The Best Chicken Enchiladas Recipe (2024)

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The BEST Chicken enchilada recipe! These easy chicken enchiladas are made with shredded chicken, cheese and my homemade enchilada sauce.

The Best Chicken Enchiladas Recipe (1)
Chicken Enchiladas

When I go out for Mexican food, I always order the chicken enchiladas because it’s my favorite!! This enchilada recipe has been one of my most popular recipes since I first posted it, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don’t skip that step! These are so good, I can’t order them out now, because I am always disappointed. Serve enchiladas with Cilantro Lime Rice and Refried Beans.

The Best Chicken Enchiladas Recipe (2)


Enchilada Sauce:

  • Garlic and onion, minced
  • Chipotle chilis in adobo sauce, to taste
  • Tomato sauce
  • Chipotle chili powder, ground cumin, kosher salt, and fresh pepper, to taste
  • Reduced-sodium chicken broth

Chicken Filling:

  • Cooked, shredded chicken breast (from a store-bought rotisserie chicken or slow-cooked shredded chicken). Chicken thighs also work
  • Garlic and onion, minced
  • Cilantro
  • Kosher salt, cumin, dried oregano, and chipotle chili powder, to taste
  • Chicken broth and tomato sauce


  • Whole wheat flour or gluten-free tortillas
  • Shredded part-skim Mexican cheese blend, cheddar cheese or monterey jack cheese


  • Chopped scallions or cilantro plus optional toppings such as sour cream, avocado, Greek yogurt, jalapenos, etc.

How To Make Chicken Enchiladas

  1. Preheat oven to 400°F.
  2. Make the enchilada sauce: In a pot, sauté minced garlic in oil. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt, and pepper. Simmer for 5-10 mins and set aside.
  3. Make the chicken filling: In a skillet, sauté minced onion and garlic. Add shredded chicken, cilantro, cumin, oregano, chili powder, tomato sauce, and chicken broth. Cook for 4-5 mins and set aside.
  4. Assemble: Spray a 13×9-inch baking dish with oil. Put 1/3 cup of chicken mixture onto each tortilla, roll them up, and place seam-side down in the dish.
  5. Bake: Pour enchilada sauce on top, sprinkle shredded cheese, and bake covered for 20-25 mins.
  6. Garnish with chopped scallions or cilantro and add optional toppings. Serve hot and enjoy!

What is an Enchilada?

An enchilada is a traditional Mexican dish that typically consists of a tortilla filled with anything from meat, cheese, beans, vegetables, and spices, and then rolled up and covered with a enchilada sauce. Enchiladas are served hot and can be topped with additional cheese, sour cream, avocado and other toppings.

What should I put in my enchiladas?

Enchiladas can be filled with anything you can think of! In this Chicken Enchilada recipe, I used shredded chicken breast, but here’s a few more ideas.

  • Vegetarian enchiladas are great with refried beans, white beans, butternut squash or zucchini and cheese, then topped with sauce and more cheese.
  • Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey for this.
  • For pork enchiladas, try this Slow Cooker Pork Carnitas as the filling.
  • The enchilada sauce in this recipe is so good I created a separate post for it, I usually make double and freeze the rest!

How to cook shredded chicken for enchiladas:

To make shredded chicken in the slow cooker use boneless, skinless chicken breasts (or thighs) and top with enough water or broth to cover. Cook on low 4 to 6 hours, then drain and shred. You can also use leftover chicken breast from a rotisserie chicken which is so much quicker if you don’t have time.

What to serve with enchiladas:

  • Perfect with Refried Beans, Black Beans and Rice, Mexican Rice, Yellow Rice or Cilantro Lime Rice
  • Keep it low-carb with veggie rice such as Cilantro-Lime Cauliflower “Rice” or Mexican Cauliflower “Rice”
  • Leftovers are great the next day with a salad and a few avocado slices.

This chicken enchilada recipe has been one of my go-to recipes for years and are always a hit when we serve them to friends and family. If you’re debating on if you should make them, I vote yes, and let me know what you think!

The Best Chicken Enchiladas Recipe (3)

The Best Chicken Enchiladas Recipe (4)

More Enchilada Recipes

  • Chicken and White Bean Enchiladas with Salsa Verde Sauce
  • Enchilada Chicken Roll Ups
  • Classic Enchiladas Verdes
  • Chicken Enchilada Soup
  • Turkey Enchilada Stuffed Turkey Rellenos

The Best Chicken Enchiladas Recipe (5)

The Best Chicken Enchilada Recipe

4.89 from 457 votes






These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you're an enchilada lover like me, you will love these!!

Course: Dinner

Cuisine: Mexican

The Best Chicken Enchiladas Recipe (6)

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Print Rate Pin SaveWW Points

Yield: 8 servings

Serving Size: 1 large enchilada



For the enchilada sauce:

For the chicken:

For the enchilada:


  • Preheat oven to 400F degrees.

  • Spray a medium pot with oil and and add garlic, sauté 30 seconds. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes, to let the flavors meld. Set aside until ready to use.

  • Heat the oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

  • Spray a 13 by 9-inch glass or ceramic baking dish with oil. Put 1/3 cup chicken mixture into each tortilla and roll it.

  • Place on baking dish seam side down, top with sauce. Then top with cheese.

  • Cover with foil and bake in the oven on the middle rack for 20-25 minutes, until it's heated through and the cheese is melted. Garnish with scallions or cilantro. Optional: top with your favorite toppings if desired. (Extra points) Makes 8 enchiladas.

Last Step:

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If using premade enchilada sauce it is approximately 2 1/4 cups.

To make shredded chicken in the slow cooker, place breasts in slow cooker and cover with enough chicken broth to submerge. Cook low 4 hours or high 2 hours then shred with two forks.


Serving: 1 large enchilada, Calories: 168 kcal, Carbohydrates: 17 g, Protein: 17 g, Fat: 6.5 g, Saturated Fat: 2 g, Cholesterol: 29.5 mg, Sodium: 441 mg, Fiber: 8.5 g, Sugar: 3 g

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Photo credit Sarah of Broma Bakery

The Best Chicken Enchiladas Recipe (2024)


What is the secret to good enchiladas? ›

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Is it better to use corn or flour tortillas for enchiladas? ›

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

How do you cook real good chicken enchiladas? ›

Grande Chicken Enchiladas
  1. Microwave - Poke holes in the film and cook for 3:30 - 4:30 minutes, let sit for 1 minute before removing. ...
  2. Oven - Remove the film and cook at 400° for 28-32 minutes.
  3. Air Fryer - Remove the film and cook at 375° for 10-12 minutes.

Which sauce is better for enchiladas? ›

Las Palmas makes the best green enchilada sauce at the grocery store. It's a little tangy, super savory, and it tastes very fresh, even though it's canned enchilada sauce. If you're a green sauce lover, you will be thrilled with this premade enchilada sauce. You won't just want to stop at enchiladas!

What makes enchiladas taste better? ›

Toppings: When it comes to enchiladas, I vote the more toppings the merrier! Any combination of chopped fresh cilantro, sliced avocado, diced red onion (or quick pickled red onions), sliced radishes, fresh or pickled jalapeños, sour cream or Mexican crema, and/or extra cheese would be delicious!

What is the best cheese to melt on enchiladas? ›

Use a shredded Mexican cheese blend for the best melting and flavor. A rustic cut blend of 4 cheese is the best all-around cheese for enchiladas. Look for one that includes Montery Jack, Cheddar, Asadero and Queso Quesadilla Cheese. Avoid using all cheddar as it can be too oily.

Should you bake enchiladas covered or uncovered? ›

Bake uncovered 15 to 20 minutes or until hot.

Should enchiladas be covered when baking? ›

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Should flour tortillas be fried before making enchiladas? ›

A Tip About Tortilla Prep

Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother's trick. She places another tortilla either on top of the tortilla in the pan (and then flips both tortillas), or beneath it.

Why are my chicken enchiladas soggy? ›

If you are actually following a quality enchilada recipe, you should have already dipped your tortillas into your chosen sauce before baking. This process softens the tortilla and infuses it with flavor, so if you just dump the rest of the good stuff on top of your dish before baking, you are begging for a soggy mess.

What goes with chicken enchiladas? ›

Chopped salad, rice pilaf, fresh guacamole, and street corn dip – these all go great with chicken enchiladas! This iconic tortilla dish can be made with slow cooker shredded chicken or leftover rotisserie chicken, a great main course!

Can you pre make enchiladas or will they get soggy? ›

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Does enchilada sauce go inside or on top? ›

Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.

What can I add to canned enchilada sauce to make it better? ›

Add stock - Chicken, beef, or vegetable, stocks pack a ton of flavor - because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted - and can instantly elevate the flavor of canned enchilada sauce.

What is traditional enchilada sauce made of? ›

The Best Enchilada Sauce

It comes from a combination of dried spices, which are sautéed in oil to bring out their best, and umami-rich tomato paste. The cinnamon is optional since some people just don't like it in savory applications, but just a pinch adds some lovely warmth and complexity.

Is it better to cook enchiladas covered or uncovered? ›

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Do you put sauce on enchiladas before or after baking? ›

Easy Cheese Enchiladas Recipe

Happy to report it couldn't be easier. Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake.

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