There’s something deeply comforting about a pan of freshly baked chicken enchiladas. These chicken enchiladas deliver tender shredded chicken, a rich smoky sauce, and bubbly cheese in every bite. It’s a straightforward, crowd-pleasing meal perfect for weeknights or gatherings.
Nothing beats a great Chicken Enchiladas. Whether you're a fan of Chicken Recipes or want to try something from our Desserts selection, keep scrolling!
Why You’ll Love This Chicken Enchiladas
- Balanced flavors: Homemade sauce with smoky cumin and garlic complements the chicken perfectly.
- Perfect texture: Soft tortillas, juicy chicken, and melted cheese—no soggy or dry spots.
- Make-ahead friendly: Assemble ahead and bake when ready, or freeze for later.
- Totally customizable: Add beans, corn, or swap proteins to make it your own.
Ingredients & Tools
- 500 g cooked chicken, shredded
- 8 medium flour tortillas
- 2 cups enchilada sauce (homemade or good-quality store-bought)
- 200 g Monterey Jack cheese, grated
- 100 g sharp cheddar cheese, grated
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
Tools: 9×13 inch baking dish, medium skillet, mixing bowls, whisk
Notes: Using a blend of Monterey Jack and cheddar gives perfect melt and sharpness. Homemade enchilada sauce is a game-changer, but good store-bought works too.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- What kind of chicken works best? I really recommend using roasted or poached chicken breast or thigh—it stays moist and shreds beautifully. Leftover rotisserie chicken is a fantastic shortcut here.
- Flour or corn tortillas? You can use either, but flour tortillas tend to be more pliable and less likely to crack when rolling. If you prefer corn, warm them slightly first to make them easier to handle.
- Can I adjust the spice level? Absolutely! The smoked paprika and cumin provide warmth rather than heat. For a spicier kick, add a diced jalapeño to the filling or use a hot enchilada sauce.
- Why mix the cheeses? Monterey Jack melts beautifully, while cheddar adds a sharp, tangy flavor. Together, they create a wonderfully gooey, flavorful topping that browns nicely in the oven.
How to Make Chicken Enchiladas
Step 1: Start by preheating your oven to 190°C (375°F). Then, heat the olive oil in a skillet over medium heat. Add the diced onion and cook until it’s soft and translucent—this should take about 5 minutes. You’ll notice the kitchen starting to smell amazing already. Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 2: In a large mixing bowl, combine the shredded chicken with the onion and spice mixture from the skillet. Pour in about half a cup of the enchilada sauce and a handful of the grated cheese mixture. Mix everything well—the sauce will help bind the filling and keep the chicken moist. Season with salt and pepper to taste. The filling should be cohesive but not overly wet.
Step 3: Now, spread a thin layer of enchilada sauce over the bottom of your baking dish. This prevents the tortillas from sticking and adds extra flavor. Take one tortilla and place a generous scoop of the chicken filling down the center. Roll it up snugly and place it seam-side down in the dish. Repeat with the remaining tortillas, arranging them side by side. They should fit snugly in the dish.
Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is well covered. Use a spoon to spread it into any gaps—this ensures every bite is saucy and delicious. Then, sprinkle the rest of the cheese generously over the top. The cheese will melt and create a gorgeous, golden crust as it bakes.
Step 5: Bake the enchiladas in the preheated oven for 20–25 minutes, until the cheese is completely melted and bubbly, and the edges of the tortillas are just starting to brown. You might see the sauce bubbling around the sides—that’s exactly what you want! Let the enchiladas rest for about 5 minutes after taking them out of the oven. This allows the sauce to set slightly, making them easier to serve.
Step 6: Garnish with fresh cilantro just before serving. The bright, herbal notes cut through the richness of the sauce and cheese perfectly. Serve hot, straight from the baking dish for that cozy, family-style feel. Enjoy the gooey, savory goodness!
Storage & Freshness Guide
- Fridge: Store covered for up to 3 days.
- Freezer: Freeze unbaked, wrapped tightly, for up to 3 months.
- Reviving: Reheat in oven until warm and bubbly.
Serving Suggestions
Complementary Dishes
- Mexican-style rice — The fluffy, tomato-infused rice is a classic pairing that soaks up any extra sauce beautifully.
- Black bean salad — A zesty, refreshing salad with corn, red onion, and lime juice adds a lovely contrast to the rich enchiladas.
- Guacamole and tortilla chips — Creamy, cool guacamole provides a fantastic textural counterpoint and a touch of freshness.
Drinks
- Classic margarita — The tangy lime and tequila cut through the richness and enhance the Mexican flavors.
- Ice-cold Mexican lager — A light, crisp beer is incredibly refreshing and balances the spices perfectly.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
Something Sweet
- Churros with chocolate sauce — The warm, cinnamon-dusted pastry is a delightful, festive way to end the meal.
- Tres leches cake — This moist, milky cake is decadent but not overly heavy, making it a perfect follow-up to the savory enchiladas.
- Mango sorbet — A light, fruity sorbet is refreshing and helps cool down your palate after the spices.
Top Mistakes to Avoid
- Overfilling the tortillas. It’s tempting to pack in as much filling as possible, but this can cause the enchiladas to burst open during baking. A moderate amount ensures they hold their shape.
- Using cold tortillas straight from the fridge. Cold tortillas are more likely to crack when you roll them. Let them come to room temperature or warm them briefly for easier handling.
- Skipping the sauce on the bottom of the dish. That thin layer of sauce isn’t just for flavor—it also prevents the tortillas from sticking and drying out on the bottom.
- Baking at too high a temperature. If the oven is too hot, the cheese may brown too quickly while the inside remains cold. A moderate temperature ensures even heating.
Expert Tips
- Tip: For extra flavor, toast your spices. Before adding them to the onion and garlic, toast the cumin and smoked paprika in a dry skillet for about 30 seconds. This really deepens their aroma and complexity.
- Tip: Let the enchiladas rest before serving. I know it’s hard to wait when they smell so good, but those 5 minutes out of the oven allow the filling to set, so they don’t fall apart when you plate them.
- Tip: Customize your filling. Feel free to stir in some cooked black beans, corn, or even diced green chiles into the chicken mixture. It’s a great way to use up leftovers and add more texture.
- Tip: Use a blend of cheeses for the best melt and flavor. Combining Monterey Jack with a sharper cheese like cheddar or even a bit of pepper jack gives you that perfect gooeyness with a flavor kick.
FAQs
Can I make chicken enchiladas ahead of time?
Absolutely! You can assemble them completely, cover the dish tightly, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time if they’re going into the oven cold. They also freeze well—just wrap the unbaked dish in foil and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.
What’s the best way to shred chicken for enchiladas?
The easiest method is to use two forks—hold the chicken steady with one fork and use the other to pull the meat apart. If the chicken is warm, it shreds more easily. You can also use a stand mixer with the paddle attachment on low speed for about 30 seconds—it’s surprisingly effective and saves time!
Can I use corn tortillas instead of flour?
Yes, but corn tortillas are more prone to cracking. To prevent this, warm them slightly before rolling—you can heat them in a dry skillet for a few seconds per side or wrap them in a damp paper towel and microwave for 20 seconds. This makes them much more pliable.
How do I prevent my enchiladas from getting soggy?
The key is not to oversauce them. Use just enough sauce to coat the tortillas—you don’t want them swimming. Also, letting them rest after baking allows the tortillas to absorb the sauce properly without becoming mushy. And honestly, a little sogginess is part of the charm!
Can I make this recipe vegetarian?
Definitely! Swap the chicken for black beans, pinto beans, or sautéed vegetables like bell peppers, zucchini, and mushrooms. You might want to add a bit more seasoning to the filling since vegetables can be milder in flavor than chicken. The method remains exactly the same.
Chicken Enchiladas
Make the best homemade Chicken Enchiladas with this easy recipe. Tender chicken, smoky sauce, and melted cheese in every bite. Get the recipe now!
Ingredients
For the Ingredients
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500 g cooked chicken (shredded)
-
8 medium flour tortillas
-
2 cups enchilada sauce (homemade or good-quality store-bought)
-
200 g Monterey Jack cheese (grated)
-
100 g sharp cheddar cheese (grated)
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1 medium onion (finely diced)
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2 cloves garlic (minced)
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1 tsp ground cumin
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0.5 tsp smoked paprika
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2 tbsp olive oil
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Salt and black pepper (to taste)
-
Fresh cilantro (for garnish)
Instructions
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Start by preheating your oven to 190°C (375°F). Then, heat the olive oil in a skillet over medium heat. Add the diced onion and cook until it’s soft and translucent—this should take about 5 minutes. You’ll notice the kitchen starting to smell amazing already. Stir in the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant. Be careful not to burn the garlic!01
-
In a large mixing bowl, combine the shredded chicken with the onion and spice mixture from the skillet. Pour in about half a cup of the enchilada sauce and a handful of the grated cheese mixture. Mix everything well—the sauce will help bind the filling and keep the chicken moist. Season with salt and pepper to taste. The filling should be cohesive but not overly wet.02
-
Now, spread a thin layer of enchilada sauce over the bottom of your baking dish. This prevents the tortillas from sticking and adds extra flavor. Take one tortilla and place a generous scoop of the chicken filling down the center. Roll it up snugly and place it seam-side down in the dish. Repeat with the remaining tortillas, arranging them side by side. They should fit snugly in the dish.03
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Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is well covered. Use a spoon to spread it into any gaps—this ensures every bite is saucy and delicious. Then, sprinkle the rest of the cheese generously over the top. The cheese will melt and create a gorgeous, golden crust as it bakes.04
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Bake the enchiladas in the preheated oven for 20–25 minutes, until the cheese is completely melted and bubbly, and the edges of the tortillas are just starting to brown. You might see the sauce bubbling around the sides—that’s exactly what you want! Let the enchiladas rest for about 5 minutes after taking them out of the oven. This allows the sauce to set slightly, making them easier to serve.05
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Garnish with fresh cilantro just before serving. The bright, herbal notes cut through the richness of the sauce and cheese perfectly. Serve hot, straight from the baking dish for that cozy, family-style feel. Enjoy the gooey, savory goodness!06
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