Chicken Enchiladas

These authentic, delicious chicken enchiladas are packed with shredded chicken, cheese, and spices for an amazing homemade meal!

Easy Chicken Enchiladas Recipe

These gooey, cheesy chicken enchiladas are a family favorite for a weeknight Mexican dinner. Simple to assemble and totally customizable, they are super filling and delicious. Soft flour tortillas combine with shredded chicken and lots of cheese for an authentic, flavorful meal with just the right amount of spice. You’ll love them!

Want more dinner inspiration? You’ll enjoy this delicious and easy Mexican layered salad for dinner. This taco ring is another favorite. You can’t go wrong with this seven layer dip or rolled tacos either. We also crave these chicken and shrimp tacos!

chicken enchiladas on a plate

chicken enchiladas on a plate

Chicken Enchiladas

This easy family favorite is so simple and quick to make. It’s a recipe from my mom that I grew up enjoying and now I serve it to my gang. It’s the perfect option for a fast weeknight meal when you need a Mexican dinner idea that is full of authentic flavor.

We are making this with a red sauce. Some folks like it with white sauce or to make Verde chicken enchiladas. It’s a personal preference and you can definitely experiment to see what your family likes best.

This recipe is super customizable which is one of the things I like most about it!

You can even use the fillings for the base of a delicious, creamy chicken enchilada soup to make in your slow cooker. Yes — we love this chicken enchilada casserole, but a good soup is yummy, too!

Can You Use Flour Tortillas for Enchiladas?

Yes! Corn tortillas are traditional, but you can definitely use flour tortillas as well. My mom always baked this with corn tortillas, but my family prefers flour tortillas now, so that’s what we usually stick with.

I’m sure you’ll love it either way — this classic dish is sure to please even the toughest critics.

Chicken Enchiladas Ingredients

Chicken Enchiladas Ingredients

Chicken Enchilada Ingredients you will need:

  • 8 flour tortillas, soft shell size
  • 2.5 cups shredded chicken
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 10oz can diced tomatoes with green chilies
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 small cans red enchilada sauce
  • 4 oz cheddar cheese, shredded, divided
  • 4 oz Monterey Jack cheese, shredded, divided
  • Cilantro, for garnish

You could use a rotisserie chicken or make the chicken ahead in your Instant Pot or crockpot to use for this recipe. I often make a big batch of chicken at the start of the week to use in various recipes, which really helps make prep easy!

steps for making chicken enchiladas

steps for making chicken enchiladas

How to Make Chicken Enchiladas

Preheat the oven to 350 degrees.

In a large bowl mix together chicken, beans, corn, tomatoes, and spices.

Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.

Pour 1/2 cup enchilada sauce into the bottom of a 9×13 casserole pan and spread evenly.

Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.

Assemble remaining enchiladas and place them all in the 9×13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.

Bake for 20 minutes. Remove from the oven and top with chopped cilantro.

Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato, and avocado.

How to Make Chicken Enchiladas

How to Make Chicken Enchiladas

How Do You Make Enchiladas Crispy?

Some folks prefer the gooey, soft texture of tortillas in their enchiladas. BUT some like their enchiladas on the crispy side. If that’s you, this is how to get your enchiladas on the crispy side!

You’ll warm about 3/4 cup of vegetable oil over very low heat in a skillet. You want it very warm but not burning hot. Dip each tortilla in the warm oil for about 8-10 seconds until the tortilla is warmed through but still pliable.

You’ll do this step before dipping the tortilla in the enchilada sauce.

Once the tortillas are prepped, you’re ready to proceed with dipping in the enchilada sauce and continuing the recipe as normal.

How to Serve Chicken Enchiladas

How to Serve Chicken Enchiladas

I know your family will love this cheesy, homemade recipe for chicken enchiladas. I hope you enjoy them together soon!

More Recipes to Love:

Easy Chicken Enchiladas Recipe
  • 8 flour tortillas soft shell size
  • 2.5 cups shredded chicken
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1 10 oz can diced tomatoes with green chilies
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 small cans red enchilada sauce
  • 4 oz cheddar cheese shredded, divided
  • 4 oz Monterey Jack cheese shredded, divided
  • Cilantro for garnish
  • Preheat the oven to 350 degrees.

  • In a large bowl mix together chicken, beans, corn, tomatoes, and spices.

  • Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.

  • Pour 1/2 cup enchilada sauce into the bottom of a 9×13 pan and spread evenly.

  • Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.

  • Assemble remaining enchiladas and place them all in the 9×13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.

  • Bake for 20 minutes. Remove from the oven and top with chopped cilantro.

  • Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato, and avocado.

Calories: 300kcal

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