If there’s one dish that truly embodies comfort food with a Mexican flair, it has to be chicken enchiladas. This classic recipe is loaded with tender shredded chicken, gooey melted cheese, and a rich, flavorful enchilada sauce. Perfect for a weeknight dinner or a festive celebration, these enchiladas are simple to prepare and absolutely irresistible.
The best part? They can be ready in under 30 minutes, making them a go-to meal when you’re short on time but still want something hearty and satisfying.
Ingredients You’ll Need
To make these delicious chicken enchiladas, here’s what you’ll need:
- Tortillas: Corn tortillas are traditional, but flour tortillas work just as well. If you enjoy homemade touches, you can make your own fresh tortillas.
- Enchilada Sauce: Homemade enchilada sauce makes a big difference, but store-bought is fine for a quick version. You can use a red sauce made from chili powder, tomato paste, and broth or try a more authentic blend with dried chiles and spices.
- Shredded Chicken: Use leftover chicken, rotisserie chicken, or cook your own. Any cooked, shredded chicken works perfectly.
- Cheese: Mexican-style shredded cheese blends melt beautifully, but cheddar, mozzarella, or pepper jack are good alternatives. Traditional Mexican cheeses like Oaxaca or Asadero also work if you want an authentic touch.
- Optional toppings: Sour cream, chopped cilantro, diced onions, cotija cheese, or avocado slices are great for garnishing.
How to Make Chicken Enchiladas
Step 1: Preheat and Prepare Chicken
Preheat your oven to 350°F. In a large mixing bowl, combine your shredded chicken with about ¼ cup of enchilada sauce. Season with salt and black pepper, then mix thoroughly. Taste and adjust seasoning if needed.
Step 2: Warm the Tortillas
To make tortillas pliable and easy to roll:
- Corn tortillas: Wrap in a damp paper towel and microwave for 1 minute, flipping halfway through.
- Flour tortillas: Microwave on a plate for 1 minute, flipping halfway through.
Warming them ensures they don’t crack when rolled and helps the filling stay intact.
Step 3: Assemble the Enchiladas
Fill each tortilla evenly with the chicken mixture and a portion of shredded cheese. Roll tightly and place seam-side down in a baking dish.
Pour the remaining enchilada sauce over the top, then sprinkle the rest of the cheese evenly over the rolled tortillas.
Step 4: Bake
Bake for 20 minutes, until the cheese is melted, bubbly, and golden. Remove from the oven and let it sit for a few minutes before serving.
Variations to Try
Chicken enchiladas are versatile and can be adapted in many ways:
- Traditional method: For a more authentic style, shallow fry corn tortillas for 5–10 seconds per side, dip them in warm sauce, then fill and roll. Top with extra sauce and sprinkle with queso fresco or cotija cheese.
- Different sauces: Swap red enchilada sauce for green sauce, salsa verde, or a creamy white cheese sauce for variety.
- Alternative meats: Try shredded beef, pork, barbacoa, or even birria for a rich, flavorful option.
- Add veggies or beans: Black beans, pinto beans, sautéed zucchini, or bell peppers make a hearty and colorful addition to the filling.
Serving Suggestions
To complete your meal, serve these enchiladas with:
- Mexican rice or cilantro-lime rice
- Creamy refried beans
- Fresh guacamole or avocado slices
- Optional toppings like diced tomatoes, shredded lettuce, or sour cream
A sprinkle of cilantro adds freshness and a pop of color.
Storing and Freezing Chicken Enchiladas
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let the enchiladas cool completely, then place in a freezer-safe container or wrap in foil and freeze. Reheat in the oven until warm and bubbly.
Ultimate Easy Chicken Enchiladas Recipe
- Total Time: 30 min
Ingredients
1 ½ cups cooked shredded chicken
2 cups enchilada sauce, divided
8 corn or flour tortillas
2 ½ cups shredded Mexican-style cheese, divided
Salt and black pepper, to taste
Optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Chicken Filling: In a large bowl, combine shredded chicken with ¼ cup enchilada sauce. Season with salt and pepper, mixing well. Taste and adjust seasoning if necessary.
- Warm Tortillas:
- Corn tortillas: Wrap in a damp paper towel and microwave for 1 minute, flipping halfway through.
- Flour tortillas: Microwave on a plate for 1 minute, flipping halfway through.
- Assemble Enchiladas: Fill each tortilla evenly with chicken mixture and 1 cup of shredded cheese. Roll tightly and place seam-side down in a baking dish.
- Add Sauce and Cheese: Pour the remaining 1 ¾ cup enchilada sauce over the rolled tortillas. Top with the remaining 1 ½ cups shredded cheese.
- Bake: Bake in preheated oven for 20 minutes or until the cheese is melted and bubbly.
- Serve: Garnish with desired toppings like cilantro, sour cream, diced onions, or cotija cheese. Serve warm.
Notes
- Chicken Options: Use leftover shredded chicken, rotisserie chicken, or cook your own.
- Enchilada Sauce: Homemade sauce adds the best flavor, but store-bought works well for convenience.
- Flour Tortillas: If using flour tortillas, consider adding an extra ½ cup of shredded chicken to fill them properly.
- Authentic Method: Shallow fry corn tortillas for 5–10 seconds per side before assembling to prevent sogginess. Dip in warm sauce, fill, roll, and top with extra sauce and cheese.
- Storage: Refrigerate in an airtight container up to 4 days.
- Freezing: Cool completely, then store in a freezer-safe container or wrap in foil and freeze. Reheat in the oven before serving.
- Prep Time: 10 min
- Cook Time: 20 min
