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
Great recipe. I also add black beans and black olives.
This recipe looks & sounds so good, important definitely going to try it tonight
Muy delicioso!
Delicious! This is going straight in the reliable delicious recipes for us. I managed to make the sauce a little thick, so thinned it down a little with extra liquid stock. I did use less chilli powder since 4tbsp is a lot for this kiwi, and it was great! I added fresh tomato and red capsicum along with a little sour cream and fresh coriander to top it off. YUM!!
Hi Lateisha! Thank you so much, we’re glad you enjoyed this recipe!
Delicious and quick.
I am picky about my recipes especially my Mexican food. This is 10/10…no 11/10 AMAZING. DEFINITELY do her super easy homemade sauce. And I did my chicken in the crockpot before work with a splash of water and a sprinkle of general taco seasoning. It’s a keeper!
Thank you so much Hannah!
This also sounds really good. Definitely will try. Always looking fo good easy dinner recipes that don’t take anything away from the flavor authentic recipe
My wife never liked enchilada sauce, she absolutely loved this from scratch. I used the McCormick Chili Powder w/ (4Tbs). This is the 4th time I’ve made it in 3mos. The last time I added Black Beans and now she loves it with them!
this is the worst sauce recipe I’ve ever tried. Followed instructions to the tea and was watery and tased like flour. I ended up just making my own sauce. Don’t recommend this at all.
Hi Matty, we’re sorry this was your experience. We appreciate your feedback.
If you followed the Easy enchilada Sauce recipe to a T then it would not have turned out how you described. It’s actually pretty good, maybe read the instructions and try again.
Sounds like you didn’t follow the recipe properly. Like our parents teach us. Try try try again.
Thank you so much for curating and sharing this recipe! I’ve never made enchiladas before, so I was eager to try this. I made these using your Authentic Enchilada Sauce and the results were incredible. I found that 2 enchiladas per person worked out perfectly, as they were filling.
Thank you Maeve!
Can you assemble and then freeze and bake at a later date?
Hi Debby! Yes, you definitely can!
was it supposed to be 1 tsp. of shredded cheese per tortilla recipe says 1 cup
Hi Peggy! Yes, we apologize for the confusion. The 1 cup of shredded cheese is to be divided evenly between all 8 enchiladas.
First time making enchiladas… ever… 😊
Made mine with store bought tomato pasta sauce and left over rotisserie chicken. Can’t believe how easy it was 😁 Will definitely be making it again in the future. Thanks
I have made this a few times with the authentic sauce and arroz Verde recipe my family loves it. Will even be making this for out valentine dinner
Made this tonight with the authentic enchilada sauce recipe. It was so delicious and easy to make. The perfect weeknight dinner 🙂
Made this chicken for the first time tonight and it was incredible! So tender after 7.5 hours on low in my crockpot, hands down the best chicken enchiladas I’ve made at home.
Used the leftover crockpot liquid for a delicious spicy stove-top basmati rice as well like was suggested.
The family loved it, even my 5 and 3 year old grandsons who are very picky! I made the easy authentic sauce abd it was great!
Amazing! Very easy and taste very authentic
another great recipe my family and i enjoyed this week.
So good and super easy!! Thank you!!
My husband doesn’t like enchiladas but I was craving them so I made this recipe. He loved them and said I could add it to the recipe mix! Made your easy enchilada sauce to go with it! It was a bit spicy for my kiddos so next time I will use less chili powder, I actually ended up adding some heavy cream to it and it turned out delicious!
Thank you so much Alie! We’re glad you enjoyed this recipe with your family.