Best Chicken Enchiladas Recipe: Cheesy & Easy Dinner

Chicken Enchiladas – a dish that instantly conjures images of warm, comforting satisfaction, vibrant flavors, and happy family dinners. Few meals boast the universal appeal of this beloved Mexican staple, transforming simple ingredients into an extraordinary culinary experience. Originating in Mexico, where tortillas have been a cornerstone of the diet for centuries, the concept of enchiladas – meaning ‘chili-ed’ – has evolved from simple chili-dipped tortillas to the rich, layered masterpieces we cherish today. While traditional versions often feature diverse fillings, our focus today is on the incredibly popular and utterly delicious Chicken Enchiladas.

People adore this dish for its perfect blend of tender, seasoned chicken, enveloped in soft corn or flour tortillas, generously smothered in a rich, savory sauce, and crowned with a blanket of melted cheese. It’s the ultimate comfort food, offering a symphony of textures and tastes – from the creamy filling to the slightly firm tortilla and the gooey, golden cheese. Whether you’re feeding a hungry crowd or seeking a soul-satisfying weeknight meal, learning to master the art of homemade Chicken Enchiladas is a culinary journey well worth taking. Prepare to impress and delight with every single bite.

this Recipe

Ingredients:

• For the Chicken:
  • 2 lbs boneless, skinless chicken breasts or thighs (I often use a mix for extra flavor!)
  • 1 tablespoon olive oil
  • 1 large yellow onion, halved
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth or water, enough to cover the chicken
• For the Homemade Red Enchilada Sauce:
  • 3 tablespoons unsalted butter or a good quality olive oil
  • 3 tablespoons all-purpose flour
  • ¼ cup chili powder (I prefer New Mexico chili powder for a rich, earthy flavor, but any good quality chili powder will work)
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper (optional, for a little kick!)
  • 2 ½ cups chicken broth (low sodium is best, so you can control the saltiness)
  • ½ cup tomato sauce
  • 1 teaspoon sugar (helps balance the flavors)
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
• For Assembling the Enchiladas:
  • 12-15 corn tortillas (I find white corn tortillas often hold up best, but yellow works too)
  • 2 cups shredded Monterey Jack cheese, or a Mexican blend cheese (a good melting cheese is key!)
  • 1 cup shredded cheddar cheese (for a sharper flavor and golden top)
  • Olive oil or vegetable oil, for softening tortillas
• For Serving (Optional, but highly recommended!):
  • Fresh cilantro, chopped
  • Red onion, thinly sliced or finely diced
  • Sour cream or Mexican crema
  • Avocado, sliced or diced, or a dollop of guacamole
  • Pico de gallo or salsa

Preparing the Chicken:

1. First, we’re going to prepare our succulent chicken. Place the boneless, skinless chicken breasts or thighs in a large pot or Dutch oven. Add the halved yellow onion, smashed garlic cloves, bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Pour in the chicken broth or water, ensuring the liquid just covers the chicken.
2. Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken is thoroughly cooked through and very tender. You want it to be fall-apart tender so it’s easy to shred.
3. Remove the chicken from the pot, reserving the cooking liquid (we might use a little later if our sauce needs thinning, and it’s full of flavor!). Let the chicken cool slightly on a cutting board, just until it’s comfortable to handle.
4. Using two forks, or your (clean!) hands, shred the chicken into bite-sized pieces. I like to shred it fairly fine for an even distribution in my enchiladas. Discard the onion, garlic, and bay leaf from the cooking liquid. Set the shredded chicken aside.
5. Chef’s Note: You can also use a stand mixer with the paddle attachment on low speed to shred the chicken quickly if you’re making a large batch! It’s a fantastic little trick.

Crafting the Enchilada Sauce:

1. Now, for the heart and soul of our Chicken Enchiladas – the rich, homemade red enchilada sauce. In a medium saucepan, melt the 3 tablespoons of butter (or heat olive oil) over medium heat. Once the butter is melted and sizzling slightly, add the 3 tablespoons of all-purpose flour.
2. Whisk constantly for 1-2 minutes to create a roux. It should turn a light golden color and smell toasty. This step is crucial for thickening our sauce and giving it a rich base. Don’t rush it, and make sure not to burn it!
3. Reduce the heat to low and whisk in the chili powder, ground cumin, garlic powder, onion powder, and the optional pinch of cayenne pepper. Cook for another minute, stirring continuously. This “toasts” the spices, intensifying their flavor and making your kitchen smell absolutely incredible.
4. Gradually pour in the 2 ½ cups of chicken broth, whisking vigorously as you add it to prevent lumps. Continue whisking until the sauce is smooth. Then, stir in the ½ cup of tomato sauce and the 1 teaspoon of sugar. The sugar helps to cut through any bitterness from the chili powder and balances the overall flavor beautifully.
5. Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally. Let it simmer for 10-15 minutes, or until it has thickened to a consistency slightly thinner than tomato soup. It will thicken a bit more as it cools.
6. Season the sauce with ½ teaspoon of salt and freshly ground black pepper to taste. Taste and adjust as needed! This is your chance to make it perfect. You might want a little more salt, a dash more chili powder, or even another pinch of sugar. Remove the sauce from the heat and set it aside.
7. Pro Tip for Sauce: If your sauce seems too thick, thin it with a little more chicken broth or even some of the reserved chicken cooking liquid. If it’s too thin, simmer it uncovered for a few more minutes to allow it to reduce.

Assembling the Chicken Enchiladas:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
2. Prepare your work station: Have your shredded chicken, enchilada sauce, shredded cheeses, and corn tortillas ready. Pour about ½ cup of the prepared enchilada sauce into the bottom of the greased baking dish and spread it evenly. This helps prevent the tortillas from sticking and adds flavor from the start.
3. Soften the tortillas: This is a crucial step for preventing your tortillas from cracking when you roll them. There are a couple of ways to do this:
   • Option A (My preferred method for flavor and flexibility): Heat about ½ inch of olive oil or vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla into the hot oil for about 10-15 seconds per side, just until it becomes pliable. It should be soft, not crispy. Drain excess oil on a paper towel-lined plate.
   • Option B (Healthier alternative): Wrap about 5-6 tortillas in a damp paper towel and microwave for 30-45 seconds, or until they are warm and pliable. Repeat with remaining tortillas.

   Do not skip this step! Stiff tortillas will tear.

4. Once a tortilla is softened, lightly dip it into the warm enchilada sauce, coating both sides. This ensures every bite of your Chicken Enchiladas is packed with flavor and helps keep the tortillas moist during baking. Don’t let it soak too long, or it might become too flimsy.
5. Lay the sauced tortilla flat on your work surface. Spoon about 2-3 tablespoons of the shredded chicken down the center of the tortilla. Sprinkle generously with a mix of Monterey Jack and cheddar cheese – about 1-2 tablespoons per enchilada. I love a cheesy enchilada!
6. Carefully roll up the tortilla, starting from one end, forming a tight cylinder. Place the rolled enchilada seam-side down in the prepared baking dish.
7. Repeat this process with the remaining tortillas, chicken, and cheese, arranging the rolled enchiladas snugly in a single layer in the baking dish. Depending on the size of your tortillas and how full you make them, you should get about 12-15 beautiful Chicken Enchiladas.
8. Once all the enchiladas are arranged, pour the remaining red enchilada sauce evenly over the top of them. Make sure all the tortillas are well-covered with sauce.
9. Finally, generously sprinkle the remaining shredded Monterey Jack and cheddar cheese over the top of the sauced enchiladas. This is where we get that gorgeous, bubbly, golden-brown crust!

Baking and Finishing Touches:

1. Cover the baking dish loosely with aluminum foil. This helps to steam the enchiladas and ensures they heat through without drying out.
2. Bake in the preheated oven for 20 minutes.
3. After 20 minutes, remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. You want that perfect cheesy crust on your Chicken Enchiladas!
4. Once baked to perfection, remove the dish from the oven. Let the Chicken Enchiladas rest for about 5-10 minutes before serving. This allows the sauce to settle and makes them easier to scoop out without falling apart.
5. Garnish with your favorite toppings! I love a sprinkle of fresh chopped cilantro, a dollop of sour cream or Mexican crema, and some diced avocado or fresh pico de gallo. The fresh, bright flavors really complement the rich enchiladas.

Serving Suggestions and Tips for Perfect Chicken Enchiladas:

1. What to Serve With Your Chicken Enchiladas: These delicious enchiladas are a meal in themselves, but they pair wonderfully with a simple side of Mexican rice, refried beans, or a fresh green salad with a zesty vinaigrette. A side of guacamole and extra salsa is always a good idea for those who love to customize each bite. Don’t forget a squeeze of fresh lime over everything for an extra pop of flavor!
2. Make-Ahead Magic: You can assemble the entire dish of Chicken Enchiladas (without baking) up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time since it will be going into the oven cold. You can also make the shredded chicken and the enchilada sauce a couple of days ahead of time, storing them separately in airtight containers in the refrigerator. This significantly cuts down on prep time on the day you plan to serve.
3. Freezing for Later: Unbaked enchiladas freeze beautifully! Assemble them in a foil pan, cover tightly with foil, and freeze for up to 2-3 months. To bake from frozen, remove foil cover, cover with fresh foil, and bake at 375°F (190°C) for about 45-60 minutes, then remove foil and bake for an additional 15-20 minutes until bubbly and golden. Baked enchiladas can also be frozen in individual portions for quick meals.
4. Customize Your Filling: While the classic chicken and cheese is unbeatable, feel free to add other ingredients to your filling. Sautéed bell peppers, corn, black beans, or even some finely diced cooked spinach can add extra nutrition and flavor. Just be sure not to overfill the tortillas, or they’ll be hard to roll!
5. Cheese Choices: While Monterey Jack and cheddar are my go-tos, feel free to experiment with other melting cheeses. Oaxaca cheese, Colby Jack, or even a little bit of cotija cheese crumbled on top after baking can add different dimensions of flavor. For extra indulgence, you could even add a thin layer of cream cheese to the filling!
6. Spice Level Adjustment: If you love heat, increase the amount of cayenne pepper in the sauce, or add a pinch of red pepper flakes to the chicken filling. For a milder version, omit the cayenne completely. The beauty of homemade enchiladas is that you can tailor them exactly to your family’s preferences.
7. Troubleshooting Tortilla Tearing: If your tortillas are still tearing, it likely means they aren’t soft enough. Don’t be afraid to give them a little more time in the hot oil or microwave. The key is pliability. Also, ensure you’re not overfilling them, which can put too much strain on the tortilla when rolling.
8. Sauce Consistency Matters: A perfectly consistent enchilada sauce is crucial. If it’s too thin, it won’t cling to the enchiladas; too thick, and it can become pasty. Remember to aim for something slightly thinner than tomato soup as it will thicken upon cooling and baking. Don’t be afraid to adjust with more broth or a little cornstarch slurry if needed, though with a proper roux, you shouldn’t need it!
9. Achieving the Perfect Golden Top: For an extra-crispy, golden-brown cheese top, you can briefly place the baking dish under the broiler for 1-2 minutes after the main baking time. Watch it very carefully, as cheese can go from perfect to burnt in a matter of seconds!

These detailed instructions and tips should help you create truly unforgettable Chicken Enchiladas every time you make them. Enjoy the process and the delicious results!

Conclusion:

Okay, so we’ve journeyed through the steps of creating what I believe are truly the most delightful Chicken Enchiladas you’ll ever have the pleasure of baking, smelling, and ultimately, devouring. If you’ve followed along, you already know the magic that happens when tender, seasoned chicken meets a rich, flavorful sauce, all wrapped in a soft tortilla and smothered in melted cheese. This isn’t just a meal; it’s an experience, a celebration of vibrant flavors and comforting textures that speaks directly to the soul.

Why, you might ask, is this particular recipe a definitive must-try? Well, for starters, it strikes that perfect balance between authentic Mexican-inspired flavors and approachable home cooking. We’ve crafted a sauce that’s both creamy and robust, with just the right amount of spice to awaken your palate without overpowering the delicate notes of the chicken. The combination of perfectly cooked shredded chicken, often a mix of dark and white meat for maximum flavor and moisture, ensures every bite is incredibly satisfying. Then there’s the cheese – oh, the glorious cheese! A generous blanket of a carefully selected blend that melts into a gooey, savory topping, bubbling enticingly as it emerges from the oven. It’s the kind of dish that makes your kitchen smell like a five-star restaurant, filling your home with an aroma that promises pure culinary bliss. This recipe is also incredibly versatile, making it perfect for a cozy weeknight dinner with the family or an impressive centerpiece for a larger gathering with friends. It’s hearty, satisfying, and consistently elicits rave reviews, proving itself to be a true crowd-pleaser time and time again.

Now, let’s talk about enhancing your enchilada experience. While these enchiladas are undeniably stellar on their own, a few thoughtful additions can elevate your meal to new heights. For classic pairings, I always recommend serving them alongside a fluffy bed of Mexican rice and a side of creamy refried beans. The rice offers a lovely textural contrast and a gentle counterpoint to the rich enchiladas, while the beans add an extra layer of comforting creaminess. For a lighter touch, a simple crisp green salad with a zesty lime vinaigrette can cut through the richness beautifully, providing a refreshing balance.

But don’t stop there! The toppings are where you can truly personalize each plate. A dollop of cool sour cream or a generous spoonful of homemade guacamole adds a refreshing creaminess and depth. Freshly made pico de gallo or a scattering of vibrant chopped fresh cilantro brightens everything up with a burst of flavor and color. For those who crave an extra kick, thinly sliced fresh or pickled jalapeños are always a welcome addition. And if you’re feeling indulgent, a sprinkle of cotija cheese or a drizzle of a spicy crema can take things from great to absolutely unforgettable. Remember, these are your enchiladas, so feel free to load them up with all your favorite fresh garnishes!

Perhaps you’re looking to put your own spin on this classic? This recipe serves as a fantastic foundation for various delicious variations. If you prefer a different protein, you could easily swap the chicken for seasoned ground beef, shredded pork carnitas, or even a robust black bean and corn filling for a fantastic vegetarian option. The sauce, while perfect as is, can also be adapted – try using a fiery red chili sauce for a deeper, spicier flavor, or a bright salsa verde for a tangy counterpoint. You can experiment with different cheese blends too; monterey jack, Colby, or even a sharp cheddar can add unique characteristics. Don’t be afraid to fold in some sautéed bell peppers, onions, or corn directly into your filling for added texture and nutrients. And for the ultimate convenience, these enchiladas are wonderfully make-ahead friendly. Assemble them the day before, cover, and refrigerate, then bake just before serving. They also freeze beautifully, making them an excellent candidate for meal prepping. Just wrap well before freezing and bake from frozen (allowing extra time) or thaw overnight in the fridge.

So, now it’s your turn! I genuinely hope you feel inspired to roll up your sleeves and give these incredible Chicken Enchiladas a try. There’s an immense satisfaction that comes from creating something so delicious from scratch, something that brings joy to your table and to the people you share it with. Don’t be intimidated; the process is incredibly rewarding, and the results are truly spectacular. Once you’ve experienced the magic of this recipe, I would absolutely love to hear about it! Please come back and share your cooking adventures in the comments below. Did you try a new variation? What were your favorite toppings? Did they disappear as quickly from your table as they do from mine? Snap a picture and tag us on social media too – seeing your creations always makes my day! Happy cooking, and prepare for some serious enchilada bliss!

Frequently Asked Questions (FAQs)

What kind of tortillas are best for enchiladas?

For authentic enchiladas, I highly recommend using soft corn tortillas. They have a more traditional flavor and texture. Flour tortillas can also be used, especially if you prefer a softer, less chewy result, but they might absorb the sauce differently. A quick dip in warm oil or sauce before rolling helps corn tortillas become more pliable and prevents tearing.

How do you keep chicken enchiladas from getting soggy?

To prevent soggy enchiladas, there are a few tricks: Lightly fry or warm your tortillas in oil before filling – this creates a slight barrier. Don’t overfill the tortillas with too much sauce inside the roll, and ensure your filling isn’t overly wet. Finally, a generous layer of cheese over the top can also act as a protective layer, sealing in moisture without making the tortillas mushy.

Can I make chicken enchiladas ahead of time?

Absolutely! Chicken enchiladas are fantastic for making ahead. You can assemble them completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove them from the fridge about 30 minutes prior to baking to let them come closer to room temperature, then bake as directed (you might need to add an extra 5-10 minutes to the baking time).

What’s the best cheese for chicken enchiladas?

A good melting cheese is key! My personal favorites are a blend of Monterey Jack, mild cheddar, or Colby-Jack. Oaxaca cheese is also an excellent authentic choice if you can find it. A sprinkle of cotija cheese on top after baking adds a salty, crumbly finish, but it’s not ideal for melting into the sauce.

Can I freeze leftover chicken enchiladas?

Yes, cooked chicken enchiladas freeze beautifully! Allow them to cool completely, then portion them into freezer-safe containers or wrap individual servings tightly in plastic wrap and then foil. They can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven or microwave until heated through.

What sides go well with chicken enchiladas?

Classic sides include Mexican rice, refried beans, or black beans. For something lighter, a fresh green salad with a zesty vinaigrette, a simple corn and avocado salad, or some grilled vegetables can balance the richness. Don’t forget fresh toppings like guacamole, pico de gallo, sour cream, and fresh cilantro!

Easy Cheesy Chicken Enchiladas

A comforting and vibrant Mexican staple, these easy chicken enchiladas feature tender seasoned chicken, soft flour tortillas, rich red sauce, and a generous blanket of melted Monterey Jack cheese. Perfect for a satisfying weeknight dinner or feeding a hungry crowd.

Prep Time
45 Minutes

Cook Time
35 Minutes

Total Time
30 Minutes

Servings
8 enchiladas

Ingredients

• 2 cups Cooked and shredded chicken
• 1 can Red enchilada sauce (10 oz)
• 2 cups Shredded Monterey Jack cheese
• 8 pieces Flour tortillas
• 1 tablespoon Vegetable oil
• 1 small Onion, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• Salt and pepper, to taste
• Chopped cilantro, for garnish
• Sour cream, for serving

Instructions

1. Step 1
   Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté chopped onion for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in cooked, shredded chicken, 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste. Cook for another 2-3 minutes to blend flavors. Set aside.
2. Step 2
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Pour about ¼ cup of the red enchilada sauce into the bottom of the dish and spread evenly.
3. Step 3
   Wrap flour tortillas in a damp paper towel and microwave for 30-45 seconds, or until warm and pliable. This prevents tearing during rolling.
4. Step 4
   Lightly dip each softened tortilla into the warm red enchilada sauce, coating both sides. Lay flat and spoon about ¼ cup of the chicken mixture down the center. Sprinkle with 2-3 tablespoons of shredded Monterey Jack cheese.
5. Step 5
   Carefully roll up the tortilla, forming a tight cylinder. Place the rolled enchilada seam-side down in the prepared baking dish. Repeat with remaining tortillas, chicken, and cheese, arranging them snugly in a single layer.
6. Step 6
   Pour the remaining red enchilada sauce evenly over the top of the rolled enchiladas, ensuring all tortillas are well-covered. Generously sprinkle the remaining shredded Monterey Jack cheese over the sauce.
7. Step 7
   Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.
8. Step 8
   Remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
9. Step 9
   Remove the dish from the oven and let the enchiladas rest for 5-10 minutes before serving. Garnish with fresh chopped cilantro and serve with a dollop of sour cream.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.