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
Ingredients
Full ingredient list below — check off items as you shop or cook.
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.
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.
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 and will vary based on exact ingredients and brands used.
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