Johnny came home from his friend Miguel's house last year wouldn't stop talking about chicken enchiladas. Not tacos. Enchiladas. Said Miguel's abuela made them and they were the best thing ever. Asked if I could make them. Texted Miguel's mom. She laughed and said her mother-in-law guards that recipe like gold. But she gave me basics. Shredded chicken. Red sauce. Corn tortillas. Cheese. Roll and bake. First try was a mess. Tortillas ripped. Sauce was water. Chicken Enchiladas dry. Johnny ate one bite and said not like Miguel's abuela's. Cool thanks. Tried again. And again. Watched YouTube. Called Miguel's mom three more times. Finally made a batch Johnny ate without whining.
Why You'll Love These Chicken Enchiladas
Made this enough to know why it beats takeout and frozen ones. Takes an hour but most is baking time doing nothing. Tortillas don't rip if you warm them first. Took me three tries to learn that. Canned red sauce works fine. Don't make it from scratch unless you're trying to impress someone. Feeds six or four with leftovers for lunch.
Johnny eats it and he's picky about Mexican food now thanks to Miguel's abuela. Rotisserie Chicken Enchiladas ken so skip cooking raw chicken. Freezes great so make double and save some. Can't wreck it once you know the tortilla trick. Burned the top once, ate it anyway. Forgot cheese inside another time, fine. Sauce and chicken carry it even when you screw up.
Jump to:
- Why You'll Love These Chicken Enchiladas
- Ingredients You'll for Chicken Enchiladas
- How To Make Chicken Enchiladas Step By Step
- Smart Ingredient Swaps
- Tasty Ways to Make Them Different
- Equipment For Chicken Enchiladas
- Storing Your Chicken Enchiladas
- Top Tip
- FAQ
- Time to Ditch Takeout Tuesday
- Related
- Pairing
- Chicken Enchiladas
Ingredients You'll for Chicken Enchiladas
For the Chicken Enchiladas:
- 3 cups cooked shredded chicken
- 2 cups shredded Mexican cheese blend
- 1 can (4 oz) diced green chiles
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 10-12 corn tortillas
- 2 cans (10 oz each) red enchilada sauce
- 1 cup shredded cheese for topping
- Cooking spray or oil for softening tortillas
For Serving:
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Diced tomatoes
- Sliced avocado or guacamole
- Lime wedges
- Mexican rice on the side
- Refried beans
Optional Add-Ins:
- 1 can black beans, drained
- 1 cup corn kernels
- Diced onions sautéed
- Chopped bell peppers
How To Make Chicken Enchiladas Step By Step
Prep the Chicken Filling
- Preheat oven to 375°F
- Shred rotisserie chicken or use leftover cooked chicken
- Mix chicken with 1 cup cheese, green chiles, sour cream, and cilantro in large bowl
- Add cumin, garlic powder, salt, and pepper
- Stir until everything's combined and chicken is coated
Warm the Tortillas
- Heat small skillet over medium heat with tiny bit of oil
- Warm each tortilla 10-15 seconds per side until soft and pliable
- Stack warmed tortillas on a plate and cover with towel
- Don't skip this or tortillas rip when you roll them
Prepare the Baking Dish
- Spray 9x13 inch baking dish with cooking spray
- Pour about ½ cup enchilada sauce on bottom and spread it around
- This keeps enchiladas from sticking
Fill and Roll the Enchiladas
- Take one warm tortilla and place on clean surface
- Spoon about ⅓ cup chicken mixture down the center
- Roll tortilla tightly around filling
- Place seam-side down in baking dish
- Repeat until all tortillas are filled and arranged snug in pan
Add Sauce and Cheese
- Pour remaining enchilada sauce over all the rolled tortillas
- Make sure sauce covers everything so edges don't dry out
- Sprinkle remaining 1 cup cheese evenly over the top
- Cover dish with aluminum foil
Bake Covered Then Uncovered
- Bake covered for 20 minutes
- Remove foil and bake another 10 minutes until cheese is bubbly and starting to brown
- Let rest 5 minutes before serving so sauce thickens up
Serve Hot
- Top with sour cream, cilantro, and whatever else you want
- Serve with rice and beans on the side
- Squeeze lime over top before eating
Smart Ingredient Swaps
Protein Options:
- Ground beef instead of chicken (brown it first, drain fat)
- Rotisserie chicken instead of homemade (saves time, tastes fine)
- Ground turkey instead of chicken (leaner, drier)
- Black beans instead of meat (vegetarian, add more cheese)
Tortilla Switches:
- Flour tortillas instead of corn (easier to roll, don't rip as much)
- Corn tortillas instead of flour (more authentic, gluten-free)
- Small tortillas instead of large (makes more enchiladas, smaller portions)
- Stale tortillas instead of fresh (actually work better, less likely to tear)
Sauce Changes:
- Green enchilada sauce instead of red (tangier, different vibe)
- Homemade sauce instead of canned (more work, tastes better)
- Red salsa instead of enchilada sauce (thinner but works)
- Cream sauce instead of red (white chicken enchiladas, richer)
Cheese Alternatives:
- Mexican blend instead of cheddar (melts smoother)
- Monterey jack instead of cheddar (milder)
- Pepper jack instead of regular (spicy kick)
- Queso fresco instead of melted cheese (crumbly, authentic)
Add-In Swaps:
- Canned green chiles instead of fresh (easier, always have them)
- Greek yogurt instead of sour cream (healthier, same tang)
- Skip cilantro if you hate it (gene thing, tastes like soap to some)
- Frozen corn instead of canned (sweeter, better texture)
Tasty Ways to Make Them Different
Green Chicken Enchiladas:
- Use green enchilada sauce instead of red
- Add extra green chiles and jalapeños to filling
- Top with monterey jack cheese instead of cheddar
- Tangy and spicy, Miguel's mom's version
White Chicken Enchiladas:
- Make cream sauce with butter, flour, chicken broth, and sour cream
- Skip the red sauce completely
- Use pepper jack cheese for heat
- Richer and creamier, Johnny's favorite
Chicken Enchiladas with Heavy Cream:
- Mix ½ cup heavy cream into the chicken filling
- Makes it extra creamy inside
- Pour cream over top before baking for richer sauce
- My husband's requested version
Easy Skillet Chicken Enchiladas:
- Layer tortillas flat in big skillet instead of rolling
- Add filling between layers like lasagna
- Top with sauce and cheese
- Faster and can't mess up the rolling
Equipment For Chicken Enchiladas
- 9x13 inch baking dish (glass or ceramic)
- Large mixing bowl for chicken filling
- Small skillet for warming tortillas
- Aluminum foil for covering
- Spatula for serving
Nice-To-Have Tools:
- Tongs for flipping tortillas
- Kitchen towel for keeping tortillas warm
- Meat thermometer if cooking chicken from scratch
- Cheese grater if using block cheese
Storing Your Chicken Enchiladas
Refrigerator Storage (3-4 Days):
- Cool completely before covering
- Cover baking dish with foil or plastic wrap
- Store in fridge up to 4 days
- Reheat at 350°F for 15 minutes covered
- Oven works better than microwave
- Add splash of water or extra sauce if dry
- Microwave individual portions 2 minutes
- Tortillas get softer after first day but still good
Freezer Storage (2-3 Months):
- Assemble enchiladas in disposable aluminum pan
- Wrap tightly with plastic then foil
- Label with date and baking instructions
- Bake from frozen adding 30 extra minutes covered
- Cool completely first
- Wrap individual enchiladas in foil
- Store in freezer bags
- Thaw overnight in fridge before reheating
Top Tip
- Miguel's mom finally told me her real secret after I'd been making these for months. She doesn't just warm the tortillas in a dry skillet. She dips them in the enchilada sauce first for two seconds then warms them. Makes them super pliable and adds flavor before you even fill them. Tried it. Game changer. Tortillas never rip now. They soak up sauce and get this head start on flavor. Now I always do it even though it's an extra step. Worth it.
- Our other trick came from being lazy. One night I was too tired to shred Chicken Enchiladas. Just cut it in chunks with scissors right in the bowl. Worked fine. Actually stayed in bigger pieces inside the enchiladas instead of turning to mush. Now I use kitchen scissors for everything. Faster than pulling chicken apart with forks.
- The best accident was Johnny's fault. He dumped way too much cumin in the filling while helping. Like a whole tablespoon instead of a teaspoon. Tasted it and thought we'd have to start over. But it made the filling taste smokier and more complex. Everyone asked what I did different. Now I use extra cumin on purpose. Johnny's heavy hand made it better.
FAQ
What are some interesting facts about enchiladas?
Enchiladas have been around since Mayan times. They used to dip corn tortillas in chili sauce and eat them plain. The name comes from Spanish word "enchilar" which means to season with chili. Different regions in Mexico make them totally different ways. In some places they stack them flat like pancakes instead of rolling. In Texas they smother them in chili con carne and cheese.
What is the secret to great Chicken Enchiladas?
Warm the tortillas before rolling or they crack and rip. This was my biggest problem until Miguel's mom told me. Dip them in sauce first for even better results. Use enough filling but not too much or they won't close. Roll them tight and place seam down so they don't unroll. Don't skimp on sauce. Enchiladas should be swimming in it not just sitting in a puddle. The tortillas soak up sauce while baking.
What are common mistakes when making enchiladas?
Not warming tortillas first. They tear when you try to roll them cold. Using flour tortillas when recipe calls for corn. They taste wrong and get mushy. Not using enough sauce. They dry out in the oven without enough liquid. Overfilling them so they don't close properly and filling spills out. Forgetting to cover the pan first half of baking so tops burn before insides cook.
What is usually in a chicken enchilada?
Shredded cooked chicken is the base. Mixed with cheese, usually cheddar or Mexican blend. Some people add sour cream or cream cheese to the filling for creaminess. Diced green chiles for mild heat. Onions either raw or sautéed depending on who's making them. Sometimes black beans or corn mixed in. Cumin and garlic powder for seasoning. All wrapped in corn or flour tortillas.
Time to Ditch Takeout Tuesday
Now you know everything to make chicken enchiladas that beat restaurant versions. From Miguel's mom's sauce-dipping trick to Johnny's cumin dump, this proves Mexican food at home can taste better than going out.
Want more comfort dinners? Try our Healthy French Onion Chicken Casserole Recipe for another one-pan win that feeds everyone. Need something different? Our Delicious Peruvian Chicken And Rice Recipe brings new flavors to weeknight rotation. Or make our The Best Chocolate Orange Cheesecake Recipe when you need dessert that looks harder than it is.
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Pairing
These are my favorite dishes to serve with Chicken Enchiladas
Chicken Enchiladas
Ingredients
Equipment
Method
- Preheat oven to 375°F. Mix shredded chicken, 1 cup cheese, green chiles, sour cream, cilantro, cumin, garlic powder, salt, and pepper in a large bowl.
- Heat a skillet with light oil. Warm each tortilla 10-15 seconds per side until soft, or dip briefly in enchilada sauce for extra flavor. Keep covered with a towel.
- Spray 9x13-inch pan with cooking spray. Spread ½ cup enchilada sauce across the bottom to prevent sticking.
- Spoon about ⅓ cup chicken filling into each tortilla. Roll tightly and place seam side down in pan. Repeat with remaining tortillas.
- Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Cover with foil and bake 20 minutes, then uncover and bake 10 more until bubbly.
- Let sit 5 minutes before serving. Top with sour cream, cilantro, and jalapeños. Serve hot with rice and beans.
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