My chicken enchiladas recipe brings bold, authentic flavor to your table with a quick homemade red sauce, tender chicken, and melty cheese—easy, freezer-friendly, and better than takeout!
This is The Best Chicken Enchilada Recipe
Growing up in Southern California, I was fortunate enough to be surrounded by friends from Mexico who taught me the fundamentals of authentic Mexican food. The same friends who helped me master Spanish rice, chicken fajitas, and my easy guacamole also shared their secrets for creating the absolute best chicken enchiladas.
So I’ve actually been making these enchiladas since I was a teenager, which means I’ve had plenty of time to really perfect them!
What sets this apart from other top-rated recipes? It’s all in the quick homemade enchilada sauce. It takes minutes to make but adds depth that store-bought can’t match. And unlike creamy or heavy versions, this one sticks to simple ingredients—seasoned chicken, black beans, three kinds of cheese and your choice of flour or corn tortillas (with tips to prevent cracking or sogginess!).
Chicken Enchilada Ingredients
- Enchilada Sauce: 10 minutes to this easy homemade red enchilada sauce recipe; ingredients are: oil, all-purpose flour, chili powder, garlic, cumin, oregano, chicken stock and tomato sauce or a quality store-bought red enchilada sauce.
- Onion & Garlic: Both the onion and garlic = flavor!
- Shredded Chicken: You can use shredded rotisserie chicken or make homemade shredded chicken for this recipe! Or you can poach some chicken breasts.
- Green Chiles: Great mild flavor! Don’t drain them, for added moisture.
- Spices: You will need ground cumin, chili powder, dried oregano and salt to season up these enchiladas to perfection!
- Black Beans: Add some extra protein and fiber to the mix.
- Tortillas: Large flour tortillas are great here since they are easier to roll than corn tortillas. Make sure not to use extra large burrito tortillas, as those will be too big! But you can use corn tortillas, too!
- Cheese: I used a shredded Mexican cheese blend here, but you can use any melty shredded cheese! Plus, a few crumbles of Cotija cheese on top.
- Toppings: Top them off with your choice of toppings, like sour cream, guacamole, cilantro, crumbled cotija cheese, pickled red onions, or diced tomatoes and avocado!
Get the full recipe in the recipe card below.
How to Make Homemade Chicken Enchiladas
Step 1 – Make the Sauce
Make enchilada sauce and simmer it while you assemble the rest of the recipe. Preheat the oven to 350°F (175° C) and lightly spray a 9×13 inch baking dish with spray oil.
Heat the oil over medium-high heat in a medium saucepan. Add garlic and saute for 1 minute. Then whisk in flour, cooking for one minute, stirring constantly. Add chili powder, cumin, salt, dried oregano (and garlic powder if you didn’t use fresh garlic), and whisk to bloom spices for 1 minute.
Gradually pour in the chicken stock or beef broth, whisking until smooth. Pour in the tomato sauce and bring to a low simmer. Reduce heat to medium-low and simmer for 10-15 minutes, uncovered, until the sauce is thickened. Taste, adjusting spices if necessary.
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, oregano, salt and black beans, and ½ cup enchilada sauce. Stir until warmed through.
Step 3 – Assemble
Get all of your ingredients ready, assembly line style. Spray with oil if you haven’t already, then spread ¼ cup of enchilada sauce on the bottom of the dish.
Place a generous spoonful of chicken mixture down the middle of the flour tortilla (see note 4 if using corn), and top with about ⅓ cup cheese. Roll tightly, placing seam side down in the pan. Repeat the process with the remaining tortillas and fillings.
Pour the remaining sauce over the tops of the enchiladas and sprinkle with the remaining cheese. If desired, crumble a little cotija (or your favorite Mexican cheese).
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, carnitas, or for a vegetarian option, use extra black beans and add zucchini and corn or try my cheese enchiladas recipe!
- Cheese: While a Mexican blend works great, try mixing Monterey jack cheese, cheddar cheese, 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: Adjust the heat level by varying the amount of chili powder, or try a verde sauce using tomatillos for a tangy flavor! Use green chili enchilada sauce if you prefer.
- Add-ins: You can add various ingredients to the filling, like corn, diced bell peppers, olives, or jalapeños.
Tips For Making Perfect Baked Chicken Enchiladas
- Homemade sauce makes a difference. While store-bought sauce works in a pinch, the homemade version has a fresher flavor and customizable spice levels.
- Don’t overfill tortillas! Using too much filling makes rolling difficult and can lead to tearing.
- Shred your own cheese. Freshly shredded cheese melts better and tastes fresher, if you have the time to shred your cheese from a block.
- Rest before serving. Allow the enchiladas to rest for 5-10 minutes after baking for easier serving and to let the flavors settle.
Chicken Enchiladas Recipe Serving Suggestions
These are meant to be the show’s stars, but they love some company on the plate! With just a scoop of fluffy Mexican rice and a side of creamy refried beans, I’m in my happy place. Serve it with some different salsa options, too. My super easy blender salsa (takes 5 minutes, pinky promise!) or a tangy salsa verde would go well here.
I also like to throw together some quick guacamole and set out a basket of tortilla chips, and nothing complements these enchiladas better than an ice-cold margarita! Mexican fruit salad is the perfect dessert, too! It’s refreshing and not too heavy after all that cheesy goodness!
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How to Store Homemade 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. Microwave individual portions for 1-2 minutes, which may make the tortillas 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 beautifully, making them perfect for meal prep:
- 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!
FAQs for Authentic Chicken Enchilada Recipe
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 making ahead (not freezing), you can wait to add sauce and cheese until just before baking—though I’ve fully assembled them ahead of time with great results!
Bake enchiladas uncovered for the best results. This allows the edges to crisp slightly and the cheese to develop a beautiful golden color. If the tops start browning too quickly, you can loosely cover with foil for the remainder of the baking time!
Both work well! Corn tortillas are traditional and provide a distinct flavor and texture, but they require warming to prevent cracking. Flour tortillas are easier to roll, stay softer, and are common in Tex-Mex enchiladas. For beginners, flour tortillas offer foolproof rolling, while corn delivers a more authentic flavor. Use whichever you prefer!
It’s best to use precooked, shredded chicken for enchiladas. This not only ensures it’s fully cooked but also helps it absorb the spices and sauce for more flavor in every bite.
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
Quick Enchilada Sauce (or use 16-ounce storebought enchilada sauce)
- 2 tablespoons avocado oil or other neutral oil
- 1 tablespoon all-purpose flour see Note 1
- 1 ½ – 2 ½ tablespoons chili powder See note 2
- 1 clove garlic minced (or 1 teaspoon garlic powder)
- 2 teaspoons cumin
- ¼ teaspoon dried oregano
- 1 cup chicken stock or sub beef broth or veggie broth
- 15 ounce tomato sauce I use organic
Chicken Enchiladas
- 2 tablespoons avocado oil 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 3)
- 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 4
- 3 cups Mexican-blend shredded cheese See note 5 if Gluten-Free
- 2 cups enchilada sauce about 16-ounces storebought
- Optional Toppings: fresh chopped cilantro, crumbled cotija cheese, pickled red onions, diced tomatoes, diced avocado, guacamole, and sour cream.
Instructions
- Make enchilada sauce and simmer it while you assemble the rest of the recipe. Preheat the oven to 350°F (175° C) and lightly spray a 9×13 inch baking dish with spray oil.
- Heat the oil over medium-high heat in a medium saucepan. Add garlic (if using minced garlic) and saute for 1 minute. Then whisk in flour, cooking for one minute, stirring constantly. Add chili powder, cumin, salt, dried oregano (and garlic powder if you didn’t use fresh garlic), and whisk to bloom spices for 1 minute. If making gluten-free, use a cup-for-cup gluten-free all-purpose flour.2 tablespoons avocado oil, 1 tablespoon all-purpose flour, 1 ½ – 2 ½ tablespoons chili powder, 1 clove garlic, 2 teaspoons cumin, ¼ teaspoon dried oregano
- Gradually pour in the chicken stock or beef broth, whisking constantly until smooth. Pour in the tomato sauce and bring to a low simmer. Reduce heat to medium-low and simmer for 10-15 minutes, uncovered, until the sauce is thickened. Taste, adjusting spices if necessary.15 ounce tomato sauce, 1 cup chicken stock
Make Chicken Filling:
- In a large saute pan, 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, oregano, salt and black beans, and ½ cup enchilada sauce. Stir until warmed through.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:
- Get all of your ingredients ready, assembly line style.
- Spray the dish with oil if you haven’t already, then spread ¼ cup of enchilada sauce on the bottom of the dish.
- Place a generous spoonful (about ⅓-½ cup) of chicken mixture down the middle of the flour tortilla (see note 4 if using corn), top with about ⅓ cup cheese. Roll tightly, placing seam side down in the pan. Repeat the process with the remaining tortillas and fillings.8 large flour tortillas, 3 cups Mexican-blend shredded cheese
- Pour the remaining sauce over the tops of the enchiladas and sprinkle with the remaining cheese. If desired, crumble a little cotija (or your favorite Mexican cheese).2 cups enchilada sauce
- Bake, uncovered for 20-30 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.
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Notes
- If gluten-free is desired, replace flour with a gluten-free cup for cup flour OR dissolve one tablespoon of cornstarch in 1 tablespoon cool water, stirring into the assembled sauce, simmering until desired thickness is reached.
- Please note that this is not Cayenne pepper but American Chili powder, a mild mix of various spices. This has a bit of kick to it, so if you have family members that are sensitive to heat, I’d start with 1 ½ tablespoons and make notes and build from there.
- Shredded Chicken: You can use store-bought rotisserie chicken or cook the chicken yourself, I do both depending on my time. Try my Slow Cooker Shredded Chicken recipe or make this Instant Pot Crack Chicken (a fun twist!)
- Traditional enchiladas are made with corn tortillas, but Tex-Mex American-style enchiladas are usually made with flour tortillas, as they are much easier to roll. And by large tortillas, I don’t mean the ginormous ones used for making Chipotle-style burritos. If using corn tortillas, use less filling per tortilla and plan on making more of them. 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.
- Usually, I’m all about shredding your own cheese (which you should do if you are gluten-free), but these enchiladas are a get-it-on-the-table quick recipe, and so for this, I love buying organic Mexican shredded cheese. I also love adding some authentic Mexican cheese such as; queso fresco, asadero, and cotija.
Store leftovers covered with foil in the fridge for up to 3 days. For freezing, wrap tightly with plastic wrap first, then foil. Remove plastic wrap before baking. Reheat at 350°F for 15–20 minutes or microwave individual portions. Make Ahead & Freeze
Assemble up to 1 day ahead, cover with plastic wrap and foil, and refrigerate or freeze up to 3 months. Thaw overnight, then bake or reheat until hot. Sauce and cheese can be added before or after freezing—both ways work!
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!!