Mexican-Inspired
Chicken Enchiladas
These chicken enchiladas roll tender shredded chicken and melty cheese into softened corn tortillas, blanketed in red enchilada sauce and baked until bubbling. It's a classic, crowd-pleasing casserole-style dinner worth having in regular rotation.
Why you'll love this recipe
- Classic red sauce enchiladas from scratch or with jarred sauce
- Great way to use leftover cooked chicken
- Freezes well before or after baking
- Crowd-pleasing dinner for a family or gathering
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a bowl, mix the shredded chicken with 1/2 cup enchilada sauce, the onion, cumin, garlic powder and 1 cup cheese.
- Warm the tortillas briefly in a lightly oiled skillet, or wrap in a damp towel and microwave for 30 seconds, to make them pliable and prevent cracking.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish. Fill each tortilla with a portion of the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining cheese.
- Bake for 20-25 minutes, until bubbly and the cheese is melted and lightly golden.
- Garnish with green onions and cilantro before serving.
How to tell it's done
Bake until the sauce is bubbling around the edges of the dish, and the cheese on top is fully melted with a few golden spots. Since the filling uses cooked chicken, the center just needs to be hot (165°F). Check the middle enchilada if you assembled the dish ahead and are baking it cold, which takes about 10 more minutes.
Tips for success
- Warming the tortillas before rolling is essential — cold, unwarmed tortillas crack and tear easily.
- Rotisserie chicken is a great time-saving option for the filling.
- Assemble the enchiladas ahead and refrigerate unbaked for up to a day, then bake when ready.
- This dish freezes well either before or after baking; thaw overnight in the fridge before baking or reheating.
Ingredient notes & swaps
- Enchilada sauce: canned red enchilada sauce works. For a homemade version, simmer 2 tbsp chili powder, 1 tbsp flour and 1 tbsp oil with 2 cups broth and 2 tbsp tomato paste for 10 minutes.
- Tortillas: corn tortillas are traditional and hold up well in sauce. Briefly frying each one in hot oil for about 5 seconds per side keeps them from going mushy.
- Filling: a few spoonfuls of sour cream or softened cream cheese in the filling make it creamier. Black beans or sautéed spinach are good additions.
- Verde version: green enchilada sauce and Monterey Jack make a tangy, milder version.
Storage & reheating
Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in the microwave, or reheat the dish covered with foil at 350°F for 20-25 minutes until hot in the center.
Make ahead & freezing
Assemble up to 24 hours ahead, without the final sauce and cheese, which keeps the tortillas firmer. Add the sauce and cheese right before baking. For freezing, assemble the dish in a foil pan, wrap it tightly, and freeze for up to 3 months. Thaw it overnight in the fridge, then bake for 30-40 minutes.
What to serve with it
Mexican rice, refried beans, a crisp green salad or pico de gallo. Top with sour cream, avocado and pickled jalapeños.
Frequently asked questions
Can I use flour tortillas instead of corn?
Yes, though corn tortillas are more traditional and hold their texture a bit better under the sauce.
How do I keep tortillas from cracking when rolling?
Warm them briefly in an oiled skillet or microwave with a damp towel before filling and rolling.
Can I make chicken enchiladas ahead of time?
Yes, assemble them unbaked, cover, and refrigerate for up to a day, then bake when ready to serve.
Can I freeze chicken enchiladas?
Yes, they freeze well either unbaked or baked; thaw in the fridge overnight before baking or reheating.
Nutrition (per serving)
| Calories | 468 |
| Protein | 32g |
| Carbs | 36g |
| Fat | 22g |
| Sodium | 880mg |
| Sugar | 5g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Mexican-Inspired Chicken Recipes
You might also like
Chicken Fajita Bowls
Easy chicken fajita bowls with seasoned chicken, peppers and onions over rice — a customizable, meal-prep-friendly…
Mexican-InspiredChicken Tacos
Easy shredded chicken tacos with a smoky-spiced seasoning, piled into warm tortillas with your favorite toppings…
Chicken Quesadillas
Easy crispy chicken quesadillas with melty cheese and seasoned chicken folded into golden tortillas, ready in about…