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 ½ cups cooked shredded chicken
- 2 cups easy enchilada sauce, divided
- 8 corn or flour tortillas (see note if using flour tortillas)
- 2 ½ 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, ¼ 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 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ 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 of 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
Just made this meal for my family to bring to work. It was quick and easy to make. Very delicious
Just love the simplicity and soooo good……………better than what we had in Mexico. I used left over smoked turkey instead of chicken, as I can never just leave a recipe alone
Best ever
These chicken enchiladas were amazing I have made a couple times now my friend said best she has ever had.👍
Soooooo good! And easy! Makes me wonder why I ever go out for Mexican food. Oh yeah, dishes. 😊
Amazing
I make this dish with gluten free tortillas and sauce. Added Cotija to the cheese blend. Always a hit.
I’m 16. this was my first time making enchiladas. i made them for me and my mom. we both loved them so much. it was simple to make and it’s a good recipe to use up leftover chicken so it doesn’t get wasted.
Thank you so much Lileigh!
Good
My hubby and I made this recipe for enchiladas. I did take longer than 10 mins prep time and fir me it was a little too much chili powder but they were really good.
TY, TY love the alternative with zucchini wrapped as tortilla.
If I bake enchiladas and then freeze what temp should I use when reheating in the oven? Thanks!
Hi Candace! You can reheat it at 350ºF.
I made this last night, my family and I agree it tasted better than a restaurant! I will definitely make this again. I didn’t make any adjustments and followed the enchilada sauce and shredded chicken recipe provided.
EASY CHICKEN ENCHILADAS, made this staying exactly w/ the recipe using store bought sauce. I’d make this again. So fast & easy, with prepped ahead shredded chicken. Easy clean up too. A plus plus for one that doesn’t like to spend a lot of time in the kitchen. Husband liked it too!
Thank you Tami!
Love this recipe. So easy to make. I use salsa mixed with the chicken first then pour the enchilada sauce on top.
These were amazing! I made both green and red, using boneless skinless chicken thighs, 505 brand enchilada sauce, and white corn tortillas. Added a side of refried beans, and cilantro lime rice. Better than any Mexican restaurant in my area I’ve been to and I live on the border!
Sounds delicious! Thank you Shawna!
This recipe was so easy to follow and tasted so good! I added a little bit more flour because my sauce seemed to be too thin at first- think I just didn’t let it simmer long enough! Thank you for the recipe! Instructions were specific but simple. Loved it!
You’re writing a recipe, not the Tale of Two Cities. Wrap it up. It’s already polluted with all the ads you allow, making what should be a quick get, a slog thought a mound of crap before I can find what I need.
Hi Steve. On the top of the blog post, there is a button that says “jump to recipe” that will take you directly to the recipe page with ingredients and instructions to save you some time. As for ads, those are what allow us to keep Isabel Eats recipes free for everyone to enjoy.
Most of this is tips to help with the recipe, which I actually found quite helpful. 🙂 Thanks!
Thank you for showing us all how NOT TO ACT, Steve. Go buy a cookbook and save the rest of us your inane commentary on how a free-to-you blog should operate. SMDH.
Usually never comment on recipes but this was my second time making enchiladas and wow this recipe was perfect!!!! My enchiladas came out with so much flavor!!!! Made the sauce as well!!! Thank you for this staple recipe!
Great recipe. I also add black beans and black olives.