These Easy Chicken Enchiladas make the best Mexican dinner ever! They’re stuffed with shredded chicken and cheese, topped with an easy red enchilada sauce and baked for 20 minutes. This homemade classic is an all-time family favorite that’s great for easy weeknight meals.
If I had to pick one Mexican recipe to represent me and the food that I grew up eating, it would have to be enchiladas!
I know it’s a bold statement, but it’s true. My parents would make them about once a week, and nobody every complained because they’re just so good!
These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They’re baked until the cheese is deliciously melted and bubbly.
Because they’re so easy to make, I make these enchiladas about once a week. They also make a great celebratory dish for Cinco de Mayo!
Chicken Enchilada Ingredients
To make this enchilada recipe, here’s what you need:
- Tortillas: I typically use store-bought corn tortillas, but you could also use flour tortillas if you prefer. If you want to make your own, here’s a recipe for homemade corn tortillas and easy flour tortillas.
- Enchilada Sauce: I highly recommend making your own enchilada sauce if you can! If you’re looking for a quick tex-mex version, here’s an easy enchilada sauce made from chile powder, tomato paste and broth. And here’s my family’s authentic enchilada sauce made from whole dried chiles and Mexican chocolate. Both are easy to make and freezer friendly, which is perfect if you want to make a big batch.
- Shredded Chicken: You can use any leftover shredded chicken you have in the fridge. If you don’t have any, here’s an easy recipe for shredded chicken that you can make right at home. If you don’t have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.
- Shredded Cheese: I typically use the pre-shredded “Mexican-style” cheese that is easily found in most grocery stores. If you’re looking to go super authentic and use real Mexican cheeses, I recommend a mixture of Oaxaca or Asadero.
How to Make Chicken Enchiladas
- Preheat oven to 350ºF.
- In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Season with salt and pepper to taste.
- Warm the tortillas in a microwave for 1 minute, flipping the them halfway through until they’re warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place in a large baking dish seam side down.
- Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.
- Bake for 20 minutes, until cheese is melted and bubbly. Serve.
What to serve with Chicken Enchiladas
To make this a well-rounded meal, here are some sides that would be great served with these chicken enchiladas:
- Authentic Mexican Rice
- Arroz Verde (Green Rice)
- Easy Refried Beans
- Easy Guacamole
- Avocado Salad
- Classic Margarita Recipe
I topped these enchiladas with chopped cilantro and a dollop of sour cream, but you could also garnish them with diced tomatoes, avocado slices, diced onions and some shredded lettuce for a little crunch!
Storing and Freezing Enchiladas
To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.
To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Ingredients
- 1 1/2 cups cooked shredded chicken
- 2 cups easy enchilada sauce, divided
- 8 corn or flour tortillas (see note if using flour tortillas)
- 2 1/2 cups shredded Mexican-blend cheese, divided
- salt and pepper, to taste
- optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese
Instructions
- Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, 1/4 cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
- If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
- Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
- Pour the remaining 1 3/4 cup enchilada sauce over the tortillas, top with the remaining 1 1/2 cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
- Serve immediately and garnish with desired toppings.
Isabel’s Tips:
- For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.
- For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you’re short on time, you can use your favorite store-bought sauce.
- If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup cooked shredded chicken for the filling.
- To store enchiladas, place them in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze.
Nutrition Information
I’m going to try them. Simple, no hassle, and fast.
I made the Easy Chicken Enchiladas following the recipe exactly (with the exception of using creole seasoning instead of salt and pepper to season the chicken) and it turned out GREAT! I’ll definitely make this again and again…my husband loved it!
The recipe recommends 1 cup of cheese for each enchilada. That cannot be right. Thoughts??
Hi Meg! I totally understand the confusion. The one cup of cheese is actually for all the enchiladas, so it needs to be divided evenly. The remaining 1 1/2 cups of cheese is for the top. Hope this helps!
I made these tonight. I loved everything about this recipe and was very excited to try it. I used the easy Enchilada sauce. There was not a thing wrong with them in general, but they just lacked much flavor to me. With every bite I was looking for something more. I followed the recipe exactly. I think, for me, some heat and some black beans would have helped. I want to try to make again and try those things. I always make by the book, then if I like I make again and add my touches. Thank you for the recipe. I had it with your Avocado Salad which was perfect!
Thank you for the feedback Parrish! There are actually a few recipes on the website for black beans that you might try with it!
Great recipe, easy to follow & I had all ingredients on hand. I added black beans with the chicken mix to add fiber! I would love to try with beef, is it the same ingredients? I have a picture but I am unable to post. I do not have Instagram so hopefully I can follow by email. Thank you!
Excited to make these! Curious if you freeze them what’s the best way to reheat them (maybe a stupid question lol)
Hi Amanda! We suggest reheating the oven. Happy cooking!
What size tortillas?
Hello! I recommend using 8 inch tortillas, but you can use smaller ones like 6 inch, or larger ones like 10 inch and adjust the filling accordingly.
I have made your recipe several times now and my whole family LOVES IT!!! Even my mother who is 80 years old! The versatility of your recipe is amazing… I can used any type of meat as filling or if I’m feeling lazy, I just use cheese. I have passed your recipe on to my daughters and niece and even my good friend from Peru!
That’s amazing! Thank you very much Tamara. I am very glad your family enjoys my recipes.
What degrees?
Hi Humberto! These bake at 350 degrees.
This meal was so flavorful, moist, and delicious!!!! Bonus for being able to make it earlier in the day, and put in the oven at dinner time.
I used the easy enchilada sauce recipe too. I added a bit of chicken stock to thin it down so it was a touch more mild for the kids.
Super easy for this dad that doesn’t cook very often.
Thats awesome Brian! Im glad you enjoyed the recipe!
Very delicious my boys loved them