chicken enchilada recipe

There’s something magical about pulling a pan of golden, bubbling chicken enchiladas from the oven. The cheese stretches in perfect strings, the savory aroma fills your kitchen, and you know you’ve created something truly crave-worthy. If you’ve been searching for that perfect chicken enchilada recipe that delivers restaurant-quality results without the fuss, you’ve found it.

This isn’t just another enchilada recipe – it’s the one that’ll have your family asking for seconds and your dinner guests begging for the secret. With the perfect balance of melted cheese, tender chicken, and rich sauce, these enchiladas bring authentic Mexican flavors right to your dinner table.

Why This is the Last Enchilada Recipe You’ll Ever Need

After years of testing different techniques and tweaking ingredients, I’ve perfected this easy chicken enchiladas recipe that hits all the right notes. Here’s what makes it special:

Balance of Authentic Flavor & Easy Preparation: You don’t need professional chef skills to master this recipe. I’ve broken down every step to ensure success, whether you’re a kitchen novice or an experienced cook looking for a reliable go-to meal.

Completely Customizable: Want them creamy? I’ve got you covered. Prefer some heat? There’s a variation for that too. This best chicken enchilada recipe adapts to your family’s preferences without compromising on taste.

Foolproof Results: By following these carefully tested steps, you’ll achieve perfectly rolled, beautifully baked enchiladas every single time. No more soggy tortillas or bland filling – just consistently delicious results.

Easy Chicken Enchilada Recipe

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Serves: 6

Ingredients

For the Chicken Filling:

• 2 lbs boneless, skinless chicken breasts or thighs (or use rotisserie chicken to save time!)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 2 tbsp olive oil

For the Enchiladas:

• 12 corn tortillas (6-inch) or flour tortillas
• 28 oz red enchilada sauce (homemade recipe below or your favorite canned sauce)
• 3 cups shredded Monterey Jack or Mexican blend cheese, divided
• 1/4 cup fresh cilantro, chopped

For Serving:

• Sour cream
• Diced avocado
• Fresh cilantro
• Lime wedges
• Diced onions

Instructions

1. Start by heating a splash of olive oil in a wide skillet on medium-high heat. Season chicken with salt, pepper, cumin, and chili powder. Cook for 6-7 minutes per side until fully cooked (internal temperature of 165°F). Take it off the heat, allow it to cool, then tear it into small, easy-to-eat pieces.
2. Cook the Aromatics: In the same skillet, add the diced onion and sauté for about 4 minutes, or until it becomes soft. Stir in the minced garlic and let it cook for about a minute, until you notice a fragrant aroma. Mix in the shredded chicken and set aside.

1. Prepare the Tortillas: Warm tortillas in the microwave wrapped in damp paper towels for 30 seconds, or quickly heat each one in a dry skillet for 10 seconds per side. This prevents tearing during assembly.
2. Assemble the Enchiladas: Preheat oven to 375°F. Spread half a cup of enchilada sauce evenly over the bottom of a 9×13-inch baking dish. Place about 1/3 cup chicken mixture down the center of each tortilla, add a sprinkle of cheese, and roll tightly. Place seam-side down in the prepared dish.

1. Add Sauce and Cheese: Pour remaining enchilada sauce over the rolled enchiladas, ensuring they’re completely covered. Sprinkle with remaining cheese and cover with foil.
2. Bake: Bake covered for 20 minutes, then remove foil and bake for an additional 5 minutes until cheese is melted and slightly golden.

Choosing Your Key Ingredients

The Best Chicken for Enchiladas

The protein is the heart of your chicken enchilada recipe, so choosing the right cut makes all the difference. Chicken thighs deliver the most flavor and stay incredibly moist, even if slightly overcooked. They’re my personal favorite for this easy chicken enchiladas recipe.

Chicken breasts work beautifully too and cook faster, making them perfect for weeknight dinners. Make sure not to overcook them, or they may turn out dry.

For the quickest convenience, rotisserie chicken is your go-to companion. Simply shred the meat, mix with your seasonings, and you’re ready to assemble. It adds a slightly smoky flavor that many people actually prefer.

Homemade vs. Canned Enchilada Sauce

Although canned sauce gets the job done, using homemade enchilada sauce elevates this recipe to something truly special. Here’s my go-to recipe:

Quick Homemade Enchilada Sauce:

• 3 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp oregano
• 2 cups chicken broth
• 1 (6 oz) can tomato paste
• Salt to taste

Heat oil in a saucepan, whisk in flour, and cook for 1 minute. Add spices and cook 30 seconds until fragrant. Gradually whisk in broth and tomato paste. Simmer for 10 minutes until thickened.

If you’re short on time, Las Palmas and Hatch are excellent canned options that deliver authentic flavor.

Corn vs. Flour Tortillas

Corn tortillas provide that authentic Mexican restaurant taste and hold up better to the sauce without becoming soggy. They’re also gluten-free, making them perfect for dietary restrictions.

Flour tortillas create a softer, more tender enchilada and are easier to roll without breaking. They’re great for kids who prefer milder flavors.

Pro tip: Always warm your tortillas before filling. Cold tortillas crack and tear, while properly warmed ones roll like a dream.

Recipe Variations (Customizing Your Enchiladas)

Creamy Chicken Enchiladas: For a richer, creamier sauce, stir 1/2 cup of sour cream or softened cream cheese into your enchilada sauce before pouring over the assembled enchiladas. This creates an incredibly indulgent variation that’s perfect for special occasions.

Spicy Chicken Enchiladas: Add 1-2 chopped chipotle peppers in adobo sauce to your chicken filling for a smoky kick that’ll wake up your taste buds. Start with one pepper and adjust to your heat preference.

Adding Vegetables: Boost the nutrition by mixing black beans, corn kernels, or sautéed spinach into your chicken filling. These additions add texture, color, and extra flavor while stretching the recipe to feed more people.

Green Enchiladas: Swap the red sauce for green enchilada sauce (salsa verde) made from tomatillos and green chiles for a tangier, brighter flavor profile.

What to Serve with Chicken Enchiladas

Complete your Mexican feast with these classic accompaniments:

Mexican Rice: Fluffy, seasoned rice cooked with tomatoes and onions perfectly absorbs any extra sauce from your enchiladas. It’s filling and adds beautiful color to your plate.

Refried Beans: Creamy, seasoned beans provide protein and fiber while balancing the richness of the cheesy enchiladas.

Fresh Salad: A simple lettuce and tomato salad with lime vinaigrette cuts through the richness and adds a refreshing element to your meal.

Guacamole and Chips: Because what Mexican meal is complete without this classic pairing? The creamy avocado provides a cool contrast to the warm, spiced enchiladas.

Frequently Asked Questions

How do I prevent my enchiladas from getting soggy? The key is properly preparing your tortillas. Briefly warm them in a dry skillet or microwave before filling – this creates a slight barrier that prevents the sauce from making them soggy. Also, don’t oversauce the bottom of your baking dish.

Can I make chicken enchiladas ahead of time? Absolutely! Assemble your enchiladas completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the cooking time if baking from cold.

How do I store and reheat leftovers? Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire dish covered in a 350°F oven for 15-20 minutes until heated through.

What’s the best cheese for enchiladas? Monterey Jack melts beautifully and has a mild flavor that doesn’t compete with the other ingredients. Mexican cheese blends work wonderfully too. Avoid pre-shredded cheese when possible – freshly grated melts better and tastes superior.

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Perfect Enchiladas Every Time

This best chicken enchilada recipe has become a cornerstone of my dinner rotation, and I know it’ll become one of yours too. The combination of tender, seasoned chicken, perfectly melted cheese, and rich sauce creates comfort food at its finest.

Whether you’re feeding a hungry family on a Tuesday night or entertaining friends for a casual dinner party, these easy chicken enchiladas deliver every single time. The beauty lies in their versatility – make them exactly as written for classic flavor, or customize them with your favorite variations.

If you make this recipe, I’d love to hear how it turned out! Leave a comment and rating below – your feedback helps me create even better recipes for our community. And don’t forget to take a photo of your beautiful enchiladas before they disappear!