Recipe
This chicken enchilada recipe is hands-down the best you’ll ever make—bold flavors, gooey cheese, and just the right amount of spice all rolled into one irresistible dish. What makes it special? A perfectly seasoned filling of tender shredded chicken, sautéed onions, and a smoky, tangy homemade enchilada sauce that’s miles better than anything from a can.
I’ve been making this for years, and it’s always the star of the table, whether it’s a cozy family dinner or a potluck with friends. Imagine this: warm tortillas stuffed with juicy chicken, smothered in that rich sauce, and baked until the cheese is perfectly golden and bubbly.
It’s comfort food that feels fancy but is surprisingly easy to whip up. Trust me, once you try this, it’ll become your go-to recipe for crowd-pleasing Mexican-inspired goodness. Let’s get cooking!
Ingredients
When crafting the perfect homemade chicken enchiladas, the ingredients you choose can make all the difference between good and unforgettable. Opt for fresh, high-quality ingredients whenever possible, and don’t skimp on the flavors that define this dish. Below, I’ll break down what you’ll need, along with insider tips and substitutions to make your enchiladas a standout.
For the Chicken Filling:
- Cooked Shredded Chicken: Rotisserie chicken saves time, but poaching your own chicken breasts guarantees maximum juiciness.
- Onion and Garlic: Fresh is best—these build the foundational flavor.
- Bell Peppers: Red or green add a sweet crunch; skip if you’re not a fan.
- Olive Oil: Just a touch for sautéing—can sub with avocado oil.
For the Enchilada Sauce:
- Tomato Sauce: The base of the sauce; opt for no-salt-added to control seasoning.
- Chicken Broth: Use low-sodium to balance the saltiness.
- Chili Powder: Non-negotiable for that smoky depth.
- Cumin: Adds warmth and earthiness—freshly ground is ideal.
- Flour: A thickener for the sauce; cornstarch works if gluten-free.
For Assembling:
- Corn or Flour Tortillas: Corn tortillas are traditional, but flour ones are easier to roll and hold together better.
- Shredded Cheese: Monterey Jack or cheddar—mix both for extra creaminess.
- Cilantro: Fresh cilantro adds brightness; skip if you dislike the herb.
Optional Garnishes:
- Sour Cream: Dollop on top for a creamy finish.
- Avocado: Adds richness and a fresh contrast.
- Lime Wedges: A squeeze of lime juice brightens every bite.
Pro Tip: If you’re short on time, a high-quality store-bought enchilada sauce can work, but homemade gives you control over the flavor and spice level.
Don’t skip the chili powder—it’s the soul of this dish!
How to Make the Best Authentic Chicken Enchilada Recipe
- Preheat your oven to 375°F (190°C). This guarantees the oven is at the right temperature when you’re ready to bake your enchiladas, which helps them cook evenly and develop a golden top layer.
- Shred cooked chicken into bite-sized pieces. Using pre-cooked chicken (like rotisserie or leftover roasted chicken) saves time and adds rich flavor.
If you’re cooking chicken fresh, season it with salt, pepper, and a pinch of cumin for extra depth.
– Warm the tortillas briefly in a skillet or microwave. This makes them pliable and prevents cracking when you roll them.
Stack the tortillas on a plate, cover them with a damp paper towel, and microwave for 20-30 seconds.
– Assemble the filling by mixing shredded chicken with shredded cheese, diced onions, and chopped cilantro. The cheese adds creaminess, while the onions and cilantro bring freshness.
For a shortcut, use a store-bought rotisserie chicken and pre-shredded cheese.
– Spread a thin layer of enchilada sauce on the bottom of your baking dish. This prevents the tortillas from sticking and adds flavor to every bite.
Use a 9×13-inch dish for even baking.
– Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish. Work quickly to keep the tortillas from drying out.
Pro tip: Use a spoon or small ladle to portion the filling evenly.
– Pour the remaining enchilada sauce over the rolled tortillas, guaranteeing they’re fully covered. This keeps them moist during baking.
For extra flavor, sprinkle more cheese on top before baking.
- Bake for 20-25 minutes or until the sauce is bubbly and the cheese is melted and lightly golden. Watch for the edges of the tortillas to crisp slightly—this is a sign they’re done.
- Let the enchiladas rest for 5 minutes before serving. This allows the filling to set slightly, making them easier to serve without falling apart.
- Garnish with fresh cilantro, diced avocado, or a dollop of sour cream. These toppings add brightness and balance the richness of the dish.
Flexibility: If you prefer a spicier version, use hot enchilada sauce or add diced jalapeños to the filling.
For a vegetarian twist, swap the chicken for black beans or roasted vegetables. Adjust baking time slightly if using a smaller or larger dish.
Nutrition
This homemade chicken enchilada recipe provides a balanced mix of macronutrients and essential vitamins per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 22 g |
| Carbohydrates | 30 g |
| Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 55 mg |
| Sodium | 720 mg |
| Fiber | 4 g |
| Sugars | 5 g |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 20% DV |
| Iron | 15% DV |
Chef Tips
Someone once told me that seasoning the chicken well before cooking makes all the difference, and I’ve found it’s true. I always marinate it with spices like cumin, chili powder, and garlic for at least 30 minutes.
When assembling enchiladas, I warm the tortillas slightly to prevent cracking.
Finally, I top them with extra sauce and cheese for a perfectly gooey finish every time.
Frequently Asked Questions
Can I Freeze Chicken Enchiladas?
Yes, I can freeze chicken enchiladas. I’ll assemble them, wrap tightly in foil or place in an airtight container, and freeze for up to 3 months. I’ll thaw in the fridge before baking.
How Do I Reheat Leftover Enchiladas?
I reheat leftover enchiladas in the oven at 350°F for 20-25 minutes or microwave them for 2-3 minutes. I cover them with foil or a damp paper towel to keep them from drying out.
What Can I Use Instead of Tortillas?
If I don’t have tortillas, I’ll use lettuce leaves, corn husks, or even thinly sliced zucchini as wraps. For low-carb options, I’ve tried cabbage leaves or almond flour tortillas—they work great for enchilada fillings.
Are Enchiladas Spicy for Kids?
I think enchiladas can be mild for kids if I use less chili powder or mild salsa. I’d skip the jalapeños and serve them with something cooling like sour cream or cheese to balance the spice.
Can I Make Enchiladas Without Cheese?
I can definitely make enchiladas without cheese if I prefer a dairy-free version or just don’t want it. I’d skip the cheese filling and topping or substitute with a vegan alternative if needed.
