Why You’ll Love This Recipe

Chicken Enchiladas are a classic Mexican comfort food made with tender shredded chicken wrapped in soft corn tortillas, smothered in a flavorful enchilada sauce, and topped with melted cheese. This satisfying dish is perfect for family dinners or potlucks, offering bold flavors and a cozy, cheesy finish that everyone loves.

ingredients

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

shredded cooked chicken
corn tortillas
enchilada sauce (red or green)
shredded cheese (cheddar, Monterey Jack, or a blend)
diced onions
olive oil
garlic
cumin
chili powder
salt
pepper
fresh cilantro (optional, for garnish)
sour cream (optional, for serving)

directions

Preheat your oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat and sauté diced onions until translucent. Add garlic, cumin, chili powder, salt, and pepper. Stir in shredded chicken and a bit of enchilada sauce, mixing well until heated through.

Warm the corn tortillas in a dry pan or microwave until pliable.

Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle generously with shredded cheese.

Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes or until the cheese is bubbly and golden.

Garnish with chopped cilantro and serve with sour cream if desired.

Servings and timing

This recipe yields approximately 6 servings.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes

Variations

Use flour tortillas for a softer texture.
Substitute chicken with ground beef, turkey, or black beans for a vegetarian option.
Add diced green chiles or jalapeños for a spicy kick.
Top with avocado slices or guacamole for extra richness.

storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions until heated through.
Freeze baked enchiladas for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make Chicken Enchiladas ahead of time?
Yes, you can assemble them a day ahead and refrigerate before baking.

What type of chicken works best?
Rotisserie chicken, poached chicken breasts, or leftover grilled chicken all work well.

Can I use store-bought enchilada sauce?
Absolutely, though homemade sauce adds extra depth of flavor.

Do I need to fry the tortillas?
Lightly warming them is enough, but frying can prevent tearing and enhance flavor.

Can I make this dish gluten-free?
Yes, just ensure your tortillas and enchilada sauce are gluten-free.

How do I keep enchiladas from getting soggy?
Avoid over-saucing and use just enough to coat the bottom of the pan and cover the top.

What cheese melts best for enchiladas?
Monterey Jack and cheddar both melt well and offer good flavor.

Are enchiladas spicy?
That depends on the sauce you use. Choose mild or hot based on your preference.

Can I double the recipe?
Yes, this dish is great for feeding a crowd and scales up easily.

Is this recipe kid-friendly?
Yes, just use a mild enchilada sauce for younger palates.

Conclusion

Chicken Enchiladas bring together the best of Mexican cuisine—bold spices, savory fillings, and cheesy goodness—in one comforting, crowd-pleasing dish. Whether you’re making them for a casual dinner or a festive occasion, these enchiladas are sure to satisfy and impress.