Chicken Enchiladas Recipe

Few dishes capture the heart of Mexican-inspired comfort food quite like Chicken Enchiladas. Wrapped in warm tortillas and smothered with a rich, tangy sauce, this dish transforms simple ingredients into a meal that’s both hearty and satisfying.

Perfect for busy weeknights or cozy family dinners, these enchiladas come together in under an hour—no complicated steps, just bold flavor. The combination of tender shredded chicken, melted cheese, and a fragrant sauce guarantees a crowd-pleasing result every time.

Whether you stick to the classic version or customize it with your favorite add-ins, this recipe delivers a dependable base for endless creativity. Serve with sour cream, fresh cilantro, and a squeeze of lime for that irresistible finishing touch.

Chicken Enchiladas Ingredients

Tender shredded chicken forms the hearty base of these enchiladas, soaking up every bit of the flavorful sauce for a satisfying, protein-rich filling.

A blend of cheddar and Monterey Jack cheese melts into gooey perfection, creating that irresistible, golden topping and creamy texture throughout each bite.

Enchilada sauce brings depth and spice, tying the dish together with its smoky, tangy notes that define authentic enchiladas.

Fresh cilantro adds a burst of brightness, balancing the richness with a hint of herbal freshness.

Soft flour or corn tortillas cradle the savory filling, baking up tender yet sturdy enough to hold every delicious layer in place.

Finally, a touch of sour cream and lime at serving time delivers cool creaminess and zesty contrast, elevating every bite with perfect balance.

Chicken Enchiladas

Recipe Tips

1. Use freshly shredded cheese for the best melt and flavor.
Pre-shredded cheese often contains anti-caking agents that can affect texture and melting quality. Shredding your own cheddar and Monterey Jack ensures a creamier, more cohesive topping that bubbles beautifully in the oven. It also gives you greater control over the cheese blend—feel free to mix in a bit of pepper jack for extra spice or mozzarella for added stretch.

2. Warm the tortillas before filling.
Cold tortillas are prone to cracking when rolled, especially corn tortillas. Lightly warming them on a skillet or wrapping them in a damp towel and microwaving for 30 seconds makes them pliable and easier to handle. This simple step prevents tearing and helps seal in the savory chicken filling. You can even dip each tortilla briefly in the warm enchilada sauce for extra flavor and moisture before rolling.

3. Balance the sauce and filling for perfect consistency.
A great enchilada should be saucy but not soggy. Reserve part of the sauce for layering, and avoid overfilling the tortillas—this keeps the enchiladas from bursting during baking. The key is to let the sauce coat every bite without overpowering the texture of the chicken and cheese. If you like a bolder flavor, try adding a dash of smoked paprika or chipotle chili to the sauce mixture before baking.

What to Serve with Chicken Enchiladas

1. Mexican Rice:
A fluffy, tomato-infused rice makes the perfect companion to enchiladas. Its mild spice and rich color add balance to the cheesy, saucy main dish. Add a touch of lime and fresh cilantro for a vibrant finish.

2. Refried Beans:
Creamy refried beans provide a hearty contrast to the enchiladas’ texture. Whether you opt for black beans or traditional pinto, a sprinkle of cheese or a drizzle of crema turns them into the ideal side dish.

3. Fresh Salad with Avocado and Lime:
A crisp salad of romaine, cherry tomatoes, avocado, and a squeeze of lime adds freshness to the meal. It cuts through the richness and brings brightness to the plate—especially when dressed with a light vinaigrette or creamy cilantro dressing.

FAQ

1. Can I use rotisserie chicken for this recipe?
Yes! Rotisserie chicken is a convenient shortcut that adds plenty of flavor. Simply shred it and toss it with the sauce and cheese mixture before assembling the enchiladas.

2. Can I make chicken enchiladas ahead of time?
Absolutely. You can assemble them up to a day in advance, cover tightly, and refrigerate. When ready to bake, add 5–10 extra minutes to the cooking time to ensure everything is heated through.

3. What’s the best way to store leftovers?
Store cooled enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm, adding a little extra sauce to keep them moist.

4. Can I freeze chicken enchiladas?
Yes. Prepare and assemble the enchiladas but skip the final bake. Wrap tightly with foil and freeze for up to 2 months. Bake straight from frozen at 350°F until heated through and bubbly, about 35–40 minutes.

Chicken Enchiladas

Need a reliable weeknight dinner that combines comfort, flavor, and ease of preparation? Chicken Enchiladas deliver all three. This classic dish is a staple in many households, offering a satisfying balance of tender chicken, melted cheese, and a rich, savory sauce. Ready in under an hour, it’s a practical yet flavorful meal that’s sure to please the entire family.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 5 People

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 3 cups cooked shredded chicken
• 2 cloves garlic coarsely chopped
• 1 red bell pepper seeds and ribs removed, coarsely chopped
• 1/2 yellow onion coarsely chopped
• 1 tablespoon neutral oil
• 1 teaspoon ground cumin
• 2 10-ounce cans or 20 ounces homemade enchilada sauce
• 8 ounces canned crushed tomatoes
• 8 ounces shredded cheddar cheese divided
• 8 ounces shredded Monterey Jack cheese divided
• 1/4 cup chopped fresh cilantro plus additional for garnish
• Kosher salt to taste
• 8 8-inch flour or corn tortillas, warmed
• Sour cream and lime wedges for serving

Method

 

1. Preheat the Oven: Set the oven to 350°F (175°C). In a food processor, combine garlic, red bell pepper, and onion. Pulse until the mixture is finely chopped.
2. Prepare the Sauce Base: In a large skillet over medium-high heat, warm the oil. Add the chopped vegetable mixture and sauté, stirring occasionally, until softened—approximately 6 to 8 minutes. Stir in the ground cumin and cook for another minute, allowing the spice to release its aroma.
3. Create the Enchilada Sauce: Add the enchilada sauce and crushed tomatoes to the skillet. Simmer over medium heat, stirring occasionally, for about 2 minutes until heated through. Reserve 3/4 cup of this sauce for topping later.
4. Prepare the Filling: In a medium bowl, combine the shredded chicken, chopped cilantro, 1 cup cheddar cheese, and 1 cup Monterey Jack cheese. Add 1 cup of the sauce mixture and toss to coat evenly. Season with kosher salt to taste.
5. Assemble the Dish: Spread the remaining sauce mixture evenly over the bottom of a 13-by-9-inch baking dish.
6. Fill and Roll the Tortillas: Spoon approximately 2/3 cup of the chicken mixture into the center of each warmed tortilla. Roll tightly and place seam side down in the prepared dish, arranging them in a single layer. Continue until all tortillas are filled.
7. Top and Bake: Pour the reserved 3/4 cup of sauce over the rolled tortillas. Sprinkle with the remaining cheddar and Monterey Jack cheeses. Bake for 15 to 20 minutes, or until the cheese is fully melted and bubbling.

Notes

Remove from the oven and garnish with fresh cilantro. Serve warm with sour cream and lime wedges for a bright, flavorful finish.