My Homemade Chicken Enchilada Recipe is full of tender chicken, garlic, red onions, cilantro and cheese. The outside is warm and flavorful with lots of red enchilada sauce, ooey gooey cheese, and fresh green onions.
Chicken Enchiladas for dinner is a favorite at our house. If I had to only eat one thing for the rest of my life Enchiladas would be a hard contender!
If you love them as much as me, also check out these recipes for veggie enchiladas, beef enchilada casserole, and enchilada zucchini boats.
How to Cook Chicken Breasts for Enchiladas
There are a few ways that I recommend cooking your chicken for enchiladas.
- Buying a rotisserie chicken is the easiest way, and probably my preferred method (You can make your own rotisserie chicken in the Instant Pot!). Shred both breasts, discarding the skin. You end up with super juicy and tender chicken.
- Poaching the chicken breasts is my second preferred method. This is great if you do not have time to grab a rotisserie chicken. Place 2 chicken breasts in a pot with enough water to cover the chicken by 1 inch. Add salt and simmer on the stove over medium heat for 15-18 minutes until the chicken is cooked thru and reaches 165° in the thickest part. Let the chicken cool for 5-10 minutes before shredding. You can use 2 forks or clean hands to shred. Sometimes I will finely chop the chicken instead of shredding.
- If you have an instant pot, this is a really quick way to cook your chicken for shredding or chopping. You can find the recipe and instructions for Instant Pot All Purpose Shredded Chicken here.
Enchilada Sauce
I’m all for a good shortcut in the kitchen. Ingredients that other people have already perfected is a great way to save time- like marinara or enchilada sauce.
I have tried A LOT of different enchilada sauces thru the years and found that my very favorite sauce is Market Pantry Red Enchilada Sauce from Target. It has an intense enchilada flavor and the vinegary tang that I want my sauce to have.
If you really want to make your own, this one includes vinegar so will have a nice balanced flavor: Homemade Enchilada Sauce.
How to Make My Chicken Enchilada Recipe
Start by preheating your oven to 350°.
In a large saute pan cook the garlic and red onions in oil over medium heat until the onions become slightly translucent, about 5 minutes. Then you will add your cooked, shredded or chopped chicken, cilantro, ⅓ cup enchilada sauce and all the spices/seasonings. Stir the mixture until the chicken is coated with all the seasonings and sauce.
Pour the remaining ⅔ can of enchilada sauce in the bottom of a 9×13 glass baking dish.
Now it is time to assemble the Chicken Enchiladas. Lay everything out in an assembly line to make rolling the enchiladas go a little faster. You will have:
- Tortillas
- Chicken mixture
- 1 cup of shredded cheese
- Prepared 9×13 pan
Lay a couple spoonfuls of the chicken mixture down the center of the tortilla. Sprinkle the chicken with a pinch or two of cheese. Now roll the tortilla over the chicken mixture, like rolling a cigar.
Lay the filled tortilla seam side down in the prepared 9×13 glass baking dish. To fit all 10-12 enchiladas you may have to fit a couple in the side. See the picture below:
Once the pan is filled pour the remaining can of enchilada sauce evenly over the top of the enchiladas. If you like your enchiladas super saucy, you can use an extra can of enchilada sauce poured over top.
Sprinkle the remaining cup of cheese and finish with all the green onions.
Cover the pan with foil and bake at 350° for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbly.
Let the Chicken Enchiladas cool for about 5 minutes before serving.
Flour Tortilla vs. Corn Tortilla for Chicken Enchiladas
This really depends on your personal preference. It is more traditional to use corn tortillas in your enchiladas. But, I find that sometimes they can be hard to work with. They are very temperamental and crack and tear easily.
Flour tortillas (fajita size) are much easier to work with, but you will be missing the extra flavor of corn. However, I do love the texture of the flour tortillas after they have soaked and baked in the enchilada sauce. They become soft and almost buttery.
So it’s really a toss up. I say if you have the patience- use corn. If all you have is flour tortillas- use flour. Keep it simple and don’t stress about these little things! This recipe will turn out whether you use flour or corn… because this Chicken Enchilada recipe is THAT delicious.
Variations on Chicken Enchiladas
Here are a few ideas to change up this Chicken Enchilada recipe to make it your own:
- Add black beans to the chicken mixture for a little more protein.
- Try using ground beef instead of chicken.
- Use whatever cheese you have on hand. Monterey Jack, Colby Jack, Mexican Blend, Cheddar, or Pepper Jack would all work just fine.
- Corn Tortillas or Flour Tortillas, use whatever you have or whatever you prefer.
- If you want some heat add a few pinches of cayenne pepper or red pepper flakes to the chicken mixture.
- Try using Green Enchilada Sauce for a Verde Chicken Enchilada.
What Goes Well with Chicken Enchiladas for Dinner
This is one of my favorite dinners. I keep the sides pretty simple! I like to serve my enchiladas with my Easy 15-Minute Refried Beans, sometimes I will also make some cilantro lime rice, you can find that as a bonus recipe here.
Don’t forget the drinks, a Mexican Mule or Rosemary Paloma is the perfect pick, & Restaurant Style Salsa with chips is always good!
Chicken Enchilada Recipe
My Favorite Chicken Enchilada Recipe
Ingredients
- 2 chicken breasts, cooked & shredded or finely chopped (about 3 cups)
- 1 tbsp oil
- ½ cup red onion, cut in a small dice
- 3 plump garlic cloves, minced
- ¼ cup cilantro, chopped
- 2 10 ounce cans red mild enchilada sauce, divided For saucier enchiladas use a 3rd can (I prefer Target, Market Pantry Red Enchilada Sauce)
- 10-12 tortillas – flour (fajita size) **see note if using corn tortillas
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp garlic powder
- pinch red pepper flakes
- 2 cups freshly shredded cheddar cheese, divided
- 6 green onions, chopped- white and light green parts only
Instructions
- Preheat the oven to 350.
- In a large non-stick skillet saute the ½ cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
- Add the 3 cups cooked chicken, 1 tsp chili powder, ½ tsp cumin, ½ tsp onion powder, ½ tsp salt, ¼ tsp garlic powder, pinch red pepper flakes, ¼ cup chopped cilantro and ⅓ cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
- Prepare a 9×13 glass baking dish by pouring the remaining ⅔ of the opened can of enchilada sauce to the bottom of the pan.
- Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
- Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
- Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
- Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
- Let the Chicken Enchiladas cool for about 5 minutes before serving.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Originally Posted April 2018 – Copy Updated March 2020
JonElla Becnel says
Just a little tip if using the corn tortillas. If you dip them some in some bubbling grease for just a few seconds, not to fry them but just to basically wet them. They then become more flexible to be able to work with and not crack or rip 🙂
Ejhay Arceo Thomas says
I know it’s so delicious…..
Lauren says
We had these for dinner tonight, and I can’t wait to eat the leftovers tomorrow!
Mandie says
If I was going to make this ahead of time would I just assemble the enchiladas, refrigerate, then pour on the sauce before I actually bake them?
Susie says
Yes! Exactly.
Wendy says
How do I keep flour tortillas getting soggy & gummy when baking?
Susie Weinrich says
They will definitely soften up in the sauce. If that isn’t your favorite then I would suggest using corn tortillas.
Beth says
I thought these had a lot of flavor. I didn’t use cilantro due to husbands dislike.
Next time I’ll use cooked chicken breasts. It was difficult to get a full 3 cups from the rotisserie chicken and made me include some dark meat.
After it was in the oven I wondered if I was suppose to have added salt. If so, I didn’t and it didn’t need it.
Larry Samuels says
Looks yummy! Going to make tonight
Jean Lindsey says
Made this to take to a family in need. I also made some for home. Best chicken enchiladas ever!!
Susie says
AAAHHHHH!! Thank you so much!! Love this comment.
Maurabeth Chilson says
Can this be made ahead – upto putting the sauce on – or would it get too soggy
Susie says
You could definitely make these ahead. Leave the sauce and cheese off the top until right before it is time to bake.
Jessica says
Is this a good option to freeze and bake later? What about the sauce and cheese on top? Would bake time be longer? Thank you!
Susie says
I think you could absolutely assemble and then bake later. Cheese actually freezes well, so I think you can add everything, except the green onions on top). If you are cooking from frozen I would add about 10 minutes to the “cooking while covered with foil” time and then you might need to increase the “cooking time without foil” to 15 minutes.
Lauren Grant says
My favorite weeknight meal!! So so tasty, everyone loves this in our house!
Anna Kate Goshko says
I am super picky about my enchilada sauce, too! I always add extra vinegar! This recipe is a staple here!!
Courtney says
Hey! Just wondering if this has to be in a glass casserole? I plan on making it for a meal train! Thanks!
Susie says
You can definitely make it in a disposable foil pan!
Emily Bruno says
Enchiladas are one of my all-time favorites! These look DIVINE!
Lauren says
One of my go-to weeknight meals! Love it!
Caroline Knupp says
These seem absolutely divine. Next time I go shopping enchilada sauce is definitely on the list. (I already have everything else).
Susie says
Hi Caroline!!!!!! I hope you are well : ) Thank you for reading my post. Definitely make these enchiladas. You will love them!
Leslie says
You’re making me want to go get Mexican food for dinner tonight! Honestly, I’ve never made enchiladas from scratch, though I do have an enchilada-inspired casserole recipe that I love. Definitely going to have to give this a try next time.
Susie says
Truly my recipe is so easy… I think traditional enchiladas can be pretty time consuming and messy, with pan frying corn tortillas and dipping them in sauce before rolling them. I keep my recipe super simple. Definitely give it a try!
georgie says
i love all mexican food but I have a soft spot for enchildas!! especially chicken! theses look great!
Susie says
Thank you! Me too… I think I could eat them every day and be perfectly happy.
Allison says
We were having chicken burrito bowls for dinner tonight, but I might switch it up and make these instead. They look great!
Elaine @ Dishes Delish says
I love enchiladas, especially chicken enchies!! I’m a flour tortilla gal all the way! Your enchiladas look so scrumptious and I can’t wait to try your recipe, especially with the sauce!
Lisa Huff says
Oh these are perfect looking! Haven’t seen that enchilada sauce. Need to make a trip to Target now!
Ben Myhre says
I do love some good enchiladas and your recipe looks great. It really is only breakfast time where I am right now, but it’s ok to be drooling over some dinner food, right?
Susie says
I do the same thing!!! I’ll be like “oooh that hamburger looks good, oh wait it’s only 9am”. I guess that is the life of a food blogger, right!?
debra says
what? dinner for breakfast is just like breakfast for dinner. go for it! these look fabulous at 6am, haha.
Susie says
Yes…great rational. I will use that next time I eat cold pizza for breakfast : )