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
Yummy
I added rice and refried beans yummy
I am planning on making these to freeze. Do you cook them first or is it better to freeze them before baking? How long will they last in the freezer?
Hi Chelsea! Yes we recommend cooking them first and then freezing them after they’ve cooled off. They can last in the freezer about 2-3 months.
Thank you! Thank you! Thank you! My family loved this recipe!
Just made tonight and LOVED them. Super easy and quick! You can also customize easily if you want. I have to find a better enchilada sauce at the store or make my own next time. Thank you for saving dinner!!
These were phenomenal. I’m so impressed…this recipe is beyond amazing! The real deal. I’m a Latina myself and these are scrumptious. Making my 2nd batch tonight. The first were a hit.
I was low on chili powder, so had less than 2 TB. Still quite spicy. (Thai restaurant 2.5 star?) I added sour cream to the sauce to lower the heat further. Otherwise easy and delicious. How do you prepare them if frozen?
Hi Linda! Thanks for sharing! We recommend reheating in the oven at 350 for about 30 minutes, until the cheese is melted and sauce is bubbling.
Nowhere does it tell me the amounts of everything that I need! Very frustrating!
Hi Caren! On the top of the blog page there is a button that says “jump to recipe” where it takes you to the recipe page with all of the ingredients and measurements, or you can scroll to the bottom to find it also.
Lol.. Idk what to say about Karen over here. 😂
I have made these several times and they are delicious! When I roll them I add onion to my chicken mixture and for my husband hot peppers! Always a big hit in our house!
Hi Anita! That sounds delicious. Thanks for the tip!
Love this recipe!!! So quick and easy! I also add refried beans in with the chicken. Even my 2 year old loves these. Thank you!!
Hi Isabel,
When you say Mexican cheese blend, what types of cheese do you mean? I assume Monterey Jack would be one, but what others?
Hi Rick! Yes its usually a blend of Monterey Jack, Asadero, and Queso quesadilla. Most grocery stores have pre-packaged mexican blend cheese ready to go that are some variation of those cheeses.
I made these and they are delicious….thank you for your recipes they are great. Chicken enchiladas……beautiful dish. Thanks.
Hi Ann! Thank you so much! This is definitely a popular recipe, and for good reason. We’re glad you enjoyed it!
It was so easy to make! I used your shredded chicken recipe and that was pretty good too. It was delicious, my husband and I liked it very much. Will definitely make this again in the future.
Hi Jenny! Thank you!