There’s just something about chicken enchiladas that transforms an ordinary Tuesday into a full-on family celebration. When Emma nudged me for “those cheesy rolled-up things” yet again this week, I realized it was time to nail down the ultimate recipe. This isn’t the fussy, time-heavy version you find in upscale cookbooks it’s the genuine, weeknight-friendly chicken enchiladas formula that works in any average kitchen with ingredients you’ll find at your local grocery store.
Why You'll Love This Chicken Enchiladas Recipe
This recipe has become our go-to for nights when we want something that feels special but doesn't need hours in the kitchen. Emma loves helping roll the tortillas, and I love that I can prep the whole thing ahead of time and just stick it in the oven when we get home from soccer practice. What makes this different from other recipes is that it actually tastes like the enchiladas you get at good Mexican restaurants, not like some weird casserole with tortillas.
You don't need any fancy stuff or special equipment. No hunting down weird chiles or making sauce from scratch - this uses stuff you probably already have in your pantry. Plus, it's one of those recipes that's really hard to mess up. Even when Emma "helps" and we end up with uneven rolls and cheese everywhere, it still tastes great. The melted cheese covers up all the mistakes, and honestly, the messy ones are usually the most delicious.
Jump to:
- Why You'll Love This Chicken Enchiladas Recipe
- Ingredients for Chicken Enchiladas
- How To Make Chicken Enchiladas Step By Step
- Storing Your Chicken Enchiladas
- Equipment For Chicken Enchiladas
- Fun Twists on Chicken Enchiladas
- Smart Swaps for Chicken Enchiladas
- The Flavor My Best Friend Never Told Me About
- Top Tip
- What to Serve With Chicken Enchiladas
- FAQ
- Taco Tuesday Just Got Better!
- Related
- Pairing
- Chicken Enchiladas
Ingredients for Chicken Enchiladas
The Chicken:
- Cooked chicken
- Or chicken breasts you cook yourself
- Leftover chicken from dinner works too
The Wrapping:
- Corn tortillas
- Enchilada sauce
- Shredded cheese
- More cheese for the top
The Extras:
- Diced onion
- Sour cream
- Black beans
- Cilantro for people who like it
See recipe card for quantities.
How To Make Chicken Enchiladas Step By Step
Prep Everything First:
- Shred your chicken into bite-sized pieces
- Warm the tortillas in the microwave for 30 seconds
- Open your enchilada sauce
- Have your cheese ready to go
Assembly Line:
- Pour a little sauce in the bottom of your baking dish
- Take a warm tortilla and put chicken and cheese in the middle
- Roll it up and put it seam-side down in the dish
- Keep going until the dish is full
The Topping:
- Pour the rest of the sauce over all the enchiladas
- Sprinkle cheese on top
- Cover with foil
Bake Time:
- Let it sit for a few minutes before serving
- 350°F for about 20-25 minutes
- Take the foil off for the last 5 minutes
Storing Your Chicken Enchiladas
Fridge Storage (3-4 days):
- Let them cool down completely first
- Cover tight with foil or plastic wrap
- Reheat single portions in the microwave
- Add a splash of water if they look dry
Freezer Storage (2-3 months):
- Cool completely before freezing
- Wrap the whole dish in plastic, then foil
- Write the date on it (I always forget)
- Thaw in fridge overnight before reheating
Make-Ahead Tips:
- Good for busy weeknights
- Put the whole thing together but don't bake it
- Cover and stick in the fridge for up to 2 days
- Add 10 extra minutes to the baking time
Equipment For Chicken Enchiladas
- 9x13 baking dish (glass or metal, doesn't matter)
- Large spoon for scooping filling
- Sharp knife for cutting chicken
- Cutting board
- Measuring cups
Fun Twists on Chicken Enchiladas
Emma's Favorites:
- "Breakfast enchiladas" with scrambled eggs and chicken
- Extra cheesy with three different kinds of cheese
- Bean and chicken combo (she loves black beans)
- "White sauce" version with sour cream instead of red sauce
Spicy Versions:
- Add diced jalapeños to the chicken
- Use pepper jack cheese
- Mix hot sauce into the enchilada sauce
- Top with fresh chopped peppers
Veggie Add-Ins:
- Corn kernels mixed with the chicken
- Diced bell peppers
- Spinach (sneak it in with the chicken)
- Mushrooms for the adults
Quick Versions:
- Use whatever cheese is in the fridge
- Use leftover taco meat instead of plain chicken
- Throw in whatever leftover rice we have
- Add beans to make it more filling
Smart Swaps for Chicken Enchiladas
Chicken Changes:
- Rotisserie → Leftover grilled chicken
- Chicken breast → Chicken thighs (more flavor)
- Fresh → Canned chicken (in a pinch)
- Regular → Seasoned taco meat
Tortilla Options:
- Corn → Flour tortillas (different but good)
- Regular → Whole wheat
- Store-bought → Homemade (if you're feeling fancy)
- Standard size → Small street taco size
Sauce Swaps:
- Red enchilada sauce → Green enchilada sauce
- Store-bought → Salsa (thinner but works)
- Regular → Spicy version
- Canned → Homemade (if you have time)
Cheese Changes:
- Dairy → Vegan cheese (Emma's friend can't have dairy)
- Mexican blend → Sharp cheddar
- Shredded → Block cheese you grate yourself
- Regular → Pepper jack for heat
The Flavor My Best Friend Never Told Me About
My best friend has been making enchiladas for her family for years, and every time I ate at her house, they tasted way better than mine. For the longest time, I couldn't figure out what she was doing differently. We were using the same enchilada sauce, the same cheese, even the same tortillas from the same store. But hers always had this deeper, richer flavor that I couldn't figure out.
Finally, last summer when we were making them together for a block party, I caught her doing something sneaky. Right before she poured the enchilada sauce over the top, she mixed in a spoonful of the leftover Chicken Enchiladas drippings from the pan where she'd cooked the chicken. Just a tablespoon or two, but it made all the difference. That little bit of chicken fat and those browned bits from the bottom of the pan turned regular enchilada sauce into something that tasted like it had been cooking for hours.
Top Tip
- Always warm your tortillas before rolling, and don't skip the sauce on the bottom of the pan. I used to just throw cold tortillas straight from the package into the baking dish, and they'd crack and tear every single time. Emma got so frustrated watching me fight with broken tortillas that she started putting them in the microwave for 30 seconds before we started rolling.
- The other thing that makes a huge difference is putting that thin layer of enchilada sauce in the bottom of the baking dish before you add the rolled tortillas. It keeps them from sticking to the pan and adds flavor to the bottom. I learned this the hard way when I tried to serve enchiladas that were basically stuck to the dish.
- One more thing that took me way too long to figure out - don't overfill the tortillas. I used to think more filling meant better enchiladas, but it just made them impossible to roll and they'd split open in the oven. Emma figured out the right amount is about two spoonfuls of Chicken Enchiladas and a sprinkle of cheese.
What to Serve With Chicken Enchiladas
From hosting way too many taco nights and family dinners, here's what actually goes with enchiladas. The usual stuff is Spanish rice (or just regular rice with some salsa mixed in), refried beans, and a simple salad with lime dressing. Emma always asks for corn on the side because she likes to eat it with her hands, and honestly, frozen corn that you just microwave works fine. Don't overthink it.
For toppings, put out small bowls of sour cream, shredded lettuce, diced tomatoes, and sliced avocado. Let people add what they want - Emma only uses sour cream and cheese, while I pile everything on. Chips and salsa are good to have around for before dinner, and they help fill up the kids so they don't complain about being hungry while you're finishing up.
FAQ
What is the secret to good enchiladas?
The secret is warming your tortillas before rolling and not overfilling them. Cold tortillas crack, and too much filling makes them impossible to roll. Also, always put sauce on the bottom of your baking dish to prevent sticking.
What ingredients go into chicken enchiladas?
You need cooked chicken, corn tortillas, enchilada sauce, and cheese. Optional stuff includes onions, beans, sour cream, and cilantro. The key is keeping it simple - you don't need fancy stuff to make them taste good.
What are some common mistakes when making chicken enchiladas?
Using cold tortillas that crack when you roll them, overfilling the tortillas, forgetting to sauce the bottom of the pan, and not letting them rest after baking. Also, flour tortillas get soggy - stick with corn.
Why are they called divorced enchiladas?
Divorced enchiladas have two different sauces - usually red and green - served side by side on the same plate. The sauces are "divorced" or separated from each other. It's just a fun name for when you can't decide which sauce you want.
Taco Tuesday Just Got Better!
Now you know how to make chicken enchiladas that actually taste like the ones from good Mexican restaurants - from warming the tortillas to Sarah's secret Chicken Enchiladas drippings trick. Emma and I have made this recipe so many times that she can practically roll the enchiladas with her eyes closed, and it's become one of our favorite things to cook together.
Want more crowd-pleasing recipes that kids actually eat? Try our Best Cheeseburger Sliders Recipe that's perfect for parties and game day. Our Easy Stuffed Shells with Ground Beef is another family favorite that's basically like enchiladas but with pasta instead of tortillas. And for something fun and different, our Easy Potato Cheese Balls Recipe makes the best appetizers that disappear as fast as we can make them.
Show us your enchilada triumphs! Give a shout-out to we can’t wait to see your wonderfully messy, deliciously imperfect rolls.
Leave a review and hop into our dinner family!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chicken Enchiladas
Chicken Enchiladas
Equipment
- 9×13″ baking dish (glass or metal, greased lightly)
- Large bowl (for mixing filling)
- Sharp knife (for shredding chicken)
- Cutting board
- Microwave or skillet (for warming tortillas)
- Aluminum foil (to cover during baking)
Ingredients
- 3 cups cooked chicken - shredded rotisserie or homemade
- 12 small corn tortillas - warmed
- 1 cup enchilada sauce - red or green store-bought
- 2 cups shredded cheese - Mexican blend or cheddar
- 1 cup shredded cheese - extra for topping
- ½ cup diced onion - optional
- ½ cup sour cream - for serving
- 1 cup cooked black beans - drained & rinsed
- 2 tablespoon fresh cilantro - optional chopped
Instructions
- Gather and Prepare All Ingredients Before Starting
- Mix Shredded Chicken, Cheese, and Optional Add-ins Thoroughly
- Spread Sauce Evenly Across the Bottom of the Baking Dish
- Fill and Roll Each Tortilla Tightly with the Chicken-Cheese Mix
- Pour Remaining Sauce Over Rolls and Sprinkle on Cheese Topping
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