Ever get that craving for cheesy, saucy, melt-in-your-mouth comfort food? For me, that craving usually screams for Mexican food, and nothing hits the spot quite like a pan of bubbly, delicious homemade enchiladas. If you’ve been searching for the perfect chicken enchilada recipe, you can stop looking. This is it! We’re talking tender shredded chicken, a rich and savory red sauce, and loads of glorious melted cheese, all wrapped up in soft corn tortillas.
This isn’t just any chicken enchilada recipe; it’s the one I’ve perfected over years of testing. It’s simple enough for a busy weeknight but special enough to impress guests. Get ready to make the best chicken enchiladas of your life!
“The best meals are made with simple ingredients and a lot of love. This chicken enchilada recipe is proof of that. It’s a hug on a plate.”
My Enchilada Story: From Kitchen Mess to Family Favorite
I’ll be honest, my first attempt at making chicken enchiladas years ago was a bit of a disaster. The tortillas fell apart, the sauce was watery, and it was just… messy. But I was determined to create an easy chicken enchilada recipe that my family would actually ask for again.
After lots of trial and error (and many cheesy messes), I finally cracked the code. The secret was in a few simple tricks: warming the tortillas properly and getting the sauce-to-filling ratio just right. Now, this chicken enchilada recipe is a staple in our home. It’s the meal my kids request for their birthdays and the first thing I offer to bring to a potluck. It’s a guaranteed winner, and I’m so excited to share my no-fail method with you.
The Ultimate Chicken Enchilada Recipe
Equipment
- 9×13 inch Baking Dish
- Mixing Bowl
- Skillet
Ingredients
- 3 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped onion
- 1 (4-ounce) can diced green chiles drained
- 12 corn tortillas
- 2 (10-ounce) cans red enchilada sauce
- 1 cup shredded Cheddar cheese
- Optional toppings: sour cream, cilantro, avocado
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish and spread 1/2 cup of enchilada sauce on the bottom.
- In a bowl, combine the shredded chicken, Monterey Jack cheese, onion, and green chiles.
- Warm the corn tortillas in a skillet with a little oil for 10-15 seconds per side to make them soft.
- Dip a warm tortilla in the enchilada sauce, fill with about 1/4 cup of the chicken mixture, roll it up, and place it seam-down in the baking dish. Repeat for all tortillas.
- Pour the remaining sauce over the enchiladas and top with the Cheddar cheese.
- Bake uncovered for 20-25 minutes, until the sauce is bubbly and cheese is melted. Let rest for 5 minutes before serving.
Notes
My Top 7 Tips for a Chicken Enchilada Recipe
Over the years, I’ve learned a few things about making the absolute best chicken enchilada recipe. Here are my secrets!
- Use a Rotisserie Chicken: It’s a huge time-saver and the chicken is always moist and flavorful.
- Don’t Skip Warming the Tortillas: Seriously, this is the #1 trick to prevent them from breaking. A quick flash in hot oil is my favorite method for extra flavor.
- Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that can make it melt less smoothly. Shredding a block of cheese makes a world of difference.
- Get Saucy: Don’t be shy with the sauce! Dipping the tortillas and pouring more on top ensures every bite is flavorful and moist.
- Let Them Rest: Letting the enchiladas sit for 5-10 minutes after they come out of the oven allows them to set up, making them much easier to serve.
- Customize Your Filling: Feel free to add a can of black beans or corn to the chicken mixture for extra texture and flavor.
- Handle Chicken Safely: If you’re cooking your own chicken from raw, always ensure it reaches an internal temperature of 165°F (74°C) to be safe. For more food safety tips, you can check out these guidelines from the USDA.
Chicken Enchilada Recipe Variations to Try
Once you master this classic chicken enchilada recipe, you can have fun changing it up!
- Creamy White Chicken Enchiladas: Swap the red sauce for a creamy white sauce made with sour cream, chicken broth, and green chiles.
- Enchiladas Verdes: Use green enchilada sauce (salsa verde) and Monterey Jack cheese for a tangy, delicious alternative.
- Spicy Chipotle Chicken Enchiladas: Add a chopped chipotle pepper in adobo sauce to your red enchilada sauce for a smoky, spicy kick.
- Veggie-Packed Enchiladas: Bulk up the filling by adding sautéed spinach, mushrooms, or zucchini along with the chicken.
- BBQ Chicken Enchiladas: Mix your shredded chicken with BBQ sauce instead of enchilada sauce for a sweet and savory fusion.
How to Store Your Chicken Enchilada Recipe
Got leftovers? Lucky you! Storing these homemade chicken enchiladas is simple.
- Refrigerating: Let the enchiladas cool completely, then cover the baking dish tightly with foil or plastic wrap. They will stay fresh in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place the entire dish back in the oven at 350°F until warmed through.
- Freezing: This chicken enchilada recipe freezes beautifully! You can freeze the entire baked casserole or freeze individual portions. Wrap them tightly in plastic wrap and then foil. They can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F for 20-25 minutes, or until hot and bubbly.
Perfect Pairings
Wondering what to serve with your cheesy chicken enchiladas? Here are some classic sides that complete the meal:
- Mexican Rice
- Refried Beans or Black Beans
- A simple green salad with a cilantro-lime vinaigrette
- Corn on the cob (elote style!)
- Guacamole and tortilla chips
| Amount Per Serving | % Daily Value* |
| Calories | 482 |
| Total Fat 22g | 28% |
| Saturated Fat 10g | 50% |
| Trans Fat 0g | |
| Cholesterol 90mg | 30% |
| Sodium 950mg | 41% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 5g | 18% |
| Includes 0g Added Sugars | 0% |
| Protein 30g | 60% |
| Vitamin D 0mcg | 0% |
| Calcium 260mg | 20% |
| Iron 2.1mg | 12% |
| Potassium 455mg | 10% |
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
You’re Going to Love This Recipe!
There’s nothing better than pulling a pan of hot, cheesy, homemade chicken enchiladas out of the oven. This recipe is all about big flavor without a lot of fuss. It’s comforting, satisfying, and a recipe your whole family will love.
I can’t wait for you to try this chicken enchilada recipe and make it your own. Let me know how it turns out in the comments below!
For more easy and delicious meal ideas, explore more recipes here at SpoonnSpice.
FAQs
How do you make chicken enchiladas not soggy?
The key is to briefly fry your corn tortillas in a little hot oil before rolling them. This creates a slight barrier that prevents them from absorbing too much sauce and turning mushy. Also, don’t let them soak in the sauce for too long before baking.
What is traditional enchilada sauce made of?
Traditional red enchilada sauce (salsa roja) is typically made from a base of dried chiles (like Ancho or Guajillo), onion, garlic, tomatoes, and various spices.
Should you fry tortillas for enchiladas?
Yes! It’s highly recommended. A quick dip in hot oil for 10-15 seconds per side makes them pliable for rolling and helps them hold their texture during baking.
What kind of cheese is best for enchiladas?
A good melting cheese is best. Monterey Jack, Cheddar, Asadero, or a Mexican cheese blend are all excellent choices for this chicken enchilada recipe.
Can I prepare chicken enchiladas ahead of time?
Absolutely. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if it’s going into the oven straight from the fridge.
What’s the difference between a burrito and an enchilada?
The main differences are the tortilla and the sauce. Enchiladas are typically made with corn tortillas, covered in chile sauce, and baked. Burritos are usually made with larger flour tortillas, wrapped up with no sauce on top, and can be eaten by hand.
How do you know when enchiladas are done?
You’ll know they’re ready when the sauce around the edges is bubbling and the cheese on top is fully melted, and perhaps a little golden brown.
What chicken is best for enchiladas?
Shredded chicken breast or thigh meat works perfectly. Using a store-bought rotisserie chicken is a fantastic shortcut for an easy chicken enchilada recipe.
Do you cover enchiladas when baking?
No, you should bake them uncovered. This helps the cheese get melted and slightly browned on top. If you find the cheese is browning too quickly, you can loosely tent it with foil.
What can I use instead of enchilada sauce?
If you’re in a pinch, you can blend a can of fire-roasted tomatoes with some chili powder, cumin, garlic powder, and a splash of chicken broth for a quick substitute. It won’t be the same as a classic recipe for chicken enchiladas, but it will work!