Few dishes capture the heart and soul of Mexican cuisine like Chicken Enchiladas. This beloved comfort food features tender shredded chicken wrapped in soft corn tortillas, all smothered in a bold, flavorful sauce and melted cheese. The combination of spice, creaminess, and a little crunch makes every bite unforgettable.
What’s even better is how easy they are to make at home. With just a few simple ingredients and steps, you can prepare a restaurant-quality meal that’s perfect for family dinners, gatherings, or meal prep. Whether you like them mildly spiced or packed with heat, chicken enchiladas are endlessly customizable and always crowd-pleasing.
Let’s dive into how to make the best homemade Chicken Enchiladas—from crafting the perfect filling to baking them into cheesy, saucy perfection.
Ingredients
For the Chicken Filling:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups (300 g) cooked shredded chicken (rotisserie or poached)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 g) sour cream
- 1 cup (115 g) shredded Monterey Jack or cheddar cheese
For the Enchilada Sauce (or use store-bought):
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 2 cups (480 ml) chicken broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
For Assembly:
- 10 corn or flour tortillas (6-inch size)
- 1 1/2 cups (170 g) shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional)
- Diced avocado or sour cream (for topping)
Instructions
Step 1: Prepare the Enchilada Sauce
Start by heating the oil in a saucepan over medium heat. Add the flour and whisk for about 1 minute to form a roux. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
Gradually pour in the chicken broth while whisking to avoid lumps. Add the tomato paste and continue stirring until the sauce thickens—about 5–7 minutes. Once it reaches a smooth, pourable consistency, remove from heat and set aside.
Tip: If you prefer a smoother texture, strain the sauce through a fine sieve before using.
Step 2: Make the Chicken Filling
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
Add shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the chicken evenly with the seasonings. Pour in the chicken broth and cook for 3 minutes to let the flavors blend.
Remove from heat and stir in the sour cream and 1 cup of shredded cheese. The mixture should be creamy and flavorful, ready to fill your tortillas.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom of the dish to prevent sticking.
Warm the tortillas in a microwave for 20–30 seconds or in a dry skillet for a few seconds on each side—this makes them more pliable and easier to roll.
Place about 1/4 cup of the chicken filling onto each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with all the tortillas.
Step 4: Add Sauce and Cheese
Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top, making sure each tortilla is well covered. Sprinkle the remaining 1 1/2 cups of cheese over the top.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Conservation and Storage
Refrigeration: Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10–15 minutes or in the microwave for a quicker option.
Freezing: These enchiladas freeze beautifully. Assemble the dish but don’t bake it. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, bake straight from frozen at 375°F (190°C) for about 40–45 minutes.
Tip: For best texture, add a bit of extra sauce before freezing to prevent the tortillas from drying out.
Variations
One of the best things about chicken enchiladas is their versatility. You can easily adapt them to your taste, dietary needs, or what’s available in your kitchen.
- Green Enchiladas: Replace red enchilada sauce with green tomatillo sauce (salsa verde) for a tangy, zesty twist.
- Creamy Enchiladas: Mix cream cheese into the chicken filling for an ultra-rich version.
- Spicy Enchiladas: Add chopped jalapeños or chipotle peppers in adobo sauce to the filling for extra heat.
- Vegetable Version: Skip the chicken and use roasted vegetables like bell peppers, zucchini, mushrooms, or black beans instead.
- Cheese Lovers’ Version: Use a blend of cheddar, pepper jack, and mozzarella for extra gooeyness.
Each variation offers a different personality while maintaining the irresistible enchilada charm.
Serving Suggestions
Enchiladas are hearty enough to stand alone, but a few thoughtful sides and toppings can elevate them even further.
Toppings:
- Fresh cilantro or parsley
- Sliced avocado or guacamole
- Dollop of sour cream
- Lime wedges for a fresh squeeze
Side Dishes:
- Mexican rice or cilantro-lime rice
- Refried beans or black beans
- Grilled corn on the cob (elote-style)
- A crisp green salad for freshness
Drinks:
Pair your enchiladas with a chilled glass of lime agua fresca, iced tea, or a light beer to balance the rich, spicy flavors.
For festive occasions, serve with chips and salsa or a side of guacamole for an authentic Mexican feast.
Tips for Perfecting the Dish
- Warm the Tortillas: Softening tortillas prevents them from cracking during rolling.
- Use Enough Sauce: Generously coat each enchilada so they stay moist and flavorful while baking.
- Shred the Chicken Finely: Smaller pieces mix better with the creamy filling and sauce.
- Don’t Overstuff: Overfilled tortillas can burst open during baking. Keep portions balanced.
- Let It Rest: Allowing the enchiladas to rest for 5 minutes after baking helps the sauce thicken slightly and makes serving easier.
Conclusion
Chicken Enchiladas are the ultimate comfort food—rich, flavorful, and bursting with Mexican flair. With layers of tender chicken, bold spices, creamy sauce, and melted cheese, every bite is a celebration of taste and texture.
What makes this recipe special is its flexibility. You can make it mild or fiery, cheesy or tangy, red or green—each version brings something new to the table. Plus, they’re easy to make ahead, store, and reheat, making them perfect for busy weeknights or weekend gatherings.
So next time you crave something satisfying, skip takeout and whip up a batch of these homemade chicken enchiladas. They’re warm, comforting, and guaranteed to impress—one delicious bite at a time.
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Chicken Enchiladas: A Flavor-Packed Mexican Classic You’ll Love
- Total Time: 50 minutes
- Yield: 10 enchiladas 1x
Description
Chicken Enchiladas are a classic Mexican comfort food featuring tender shredded chicken wrapped in soft tortillas, smothered in a flavorful sauce, and baked with melted cheese. Perfect for family dinners, gatherings, or meal prep, they’re customizable, cheesy, and utterly delicious.
Ingredients
For the Chicken Filling:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups (300 g) cooked shredded chicken (rotisserie or poached)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/2 cup (120 ml) chicken broth
1/2 cup (120 g) sour cream
1 cup (115 g) shredded Monterey Jack or cheddar cheese
For the Enchilada Sauce (or use store-bought):
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
2 cups (480 ml) chicken broth
1 tablespoon tomato paste
Salt and pepper to taste
For Assembly:
10 corn or flour tortillas (6-inch size)
1 1/2 cups (170 g) shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (optional)
Diced avocado or sour cream (for topping)
Instructions
Step 1: Prepare the Enchilada Sauce
Heat vegetable oil in a saucepan over medium heat.
Add flour and whisk for about 1 minute to form a roux.
Stir in chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper.
Gradually whisk in chicken broth to prevent lumps.
Add tomato paste and cook 5–7 minutes until thickened. Remove from heat and set aside.
Tip: For smoother sauce, strain through a fine sieve.
Step 2: Make the Chicken Filling
Heat olive oil in a skillet over medium heat.
Cook onion 3–4 minutes until translucent.
Add garlic and cook 30 seconds.
Stir in shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper.
Add chicken broth and cook 3 minutes.
Remove from heat and mix in sour cream and 1 cup cheese until creamy.
Step 3: Assemble the Enchiladas
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread 1/4 cup enchilada sauce on the dish bottom.
Warm tortillas 20–30 seconds in microwave or in a dry skillet.
Place 1/4 cup chicken filling on each tortilla, roll tightly, and place seam-side down. Repeat for all tortillas.
Step 4: Add Sauce and Cheese
Pour remaining enchilada sauce over rolled tortillas.
Sprinkle 1 1/2 cups shredded cheese on top.
Cover with foil and bake 20 minutes.
Remove foil and bake 10 more minutes until cheese is melted and bubbly.
Let rest 5 minutes before serving.
Notes
Warm tortillas prevent cracking.
Shred chicken finely for better filling distribution.
Adjust sauce and spices to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: Chicken Enchiladas, Cheesy Enchiladas, Mexican Dinner, Comfort Food
