These chicken enchiladas feature tender chicken, red enchilada sauce, and plenty of cheese. Dinner has never been easier or more delicious!
Tex-Mex food will always have a special place in my heart. As many of you know, my first job was at a Tex-Mex restaurant, which I credit for making me fall in love with this cuisine. The flavors are earthy, spicy, smoky, and irresistible, and protein and veggies are a part of every meal.
These chicken enchiladas represent every reason why I love Tex-Mex food. They’re ridiculously easy to make — I mean literally anyone could make them — and they’re perfect for busy moms. Whether you’re meal prepping for yourself or making the kids’ school lunches, leftover enchiladas reheat beautifully. Plus, everything comes together in one pan, which means less dishes to wash. Chicken enchiladas are a staple in my house, and I know they’ll be a hit with your family too!
Love enchiladas? Switch up the protein with beef enchiladas. Or, if you’re craving a soup version, try this chicken enchilada soup!
Chicken Enchiladas Video
Fun fact: The name “enchilada” comes from the Spanish word “enchilar”, which means “to season with chili”.
How To Make Chicken Enchiladas
This chicken enchilada recipe is a great way to get the kids involved — that’s how easy it is. I honestly think it’s fun to roll up the tortillas and get a little messy!
- Make the chicken filling: In a large skillet over medium-high heat, add the oil and sauté the onion until soft. Add the garlic and sauté for another minute. Add the shredded chicken and 1 cups of enchilada sauce and bring it to a simmer. Cook until the chicken is heated through, then remove the pan from the heat.
- Assemble the enchiladas: Divide the filling among the tortillas and add 1/4 cup of the cheese onto each one. Pour 1/2 cup of enchilada sauce into a 9×13 inch baking dish. Roll the tortillas up and place them seam-side down in the baking dish. Top the tortillas with the rest of the enchilada sauce and cheese.
- Bake the enchiladas: Cover the dish with aluminum foil and bake the enchiladas at 350°F for 15 minutes. Take the foil off, then bake for another 10 minutes, or until the sauce is bubbly and the cheese has melted. Serve the enchiladas warm!
Hot tip: Use this Instant Pot hack for perfect shredded chicken, or take a shorttcut with a cut with a store-bought rotisserie chicken. To make shredding even easier, invest in a pair of meat claws.
Ingredient Variations
Here comes the exciting part! I like to keep my enchiladas simple, but there are so many opportunities to customize the filling.
- Tortillas: I prefer flour tortillas, but feel free to swap them for corn tortillas if desired (or if you’re gluten-free!). Keep in mind that corn tortillas are usually smaller, so you’ll end up with more enchiladas.
- Cheese: Shredded Mexican cheese is my go-to, but feel free to use Monterey Jack, pepper jack, or cheddar instead. Add a few spoonfuls of cream cheese or sour cream into the filling for a creamier texture and a bit of tang.
- Veggies: For a spicy kick, sneak in green chiles. To get more veggies in, add bell peppers, zucchini, tomatoes, cauliflower, corn, mushrooms, or anything else you have on hand. Make sure the veggies are fully cooked before adding them into the filling.
- Beans: Beans are a classic protein-rich addition to enchiladas. Choose from refried beans, black beans, or pinto beans.
- Sauce: I love the mild spice and earthiness of red enchilada sauce, but if you like more of a fresh, tangy flavor, use green enchilada sauce.
Tips For the Best Chicken Enchiladas
It’s safe to say that I’ve rolled a few tortillas in my time. Experience has taught me these three tips to guarantee the BEST chicken enchilada recipe.
- Use your favorite enchilada sauce. The sauce is the secret! Most of the flavor comes from the enchilada sauce, so make sure you like the taste of it before starting to cook.
- Season the filling to taste. I usually don’t need to add salt to this recipe because the enchilada sauce is already seasoned, but as always — taste as you go. If you want more flavor, add a pinch of cumin, chili powder, and oregano.
- Warm the tortillas before rolling. If your tortillas are a little stale, they may crack as you’re rolling. Pop them in the microwave for 10-15 seconds to soften them back up.
Make Ahead
Do you often look for easy meals in a pinch? These chicken enchiladas are the perfect solution. Assemble the enchiladas as directed, then cover the baking dish with foil and either refrigerate them for up to three days or freeze them for up to three months. If the enchiladas are frozen, allow them to thaw in the fridge overnight, then bake them as directed.
Ways To Serve
Chicken enchiladas are amazing on their own, but I believe they’re even better with a few toppings and sides. I love serving them with a generous dollop of sour cream, pico de gallo, and/or guacamole, and a garnish of cilantro completes the picture. For sides, dish up a taco salad, Mexican street corn salad, or black beans and rice.
Storage & Reheating
Do you guys remember how I mentioned that these enchiladas reheat beautifully? Well, now it’s time to put that claim to the test. Enjoy the leftovers!
- Refrigerator: Store leftover cooked enchiladas for up to three days in an airtight container in the fridge.
- Freezer: Freeze leftover cooked enchiladas for up to three months in an airtight container. Thaw them in the refrigerator overnight before reheating.
- Reheating: Reheat enchiladas in the oven at 350°F for 20-25 minutes. Cover the baking dish with foil and add extra sauce and cheese to keep the enchiladas from drying out. For smaller portions, use the microwave.
More Tex-Mex Recipes
- Chicken Tortilla Soup — Packed with tangy, spicy, and savory flavor
- Sheet Pan Steak Fajitas — Tender steak, peppers, and onions
- Mexican Stuffed Bell Peppers — Super hearty and filling
- Grilled Chicken Street Tacos — Try the mouthwatering marinade!
Recipe
Ingredients
- 8 flour tortillas 8-10 inches in diameter
- 1 tbsp oil avocado or olive
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 4 cups shredded cooked chicken
- 15 oz red enchilada sauce divided
- 4 cups Mexican cheese divided
Instructions
- Preheat the oven to 350°F. Meanwhile, place a large skillet over medium-high heat. Add the oil and chopped onions and cook until they are softened.
- Add the garlic and sauté for another minute. Add the shredded chicken and 1 cups of enchilada sauce.
- Bring the mixture to a simmer and cook until the chicken is heated through. Remove it from the heat.
- Divide the chicken mixture evenly onto 8 flour tortillas. Spread it out in the middle, then sprinkle about 1/4 cup of cheese over the chicken mixture on each tortilla. Roll the tortillas up.
- Pour 1/2 cup of enchilada sauce into a 9×13 inch baking dish to cover the bottom of the pan. Place the rolled up tortillas into the pan seam-side down.
- Pour the remaining 1/2 cup of enchilada sauce on top and brush it evenly over the tortillas. Sprinkle the remaining 2 cups of cheese on top.
- Cover the dish with aluminum foil and bake the enchiladas for 15 minutes. Take the foil off, then bake for an additional 10 minutes, or until the sauce is bubbly and the cheese has melted.
- Serve the enchiladas warm with your favorite toppings and enjoy!
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