Why You’ll Love This Recipe

Chicken Enchiladas are a comforting, flavor-packed dish made with shredded chicken, rich enchilada sauce, and melted cheese all wrapped in soft tortillas. Baked until bubbly and golden, this classic Mexican-inspired meal is perfect for feeding a crowd, meal prepping, or enjoying a hearty, satisfying dinner any night of the week.

ingredients

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

cooked shredded chickenflour or corn tortillasoniongarlic clovesenchilada sauce (red or green)chili powdercuminshredded Mexican blend or cheddar cheeseolive oilsaltblack pepperfresh cilantro (optional for garnish)sour cream, avocado, or lime wedges (optional for serving)

directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a skillet, heat olive oil and sauté chopped onion and garlic until softened.

Add shredded chicken, chili powder, cumin, salt, and pepper. Stir in a few spoonfuls of enchilada sauce to coat. Heat through, then remove from heat.

Warm tortillas slightly to make them more pliable.

Spoon the chicken mixture into each tortilla, sprinkle with a little cheese, roll tightly, and place seam-side down in the prepared baking dish.

Pour the remaining enchilada sauce evenly over the rolled tortillas and top with shredded cheese.

Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes until cheese is melted and bubbly.

Garnish with chopped cilantro and serve with sour cream, avocado, or lime wedges if desired.

Servings and timing

This recipe yields 6–8 enchiladas.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Use green enchilada sauce for a tangier flavor.

Add black beans, corn, or sautéed peppers to the filling.

Use rotisserie chicken for a quick shortcut.

Make it spicy with chopped jalapeños or hot sauce in the filling.

Use gluten-free tortillas to make it gluten-free.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F or microwave in short intervals until warmed through.Freeze assembled but unbaked enchiladas for up to 3 months; thaw before baking.

FAQs

Can I make enchiladas ahead of time?

Yes, assemble them and refrigerate for up to 24 hours before baking.

What kind of chicken should I use?

Rotisserie, poached, grilled, or leftover chicken all work well.

Do I need to use flour or corn tortillas?

Either works—corn is more traditional, flour is softer and easier to roll.

How do I keep tortillas from tearing?

Warm them before filling to make them more flexible.

Can I make this dairy-free?

Use dairy-free cheese and skip the sour cream topping.

Can I add rice to the filling?

Yes, cooked rice makes a great addition and stretches the recipe further.

Can I double the recipe?

Absolutely—just use a larger baking dish or two smaller ones.

How do I prevent soggy enchiladas?

Lightly fry or warm tortillas and avoid over-saucing the inside.

What sides go well with enchiladas?

Mexican rice, refried beans, salad, or chips and salsa are all great options.

Is this freezer-friendly?

Yes, enchiladas freeze well either before or after baking.

Conclusion

Chicken Enchiladas are a cheesy, saucy, comforting dish that’s as versatile as it is delicious. Perfect for weeknights, gatherings, or make-ahead meals, this recipe brings bold flavor and satisfying comfort in every bite. Serve with your favorite toppings and sides for a complete, crowd-pleasing dinner.