This Enchilada Chicken delivers all the cozy, saucy goodness of classic enchiladas without the fuss. Tender chicken simmers in a rich, smoky sauce and gets topped with melted cheese for a vibrant weeknight meal. It’s hearty, satisfying, and packed with so much character you’ll make it again and again.
Love Enchilada Chicken? So do we! If you're into Chicken Breast Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Enchilada Chicken
- Easy & fast: Big flavor in about 30 minutes with simple ingredients.
- Addictive sauce: Smoky, tangy, and savory with warm spices.
- Versatile serving: Great over rice, in tortillas, or for meal prep.
- Comfort in a bowl: Tender chicken and melty cheese feel like a hug.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups red enchilada sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper to taste
Tools: A large oven-safe skillet, measuring spoons, a sharp knife, and a cutting board.
Notes: A little goes a long way with the spices—they build warmth and depth. Using a good-quality enchilada sauce really elevates the dish.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 14 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thickness matters. If your chicken breasts are very thick, consider pounding them to an even ½-inch thickness. This helps them cook evenly and stay juicy instead of drying out around the edges.
- Don’t skip toasting the spices. Adding the cumin, chili powder, and smoked paprika to the pan for just 30 seconds before the liquid goes in wakes up their oils and makes the sauce taste richer and more complex.
- Use an oven-safe skillet if you can. It makes the cheesy finish so easy—just pop the whole pan under the broiler for a few minutes. If you don’t have one, you can transfer everything to a baking dish before adding the cheese.
- Taste your enchilada sauce first. Some store-bought sauces are saltier or spicier than others. Give it a quick taste so you can adjust the seasoning of the dish accordingly.
How to Make Enchilada Chicken
Step 1: Start by patting the chicken breasts dry with a paper towel, then season both sides generously with salt and black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 4–5 minutes per side, until you get a nice golden-brown crust. You’re not cooking it through yet—just building flavor and color. Remove the chicken to a plate and set aside.
Step 2: Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for about 4–5 minutes, until the onion turns soft and translucent. You’ll notice those golden bits from the chicken at the bottom of the pan—that’s flavor! Add the minced garlic and cook for another minute, just until it becomes fragrant. Be careful not to burn it.
Step 3: Now, sprinkle in the ground cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds—you should smell the spices blooming and becoming more aromatic. This little step makes a huge difference in the depth of your sauce. Pour in the enchilada sauce, scraping up any browned bits from the bottom of the pan. Let the sauce come to a gentle simmer.
Step 4: Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Reduce the heat to low, cover the skillet, and let it simmer for about 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. The sauce should be bubbling gently around the edges.
Step 5: Remove the lid and sprinkle the shredded cheese evenly over the chicken. If your skillet is oven-safe, transfer it to a preheated broiler for 2–3 minutes, until the cheese is melted, bubbly, and slightly golden. If not, simply cover the skillet with the lid for a couple of minutes off the heat to let the residual warmth melt the cheese. Finish with a generous sprinkle of fresh cilantro before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze (without cheese topping) in a sealed container for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of water or extra sauce.
Serving Suggestions
Complementary Dishes
- Cilantro-lime rice — The bright, zesty flavors cut through the richness of the sauce and make the meal feel complete.
- Black bean and corn salad — A fresh, colorful side that adds texture and a touch of sweetness to balance the savory chicken.
- Warm flour tortillas or tortilla chips — Perfect for scooping up every last bit of that delicious sauce—no drop left behind!
Drinks
- Classic margarita — The tangy lime and tequila complement the spices in the chicken beautifully and make the meal feel festive.
- Mexican beer — A light, crisp lager cleanses the palate between bites and enhances the overall experience.
- Sparkling water with lime — A simple, refreshing option that lets the flavors of the dish shine without overpowering them.
Something Sweet
- Churros with chocolate dipping sauce — The cinnamon-sugar coating and warm, doughy interior are a heavenly match for the smoky-spicy notes of the main course.
- Tres leches cake — Its creamy, moist texture and subtle sweetness provide a lovely, cooling finish to the meal.
- Mango sorbet — Bright, fruity, and refreshing, it cleanses the palate and ends the dinner on a light, happy note.
Top Mistakes to Avoid
- Overcooking the chicken. Since the chicken continues to cook in the sauce, pulling it out just as it reaches 165°F ensures it stays tender and juicy. I’ve messed this up before too—trust me, a meat thermometer is your best friend here.
- Using cold chicken straight from the fridge. Let the chicken sit out for 10–15 minutes before cooking. This helps it cook more evenly and prevents the center from staying underdone while the outside gets tough.
- Skipping the sear. That initial browning isn’t just for looks—it creates a flavorful crust and adds depth to the overall dish. Don’t rush this step!
- Adding the cheese too early. If you sprinkle the cheese before the chicken is fully cooked, it can melt unevenly or even burn. Wait until the end for that perfect, gooey finish.
Expert Tips
- Tip: For extra flavor, marinate the chicken in a little enchilada sauce for 30 minutes before cooking. It adds another layer of savoriness and helps keep the meat super moist.
- Tip: If you like a bit of heat, add a finely chopped jalapeño when you sauté the onions. It’ll infuse the sauce with a gentle, building spice that’s really addictive.
- Tip: Short on time? Use pre-shredded cheese, but give it a quick rinse under cold water to remove the anti-caking coating—it’ll melt much more smoothly.
- Tip: Leftovers reheat beautifully. Store them in an airtight container and gently warm in a skillet with a splash of water or extra sauce to keep everything saucy and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic option—they’re more forgiving and stay incredibly juicy. Just adjust the cooking time slightly, as thighs may take a few minutes longer to cook through. The rich sauce pairs wonderfully with their deeper flavor, so it’s a win-win.
How can I make this dish spicier?
If you love heat, there are a few easy ways to turn up the spice level. Add a diced jalapeño or serrano pepper when cooking the onions, include a pinch of cayenne pepper with the other spices, or stir in a tablespoon of chopped chipotles in adobo sauce. Taste as you go—you can always add more!
Can I make Enchilada Chicken ahead of time?
Yes, and it actually tastes even better the next day! Prepare the recipe up until the cheese step, let it cool completely, then cover and refrigerate. When ready to serve, reheat it gently on the stovetop, add the cheese, and broil until bubbly. The flavors have more time to meld, making it even more delicious.
What if I don’t have an oven-safe skillet?
No problem! After simmering the chicken in the sauce, transfer everything to a greased baking dish, sprinkle with cheese, and broil until melted. It might be one extra dish to wash, but you’ll still get that gorgeous, golden cheese topping everyone loves.
Is there a way to make this recipe dairy-free?
Definitely. Simply omit the cheese or use your favorite dairy-free shredded cheese alternative. The dish will still be packed with flavor from the sauce and spices. You could also add a dollop of dairy-free sour cream or cashew cream at the end for a similar creamy finish.
Enchilada Chicken
Make this easy Enchilada Chicken recipe in 35 minutes for a saucy, cheesy, and flavorful weeknight dinner. Get the simple steps and serve it tonight!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs)
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
3 cloves garlic (minced)
-
2 cups red enchilada sauce
-
1 tsp ground cumin
-
1 tsp chili powder
-
1/2 tsp smoked paprika
-
1 cup shredded Monterey Jack or cheddar cheese
-
1/4 cup fresh cilantro (chopped)
-
Salt and black pepper (to taste)
Instructions
-
Start by patting the chicken breasts dry with a paper towel, then season both sides generously with salt and black pepper. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 4–5 minutes per side, until you get a nice golden-brown crust. You’re not cooking it through yet—just building flavor and color. Remove the chicken to a plate and set aside.01
-
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté for about 4–5 minutes, until the onion turns soft and translucent. You’ll notice those golden bits from the chicken at the bottom of the pan—that’s flavor! Add the minced garlic and cook for another minute, just until it becomes fragrant. Be careful not to burn it.02
-
Now, sprinkle in the ground cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds—you should smell the spices blooming and becoming more aromatic. This little step makes a huge difference in the depth of your sauce. Pour in the enchilada sauce, scraping up any browned bits from the bottom of the pan. Let the sauce come to a gentle simmer.03
-
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece. Reduce the heat to low, cover the skillet, and let it simmer for about 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. The sauce should be bubbling gently around the edges.04
-
Remove the lid and sprinkle the shredded cheese evenly over the chicken. If your skillet is oven-safe, transfer it to a preheated broiler for 2–3 minutes, until the cheese is melted, bubbly, and slightly golden. If not, simply cover the skillet with the lid for a couple of minutes off the heat to let the residual warmth melt the cheese. Finish with a generous sprinkle of fresh cilantro before serving.05
Not what you're looking for?
