Chicken Enchiladas Recipe

Let’s talk about chicken enchiladas for a second. They’re basically edible hugs—warm tortillas wrapped around tender chicken, smothered in sauce, buried under cheese, and baked until bubbly and golden. If that doesn’t sound like the answer to all of life’s problems, I don’t know what does. And the best part? They’re shockingly easy to make. Like, “why have I been ordering these at restaurants” easy. Plus, you can make a whole pan and have leftovers for days, which is basically winning at adulting.

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Why This Chicken Enchiladas is Awesome

First things first: these Chicken Enchiladas are the real deal. We’re talking authentic-tasting enchiladas that’ll make your Mexican food-loving friends actually impressed. The secret is in the sauce—homemade enchilada sauce that takes maybe 10 minutes and tastes a million times better than anything from a can.

But here’s the thing that makes this Chicken Enchiladas recipe truly great: it’s stupid-flexible. Got leftover rotisserie chicken? Perfect. Meal prepping for the week? These freeze like a dream. Feeding picky eaters? You can customize each enchilada. Want to make them vegetarian? Swap the chicken for beans. It’s basically the Swiss Army knife of dinner recipes.

The texture situation is also chef’s kiss. You’ve got crispy edges, gooey melted cheese, tender chicken, soft tortillas soaked in sauce, and if you add toppings like sour cream and cilantro, you get this whole flavor and texture party happening in your mouth. It’s comfort food at its finest, and honestly, it’s pretty hard to screw up. Even if you’ve never made enchiladas before, you’ll look like a pro.

Ingredients You’ll Need

For the enchilada sauce:

• 3 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 3 tbsp chili powder (don’t cheap out here, get the good stuff)
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp oregano
• 2 cups chicken broth
• Salt to taste

For the filling:

• 3 cups cooked, shredded chicken (rotisserie chicken is your best friend)
• 1 cup sour cream
• 1 can (4 oz) diced green chiles
• 1 1/2 cups shredded cheese (Mexican blend or cheddar), divided
• 1/2 tsp cumin
• Salt and pepper to taste

For assembly:

• 10-12 flour or corn tortillas (flour are easier for rolling, corn are more traditional)
• 2 cups shredded cheese for topping
• Cooking spray

Optional toppings (but really, why would you skip them?):

• Fresh cilantro, chopped
• Sour cream
• Diced tomatoes or pico de gallo
• Sliced jalapeños
• Diced avocado or guacamole
• Lime wedges

Step-by-Step Instructions

1. Make that sauce (it’s easier than you think). In a medium saucepan over medium heat, heat the oil. Add flour and whisk constantly for about 1 minute to make a roux. Add chili powder, garlic powder, cumin, and oregano. Keep whisking—this is not the time to check your phone. Gradually pour in the chicken broth while whisking continuously to avoid lumps. Bring to a simmer and cook for 5-7 minutes until it thickens. Taste and add salt as needed. Set aside.

2. Prep your filling like a boss. In a large bowl, combine shredded chicken, sour cream, green chiles, 1 cup of cheese, cumin, salt, and pepper. Mix it all together until well combined. This is your filling, and it should taste amazing even before it goes in the oven. If it doesn’t, adjust your seasoning now.

3. Set up your enchilada assembly line. Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray. Pour about 1/2 cup of your enchilada sauce into the bottom of the dish and spread it around. This prevents sticking and adds flavor to the bottom tortillas.

4. Warm those tortillas (seriously, do this). Wrap your tortillas in damp paper towels and microwave for 30-45 seconds, or warm them individually in a dry skillet for a few seconds each side. Warm tortillas = rollable tortillas. Cold tortillas = cracked, torn, sad tortillas. Don’t skip this step unless you enjoy frustration.

5. Roll ’em up. Take a warm tortilla and place about 1/3 cup of chicken filling down the center. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with remaining tortillas and filling, packing them snugly in the dish. They should fit together like delicious little burritos taking a nap.

6. Sauce and cheese time. Pour the remaining enchilada sauce evenly over all the rolled enchiladas. Make sure they’re well covered—no dry spots allowed. Sprinkle the remaining 2 cups of cheese generously over the top. Be generous with that cheese. This is not the time for moderation.

7. Bake until bubbly and beautiful. Cover the dish with foil (spray the underside with cooking spray so the cheese doesn’t stick) and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and slightly golden on top. Your kitchen should smell incredible right now.

8. Let it rest, then devour. Let the enchiladas cool for about 5 minutes before serving. This helps them set up a bit and makes them easier to serve without everything sliding apart. Top with your favorite toppings and dig in.

Common Mistakes to Avoid

Using cold tortillas and wondering why they tear. Warm tortillas are flexible and easy to roll. Cold tortillas are brittle and will crack faster than your New Year’s resolutions. Always warm them first—no exceptions.

Making the sauce too thick or too thin. You want a pourable consistency, kind of like thin gravy. Too thick and it won’t coat properly; too thin and you’ll have a soup situation. If your sauce is too thick, add a splash more broth. Too thin? Let it simmer a bit longer.

Overfilling the tortillas. I know you want to cram as much filling as possible, but restraint is key. Overfilled tortillas won’t roll properly and will burst open in the oven. About 1/3 cup of filling per tortilla is the sweet spot.

Forgetting to sauce the bottom of the pan. If you skip this step, your bottom tortillas will stick and tear when you try to serve them. Nobody wants to serve enchilada soup because the bottoms are glued to the pan.

Not letting them rest after baking. Give them 5 minutes to set up. Yes, they smell amazing and you want to eat them immediately, but patience prevents a saucy mess on your plate.

Alternatives & Substitutions

Protein options: Shredded rotisserie chicken is the MVP here for convenience, but you can also use leftover grilled chicken, cooked ground beef, ground turkey, or skip the meat entirely and use black beans or a combo of beans and veggies. For beef enchiladas, season the ground beef with taco seasoning first.

Tortilla debate: Flour tortillas are easier to work with and less likely to tear, making them perfect for beginners. Corn tortillas are more traditional and have better flavor, but they’re more fragile. If using corn, definitely warm them in a dry skillet with a bit of oil to make them pliable.

Sauce shortcuts: Don’t have time to make sauce? Fine, use canned enchilada sauce—but honestly, the homemade version takes 10 minutes and tastes so much better. If you do use canned, get two 10-ounce cans (red or green, your choice).

Cheese substitutions: Mexican blend is classic, but cheddar, Monterey Jack, or even pepper jack (for heat) all work great. You could also use queso fresco crumbled on top for a more authentic touch.

Dairy-free option: Skip the sour cream in the filling or use a dairy-free alternative, and use dairy-free cheese. The sauce is already dairy-free as written, so you’re halfway there.

Final Thoughts

There you have it—chicken enchiladas that’ll make you wonder why you ever bothered with takeout. These are the kind of enchiladas that make people ask for the recipe, that make your house smell like a Mexican restaurant, and that taste even better as leftovers the next day.

The beauty of this Chicken Enchiladas recipe is that once you’ve made it once, you can customize it forever. Add black beans to the filling. Try different sauces. Use different proteins. Make them spicier or milder depending on who’s eating. It’s your enchilada world, and we’re all just living in it.

So grab a baking dish, preheat that oven, and get ready to make the kind of dinner that earns you serious kitchen cred. Your future self (and anyone lucky enough to be at your dinner table) will thank you. Now go make something delicious!

FAQ (Frequently Asked Questions)

Can I make these ahead of time? Absolutely! Assemble the enchiladas completely, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the covered baking time since they’ll be cold from the fridge. You can also freeze assembled, unbaked enchiladas for up to 3 months—just thaw overnight in the fridge before baking.

Why are my enchiladas soggy? Usually this happens if you use too much sauce or don’t bake them long enough. Make sure your sauce isn’t too thin, and don’t drown the enchiladas—you want them well-coated but not swimming. Also, baking uncovered for the last 10 minutes helps evaporate excess moisture and crisp up the edges.

Can I use store-bought rotisserie chicken? Yes! This is actually the easiest and most flavorful option. One rotisserie chicken gives you about 3-4 cups of shredded meat, which is perfect for this recipe. Just remove the skin, pull the meat off the bones, and shred it. Takes maybe 10 minutes and saves you from cooking chicken from scratch.

What’s the difference between red and green enchilada sauce? Red sauce is made with red chili peppers (like this recipe) and has a deeper, slightly earthier flavor. Green sauce is made with green chiles or tomatillos and is usually tangier and sometimes spicier. Both are delicious—it’s really just personal preference. Some people even use both in the same dish for “Christmas enchiladas.”