting as it gets. Whether you like them classic, creamy, spicy, or healthy, enchiladas are endlessly adaptable and always satisfying.
Next time you want to impress your family or guests (or just treat yourself), this recipe is your go-to. Make it your own, experiment with flavors, and don’t forget the toppings!
