If you have ever craved a comforting, cheesy, and flavorful meal that comes together quickly and delights every bite, let me introduce you to this Homemade Easy Chicken Enchiladas Recipe. It’s a wonderful mix of tender shredded chicken, melty cheese, and that irresistible enchilada sauce baked to perfection. This dish brings the warmth of Mexican-inspired flavors right to your kitchen, making it perfect for weeknight dinners or anytime you want to impress with minimal fuss and maximum taste.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet essential ingredients. Each one plays an important role — from the tender shredded chicken that adds protein and heartiness, to the zesty enchilada sauce that brings vibrant color and rich flavor. The combination of spices and creamy sour cream creates layers of taste, while the tortillas hold it all together for the perfect bite.
- 2 cups cooked shredded chicken: Rotisserie chicken works wonderfully for ease and flavor.
- 1 ½ cups shredded cheddar or Mexican blend cheese: Choose your favorite melty cheese for that ooey-gooey texture.
- 1 (10 oz) can red enchilada sauce: This sauce is packed with smoky, tangy goodness that characterizes classic enchiladas.
- 1 (4 oz) can diced green chiles (optional): Adds a mild heat and fresh brightness without overpowering the dish.
- ½ cup sour cream: Creamy and smooth, it enriches the chicken mixture perfectly.
- 1 teaspoon cumin: Brings an earthy warmth that enhances the Mexican-inspired flavor profile.
- ½ teaspoon garlic powder: A subtle touch of savory garlic that blends beautifully with the spices.
- Salt and pepper to taste: Essential seasoning to balance and elevate every ingredient.
- 8 small flour or corn tortillas: Slightly warmed, they are pliable and ideal for rolling.
- Optional toppings: Chopped cilantro, diced tomatoes, sliced green onions, avocado, or extra sour cream to customize your enchiladas.
How to Make Homemade Easy Chicken Enchiladas Recipe
Step 1: Prepare Your Oven and Baking Dish
Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. This simple step ensures your enchiladas won’t stick and will bake evenly to that perfect bubbly finish we all love.
Step 2: Mix the Chicken Filling
In a medium bowl, combine your shredded chicken, 1 cup of shredded cheese, diced green chiles if you’re using them, sour cream, cumin, garlic powder, salt, and pepper. This creamy, flavorful mixture is the heart of your enchiladas, bringing moistness and spice with every forkful.
Step 3: Layer the Enchilada Sauce
Spread ¼ cup of the enchilada sauce evenly in the bottom of your prepared baking dish. This base layer prevents sticking and adds an extra burst of saucy goodness beneath the tortillas.
Step 4: Roll the Enchiladas
Warm the tortillas slightly to make them flexible—this makes rolling them much easier and prevents cracking. Spoon a generous amount of the chicken mixture into each tortilla, then roll tightly and place seam-side down in the baking dish. This neat presentation helps the filling stay inside during baking.
Step 5: Top and Bake
Pour the remaining enchilada sauce evenly over all your rolled tortillas. Then sprinkle the last ½ cup of cheese on top to create that irresistible golden, bubbly layer. Bake uncovered for 20 to 25 minutes until everything is hot, melted, and inviting.
Step 6: Rest and Garnish
Allow your enchiladas to rest for 5 minutes after baking. This short pause lets the flavors settle and makes serving easier. Don’t forget to add your favorite garnishes like fresh cilantro or creamy avocado for extra flair and freshness.
How to Serve Homemade Easy Chicken Enchiladas Recipe
Garnishes
Topping your enchiladas with colorful and fresh ingredients like chopped cilantro, diced tomatoes, sliced green onions, or creamy avocado adds bright notes and exciting textures. Plus, a dollop of sour cream can cool down and complement the spices beautifully.
Side Dishes
Serve these enchiladas with simple, complementary sides to round out your meal. Mexican rice, refried beans, or a crisp green salad with a citrus vinaigrette work wonderfully to balance the richness of the enchiladas.
Creative Ways to Present
For a fun twist, try layering the chicken filling and tortillas in a casserole style instead of rolling them. Or, for a party, make mini enchiladas using small tortillas and serve them as handheld appetizers. Either way, they’ll be a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover enchiladas taste even better the next day as the flavors continue to meld. Store them in an airtight container in the refrigerator for up to 3 days, making it easy to reheat for a quick lunch or dinner.
Freezing
To enjoy these enchiladas later, you can freeze them either assembled but unbaked, or fully cooked. Wrap the dish tightly with foil and plastic wrap, then freeze for up to 2 months. This is perfect for prepping meals in advance or saving leftovers for busy days.
Reheating
Reheat baked enchiladas in the oven at 350°F until warm and bubbly, usually about 15 minutes. If reheating frozen enchiladas, thaw overnight in the fridge first for even cooking. You can also microwave individual servings, but the oven retains the best texture.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time while adding delicious seasoned meat. Just shred it and you’re ready to mix up the filling.
What if I don’t have enchilada sauce?
If you don’t have store-bought enchilada sauce, you can make a simple homemade version with tomato sauce, chili powder, garlic powder, cumin, and a bit of broth. It adds a fresh, customizable touch.
Can this recipe be made vegetarian?
Yes, just swap out the chicken for cooked beans, sautéed vegetables, or even a plant-based chicken substitute. The creamy cheese and sauce still make for a comforting meal.
Which type of tortillas should I use?
Both flour and corn tortillas work well here. Flour tortillas offer a softer texture, while corn tortillas provide a bit more traditional flavor and a firmer bite. Warm them slightly before rolling to prevent cracking.
How spicy is this dish?
This recipe is mildly spiced with cumin and optional green chiles, making it approachable for most palates. You can always increase the heat by adding jalapeños, hot sauce, or spicier enchilada sauce to suit your taste.
Final Thoughts
This Homemade Easy Chicken Enchiladas Recipe has become one of my absolute favorites because it balances incredible flavor with simple steps that anyone can follow. Whether you’re cooking for family, friends, or just treating yourself, this dish brings a vibrant, heartwarming meal that’s sure to satisfy. I can’t wait for you to try it and make it a regular comfort food staple in your home!
Print
Homemade Easy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 enchiladas each)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Description
This Homemade Easy Chicken Enchiladas recipe offers a delicious, comforting Mexican-inspired main course that’s perfect for weeknight dinners or family meals. Tender shredded chicken is mixed with cheese, green chiles, and spices, then rolled into tortillas, smothered in rich enchilada sauce, topped with more cheese, and baked to bubbly perfection. Simple to prepare and customizable, these enchiladas are sure to become a household favorite.
Ingredients
Filling
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 ½ cups shredded cheddar or Mexican blend cheese, divided
- 1 (4 oz) can diced green chiles (optional)
- ½ cup sour cream
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
Others
- 1 (10 oz) can red enchilada sauce
- 8 small flour or corn tortillas
- Optional toppings: chopped cilantro, diced tomatoes, sliced green onions, avocado, or extra sour cream
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Mix filling: In a medium bowl, combine the shredded chicken, 1 cup of the shredded cheese, diced green chiles (if using), sour cream, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Prepare baking dish: Spread ¼ cup of the enchilada sauce evenly across the bottom of the greased baking dish. This helps prevent sticking and adds flavor from the base.
- Fill tortillas: Warm the tortillas slightly to make them more pliable and easier to roll without cracking. Spoon a generous amount of the chicken mixture onto each tortilla, then roll them tightly and place seam-side down in the prepared baking dish.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining ½ cup of shredded cheese generously over the top for a melty, golden finish.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 to 25 minutes, or until the sauce is bubbling and the cheese is melted and slightly browned.
- Rest and serve: Remove from the oven and let the enchiladas rest for about 5 minutes before serving. Garnish with your choice of chopped cilantro, diced tomatoes, sliced green onions, avocado slices, or extra sour cream for added freshness and flavor.
Notes
- Make these enchiladas ahead of time by assembling and refrigerating before baking, or freeze them for up to 2 months for a convenient future meal.
- For a variation, substitute cooked ground beef or beans in place of chicken to customize the protein.
- Use either flour or corn tortillas depending on preference or dietary needs.
