These chicken enchiladas are the ultimate comfort food, filled with tender shredded chicken, smothered in a rich and flavorful enchilada sauce, and topped with gooey melted cheese. Perfect for family dinners or gatherings, this recipe is a guaranteed crowd-pleaser that’s easy to customize.
Why You’ll Love This Recipe
- Full of flavor: The combination of juicy chicken, tangy sauce, and melty cheese is irresistible.
- Easy to make: Simple ingredients and straightforward steps make this recipe a breeze.
- Perfect for meal prep: Make ahead and reheat for busy weeknight dinners.
- Customizable: Easily adapt the fillings, toppings, and spice level to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Shredded chicken (cooked)
- Sour cream
- Cream cheese, softened
- Diced green chilies
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Spices: Chili powder, cumin, garlic powder, onion powder
For the Sauce:
- Store-bought or homemade enchilada sauce
- Optional: Salsa or diced tomatoes for added texture
For the Enchiladas:
- Flour or corn tortillas
- Shredded cheese for topping
Garnishes:
- Fresh cilantro, chopped
- Sliced green onions
- Diced avocado or guacamole
- Sour cream
Directions
Prepare the Filling:
- In a large bowl, combine shredded chicken, sour cream, cream cheese, diced green chilies, shredded cheese, and spices. Mix until well combined.
Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Grease a large baking dish with cooking spray.
- Spread a thin layer of enchilada sauce over the bottom of the baking dish.
- Place a generous amount of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
- Sprinkle the top with shredded cheese.
Bake the Enchiladas:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Let the enchiladas rest for 5 minutes before serving.
Garnish and Serve:
- Top with fresh cilantro, green onions, and any additional garnishes. Serve with rice, beans, or a fresh salad.
Servings and Timing
- Servings: Makes 6-8 enchiladas (depending on tortilla size).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Spicy kick: Add diced jalapeños or use a spicy enchilada sauce.
- Veggie-packed: Include sautéed bell peppers, onions, or black beans in the filling.
- Creamy enchiladas: Add a drizzle of heavy cream or a dollop of queso fresco on top before baking.
- Gluten-free: Use corn tortillas and check that your enchilada sauce is gluten-free.
Storage/Reheating
- Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or in the microwave until warmed through.
- Freezing: Assemble the enchiladas without baking, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, shredded rotisserie chicken is a great time-saving option.
2. What type of cheese works best for enchiladas?
Cheddar, Monterey Jack, or a Mexican cheese blend work wonderfully for melty and flavorful enchiladas.
3. Can I make this recipe vegetarian?
Yes, substitute the chicken with black beans, pinto beans, or sautéed vegetables like zucchini and bell peppers.
4. What’s the best way to prevent tortillas from cracking?
If using corn tortillas, warm them in the microwave or on a skillet before rolling to make them pliable.
5. Can I use a different sauce?
Absolutely! Salsa verde, mole sauce, or a creamy white sauce are great alternatives to traditional enchilada sauce.
6. Can I make this recipe dairy-free?
Yes, use dairy-free cheese, sour cream, and cream cheese substitutes.
7. How do I make homemade enchilada sauce?
Combine tomato paste, chicken broth, chili powder, cumin, garlic powder, and a pinch of sugar. Simmer until thickened.
8. Can I make enchiladas ahead of time?
Yes, assemble the enchiladas up to 24 hours in advance, cover, and refrigerate. Bake when ready.
9. How do I keep enchiladas from getting soggy?
Lightly fry the tortillas before assembling to create a barrier that prevents them from soaking up too much sauce.
10. Can I use whole wheat or low-carb tortillas?
Yes, these work well and can make the recipe a bit healthier.
Conclusion
These chicken enchiladas are a comforting and flavorful dish that’s easy to make and perfect for sharing. With their creamy filling, rich sauce, and melty cheese topping, they’re sure to become a family favorite. Whether you’re meal prepping or hosting a dinner, this recipe guarantees smiles at the table. Try it today and enjoy every delicious bite!
Print
Best Ever Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Chicken Enchiladas are packed with juicy shredded chicken, gooey cheese, and a flavorful homemade enchilada sauce. Wrapped in soft tortillas and baked to golden perfection, this recipe is guaranteed to become a family favorite!
Ingredients
For the Enchilada Sauce:
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups (480ml) chicken broth
- 1 tsp sugar
- Salt and pepper to taste
For the Enchiladas:
- 2 cups (300g) cooked and shredded chicken (rotisserie chicken works great)
- 1 1/2 cups (150g) shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 8–10 flour or corn tortillas
- 1 can (4 oz/113g) diced green chilies (optional)
- 1/2 cup (120ml) sour cream (optional, for creamier filling)
Toppings:
- Fresh cilantro, chopped
- Sliced green onions
- Diced tomatoes
- Sour cream
Instructions
- Prepare the Enchilada Sauce:
- Heat olive oil in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until golden and bubbly.
- Add the chili powder, cumin, garlic powder, and onion powder. Cook for 30 seconds to bloom the spices.
- Gradually whisk in the chicken broth and sugar. Cook, stirring frequently, for 5-7 minutes until the sauce thickens. Season with salt and pepper. Remove from heat and set aside.
- Prepare the Filling:
- In a large bowl, mix the shredded chicken, 1 cup of shredded cheese, diced green chilies (if using), and sour cream (optional). Add ½ cup of the prepared enchilada sauce and stir to combine.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C). Spread ½ cup of enchilada sauce over the bottom of a 9×13-inch baking dish.
- Spoon 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll tightly and place seam-side down in the prepared dish. Repeat with remaining tortillas.
- Top and Bake:
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the remaining ½ cup of shredded cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the enchiladas cool for a few minutes. Garnish with cilantro, green onions, tomatoes, and sour cream if desired. Serve hot with rice, beans, or a simple salad.
Notes
- Use store-bought enchilada sauce if you’re short on time, but homemade makes a big difference in flavor!
- This recipe is versatile: substitute chicken with beef, turkey, or beans for a different twist.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.