I’ve made a lot of chicken enchiladas in my life. Hundreds, probably. What separates a good one from a great one? The sauce.
The Only Chicken Enchiladas Recipe You’ll Ever Need
I grew up in Southern California, surrounded by friends whose moms made enchiladas from scratch. Homemade sauce, every time. The same friends who taught me Spanish rice, chicken fajitas, and easy guacamole also handed me the secrets to these enchiladas. Lucky me.
I’ve been making this recipe since I was a teenager. So yeah, I’ve had time to get it right. I made these about once a month while our boys were growing up, and we all loved them.
My red enchilada sauce takes ten minutes and uses pantry staples. Store-bought can’t touch it. Then it’s shredded chicken, black beans, and plenty of melty cheese. I like corn tortillas best. My hubby and the boys want flour. Both work, and I’ll show you how to prep corn so they don’t crack.
Assemble them the night before and they’re my ultimate weeknight dinner. Thirty minutes in the oven and you’re done. They freeze well too.
Chicken Enchilada Ingredients
- Enchilada Sauce: Get my easy homemade red enchilada sauce recipe, or grab a quality store-bought one in a pinch.
- Onion & Garlic: Both. Always both. That’s where the flavor starts.
- Shredded Chicken: Rotisserie chicken works great here. Or shred a couple of cooked chicken breasts, or make my slow-cooker shredded chicken if you want to keep it homemade.
- Green Chiles: Mild heat, great flavor. Do not drain them!
- Spices: Cumin, chili powder, dried oregano, and salt. Simple, but they do a lot.
- Black Beans: Extra protein, extra fiber, and they bulk up the filling.
- Tortillas: Large flour tortillas roll the easiest. Skip the giant burrito-size ones. Corn tortillas work too.
- Cheese: I use a shredded Mexican blend, but any good melty cheese works. A few crumbles of Cotija on top is non-negotiable in my house.
- Toppings: Sour cream, pickled red onions, cilantro, diced avocado, guacamole. Pile it on.
Get the full recipe in the recipe card below.
How to Make Homemade Chicken Enchiladas
Step 1 – Make the Enchilada Sauce
First, make my easy homemade red enchilada sauce. It takes about 10 minutes, and it is the secret weapon in this recipe. Get it simmering while you prep everything else. While that’s going on, preheat your oven to 350°F and lightly spray a 9 x 13-inch baking dish with oil.
Step 2 – Make Chicken Filling
In a large saute pan or skillet, heat oil over medium heat and saute onions for 3-5 minutes until translucent; add minced garlic and stir until fragrant, about 30-60 seconds.
Add shredded chicken, green chiles, cumin, chili powder, oregano, salt, black beans, and ½ cup enchilada sauce. Stir until warmed through. Taste and add more salt or chili powder if needed.
Step 3 – Assemble
Get all of your ingredients ready, assembly line style. Then spread ¼ cup of enchilada sauce on the bottom of the casserole dish.
Place a generous spoonful of chicken mixture down the middle of the flour tortilla, and top with about ⅓ cup cheese. Roll tightly, placing seam side down in the casserole dish.
Pour the remaining sauce over the tops of the enchiladas and sprinkle with the remaining cheese. If you like, crumble a little Cotija over the top.
Step 4 – Bake & Enjoy
Bake uncovered for 20-30 minutes, until hot and bubbly.
Garnish with your favorite toppings! Dive in!
Chicken Enchilada Variations
- Protein: Replace chicken with ground beef for beef enchiladas, or any other meat like turkey or carnitas. For a vegetarian option, use extra black beans and add vegetables like zucchini and corn. Or try my cheese enchiladas recipe!
- Cheese: While a Mexican blend works great, try mixing in Monterey Jack cheese, cheddar, or pepper jack for extra heat.
- Corn Tortillas: Traditional enchiladas use corn tortillas, which offer a more authentic flavor. To make the corn tortillas easier to roll, wrap 6-8 in a damp paper towel and microwave for about 30 seconds until they are easy to roll.
- Sauce Variations: Start with ½ teaspoon of chili powder and add more if you like heat. Or swap in salsa verde or green chile enchilada sauce for a tangy flavor!
- Add-ins: Add various ingredients to the filling, like corn, diced bell peppers, olives, or jalapeños.
Chicken Enchilada Recipe Tips
- Don’t overfill the tortillas. Too much filling and they tear when you roll them.
- Shred your own cheese if you have time. It melts smoother than the bagged kind.
- Seam side down. That’s what keeps them from unrolling in the oven.
- Let them rest 5 to 10 minutes. They hold together much better when you serve them.
What to Serve with Chicken Enchiladas
Give me a scoop of Mexican rice and a side of refried beans, and I’m in my happy place. Put out some fresh salsa too. My easy blender salsa takes 5 minutes, pinky promise!
I usually throw together some quick guacamole and set out a basket of chips. And an ice-cold margarita, of course. For dessert, Mexican fruit salad is light and refreshing after all that cheese.
How to Store Chicken Enchiladas
To store: Cooled, leftover enchiladas can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
To reheat: For best results, reheat in a 350°F (175° C) oven for 15-20 minutes or until heated through. You can microwave individual portions for 1 to 2 minutes, but the tortillas will be softer.
To make ahead: Assemble the enchiladas up to one day before baking, cover them well with a layer of plastic wrap, and then foil and refrigerate until ready to bake. Once ready to bake, remove the foil and plastic wrap and let them come to room temperature while your oven preheats.
How to Freeze This Recipe For Chicken Enchiladas
Enchiladas freeze really well, so they’re great for meal prep. Pull a pan out for busy nights when nobody wants to cook.
- For Unbaked Enchiladas: To freeze, assemble them as directed, cover them well with plastic wrap, then again with foil. Don’t forget to label them, and freeze up to 3 months.
- For Baked Enchiladas: Allow to cool completely, then portion into freezer-safe containers. Freeze for up to 3 months.
- Thawing and Reheating: For unbaked enchiladas, thaw overnight in the refrigerator, then bake as directed. For baked enchiladas, thaw and reheat in a 350°F oven until hot throughout (about 20-25 minutes).
- Sauce and Cheese Options: I’ve frozen them with the sauce and cheese on top and without; they work either way!
Chicken Enchilada Recipe FAQs
To prevent soggy enchiladas, avoid too much sauce and don’t let them sit too long before baking. Freshly shredded cheese helps reduce moisture, too. If you’re making them ahead, you can wait to add the sauce and cheese until right before baking. I’ve also fully assembled them ahead with great results!
No, bake them uncovered. That’s how the edges crisp up a little and the cheese gets golden and bubbly. If the top is browning too fast, lay a piece of foil loosely over the dish for the rest of the bake time.
Yes, and that’s how I write this recipe. Flour tortillas roll easily and stay soft, so they’re great if you’re new to enchiladas. Corn tortillas are the traditional choice and have more flavor. Just warm them first so they don’t crack.
Anything that melts well. I use a shredded Mexican blend. Monterey Jack or cheddar work too, or Pepper Jack if you want some heat. Then I crumble Cotija over the top. It doesn’t melt, it just adds a salty little bite.
It’s best to use precooked, shredded chicken breast or thighs for enchiladas.
Enchiladas are topped with a red or green chili sauce, while enchiladas suizas use a creamy green tomatillo sauce with sour cream and melted cheese for a richer, tangier flavor.
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Ingredients
- 2 cups enchilada sauce 1 recipe homemade, or 16 ounces store-bought
- 2 tablespoons vegetable oil I use avocado or olive oil
- 1 medium onion minced (yellow or white, about 1 cup)
- 2 cloves garlic minced (or 1-2 teaspoons garlic powder)
- 2 cups shredded chicken about 1 ½ pounds, see Note 1
- 4 ounce green chiles not drained
- 1 teaspoon cumin
- ½ – 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- 15 ounce black beans rinsed and drained
- 8 large flour tortillas see Note 2 for corn
- 3 cups Mexican-blend shredded cheese see Note 3 if gluten-free
- Optional Toppings: fresh chopped cilantro, crumbled cotija cheese, pickled red onions, diced tomatoes, diced avocado, guacamole, and sour cream.
Instructions
- Make the enchilada sauce first (recipe linked above), or use store-bought. Preheat the oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with oil.2 cups enchilada sauce
Make the chicken filling
- In a large saute pan, heat the oil over medium heat. Saute the onions for 3 to 5 minutes, until translucent. Add the garlic and stir until fragrant, 30 to 60 seconds. Add the shredded chicken, green chiles, cumin, chili powder, oregano, salt, black beans, and ½ cup of the enchilada sauce. Stir until warmed through.2 tablespoons vegetable oil, 1 medium onion, 2 cloves garlic, 2 cups shredded chicken, 4 ounce green chiles, 1 teaspoon cumin, ½ – 1 teaspoon chili powder, ½ teaspoon dried oregano, ½ teaspoon kosher salt, 15 ounce black beans
Assemble the Enchiladas
- Spread ¼ cup of enchilada sauce over the bottom of the baking dish. Spoon ⅓ to ½ cup of the chicken mixture down the middle of a tortilla. Top with about ⅓ cup cheese. Roll tightly and place seam side down in the dish. Repeat with the rest.8 large flour tortillas, 3 cups Mexican-blend shredded cheese
- Pour the remaining sauce over the top and sprinkle with the remaining cheese. If you like, crumble a little Cotija over the top. Bake uncovered for 20 to 30 minutes, until hot and bubbly. Garnish with your favorite toppings. Dive in!Optional Toppings: fresh chopped cilantro, crumbled cotija cheese, pickled red onions, diced tomatoes, diced avocado, guacamole, and sour cream.
Notes
- Chicken: Rotisserie chicken works great. Or make my slow-cooker shredded chicken.
- Corn tortillas: Wrap 8 to 10 at a time in a damp paper towel and microwave for about 30 seconds, until they roll without cracking.
- Gluten-free: Use gluten-free corn tortillas. Check the labels on your chicken, enchilada sauce, and cheese too. Some pre-shredded cheeses use anti-caking agents, so it’s worth a look. If you’re making my enchilada sauce, use a cup-for-cup gluten-free all-purpose flour.
Nutrition
Michael Tridente
Really Really yummy can’t wait to make it thank you I am going to make the diabetics way.
Yay!! Thanks so much Michael, how will you adapt it to be diabetic friendly! Please share so others can benefit!!