Chicken Enchiladas Recipe
Simple, comforting, and bursting with bold flavors, the Best Chicken Enchilada Recipe transforms leftover chicken into a weeknight dinner wonder. It’s cheesy, saucy, and irresistibly satisfying.
With just 35 minutes from prep to plate, these enchiladas are ideal for busy nights or last-minute guests. The secret? A quick homemade enchilada sauce and plenty of melty cheese.
What You’ll Need for the Best Chicken Enchilada Recipe
- Shredded chicken – The backbone of the filling, tender and flavorful. Leftovers work beautifully here.
- Enchilada sauce – A rich, smoky layer of flavor that coats each tortilla and ties everything together.
- Tortillas (corn or flour) – The cozy wrap that holds it all; choose based on your texture preference.
- Shredded cheese – Melts into gooey perfection; a mix of Mexican blend or mozzarella enhances both flavor and stretch.
- Optional extras (green chilies, black beans, corn) – Add body and flair; customize to make it your own.
How to Make These Chicken Enchiladas
Quick & Cozy: Best Chicken Enchilada Recipe, Step by Step
Start by preheating the oven and making a 5-minute enchilada sauce if you’re going the homemade route. Mix a splash of that sauce with your shredded chicken, seasoning it to taste. Heat the tortillas to make them pliable—this small step makes all the difference in avoiding cracks.
Coat the bottom of your baking dish with a layer of sauce. Add cheese and chicken to the center of each tortilla, roll them tightly, and nestle them seam-side down into the dish. Slather the top with more sauce and finish with a generous sprinkle of cheese.
Bake uncovered until bubbly and golden. Add fresh toppings like avocado, sour cream, or scallions right before serving.
Tips & Twists for Enchilada Perfection
For a vegetarian twist, swap some or all of the chicken for black beans, corn, or sautéed veggies like peppers and onions. Don’t skip warming the tortillas—cold or stiff tortillas are more likely to tear. Want it spicier? Stir chopped pickled jalapeños or a splash of hot sauce into the chicken mix before rolling.
The enchilada sauce is where much of the flavor comes from, so use a high-quality store-bought version or make your own in minutes. Cheese-wise, feel free to blend varieties for extra flavor—mozzarella for melt, cotija for salt, jack for smooth richness.
Leftovers That Still Slay: Storing & Reheating
These enchiladas are excellent for meal prep. Store any leftovers in an airtight container in the fridge for up to four days. To freeze, wrap tightly in foil and place in a freezer-safe bag or container—ideal for up to 3 months.
Reheat individual portions in the microwave or pop the entire dish back into a 350°F oven until heated through. Add a fresh sprinkle of cheese before reheating to revive that melty magic.
Chicken Enchiladas Recipe
Ingredients
- 2 cups shredded cheese approximately 8 ounces – options include shredded Mexican blend, jack, mozzarella, or cotija
- Salt and freshly ground black pepper to taste
- 2 cups cooked shredded chicken (10–12 ounces), such as rotisserie, grilled, or baked
- 8 tortillas 6-inch, corn, flour, or a combination
- 2 cups enchilada sauce either homemade 5-minute or roasted variety
- Optional filling additions: frozen corn black beans, canned green chilies
- Optional garnishes: sliced avocado chopped scallions, fresh cilantro, pickled jalapeños, pickled red onions, sour cream
Instructions
- Preheat the oven to 350°F. Prepare the enchilada sauce if making it from scratch. In a mixing bowl, combine the shredded chicken with 1/4 cup of the enchilada sauce, seasoning with salt and pepper. Add canned green chilies at this stage if desired. Warm the tortillas until pliable—microwave them wrapped in a damp paper towel for 30 seconds, warm them on an oven rack, or toast gently over a gas flame using tongs. Lightly grease a 9×13-inch baking dish and coat the bottom with about 1/4 cup of enchilada sauce. Assemble the enchiladas by spreading 2 tablespoons of cheese along the center of each tortilla, then distribute the chicken filling evenly. Roll tightly and place seam-side down in the prepared dish. Once all are arranged, pour the remaining sauce over the top and sprinkle with the remaining cheese. Bake uncovered for 20 to 25 minutes, or until the enchiladas are thoroughly heated and the cheese has melted. Garnish as desired before serving.
