There’s something about the smell of chicken enchiladas baking that instantly takes me back to my childhood kitchen. The warm, spicy aroma filled the house on Saturday nights, and my entire family would gather around the table, eagerly waiting for that first cheesy, saucy bite. If you’ve never made chicken enchiladas before, you’re in for a treat — they’re like a cozy hug wrapped in a tortilla, with just the right amount of zest and creaminess. I know a lot of folks swear by tacos or burritos for quick Mexican dinners, but these enchiladas hold a special place in my heart because they’re both comforting and surprisingly easy to pull together. Plus, they keep my kids coming back for seconds, which is always the ultimate compliment in my book.
What is chicken enchiladas?
Think of chicken enchiladas as little rolled tortillas, lovingly stuffed with shredded chicken and maybe a few other goodies, then drenched in a rich, flavorful sauce and baked until bubbly. The name comes from the Spanish word “enchilar,” which means to add chili pepper or spice – and boy, that sauce definitely brings some zing. It’s essentially a layered dish combining soft corn or flour tortillas with savory fillings, topped with a spicy or creamy chili sauce, and baked with a blanket of melty cheese. It’s not just a meal; it’s a celebration of flavors that’s been making families happy at dinnertime for decades. Honestly, it’s one of those dishes that feels fancy enough for guests but relaxed enough for a weeknight dinner – and who doesn’t love that?
Why you’ll love this recipe?
There are a handful of reasons why this chicken enchiladas recipe has become my go-to when I want something hearty but hassle-free. First off, the flavors are incredible without being overpowering. You get that smoky richness from the enchilada sauce, the tender chicken melting into the tortillas, and that gooey layer of cheese that basically sings “comfort food.” What I love most about this is how forgiving and versatile it is — you can tweak the spice level to suit your family’s taste or swap in veggies or beans to sneak in some extra nutrition. It’s also incredibly simple: if you’ve got shredded chicken (which I usually keep on hand), you’re more than halfway there. Plus, it’s budget-friendly — nothing fancy or expensive sneaks into this recipe. You can easily batch-make it for leftovers, and honestly, it tastes just as good the next day, if not better. If you’re a fan of dishes like stuffed peppers or even lasagna, enchiladas offer that same kind of layered goodness but with a Southwestern twist that feels fresh and exciting at the dinner table.
How do I make chicken enchiladas?
Quick Overview
Making chicken enchiladas might sound complicated if you’re picturing a fancy restaurant plate, but trust me, it’s as cozy and straightforward as baking a casserole. We start by prepping a simple filling of tender chicken mixed with a hint of seasoning, then roll it up in tortillas, smother them in homemade or store-bought enchilada sauce, pile on the cheese, and bake. The whole process is pretty hands-off once you get everything ready, and your kitchen will smell like a fiesta while it’s baking away. I always say, “if you can assemble a sandwich, you can totally handle this recipe.”
Ingredients
For the Main Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully)
- 1 cup diced onions (white or yellow, for a little sweetness)
- 1 cup black beans, rinsed and drained (optional, but I love the texture)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Enchilada Sauce:
- 2 cups red enchilada sauce (homemade or your favorite store-bought brand)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cinnamon (trust me, it adds warmth)
For Assembling:
- 8-10 corn or flour tortillas (soft and pliable ones are best; I love corn for authenticity but flour is easier for rolling)
- 2 cups shredded cheese (a mix of Monterey Jack and cheddar works wonders)
- Fresh cilantro and sliced jalapeños for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, set your oven to 375°F (190°C). Grab a large baking dish—something around 9×13 inches works great—and lightly grease it with a bit of olive oil or nonstick spray. This helps keep those enchiladas from sticking to the dish and makes cleanup a breeze.
Step 2: Mix the Filling
In a medium bowl, toss together your shredded chicken, diced onions, black beans (if using), cumin, smoked paprika, and a pinch of salt and pepper. I like to taste it here to make sure it’s nicely seasoned — you can always add a little more spice, but you can’t take it out! The filling should have that cozy, smoky aroma, hinting at the flavor party to come.
Step 3: Prepare the Sauce
In a saucepan over medium heat, warm the olive oil, then whisk in the enchilada sauce, chili powder, garlic and onion powders, and the cinnamon. Let it simmer gently for 5 minutes, stirring occasionally, just to meld the flavors together. Your kitchen will smell like you’ve got a Mexican street fair happening right at home.
Step 4: Soften the Tortillas
Before rolling, make your tortillas more flexible by warming them in a dry skillet for 20 seconds on each side or wrapping them in a damp cloth and microwaving for 30 seconds. This makes rolling so much easier and helps them not crack once baked.
Step 5: Assemble the Enchiladas
Dip each tortilla briefly into the warm sauce to coat it — this helps keep things moist. Then spoon about 1/3 cup of the chicken filling down the center, sprinkle some cheese on top, and roll tightly. Place each rolled tortilla seam side down in the prepared baking dish.
Step 6: Top with Sauce and Cheese
Once all the enchiladas are snug in the dish, pour the remaining sauce evenly over the top, making sure to cover every inch so the tortillas soak up that flavor. Then generously sprinkle the rest of the cheese over everything. Don’t be shy here — the cheese is part of what makes everyone come running!
Step 7: Bake
Pop your dish in the oven and bake for about 20-25 minutes, or until the cheese is bubbly and slightly golden. The smell at this point is seriously irresistible, so don’t forget to set the table!
Step 8: Garnish & Serve
After baking, let the enchiladas rest for 5 minutes so they settle and cut more cleanly. Top with fresh cilantro, jalapeño slices for some heat, or a dollop of sour cream if you’re feeling indulgent. Serve warm and get ready for those happy, satisfied sighs.
What to Serve It With
For Dinner: I usually keep things simple — a crisp green salad with lime dressing brightens up the plate, along with some fluffy Mexican rice on the side. My kids always dip their bites in guacamole, which makes the meal feel extra special.
For Casual Gatherings: Set out bowls of favorite toppings like diced onions, sliced olives, pickled jalapeños, and chopped tomatoes so friends and family can dress their enchiladas just how they like. Good Mexican beer or a tangy margarita round this meal out perfectly.
For Leftovers: These enchiladas reheat beautifully and even make a great filling in tostadas or quesadillas when you want a quick snack or lunch the next day.
I remember one Thanksgiving, when everyone had over-indulged on turkey, and I whipped up this recipe to freshen up the leftover vibe — it disappeared in minutes. The combination of familiar spices and creamy cheese just hits the spot every time.
Top Tips for Perfecting Your Chicken Enchiladas
Chicken Prep: Shredded rotisserie chicken saves time and adds great flavor, but if you’re cooking from scratch, slow poaching chicken breasts or thighs in broth yields tender, juicy results that soak up the sauce beautifully.
Sauce Consistency: You want your enchilada sauce to be thick enough to cling to the tortillas but not so dense it’s clumpy. Add a splash of chicken broth if it seems too thick or simmer a little longer if too thin.
Tortilla Tricks: Corn tortillas are authentic but can tear easily if dry. I’ve learned that warming them briefly in hot oil makes them pliable and adds a subtle crisp texture that’s irresistible.
Cheese Choices: This is where you can really get creative. Mix sharp cheddar for punch with Monterey Jack for melt and stretch. For a twist, sprinkle some crumbled queso fresco after baking for freshness.
Balancing Spice: Everyone’s heat tolerance is different. If you want mild, tone down the chili powder and avoid jalapeños. For extra kick, add some chipotle powder or hot sauce to the filling or sauce.
Don’t Overfill: It’s tempting to pack those tortillas, but too much filling can make rolling tricky and cause the enchiladas to burst open during baking. A modest spoonful and a little cheese inside works best.
Storing and Reheating Tips
Room Temperature: If you’re serving right away, keep the enchiladas covered loosely with foil or a clean kitchen towel to keep them warm for up to 2 hours.
Refrigerator Storage: Transfer leftovers to an airtight container and store for up to 4 days. When reheating, cover with foil to prevent drying out; warming in the oven at 350°F works better than microwaving — it keeps the sauce bubbly and the cheese melty.
Freezer Instructions: Enchiladas freeze beautifully. Wrap portions tightly in plastic wrap and then foil, or freeze in a freezer-safe container for up to 3 months. To thaw, move to the fridge overnight and reheat as usual.
Glaze Timing Advice: If you plan to freeze or store for later, it’s best to add the cheese and sauce once you’re ready to bake. Adding them beforehand and freezing can affect texture, but if you prebake, wrap carefully to lock in moisture.
Frequently Asked Questions
Final Thoughts
Honestly, this chicken enchiladas recipe has been my secret weapon for busy weeknights and special dinners alike. It’s the kind of dish that makes you feel cared for — like a warm blanket for your tastebuds. What keeps me coming back is that balance of tender chicken, cozy spices, and that melt-in-your-mouth cheese, baked to bubbly perfection. If you’re someone who treasures family meals or wants to impress without sweating bullets, this recipe’s got your back. I’d love to hear how yours turns out or if you’ve shaken it up with your own twists. Don’t hesitate to leave a comment, share a photo, or rate it if it’s won your heart like it did mine. Happy cooking — can’t wait for you to fall in love with enchiladas all over again!
Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cloves garlic minced
- 1.5 cups tomato sauce
- 0.5 tsp chipotle chili powder
- 0.5 tsp ground cumin
- 0.75 cups reduced sodium chicken broth
- 10 oz cooked shredded chicken breast from 2 breasts of rotisserie chicken or cooked chicken
- 1 cup diced onion
- 1 tbsp cilantro chopped
- 8 pieces whole wheat flour tortillas 7-inch size
- 1 cup part-skim shredded Mexican cheese blend or cheddar cheese
- 2 tbsp scallions chopped, for topping
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Spray a medium pot with olive oil and sauté minced garlic for 30 seconds. Add chipotle chilis in adobo sauce, chipotle chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5–10 minutes to meld flavors. Set aside.
- Heat oil in a medium skillet over medium-high heat. Sauté diced onions and garlic until soft, about 2 minutes. Add shredded chicken, salt, cilantro, cumin, oregano, chipotle chili powder, tomato sauce, and chicken broth. Cook 4–5 minutes then remove from heat.
- Spray a 13x9-inch baking dish with oil. Spoon about 1/3 cup chicken mixture into each tortilla, then roll it up.
- Place rolled tortillas seam side down in the baking dish. Pour enchilada sauce over them, then sprinkle with shredded cheese.
- Cover with foil and bake on the middle oven rack for 20–25 minutes until heated through and cheese is melted. Garnish with chopped scallions or cilantro. Optionally serve with sour cream, avocado, or jalapeños.
