Chicken Enchilada Recipe: Who doesn’t love a dish that’s cheesy, saucy, and full of flavor? Chicken enchiladas are the ultimate comfort food. They’re hearty, satisfying, and easy enough to make for a weeknight dinner, yet delicious enough to serve guests.
In this step-by-step guide, we’ll walk through everything you need to know to create the best homemade chicken enchiladas—from prepping the filling to baking the perfect cheesy top.
Let’s get started!
Why You’ll Love This Chicken Enchilada Recipe
There’s a reason chicken enchiladas are such a popular dish. First of all, they’re loaded with flavor—from tender shredded chicken to spicy, rich enchilada sauce, and gooey melted cheese. Second, they’re customizable: you can play with fillings, sauces, and toppings to match your taste. And finally, they’re great for meal prep. Make a batch, store it in the fridge or freezer, and enjoy all week long.
Whether you’re cooking for picky eaters or spice lovers, this recipe has something for everyone. It’s budget-friendly, family-friendly, and most importantly, belly-filling!
What Are Chicken Enchiladas?
Chicken enchiladas are a traditional Mexican dish made by rolling seasoned, shredded chicken inside corn tortillas, covering them with a bold enchilada sauce, and baking them until bubbly and golden. Think of them as the Mexican cousin to lasagna: layered with flavor, saucy, cheesy, and oh-so-satisfying.
You’ll find countless variations depending on region and preference—some use red sauce, others green (called enchiladas verdes). Some are spicy, others more mellow. But one thing stays consistent: they’re always delicious!
List of Ingredients You’ll Need
Here’s everything you’ll need to whip up this crowd-pleasing dish.
Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 8–10 corn tortillas (or flour, if preferred)
- 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
For the Enchilada Sauce:
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼ tsp dried oregano
- 2 cups chicken broth
- Salt to taste
- Optional: a pinch of sugar to balance acidity
Optional Toppings:
- Sour cream
- Sliced jalapeños
- Fresh cilantro
- Sliced avocado or guacamole
- Lime wedges
- Diced tomatoes or pico de gallo
Having everything ready before you start cooking makes the process smoother and faster.
Tools and Equipment Needed
You don’t need fancy tools—just some kitchen basics.
- Cutting board and knife
- Skillet or frying pan
- Saucepan
- 9×13 baking dish
- Mixing bowls
- Spoon or spatula
- Cheese grater
- Foil (for covering)
These common items will help you execute the recipe like a pro.
Prepping the Chicken: Tips and Tricks
The chicken is the heart of your enchiladas, so make sure it’s flavorful. You can use leftover chicken, poached chicken breasts, or even a store-bought rotisserie chicken for convenience.
Want to boost the flavor? Sauté the shredded chicken with some taco seasoning or a mix of cumin, paprika, salt, and pepper. This will infuse the chicken with a rich, savory taste that pairs beautifully with the sauce and cheese.
If you’re cooking fresh, season the chicken breasts generously before boiling or baking them. Once cooked, use two forks to shred the chicken while it’s still warm—this makes it easier to pull apart.
How to Make Homemade Enchilada Sauce
Sure, you can buy enchilada sauce, but nothing beats homemade. Plus, it only takes 10 minutes!
- Heat oil in a saucepan over medium heat.
- Whisk in the flour and stir for 1 minute to make a roux.
- Add chili powder, cumin, garlic powder, onion powder, oregano, and stir.
- Slowly pour in chicken broth, whisking constantly to avoid lumps.
- Simmer for 5–7 minutes, until the sauce thickens.
- Taste and adjust seasoning with salt and a pinch of sugar if too acidic.
This sauce is bold, spicy, and completely customizable. Make extra—it’s freezer-friendly!
Step-by-Step Guide to Make Chicken Enchiladas
Let’s break it down so you get perfect enchiladas every single time.
Step 1: Preheat and Prep
Preheat your oven to 180°C (350°F). Lightly grease a baking dish and set it aside. Gather all ingredients so the cooking process runs smoothly.
Step 2: Cook and Shred the Chicken
Boil or pan-cook chicken breasts until fully cooked and tender. Let them cool slightly, then shred using two forks. Season lightly with salt and pepper.
Step 3: Sauté Onions and Garlic
Heat oil in a skillet over medium heat. Add chopped onions and sauté until soft and translucent. Stir in minced garlic and cook for about 30 seconds until fragrant.
Step 4: Mix the Filling
Add the shredded chicken to the skillet along with enchilada sauce, cumin, chili powder, and a bit of salt. Stir well and let it simmer for a few minutes so the flavors blend.
Step 5: Warm the Tortillas
Warm the tortillas in a dry pan or microwave until soft and flexible. This prevents them from cracking when rolled.
Step 6: Fill and Roll the Enchiladas
Spoon the chicken mixture onto each tortilla and sprinkle with shredded cheese. Roll tightly and place seam-side down in the prepared baking dish.
Step 7: Assemble the Dish
Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with more cheese to cover the top.
Step 8: Bake to Perfection
Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
Step 9: Garnish and Serve
Remove from the oven and let rest for a few minutes. Garnish with chopped cilantro, sour cream, or sliced jalapeños. Serve warm and enjoy a comforting, flavorful meal. 🌮🍽️
Tips for the Best Chicken Enchiladas
Want your enchiladas to taste like they came from a restaurant? Here are some pro tips:
- Use freshly shredded cheese: It melts better than pre-shredded bags that have anti-caking agents.
- Don’t overfill the tortillas: Too much filling makes them hard to roll and more likely to burst.
- Make your own sauce: Homemade enchilada sauce is a game-changer in terms of flavor.
- Let them rest before serving: Just 5–10 minutes of cooling makes them easier to cut and enjoy.
- Add moisture to the filling: A bit of sauce in the chicken keeps it juicy and flavorful.
These small changes make a huge difference in the final dish.
What to Serve With Chicken Enchiladas
Here are some tasty side dishes to complete your enchilada night:
- Mexican Rice: Fluffy, tomatoey rice is the perfect pairing.
- Refried Beans: Creamy and satisfying.
- Street Corn (Elote): Corn on the cob smothered in mayo, cheese, chili, and lime.
- Simple Green Salad: A refreshing contrast to the rich enchiladas.
- Guacamole and Chips: Great for a starter or side.
The options are endless, but these are classics for a reason.
How to Store and Reheat Enchiladas
Leftovers? No problem. Chicken enchiladas store beautifully.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly with foil and freeze for up to 3 months.
To reheat:
- Microwave: Cover with a damp paper towel and heat for 1–2 minutes.
- Oven: Bake at 350°F for 15–20 minutes until warmed through.
Add a splash of water or sauce before reheating to keep them from drying out.
Make-Ahead and Freezer Tips
Chicken enchiladas are one of those glorious meals that actually get better with time, making them perfect for prepping ahead.
To Make Ahead:
- Assemble the enchiladas up to the point of baking.
- Cover tightly with plastic wrap and foil.
- Store in the refrigerator for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 20–30 minutes.
- Then bake as directed, adding an extra 5–10 minutes if needed.
To Freeze:
- Assemble the enchiladas in a freezer-safe dish but don’t bake them.
- Wrap tightly in a layer of plastic wrap, then aluminum foil.
- Label and freeze for up to 3 months.
- To bake from frozen, cover with foil and bake at 375°F for about 45–55 minutes, removing foil for the last 10 minutes.
Freezing enchiladas is a lifesaver for busy nights or when you want to stock your freezer with delicious, ready-to-eat meals.
Gluten-Free or Low-Carb Variations
Need to adjust for dietary needs? No worries—enchiladas are super flexible.
For Gluten-Free:
- Use certified gluten-free corn tortillas.
- Ensure your enchilada sauce is gluten-free (some thickeners contain wheat).
- Swap out regular flour for a gluten-free blend when making homemade sauce.
For Low-Carb/Keto:
- Use low-carb tortillas or even large cabbage leaves as a wrap.
- Avoid adding beans or rice to the filling.
- Load up on cheese, chicken, and veggies for satisfying flavor.
These alternatives don’t sacrifice taste and make it easier to stick to dietary goals without giving up comfort food.
Common Mistakes to Avoid
Even though chicken enchiladas are easy, a few simple mistakes can mess up your dish. Here’s what to watch out for:
- Skipping the tortilla warm-up – Cold tortillas crack and fall apart when you roll them.
- Overstuffing the tortillas – Makes rolling harder and can lead to leaks or tears.
- Not enough sauce – Dry enchiladas are a letdown. Make sure they’re well coated.
- Using bland chicken – Season your chicken! It’s the star of the dish.
- Overbaking – This can dry out the filling. Keep an eye on the oven and remove when bubbly and golden.
Avoiding these will take your enchiladas from “meh” to “magnificent.”
FAQs about Chicken Enchilada Recipe
1. Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a great time-saver. Just shred it and season it to your taste before using it in the filling.
2. Can I substitute the chicken with another protein?
Yes! You can use beef, turkey, or even black beans and veggies for a vegetarian version. The method stays pretty much the same.
3. Are enchiladas better with corn or flour tortillas?
Traditionally, enchiladas are made with corn tortillas. They have a better texture and flavor when baked, but flour tortillas work too if that’s what you have.
4. What’s the best cheese for enchiladas?
A Mexican blend (cheddar, Monterey Jack, and Asadero) melts beautifully. But you can also use plain cheddar, mozzarella, or whatever’s in your fridge.
5. Can I freeze baked enchiladas?
You sure can. Let them cool completely, then wrap and freeze. Reheat in the oven with a bit of added sauce to prevent drying out.
Final Thoughts
There you have it—a full, step-by-step guide to making the perfect chicken enchiladas. This dish is bold, cheesy, and deeply comforting, perfect for family dinners, casual parties, or meal prepping for the week ahead. By making your own enchilada sauce, warming your tortillas, and assembling everything with care, you’ll end up with a restaurant-quality dish straight from your kitchen.
What makes chicken enchiladas so special is that they bring people together. They’re comforting, flavorful, and endlessly customizable. Plus, they taste just as good the next day (if not better), making them a go-to for leftovers.
So grab your skillet, gather your ingredients, and let the smell of homemade enchiladas fill your kitchen. You’ve got this—and dinner is going to be amazing.
