This chicken enchilada recipe is packed with flavor, featuring tender Mexican shredded chicken, creamy cheese, and smothered in a rich red enchilada sauce.
easy Chicken Enchiladas Recipe
These cheesy chicken enchiladas are the ultimate comfort food. This particular enchilada recipe has been in the rotation for 20+ years. Soft tortillas are filled with shredded chicken, rolled up, coated in warm enchilada sauce, and baked until bubbling with cheese.
Add a dollop of sour cream and guacamole on top to balance the heat, bringing a creamy finish to every bite.
Ingredients and Substitutions
When making chicken enchiladas, using fresh, simple ingredients will make all the difference. Here’s what you’ll need and some easy swaps if you want to mix things up:
- Chicken– Use shredded chicken breasts or thighs; rotisserie chicken works too.
- Red Enchilada Sauce- Both store-bought or homemade enchilada sauce work.
- Cheese- Pepper Jack, Cheddar, and Monterey Jack cheese melt perfectly. You can also use Mexican blend, or top with queso fresco or cotija. Do not use low fat cheese. It doesn’t melt as well.
- Tortillas- Corn tortillas are classic; flour tortillas give a softer bite. Warm before filling to prevent cracking.
Filling Ideas
This easy chicken enchilada recipe is highly versatile and can be customized with your favorite ingredients, such as black beans, black olives, pickled jalapeños, diced fresh tomatoes, onions, bell peppers, and fresh cilantro.
How to Make Chicken Enchiladas
Recipe Tips
- Warm the Tortillas: Heat corn tortillas briefly in a skillet or microwave to prevent cracking when rolling.
- Coat with Sauce: Dip each tortilla in red enchilada sauce (or spoon a little inside) before filling to keep them soft and flavorful.
- Don’t Overfill: Use just enough Mexican shredded chicken and filling so they roll easily and stay intact.
- Layer the Sauce: Spread a thin layer of sauce on the bottom of the baking dish, then pour more over the top to keep everything moist.
- Cheese Timing: Add cheese inside for creaminess, and on top for a bubbly, golden crust.
- Rest Before Serving: Let enchiladas sit for 5–10 minutes after baking so they hold together when served.
What To Serve With Enchiladas With Red Sauce
Round out your chicken enchiladas with classic Mexican side dishes like Mexican rice, green rice, or cilantro lime rice for a flavorful base. Add a scoop of refried beans for creaminess, and serve with guacamole and crunchy tortilla chips for a fresh, cool bite.
More Mexican Recipes to Try
This easy chicken enchiladas recipe was originally posted in April 2016, but has been updated with new photos and additional text.
Cheesy Chicken Enchiladas
This chicken enchilada recipe is packed with flavor, featuring tender Mexican shredded chicken, creamy cheese, and smothered in a rich red enchilada sauce.
Servings: 12 Enchiladas
Calories: 166kcal
Cost: $15
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Ingredients
- 3 cups shredded chicken (*Note 1)
- 3 cups Monterey jack or pepper jack cheese, divided (*Note 2)
- 1 4.5 oz can diced green chilis (*Note 3)
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp cayenne pepper, optional for heat
- ½ tsp salt
- 1 28 oz can enchilada sauce
- Optional Toppings – sour cream, guacamole, chopped cilantro or jalapeños
Instructions
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Pre-heat the oven to 350℉. Grease a 9″ x 13″ baking dish and set aside.
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In a large bowl, add shredded chicken, half the cheese, green chilis, and all spices, and toss to combine. Set aside.
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Pour ½ cup of the enchilada sauce onto a large plate.
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Heat up 4 tortillas in a microwave for approximately 30 seconds, or until soft.
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One by one, coat the warmed tortilla in the enchilada sauce and add 1/4 cup chicken filling to the edge closest to you. Roll up tightly and transfer to the baking dish, seam side down. Repeat 3 more times until all 12 tortillas are filled.
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Pour the rest of the enchilada sauce over the tortillas, making sure every part of the tortilla is coated.
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Sprinkle the rest of the cheese evenly over the top of the enchiladas.
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Transfer to the oven and bake for 20-25 minutes. Let rest for 5-10 minutes before cutting and serving.
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Top with your favorite toppings and enjoy!
Notes
Note 2 – Cheddar cheese, and a Mexican blend also work well.
Note 3 – You can always roast peppers in place of store bought chiles.
Nutrition
Calories: 166kcal | Carbohydrates: 1g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 296mg | Potassium: 113mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 300IU | Vitamin C: 0.4mg | Calcium: 217mg | Iron: 1mg
