Chicken Enchiladas

There’s something magical about the way my kitchen smells when I’m making Chicken Enchiladas. It takes me right back to those busy weeknights when my three kids were little. The chaos was real, but so was the need for a comforting, hearty meal that brought everyone to the table with a smile.

These enchiladas were my secret weapon. They are the ultimate comfort food—warm, cheesy, and packed with flavor. I’ve perfected this recipe over the years, making it simple enough for any busy parent but delicious enough to feel like a special treat. This is my go-to recipe for Chicken Enchiladas, and I’m so excited to share it with you.

Why You’ll Love This Chicken Enchiladas Recipe

You will absolutely adore this recipe for Chicken Enchiladas. First, it’s incredibly family-friendly. Even my pickiest eater cleans his plate when I make these.

Second, it’s a fantastic make-ahead meal. You can assemble the enchiladas hours in advance and just pop them in the oven when you’re ready. This makes dinner stress-free.

Furthermore, the recipe is highly adaptable. Don’t have chicken? No problem!

I’ll share some easy swaps later. Ultimately, these homemade Chicken Enchiladas are far superior to any restaurant version. You control the ingredients, making them as wholesome or as indulgent as you like.

Ingredients You’ll Need

Gathering simple, quality ingredients is the first step to amazing Chicken Enchiladas. Here’s what you’ll need for this classic recipe.

Ingredient	Quantity	Notes
Cooked Shredded Chicken	3 cups	Use a rotisserie chicken for ease!
Corn or Flour Tortillas	10-12 (8-inch)	Corn is traditional, flour is softer.
Enchilada Sauce	2 cups	Red or green, store-bought or homemade.
Shredded Cheese	3 cups	A blend of Monterey Jack and cheddar works wonderfully.
Yellow Onion, diced	1 medium
Sour Cream	1/2 cup	Adds creaminess to the filling.
Ground Cumin	1 tsp
Chili Powder	1 tsp
Salt and Black Pepper	To taste
Fresh Cilantro, chopped	1/4 cup	For garnish.

Substitutions & Variations

One of the best things about this Chicken Enchiladas recipe is its flexibility. Feel free to get creative! For a healthier twist, use whole wheat tortillas and low-fat cheese.

If you’re out of sour cream, Greek yogurt is a perfect substitute in the filling. Don’t eat meat? Swap the chicken for black beans or pinto beans.

You can even add corn or diced green chiles to the filling for extra flavor and texture. For a spicier kick, use a hot enchilada sauce or add some diced jalapeños. The possibilities for your Chicken Enchiladas are nearly endless.

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps for the most delicious Chicken Enchiladas you’ve ever had.

1. Preheat and Prep: First, preheat your oven to 375°F (190°C). Then, lightly grease a 9×13 inch baking dish.
2. Make the Filling: In a large bowl, combine the shredded chicken, 1 cup of the shredded cheese, diced onion, sour cream, cumin, chili powder, salt, and pepper. Mix everything until it’s well combined.
3. Warm the Tortillas: This is a crucial step! Warm your tortillas for a few seconds in the microwave or on a hot skillet. This makes them pliable and prevents them from tearing when you roll your Chicken Enchiladas.
4. Assemble the Enchiladas: Spread about 1/2 cup of the enchilada sauce evenly over the bottom of your prepared baking dish. Take one tortilla and spoon about 1/3 cup of the chicken mixture down the center. Roll the tortilla tightly around the filling and place it seam-side down in the dish. Repeat with the remaining tortillas and filling.
5. Top and Bake: Pour the remaining enchilada sauce over the top of the rolled Chicken Enchiladas, making sure to cover the ends. Sprinkle the remaining 2 cups of cheese evenly over the top. Bake for 20-25 minutes, until the cheese is melted and bubbly and the sauce is bubbling around the edges.
6. Garnish and Serve: Let the Chicken Enchiladas rest for 5 minutes after pulling them from the oven. This allows them to set. Then, garnish with fresh chopped cilantro and serve immediately.

Pro Tips for Success

A few little tricks can take your Chicken Enchiladas from good to absolutely incredible. Always warm your tortillas before rolling. It’s the number one tip to avoid a frustrating mess.

Don’t overfill your enchiladas. About 1/3 cup of filling per tortilla is the sweet spot. Additionally, use a good quality enchilada sauce; it’s the backbone of the dish’s flavor.

For a crisper top, you can broil the Chicken Enchiladas for the last minute or two of baking. Just keep a close eye on them! Finally, that short resting period is not optional. It lets the filling firm up so your beautiful Chicken Enchiladas don’t fall apart when you serve them.

Storage & Reheating Tips

If you have any leftovers, these Chicken Enchiladas store beautifully. Let them cool completely, then transfer them to an airtight container. They will keep in the refrigerator for up to 4 days.

To reheat, I find the oven works best to maintain texture. Cover the dish with foil and warm at 350°F until heated through, about 15-20 minutes. You can also reheat individual portions in the microwave for a quick lunch. I do not recommend freezing fully assembled and baked Chicken Enchiladas as the tortillas can become soggy upon thawing.

What to Serve With This Recipe

These hearty Chicken Enchiladas are a meal in themselves, but a few simple sides make it a feast. I always serve them with a scoop of Mexican rice and some creamy refried beans. A crisp, simple salad with a lime vinaigrette helps cut through the richness.

Don’t forget the toppings! Set out bowls of extra sour cream, sliced avocado or guacamole, and fresh pico de gallo. Let everyone customize their plate of Chicken Enchiladas just the way they like it.

FAQs

Can I make Chicken Enchiladas ahead of time?

Absolutely! You can assemble the Chicken Enchiladas completely, cover the dish tightly, and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time since you’ll be starting with a cold dish.

What’s the best way to shred chicken for enchiladas?

My favorite method is to use the paddle attachment on my stand mixer. Just add warm, cooked chicken and mix on low for 30-45 seconds. It shreds it perfectly! Alternatively, you can use two forks to pull the meat apart.

Can I use flour tortillas instead of corn?

Yes, you can. Flour tortillas make for a softer, more pliable Chicken Enchilada. Corn tortillas offer a more traditional flavor and texture. Both are delicious, so it’s really a matter of personal preference.

Why are my enchiladas soggy?

Sogginess usually comes from not warming the tortillas first or from using too much sauce inside the filling. Make sure to just lightly coat the bottom of the pan with sauce and warm your tortillas to create a barrier before assembling your Chicken Enchiladas.

What kind of cheese is best for Chicken Enchiladas?

A great melting cheese is key. I love a combination of Monterey Jack for its creaminess and sharp cheddar for its flavor. A Mexican cheese blend from the store also works perfectly for these Chicken Enchiladas.