I still remember the very first time I made chicken enchiladas for my family. The aroma instantly filled the kitchen—spicy, smoky, and cheesy, all at once—and my kids practically hovered around me waiting for dinner. It’s one of those recipes that feels like a warm hug on a plate, just pure comfort. If you’ve ever made tacos or a simple chicken casserole, think of chicken enchiladas as their cozy, slightly jazzier cousin. What’s wild is how simple they are to throw together on a busy weeknight yet deliver flavors that taste like you spent hours in the kitchen. I swear, this recipe has rescued more than one hectic evening at our house, and the leftovers (if there are any) are just as dreamy the next day.
What is chicken enchiladas?
Chicken enchiladas, at their heart, are rolled tortillas stuffed with shredded chicken, smothered in rich sauce and melted cheese. The word “enchilada” comes from the Spanish verb “enchilar,” which basically means to add chili pepper to something—that’s where the most soul-stirring kick comes from. Think of it as a cozy Mexican casserole, but rolled into neat little bundles and baked until bubbly and golden. It’s essentially a super satisfying, saucy wrapped-up meal that manages to be both hearty and fresh at the same time—perfect for a family dinner or even when you want to impress your friends without breaking a sweat in the kitchen.
Why you’ll love this recipe?
What I love most about this chicken enchiladas recipe is how it balances incredible flavor with ease and budget-friendliness. The sauce, which is a blend of smoky chilies, tomatoes, and spices, tastes like it came from a local taqueria but can be made at home without fuss. You don’t need a dozen exotic ingredients—just some pantry staples and a few fresh ones—and you’re off to the races. I’m always amazed by how this dish comes together in less than an hour, yet fills the house with that unmistakable smell that pulls everyone into the kitchen.
Aside from the taste and ease, this recipe is budget-friendly, using shredded chicken (great for using up leftovers or rotisserie chicken) paired with simple tortillas and cheese. I’ve swapped in homemade corn tortillas, store-bought flour ones, or even leftover taco shells depending on what I have on hand, and it works beautifully every time. Plus, you can get creative with the fillings—add black beans, corn, or even a little sautéed spinach to sneak in some veggies. It’s incredibly versatile, which is why it often beats out other Mexican favorites like burritos or fajitas at our dinner table.
And here’s a little secret—I once made this for a potluck, and it disappeared in minutes. That sealing-in-flavor combo with melty cheese, tender chicken, and that smoky, spicy sauce is simply irresistible. If you love dishes like baked ziti or lasagna but crave something with a Mexican flair, dive into these chicken enchiladas—you’ll be hooked.
How do I make chicken enchiladas?
Quick Overview
The process is as comforting as the meal: start by slow-cooking or shredding leftover chicken, whip up a flavorful enchilada sauce, fill your tortillas, roll them up, and bury them under plenty of sauce and cheese before baking until bubbly. What makes it special is that you don’t need to fuss over perfect rolling or complicated steps. The sauce does the heavy lifting of flavor here, and the baking melds everything beautifully. Trust me, even the kids will think you’ve been slaving over the stove for hours.
Ingredients
For the Sauce:
– 2 tbsp olive oil (for sautéing)
– 1 small onion, finely chopped (choose a sweet onion if you can)
– 2 cloves garlic, minced (fresh always wins)
– 2 tbsp chili powder (feel free to adjust!)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika (adds that cozy smoky note)
– 1 can (15 oz) tomato sauce
– 1 cup chicken broth (homemade or low-sodium store-bought)
– Salt & pepper to taste
For the Filling:
– 3 cups cooked shredded chicken (rotisserie works wonders)
– 1 cup shredded cheddar cheese (sharp or mild, your call)
– 1/2 cup chopped cilantro (fresh always)
– 1/2 cup diced green chilies (optional for an extra kick)
– Juice of half a lime (for brightness)
For the Assembly:
– 10-12 small flour or corn tortillas (soft but sturdy)
– 1 1/2 cups shredded cheese for topping (Monterey Jack or mozzarella are great here)
– Optional: sliced jalapeños and sour cream for serving
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Begin by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little olive oil or nonstick spray—this keeps everything from sticking and gives the edges a lovely crisp. While the oven warms, you can start the sauce.
Step 2: Make the Sauce
Heat the olive oil in a saucepan over medium heat. Toss in the onion and sauté until soft and translucent, about 5 minutes. Add garlic, chili powder, cumin, and smoked paprika, stirring until fragrant—don’t rush this part; the spices blooming in hot oil make all the flavor magic happen. Pour in the tomato sauce and chicken broth, then season with salt and pepper. Let it simmer gently for 10-15 minutes so the flavors meld and thicken slightly.
Step 3: Prepare the Filling
While the sauce simmers, mix together your shredded chicken, cheddar cheese, cilantro, green chilies (if using), and lime juice in a bowl. The cheese adds meltiness on the inside, so don’t skip it! This is where you can sneak in extra flavors or even toss in some black beans or corn if you want.
Step 4: Warm Tortillas
Soft tortillas are easier to roll without cracking. Warm them on a dry skillet over medium heat for a few seconds each side or microwave wrapped in a damp towel for about 20 seconds. This little step saves frustration later.
Step 5: Assemble the Enchiladas
Now for the fun part: Spoon a generous couple of tablespoons of filling down the center of a tortilla, roll it up tightly, and place seam side down in your baking dish. Repeat with the rest.
Step 6: Pour Sauce & Top with Cheese
Once all your enchiladas are snug in the dish, pour the sauce evenly over them, making sure they’re well coated. Finish with a generous sprinkle of shredded cheese on top. I like to add a bit more smoked paprika for color before popping it in the oven.
Step 7: Bake
Bake uncovered for about 20-25 minutes. You’re looking for bubbling sauce around the edges and cheese that’s melted and just starting to brown. The smell at this point? Pure heaven. If your oven runs hot, check a few minutes early to avoid overcooking.
Step 8: Cool & Serve
Let the chicken enchiladas rest for 5 minutes before digging in. It helps everything set, making slicing neater and flavors more rounded. Serve with sour cream, sliced jalapeños, or a little extra cilantro for freshness.
What to Serve It With
For Breakfast: Try these enchiladas with a side of scrambled eggs and a strong cup of black coffee—the perfect way to wake up the taste buds.
For Brunch: Plate with a fresh avocado salad and a sparkling citrus mimosa for a laid-back weekend treat that feels fancy without the fuss.
As Dinner: Pair with Mexican-style rice and charred street corn for a classic combo that fills up the table with color and flavor. My family loves a cooling crema drizzle on the side to balance the spice.
For Cozy Snacks: When you want a little something without going all in, serve a couple of enchiladas with a light side salad or chips and guac. It’s a crowd-pleaser and perfect for casual get-togethers.
This dish actually features in my family’s tradition anytime we need something hearty but feel like keeping it casual. The leftovers, if there are any (and let’s be honest there rarely are), reheat beautifully in a skillet or microwave—still hitting all those comforting notes.
Top Tips for Perfecting Your Chicken Enchiladas
Shredding Chicken: I always shred my chicken while it’s still warm—it’s easier and you get these deliciously uneven shreds that soak up sauce better. Leftover rotisserie chicken works wonders here if you’re short on time.
Warming Tortillas: This can’t be skipped. Cold tortillas crack during rolling and make a mess. A quick heat makes them pliable and keeps everything intact.
Sauce Balance: Don’t skip simmering your sauce—it lets the spices bloom and the sauce thicken slightly. If you want it spicier, add a pinch of cayenne or a splash of chipotle in adobo—trust me, it’s worth it.
Cheese Choices: Mixing cheddar with Monterey Jack or mozzarella gives you melty gooeyness with robust flavor. I’ve tried it all-mozzarella and felt it was missing that punch. Sharp cheddar really brings the depth.
Customize Swirls: Sometimes I swirl in a little sour cream or cream cheese into the sauce before baking for a richness that’s completely addictive.
Baking: Position your oven rack in the middle. If you bake too low, the cheese browns too fast and the sauce might not bubble through. Keep an eye past the 20-minute mark—you want bubbling all around without drying out.
Glaze & Extras: If you love a tangy finish, a dollop of sour cream, a sprinkle of fresh cilantro, and a few sliced olives make magic just before serving. My kids love diced avocado on top too—it cools the heat perfectly.
I honestly learned a lot about technique after a few messy first tries where everything fell apart or turned soggy, but now this recipe is rock solid every single time. Don’t rush any step and trust the process—you’ll get rewarded with a plate full of comfort and joy.
Storing and Reheating Tips
Room Temperature: Cover any leftovers tightly with foil or plastic wrap and try to eat within 2 hours for best freshness. Leaving it out longer dries the tortillas and dulls the cheese’s magic.
Refrigerator Storage: Store enchiladas in an airtight container or cover the baking dish with foil. They keep beautifully up to 3 days. I always remind my family to reheat gently in the oven or a skillet rather than the microwave for that fresh-baked feel.
Freezer Instructions: These freeze wonderfully—wrap each enchilada in plastic wrap then aluminum foil or pop in freezer-safe containers. They stay good for up to 2 months. Thaw overnight in the fridge before reheating to keep them moist and avoid rubbery tortillas.
Glaze Timing Advice: If you plan to freeze, it’s best to add cheese and sauce but hold off on any fresh toppings like avocado or sour cream until serving. I usually add those extras fresh after reheating for the best texture and flavor.
One time I forgot to cover them well in the fridge and ended up with dry edges, so I now swear by foil or airtight containers. Reheating low and slow is the key to tasting freshly baked enchiladas again—everyone in my family agrees on that.
Frequently Asked Questions
Final Thoughts
Chicken enchiladas hold a special place in my heart—and on my dinner table. They’re that rare kind of recipe where simple ingredients transform into something so soul-satisfying that everyone asks for seconds (and often thirds). This recipe has been my go-to for busy evenings, casual parties, and anytime I want my family gathered around good food and good vibes. Whether you’re a seasoned cook or just dipping your toes into Mexican flavors, I promise this one will become a regular in your rotation. Don’t be afraid to tweak the fillings or spice levels to suit your family’s tastes—it’s pretty forgiving and so versatile.
If you give it a try, I’d love to hear how it turned out for you! Drop a comment, leave a rating, or share your personal twists—there’s always something new to discover in the kitchen. Happy cooking and even happier eating!
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cloves garlic minced
- 1.5 tablespoons chipotle chilis in adobo sauce adjust according to desired spiciness
- 1.5 cups tomato sauce
- 0.5 teaspoons chipotle chili powder
- 0.5 teaspoons ground cumin
- 0.75 cups reduced sodium chicken broth
- 1 teaspoons extra virgin olive oil
- 10 ounces cooked shredded chicken breast from 2 rotisserie chicken breasts or slow cooker chicken
- 1 cups diced onion
- 2 cloves garlic minced
- 0.25 cups fresh cilantro
- 1 teaspoons kosher salt
- 1 teaspoons ground cumin
- 0.5 teaspoons dried oregano
- 1 teaspoons chipotle chili powder
- 0.33 cups chicken broth
- 0.5 cups tomato sauce
- 8 7-inch tortillas whole wheat flour tortillas low-carb preferred
- 1 cups part-skim shredded Mexican cheese blend or cheddar cheese
- spray olive oil spray for cooking
- 2 tablespoons chopped scallions for garnish (optional cilantro)
- to taste optional toppings sour cream, avocado, Greek yogurt, jalapenos, etc.
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Spray a medium pot with olive oil and sauté minced garlic for 30 seconds. Add chipotle chilis, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5-10 minutes. Set sauce aside.
- Heat olive oil in a medium skillet over medium-high heat. Sauté diced onion and minced garlic until soft, about 2 minutes. Add shredded chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 minutes. Remove from heat.
- Spray a 13x9 inch glass or ceramic baking dish with olive oil. Place about 1/3 cup of chicken mixture into each tortilla and roll it tightly.
- Place rolled tortillas seam side down in the baking dish. Pour the prepared sauce over them and then sprinkle with shredded cheese.
- Cover the dish with foil and bake on the middle rack for 20-25 minutes, until heated through and cheese is melted. Garnish with chopped scallions or cilantro. Serve with optional toppings if desired.
