Simple Chicken Enchilada Recipe: Craving something warm, cheesy, and irresistibly flavorful for dinner tonight? Let’s talk chicken enchiladas — the kind that are packed with juicy shredded chicken, smothered in rich enchilada sauce, topped with melty cheese, and baked until golden and bubbly. Whether you’re cooking for your family, hosting a casual dinner, or just want to satisfy your Mexican food craving, this simple chicken enchilada recipe is the perfect solution.
No need for fancy ingredients or hours in the kitchen. This is a step-by-step guide anyone can follow, even if you’re not a kitchen pro. Plus, the best part? You can make it your own with easy tweaks and flavorful add-ons.
Why You’ll Love This Chicken Enchilada Recipe
- Simple & Quick: You don’t need to be a chef to make this.
- Flavor-Packed: Bold spices, creamy cheese, and that sauce? Pure magic.
- Family Favorite: Even picky eaters devour these with a smile.
- Customizable: Want it spicy? Add jalapeños. Want it creamy? Toss in some sour cream.
This recipe walks the fine line between comfort food and convenience. You can prep it in under 30 minutes and bake it while you set the table, whip up sides, or just kick back.
What Are Chicken Enchiladas?
Chicken enchiladas are a beloved Mexican-inspired dish consisting of shredded chicken wrapped in corn or flour tortillas, topped with enchilada sauce and cheese, then baked to melty perfection. They’re deeply satisfying and easily adaptable depending on your taste buds.
Popular variations include:
- Creamy chicken enchiladas
- Green chile enchiladas
- Spicy chipotle chicken enchiladas
Their simplicity, versatility, and incredible flavor make them a go-to weeknight meal or party dish.
Ingredients You’ll Need
Here’s what you’ll need to gather before we get started. Feel free to add or swap based on what you have at home.
Main Ingredients:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 8–10 corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for heat)
- Salt and pepper to taste
Optional Toppings:
- Fresh cilantro
- Sour cream
- Avocado slices
- Diced tomatoes
- Sliced jalapeños
Kitchen Tools You’ll Need
No need for fancy equipment. Just grab:
- A large skillet or sauté pan
- A mixing bowl
- A 9×13 baking dish
- Measuring cups and spoons
- Aluminum foil
- A knife and cutting board
How to Prepare the Chicken
If you don’t already have cooked chicken on hand, here are a few easy ways to make it:
1. Boil:
Place boneless, skinless chicken breasts in boiling water. Add salt, a garlic clove, and a bay leaf for extra flavor. Simmer until fully cooked (about 15–20 minutes). Shred with two forks.
2. Bake:
Season chicken breasts with salt, pepper, garlic powder, and olive oil. Bake at 375°F (190°C) for 25–30 minutes. Let cool slightly before shredding.
3. Rotisserie Shortcut:
Pick up a rotisserie chicken from the store. It’s fast, flavorful, and shreds beautifully.
Whichever method you choose, aim for about 2 cups of shredded chicken.
Making Homemade Enchilada Sauce (Optional)
Want to skip the store-bought sauce? Make your own in 15 minutes:
Ingredients:
- 2 tbsp vegetable oil
- 2 tbsp flour
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken broth
- Salt to taste
Instructions:
- Heat oil in a saucepan over medium heat.
- Stir in flour and cook for 1 minute.
- Add spices and cook another 30 seconds.
- Gradually whisk in broth, bring to a simmer.
- Simmer 10–15 minutes until thickened.
Step-by-Step Guide to Making Chicken Enchiladas
Let’s break it down. This step-by-step process will walk you through everything.
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Let it fully preheat while you prep everything else. A hot oven ensures even cooking and golden cheese on top.
Step 2: Prep the Chicken Mixture
In a large bowl, combine:
- 2 cups shredded chicken
- 1/2 cup enchilada sauce
- 1/2 cup shredded cheese
- Chopped onion
- Garlic powder, cumin, chili powder
- Salt and pepper
Mix everything together until the chicken is coated and cheesy. This will be the flavorful filling inside each tortilla.
Step 3: Warm the Tortillas
Warm your tortillas to keep them from cracking when you roll them. You can:
- Microwave for 30 seconds covered with a damp paper towel
- Lightly toast in a dry skillet for 10–15 seconds per side
Warm tortillas roll up easier and hold their shape during baking.
Step 4: Fill and Roll the Enchiladas
Spoon 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll it up tightly like a burrito and place it seam-side down in a greased baking dish.
Continue with all tortillas until the dish is full.
Step 5: Assemble in the Baking Dish
Once all tortillas are rolled and placed in the dish, pour the remaining enchilada sauce over the top. Make sure to cover every inch—it keeps them moist and flavorful.
Step 6: Pour Sauce and Add Cheese
After the sauce, sprinkle the rest of the shredded cheese evenly over the top. Use as much or as little as you like (but let’s be honest… cheese makes everything better).
Step 7: Bake to Perfection
Cover with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10–15 minutes or until the cheese is bubbling and golden.
You’ll know it’s ready when it smells amazing and looks irresistible.
Step 8: Garnish and Serve
Once out of the oven, let your enchiladas rest for 5 minutes. Then top with your favorite garnishes like:
- Fresh cilantro
- Sliced avocado
- Sour cream
- Diced tomatoes
Serve with rice, beans, or a fresh salad.
Tips for the Best Chicken Enchiladas
Want to take your enchiladas from good to mouthwatering? Here are a few game-changing tips:
1. Warm Tortillas Prevent Cracking
Cold tortillas are prone to tearing when you roll them. Warming them up—either in the microwave with a damp paper towel or on a skillet—makes them pliable and easier to work with.
2. Don’t Overfill the Tortillas
It’s tempting to stuff them full, but too much filling causes them to burst or unroll while baking. Stick to about 2–3 tablespoons of filling per tortilla for the perfect balance.
3. Use Enough Sauce
Skimping on the enchilada sauce will leave your dish dry and flavorless. Be generous when pouring it over the rolled tortillas so every bite is saucy and satisfying.
4. Bake Covered First, Then Uncovered
This technique keeps the enchiladas moist while baking and allows the cheese to get bubbly and slightly browned during the last few minutes.
5. Let It Rest Before Serving
Fresh out of the oven, everything is super hot and can fall apart. Give it 5–10 minutes to settle before serving—it makes slicing and plating much easier.
Chicken Enchilada Variations
Want to switch things up? Chicken enchiladas are super versatile. Here are a few creative ideas:
Spicy Chicken Enchiladas
- Add diced jalapeños or green chiles to the filling.
- Use spicy enchilada sauce or add cayenne pepper to the mix.
Creamy Chicken Enchiladas
- Stir in ½ cup of sour cream or cream cheese to the chicken mixture.
- Use a white enchilada sauce or a mix of green chile and sour cream.
Veggie-Packed Enchiladas
- Add sautéed bell peppers, zucchini, mushrooms, or spinach to the filling.
- Mix black beans or corn in for extra flavor and texture.
Feel free to get creative. This recipe is a fantastic base for all kinds of variations depending on your taste.
Side Dishes to Serve With Chicken Enchiladas
These cheesy enchiladas are hearty on their own, but pairing them with the right sides can really elevate your meal. Here are some favorites:
- Mexican Rice – Classic and flavorful.
- Refried Beans or Black Beans – Adds creaminess and protein.
- Guacamole and Chips – Who can say no to that combo?
- Fresh Salad – A light salad with lime vinaigrette balances out the richness.
- Corn on the Cob – Sweet and buttery goodness on the side.
How to Store and Reheat Chicken Enchiladas
Got leftovers? Lucky you! Chicken enchiladas store well and taste just as good the next day.
Refrigerating
- Store in an airtight container in the fridge.
- Keeps fresh for up to 3–4 days.
Freezing
- Place cooled enchiladas in a freezer-safe container.
- Wrap tightly with foil and freeze for up to 3 months.
- To reheat, thaw overnight in the fridge.
Reheating
- Oven: Bake covered at 350°F for 20–25 minutes until heated through.
- Microwave: Reheat individual portions for 2–3 minutes, covered with a damp paper towel.
Can You Make Chicken Enchiladas Ahead of Time?
Absolutely! Chicken enchiladas are a meal-prepper’s dream.
Prep Ahead Tips:
- Assemble enchiladas up to 24 hours in advance.
- Cover and refrigerate until ready to bake.
- Add 5–10 extra minutes to the baking time if going straight from fridge to oven.
Freezer Friendly
- Assemble, cover tightly, and freeze before baking.
- When ready, bake from frozen at 375°F for 45–50 minutes, covered with foil, then uncover for the last 10 minutes.
Common Mistakes to Avoid
Even simple recipes can go sideways. Avoid these common pitfalls:
1. Using Cold Tortillas
Cold tortillas crack and tear. Warm them before rolling.
2. Not Enough Sauce
This is one dish where more is more. Sauce keeps things juicy and flavorful.
3. Overbaking
Too long in the oven and you risk dry chicken and hard edges. Stick to the baking times and check often near the end.
4. Uneven Filling Distribution
Try to fill each tortilla evenly to ensure every enchilada bakes the same and no one gets shorted on the good stuff.
FAQs about Simple Chicken Enchilada Recipe
1. Can I use store-bought rotisserie chicken for enchiladas?
Yes! Rotisserie chicken is perfect for this recipe. It’s flavorful, juicy, and saves time on cooking and shredding.
2. What’s the difference between red and green enchilada sauce?
Red sauce is usually made with dried red chiles and has a richer, earthy flavor. Green sauce is typically made with tomatillos and green chiles, giving it a tangier and sometimes spicier kick.
3. Are corn or flour tortillas better for enchiladas?
Traditionally, corn tortillas are used, but flour tortillas are easier to work with and more flexible. It comes down to your preference.
4. How do I keep my enchiladas from getting soggy?
Don’t oversaturate the tortillas with sauce and avoid adding too much moisture to the filling. Also, bake uncovered for the last 10 minutes to crisp things up a bit.
5. Can I make this recipe gluten-free?
Absolutely! Use certified gluten-free corn tortillas and a gluten-free enchilada sauce (or make your own using gluten-free flour).
Conclusion
Chicken enchiladas are the kind of dish that delivers every single time—comforting, flavorful, cheesy, and oh-so-satisfying. With this simple, step-by-step guide, you can whip up a delicious homemade meal that tastes like something from your favorite Mexican restaurant.
Whether you’re cooking for the family on a weeknight or preparing a cozy weekend meal, this recipe is a sure hit. Don’t be afraid to experiment with sauces, fillings, and toppings to make it truly your own.
So grab that baking dish, preheat the oven, and let’s roll—literally. Your next favorite dinner is just a few steps away.
