Chicken Enchilada Recipe

I’ve been perfecting this chicken enchilada recipe for years, and it’s become my go-to when I need something that feels like a warm hug on a plate. The secret isn’t in exotic ingredients or complicated techniques – it’s in understanding how a few simple elements work together to create something extraordinary. What I’m about to share will change how you think about weeknight dinners forever.

Recipe

I’m going to make a bold statement here: this is hands-down the best chicken enchilada recipe you’ll ever make, and I’ve tested it more times than I can count with friends, family, and even my pickiest neighbors who always come back for seconds.

What makes these enchiladas absolutely irresistible is the combination of tender, perfectly seasoned shredded chicken wrapped in soft corn tortillas and smothered in a rich, smoky red enchilada sauce that’s made from scratch with dried chiles—trust me, you can taste the difference compared to anything from a jar.

My grandmother taught me that the secret to unforgettable enchiladas is in the layers of flavor, from the cumin-kissed chicken filling to the melted cheese that gets golden and bubbly on top, creating this incredible contrast between the creamy interior and those slightly crispy edges.

Every bite delivers this perfect harmony of savory, slightly spicy, and deeply satisfying flavors that’ll transport you straight to your favorite Mexican restaurant, except you’re making it in your own kitchen with ingredients you can pronounce and trust.

The aroma alone—that intoxicating blend of toasted spices, melted cheese, and rich sauce—will have your entire house smelling like pure comfort food magic, and honestly, once you master this recipe, you’ll never want to order enchiladas out again because yours will be that much better.

Ingredients

The secret to enchiladas that taste like they came straight from your favorite Mexican restaurant lies in choosing the right ingredients—and trust me, a few smart choices here will make all the difference. You don’t need a pantry full of exotic items, but there are definitely some non-negotiables that separate good enchiladas from absolutely mind-blowing ones.

For the Filling:

• 2 cups cooked chicken, shredded – Rotisserie chicken is your best friend here; it’s already seasoned and saves you hours. Dark meat stays juicier than white meat, so grab those thighs if you’re cooking from scratch.
• 1 cup Mexican cheese blend, divided – Don’t even think about using pre-shredded mozzarella. Get the good stuff with Monterey Jack, Oaxaca, or Chihuahua cheese for that authentic melt.
• 1/2 cup diced onion – White onion gives the cleanest flavor, but yellow works if that’s what you have.
• 2 cloves garlic, minced – Fresh garlic is non-negotiable. That pre-minced jar stuff just won’t cut it.
• 1 (4 oz) can diced green chiles – This adds subtle heat and authentic flavor. Fire-roasted is even better if you can find it.

For the Enchilada Sauce:

• 2 tablespoons vegetable oil – Neutral oil lets the chile flavors shine.
• 2 tablespoons all-purpose flour – This creates the perfect thick, coating consistency.
• 3 tablespoons chili powder – Splurge on high-quality chili powder; it’s the backbone of your sauce.
• 1 teaspoon ground cumin – Toasting whole cumin seeds and grinding them yourself takes this to the next level.
• 1/2 teaspoon garlic powder – Adds depth without overpowering.
• 1/4 teaspoon oregano – Mexican oregano if you can find it, but regular works fine.
• 2 cups chicken broth – Low-sodium gives you control over the salt level.
• 1 (6 oz) can tomato paste – This adds richness and helps the sauce cling to the tortillas.

For Assembly:

• 8-10 corn tortillas – Corn is traditional and holds up better than flour. Warm them first so they don’t crack!
• 1/2 cup Mexican crema or sour cream – Crema is tangier and thinner, but sour cream works in a pinch.
• 1/4 cup fresh cilantro, chopped – Fresh only—dried cilantro tastes like cardboard.
• Lime wedges for serving – That bright acid cuts through all the richness perfectly.

How to Make the Best Easy Weeknight Chicken Enchiladas

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.

This temperature is perfect for melting the cheese without burning the tortillas. Greasing prevents sticking and makes cleanup a breeze. Pro tip: Use cooking spray or a light brush of oil rather than butter, which can brown too quickly at this temperature.

Warm your corn or flour tortillas until pliable.

Place tortillas between damp paper towels and microwave for 30-45 seconds, or warm them individually in a dry skillet for 15 seconds per side. This essential step prevents cracking when rolling—cold tortillas will tear and ruin your presentation. They should feel soft and flexible, not crispy.

Shred your cooked chicken into bite-sized pieces.

Use rotisserie chicken for ultimate convenience, or quickly poach chicken breasts in seasoned broth. The meat should pull apart easily with two forks. Avoid cutting with a knife, as shredded chicken holds the sauce better and creates more authentic texture.

Prepare your enchilada sauce base.

Heat 2 tablespoons of oil in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute to eliminate the raw flour taste—this creates a roux that will thicken your sauce. Gradually whisk in 2 cups chicken broth, guaranteeing no lumps form.

Add seasonings to create the signature enchilada flavor.

Stir in 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, and salt to taste. Simmer for 5-7 minutes until the sauce coats the back of a spoon. Taste and adjust seasonings—the sauce should be bold since it will mellow when baked.

Mix your chicken filling with flavor enhancers.

Combine shredded chicken with ½ cup of the prepared sauce, ¼ cup diced green chiles, and ½ cup shredded cheese. This pre-mixing secures every bite is flavorful and helps bind the filling so it won’t fall out during rolling.

Assemble each enchilada with care.

Place about ⅓ cup filling in the center of each tortilla, leaving space at the edges. Roll tightly from one end, keeping the seam side down as you place each enchilada in your prepared dish. Pack them snugly together—this prevents unrolling during baking.

Pour remaining sauce evenly over the rolled enchiladas.

Use a ladle or large spoon to distribute sauce, guaranteeing all tortilla edges are covered to prevent drying out. The sauce should pool slightly around the edges—this creates those deliciously saucy bites everyone loves.

Top with cheese for the perfect golden finish.

Sprinkle 1-1½ cups shredded Mexican cheese blend over the sauced enchiladas. Don’t skip this step—the cheese creates a protective barrier and adds richness. For extra indulgence, add a few dollops of sour cream before the cheese.

Bake until bubbly and lightly golden.

Cover with foil and bake for 20 minutes, then remove foil and bake an additional 5-10 minutes until cheese is melted and edges are slightly golden. The sauce should be bubbling around the edges—this indicates everything is heated through.

Rest before serving to prevent filling spillage.

Let enchiladas cool for 5 minutes before cutting and serving. This brief rest allows the sauce to thicken slightly and the filling to set, preventing a messy plate. Garnish with fresh cilantro, diced onions, or a dollop of sour cream.

Chef Tips

After years of perfecting enchiladas in professional kitchens, I’ve learned that success lies in the details most home cooks overlook.

Don’t skip the tortilla-warming step****—even if you’re in a rush, cold tortillas will crack and create a messy presentation that’s impossible to salvage.

Sharp knife skills guarantee clean cuts, while proper plating techniques elevate your dish from amateur to restaurant-quality.

Nutrition

This chicken enchilada recipe provides a well-balanced meal with protein from chicken and cheese, carbohydrates from tortillas, and essential vitamins from vegetables and sauce. The nutritional content may vary depending on specific ingredients and portion sizes used.

What You’ll Love About This Recipe

This chicken enchilada recipe brings together all the warm, comforting flavors you crave in a dish that’s surprisingly simple to make. Whether you’re cooking for a busy weeknight dinner or hosting friends for a casual gathering, these enchiladas deliver that perfect combination of melted cheese, tender chicken, and rich sauce that makes everyone ask for seconds.

Easy enough for beginners – With straightforward steps and common ingredients, you don’t need to be a kitchen expert to create restaurant-quality enchiladas that will impress your family and friends.

Customizable to your taste – You can easily adjust the spice level, swap in your favorite cheese, or add extra vegetables to make this recipe perfectly suited to your preferences and dietary needs.

Perfect for meal prep – These enchiladas actually taste even better the next day, making them ideal for preparing ahead of time, and leftovers reheat beautifully for quick lunches throughout the week.

Recipe Card

This authentic chicken enchilada recipe delivers tender, flavorful chicken wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce. Perfect for family dinners or entertaining, these enchiladas combine shredded chicken with melted cheese and are topped with fresh cilantro and onions for a restaurant-quality meal at home.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 12 corn tortillas
• 3 cups shredded Mexican cheese blend
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

**For the Enchil