This Easy Chicken Enchilada Recipe is a go-to for an incredible Mexican dinner!
Featuring corn tortillas stuffed with shredded chicken, cheese, and beans, these enchiladas are topped with a flavorful homemade red enchilada sauce, baked to bubbly perfection, and finished with fresh toppings.
Perfect for weeknight meals, meal prep, or freezer-friendly leftovers, they’re endlessly adaptable with your choice of protein, beans, or cheese and can easily be made gluten-free.
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Originally shared on Gimme Some Oven in 2009, this recipe has remained a favorite for its simplicity, flavor, and versatility.
Growing up, enchiladas were a weekly staple in my family, and now, I continue the tradition by making them regularly.
Whether you're a fan of Tex-Mex or just love a comforting, crowd-pleasing dish, these enchiladas are sure to win you over.
For more comforting dinner ideas like this, be sure to view more of our dinner recipes to inspire your next dinner night spread.
Make a double batch—you’ll be glad you did!
The History of Enchiladas
Enchiladas trace their roots to Mexico, with origins believed to date back to Aztec times when food was rolled or folded into corn tortillas.
The word "enchilada" comes from the Spanish verb enchilar, meaning “to season with chili.”
Over time, countless regional varieties have emerged across Mexico and Latin America, including countries like Costa Rica, Honduras, and Guatemala.
They’ve also become a staple in Tex-Mex and New Mexican cuisines in the U.S.
This chicken enchilada recipe leans toward Tex-Mex and New Mexican styles, featuring flour tortillas (corn tortillas can be used), green chiles, shredded cheese, and a tomato-free red chile sauce.
For authentic Mexican enchiladas, explore traditional recipes—there are so many delicious options!
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Chicken Enchilada Ingredients for Chicken Enchiladas Recipe
Here’s what you’ll need to make this enchilada recipe:
Tortillas: I usually go for store-bought corn tortillas, but flour tortillas work great too if that’s your preference.
- Enchilada Sauce: You can use any type of enchilada sauce that you prefer for this recipe or you can even made it by yourself!
- Shredded Chicken: Leftover chicken works perfectly here. Just sauté diced boneless skinless chicken breasts for the enchilada filling.
- Shredded Cheese: Pre-shredded “Mexican-style” cheese is a convenient go-to, but cheddar, mozzarella, or pepper jack work just as well. For a more authentic touch, consider using traditional Mexican cheeses like Oaxaca (quesillo), Chihuahua, or Asadero. But feel free to use any type of shredded cheese that you love best.
- Toppings: When it comes to enchiladas, any combination of chopped fresh cilantro, sliced avocado, diced red onion, sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!
- Beans: Add a can of black beans or pinto beans to the filling for extra protein. But white beans, lentils or chickpeas would also work well here.(Also you can continue without beans, so it’s optional)
Chicken Enchilada Recipe Variations
This recipe is incredibly flexible—here’s how to customize it:
- Authentic Style: For a traditional touch,shallow fry the corn tortillas in a little oil for abou 5–10 seconds per side to prevent sogginess. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining enchilada sauce and a sprinkle of queso fresco or cotija cheese.
- Sauce Options: Swap red sauce for green enchilada sauce, salsa verde, or a cheesy white sauce.
- Protein Choices: Use shredded beef, pork (like carnitas or barbacoa), shrimp, or even taco meat instead of chicken.
- Beans & Veggies: Add black or pinto beans, or include sautéed veggies like zucchini and bell peppers.
- Vegetarian or Vegan: Omit the meat and use roasted veggies, beans, and vegan cheese for a plant-based option.
- Gluten-Free: Use gluten-free tortillas and a gluten-free flour blend for the enchilada sauce.
Get creative and make it your own!
Red Enchilada Sauce
In a medium pot, melt butter over medium-low heat. Add chili powder, garlic powder, onion powder, and cumin, whisking for 30 seconds to 1 minute until fragrant.
Stir in cornstarch and cook for another minute. Gradually add chicken stock, whisking until combined.
Mix in tomato sauce, sugar, and salt, then simmer, whisking occasionally, until thickened. Set aside.
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Creamy White Enchilada Sauce
While traditional enchiladas don't include a creamy white sauce, this Tex-Mex variation is absolutely delicious. There's a reason it's so loved!
The rich flavor of green chiles combined with the tang of sour cream creates the perfect sauce.
Start by melting butter in a pan over medium heat and sautéing the diced onions until they’re fragrant and translucent. Once done, stir in the flour to coat the onions.
Add chicken broth, sour cream, and green chilies, and bring to a simmer, avoid boiling it. Once the sauce thickens, pour two tablespoons of sauce into the bottom of your baking dish (you plan to bake the enchiladas) , then top the enchiladas with the remaining sauce.
Bake according to the instructions and enjoy!
Green Enchilada Sauce
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange chiles (1 1/2 pounds Hatch chile peppers) in a single layer and roast for 30 minutes.
Hatch and Anaheim chiles can be swapped, but Hatch chiles tend to be hotter. Pay attention to the heat level—'mild,' 'medium,' or 'hot'—as it will affect your sauce’s spiciness.
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Also, seeds add heat, so remove them for a milder sauce. Transfer to a bowl, cover, and let cool for at least 15 minutes. Once cooled, remove stems, skin, and seeds, then chop coarsely.
Meanwhile, heat 2 tablespoons olive oil in a large saucepan over medium heat. Cook 1 pound tomatillos, chopped 2 medium white onions, chopped 8 garlic cloves, and 2 jalapeño peppers (tem, seeds and membrane removed, chopped) for about 15 minutes until soft.
Add chopped chiles, 1 tablespoon cumin, and 3 cups water, then bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
Blend in 2-3 batches, ensuring a good liquid-to-solid ratio, and cover the blender with a towel if the sauce is hot. Pour into jars and let cool before refrigerating, freezing, or using immediately.
Best Way to Prepare Shredded Chicken
You can cook the chicken in several ways: roast chicken breasts with olive oil, salt, and pepper for 35-45 minutes, or you can boil it, or use a store-bought rotisserie chicken.
Roasted and rotisserie options offer the most flavor. Once cooked, shred the chicken using two forks or a stand mixer with the paddle attachment.
What to Serve with Chicken Enchiladas Recipe
To make this a well-rounded meal, try serving them with:
Storing and Freezing Enchiladas
To store enchiladas: keep them in an airtight container in the refrigerator for up to 4 days.
To freeze: allow the enchiladas to cool completely in the fridge first. Then transfer them to a freezer-safe container or bag, or wrap them entirely in aluminum foil before freezing.
Chicken Enchiladas Recipe FAQ
What is the secret to good enchiladas?
Lightly fry corn tortillas for better flavor, then dip them in homemade salsa (skip cumin and paprika). Use shredded chicken for the filling—avoid minced meat. For a twist, stack the tortillas instead of rolling them.
How to make enchiladas crispy?
Preheat your enchilada pan in the oven to help the tortillas cook and crisp up immediately, preventing sogginess.
What is the proper way to eat enchiladas?
Burritos are eaten by hand as they’re fully enclosed, while enchiladas are best enjoyed with a fork and knife due to their open ends and saucy topping.
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Do I cover enchiladas when cooking?
Bake uncovered for 20 minutes until the enchiladas are heated through and the tortillas turn slightly crispy. Then place the dish on a wire rack to cool.
Why are my chicken enchiladas soggy?
Avoid skipping the sauce dip! After frying and draining the tortillas, dip both sides in enchilada sauce for even coating. This helps use less sauce in the baking dish and keeps the tortillas from getting soggy.
How can I thicken my enchilada sauce?
The sauce is based on vegetable broth, which is added after creating a roux with three tablespoons each of flour and oil to thicken it.
What makes enchiladas better?
For enchiladas, the more toppings, the better! Try adding cilantro, avocado, red onion (or pickled), radishes, jalapeños, sour cream, crema, or extra cheese for extra flavor.
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