Best Chicken Enchiladas Recipe: Easy & Delicious Dinner!

Chicken Enchiladas are more than just a meal; they are a celebration of flavor, comfort, and culinary tradition that promises to transport your taste buds straight to the heart of Mexico. What if I told you that culinary bliss, wrapped in a warm tortilla and smothered in a rich sauce, is just a few simple steps away from your own kitchen?

Tracing their origins back centuries to the vibrant culinary landscape of Mexico, enchiladas have evolved from simple corn tortillas dipped in chili sauce to the beloved, hearty dish we cherish today. They represent a rich tapestry of history, a testament to enduring flavors passed down through generations. I find that few dishes bring as much joy and satisfaction to the table, making them a cornerstone of Mexican-inspired cuisine around the globe.

Why Chicken Enchiladas are a Crowd-Pleaser

There’s an undeniable magic to the perfect combination of tender, seasoned chicken, soft corn or flour tortillas, a flavorful sauce, and copious amounts of melted cheese. It’s a dish that evokes warmth, comfort, and pure satisfaction, making it a perennial favorite for family dinners, potlucks, and festive gatherings alike. The irresistible blend of savory, creamy, and mildly spicy notes makes every single bite an experience to savor. Whether you’re new to Mexican cuisine or a seasoned enthusiast, mastering homemade Chicken Enchiladas is an incredibly rewarding endeavor, promising delicious results that will have everyone asking for more.

this Recipe

Ingredients:

Making delicious Chicken Enchiladas from scratch is such a rewarding experience, and having all your ingredients prepped and ready is the first step to success. Here’s everything you’ll need to create this fantastic dish, from the tender chicken filling to the rich, homemade enchilada sauce and those irresistible toppings!

• For the Chicken Filling:
  • 2 large boneless, skinless chicken breasts (about 1.5 – 2 pounds total), or 3 cups shredded cooked chicken
  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, finely diced (optional, but adds a lovely sweetness and color)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • ½ cup of your homemade enchilada sauce (from the recipe below)
  • 1 cup shredded Monterey Jack cheese or a Mexican blend cheese
• For the Homemade Red Enchilada Sauce:
  • 3 tablespoons unsalted butter or olive oil
  • 3 tablespoons all-purpose flour
  • 4 tablespoons chili powder (good quality makes all the difference!)
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, for a little kick)
  • 2 cups low-sodium chicken broth
  • 1 (8 ounce) can tomato sauce or 2 tablespoons tomato paste diluted in ½ cup water
  • Salt to taste (start with ½ teaspoon and adjust)
  • Freshly ground black pepper to taste
• For Assembling the Enchiladas:
  • 12-15 corn tortillas (6-inch size) or flour tortillas if you prefer a softer texture
  • 2 cups shredded Monterey Jack or cheddar cheese, or a Mexican blend (for topping)
  • Cooking spray or a little extra oil for the baking dish
• Optional Toppings:
  • Sour cream or Greek yogurt
  • Fresh cilantro, chopped
  • Diced avocado or guacamole
  • Sliced jalapeños (fresh or pickled)
  • Pico de gallo or salsa
  • Crumbled cotija cheese

Preparing the Chicken Filling

The heart of our Chicken Enchiladas lies in a flavorful, tender chicken filling. Taking the time to build these layers of flavor will truly elevate your dish!

1. Cook the Chicken: If you’re starting with raw chicken breasts, place them in a medium pot and cover with water or chicken broth. Bring to a gentle boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the liquid (you can save the broth for your sauce or another use!) and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces. Alternatively, you can roast or grill your chicken breasts, then shred them. If you’re using pre-cooked shredded chicken, you’re one step ahead!
2. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it softens and becomes translucent, about 5-7 minutes.
3. Add Garlic and Bell Pepper: Stir in the minced garlic and, if using, the diced red bell pepper. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic. The sweet aroma filling your kitchen right now is the beginning of something wonderful!
4. Introduce the Spices: Add the ground cumin, chili powder, smoked paprika, and dried oregano to the skillet. Cook for about 1 minute, stirring constantly, to toast the spices. This step is crucial as toasting brings out their full flavor and aroma, making your Chicken Enchiladas sing!
5. Combine with Chicken: Add the shredded chicken to the skillet with the sautéed aromatics and toasted spices. Stir everything together until the chicken is well coated.
6. Moisten and Season: Pour in about ½ cup of your prepared enchilada sauce (we’ll make this next!). This will help bind the filling and add moisture and flavor. Stir in 1 cup of shredded Monterey Jack or Mexican blend cheese. The cheese will melt slightly and create a wonderfully gooey, rich filling. Season generously with salt and freshly ground black pepper to taste. Give it a good stir and set the filling aside.

Crafting the Homemade Red Enchilada Sauce

A truly magnificent Chicken Enchilada relies heavily on a robust, flavorful sauce. While store-bought options are available, making your own enchilada sauce from scratch is surprisingly easy and delivers a depth of flavor that is simply unparalleled. You’ll be so proud of this rich, savory sauce!

1. Melt the Butter and Create a Roux: In a medium saucepan, melt 3 tablespoons of unsalted butter or heat olive oil over medium heat. Once the butter is melted and sizzling, sprinkle in 3 tablespoons of all-purpose flour. Whisk continuously for 1-2 minutes until a smooth paste, or roux, forms and it takes on a light golden color. This roux will be the thickening agent for our glorious sauce.
2. Toast the Spices: Remove the saucepan from the heat for a moment. This prevents the spices from burning. Add the chili powder, ground cumin, garlic powder, dried oregano, and cayenne pepper (if using) to the roux. Whisk well until the spices are fully incorporated into the butter-flour mixture. Continue to whisk for another minute or so, off the heat, allowing the spices to toast gently in the residual heat. This step is incredibly important for developing a deep, complex flavor profile for your Chicken Enchiladas.
3. Gradually Add Liquids: Return the saucepan to medium heat. Slowly pour in the 2 cups of low-sodium chicken broth, whisking constantly to prevent lumps. Continue to whisk until the sauce is smooth and starts to thicken.
4. Add Tomato Sauce and Simmer: Stir in the 1 (8 ounce) can of tomato sauce (or the diluted tomato paste). Bring the sauce to a gentle simmer, then reduce the heat to low. Let the sauce simmer for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season to Perfection: Taste the sauce and season with salt and freshly ground black pepper. You might find you need more salt, especially if your chicken broth was low-sodium. Adjust the seasonings until you are happy with the balance of flavors. Remember, this sauce is key to the overall taste of your Chicken Enchiladas, so make it perfect for you! Remove from heat and set aside.

Assembling the Chicken Enchiladas

Now for the fun part – bringing all the components together to create your amazing Chicken Enchiladas! This is where you really start to see your hard work pay off.

1. Preheat Oven and Prep Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little oil. Spoon about ½ cup of your delicious homemade enchilada sauce into the bottom of the prepared baking dish, spreading it evenly. This helps prevent the tortillas from sticking and adds moisture.
2. Prepare the Tortillas: This step is critical for preventing your tortillas from cracking when you roll them. There are a few ways to soften them:
   • Microwave Method: Wrap a stack of 5-6 tortillas in a damp paper towel and microwave for 30-60 seconds until warm and pliable. Repeat with remaining tortillas.
   • Skillet Method: Heat a dry skillet over medium-high heat. Quickly warm each tortilla for about 15-20 seconds per side until soft and flexible.
   • Oil Bath Method (my favorite for flavor!): Heat a thin layer of vegetable oil in a skillet over medium heat. Quickly dip each tortilla in the warm oil for about 5-10 seconds per side, just until it softens. This adds a fantastic texture and helps prevent sogginess later. Drain on paper towels.

   Whichever method you choose, make sure your tortillas are soft and flexible before proceeding!

3. Dip the Tortillas: Take one softened tortilla and dip it into your warm enchilada sauce, ensuring both sides are lightly coated. Don’t let it soak too long, or it will become too flimsy.
4. Fill and Roll: Place the sauce-coated tortilla on a clean surface. Spoon about ¼ to ⅓ cup of the chicken filling (depending on your tortilla size) in a line down the center of the tortilla. Sprinkle a small amount of the remaining shredded cheese over the filling inside the tortilla.
5. Roll ’em Up: Carefully roll the tortilla tightly, starting from one end, enclosing the filling. Place the rolled enchilada seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer in the baking dish. If you run out of room in one dish, use a second smaller one.
6. Cover with Sauce and Cheese: Once all the Chicken Enchiladas are neatly arranged, pour the remaining homemade enchilada sauce generously over the top of the rolled tortillas. Make sure every enchilada is well covered in that rich, red sauce. Finally, sprinkle the remaining 2 cups of shredded cheese evenly over the top of everything. The more cheese, the better, right? It will create that bubbly, golden crust we all love.

Baking the Chicken Enchiladas

The anticipation builds as your masterpiece heads into the oven! Baking these Chicken Enchiladas is where all those incredible flavors truly meld together and the cheese turns into a golden, bubbly dream.

1. Bake to Perfection: Carefully transfer the baking dish to your preheated oven. Bake for 20-25 minutes, or until the enchilada sauce is bubbling around the edges and the cheese on top is melted, golden brown, and delightfully bubbly. If you want a slightly more browned cheese topping, you can switch your oven to broiler for the last 1-2 minutes, but watch it very closely to prevent burning!
2. Rest Before Serving: Once baked, remove the Chicken Enchiladas from the oven. It’s crucial to let them rest for 5-10 minutes before serving. This allows the flavors to settle and prevents the enchiladas from falling apart when you try to scoop them out. Plus, it gives the sauce a chance to thicken just a little bit more.
3. Garnish and Serve: Now for the grand finale! Garnish your hot and steamy Chicken Enchiladas with any of your favorite optional toppings. I love a dollop of cool sour cream, a sprinkle of fresh cilantro, and some diced avocado. Serve them hot and enjoy every single bite of this comforting, flavorful dish. These enchiladas pair wonderfully with a side of Mexican rice and refried beans, making for a truly satisfying meal that everyone will love.

Conclusion:

So, there you have it! We’ve journeyed through the steps of creating what I truly believe is one of the most satisfying and heartwarming dishes you can bring to your table. This isn’t just a meal; it’s an experience, a culinary hug that promises to delight your senses from the very first bite. The combination of tender, perfectly seasoned chicken, generously wrapped in soft tortillas, swimming in a rich, flavorful sauce, and crowned with a blanket of melted cheese is, frankly, irresistible. It’s the kind of dish that disappears quickly from plates, leaving behind happy smiles and contented sighs. Whether you’re looking for a comforting weeknight dinner after a long day or planning a feast for friends and family, this recipe consistently delivers on taste, warmth, and pure, unadulterated joy. I genuinely pour my heart into developing recipes that are not only delicious but also approachable, and this one, in particular, holds a special place because of its universal appeal and the incredible feedback I always receive from those who try it. It’s a testament to simple ingredients coming together in a spectacular way.

What makes this particular rendition a true standout, you ask? I think it boils down to the balance of flavors and the texture symphony. We’ve ensured the chicken is incredibly moist and packed with a savory punch, which is then beautifully complemented by the creamy, tangy notes of the sauce. And let’s be honest, the generous amount of bubbling, golden cheese on top is non-negotiable! It’s this thoughtful layering of elements that elevates it beyond just a standard meal into something truly memorable. You simply must experience the magic of these homemade Chicken Enchiladas for yourself to fully grasp their comforting embrace and incredible depth of flavor. They strike that perfect balance between authentic taste and home-cooked simplicity, making them a fantastic addition to anyone’s culinary repertoire.

Now, let’s talk about taking your enchilada experience to the next level with some serving suggestions and delightful variations. For a classic pairing, I always recommend serving your enchiladas alongside a simple Spanish rice and a side of refried beans. But don’t stop there! A dollop of cool sour cream or Mexican crema, a sprinkle of fresh cilantro, and a generous spoonful of homemade salsa or pico de gallo add refreshing contrasts to the rich dish. Sliced avocado or a scoop of guacamole can also provide a wonderful creamy counterpoint. For something a little lighter, a crisp green salad with a zesty lime vinaigrette is an excellent accompaniment, cutting through the richness beautifully. And if you’re feeling adventurous, pickled red onions offer a fantastic tangy crunch that brightens every bite. When it comes to beverages, a cold Mexican lager, a refreshing margarita, or even a simple iced tea would be perfect.

Feeling creative? The beauty of enchiladas lies in their adaptability. You can easily swap out the chicken for other proteins like shredded beef, pork carnitas, or even a flavorful mix of roasted vegetables and black beans for a fantastic vegetarian option. Think sautéed zucchini, bell peppers, corn, and sweet potato chunks! Don’t be afraid to experiment with your cheese blend either; Monterey Jack and sharp cheddar are classics, but a sprinkle of cotija cheese or a mix with Oaxaca cheese can add different dimensions. For those who love a bit more heat, a pinch of cayenne pepper in the sauce or some diced jalapeños mixed with the chicken will certainly do the trick. On the other hand, if you prefer a milder flavor, opt for a less spicy chili powder. You can even experiment with different types of tortillas – while flour tortillas are often used, traditional corn tortillas offer a distinct flavor and texture, and are naturally gluten-free if that’s a consideration for you or your guests.

Consider making a double batch; Chicken Enchiladas freeze wonderfully and are a lifesaver for future busy weeknights!

Simply assemble, bake, cool completely, then wrap tightly and freeze. Thaw overnight in the fridge and reheat in the oven.

So, what are you waiting for? I truly hope you feel inspired to roll up your sleeves and give this incredible recipe a try. It’s more than just following instructions; it’s about creating something wonderful in your own kitchen, something that will bring comfort and joy to those you share it with – or simply to yourself! I promise you, the effort is minimal compared to the incredibly delicious reward. And once you’ve experienced the pure satisfaction of these homemade enchiladas, I would absolutely love to hear about it! Please don’t hesitate to share your cooking experience, your triumphs, your variations, and even your photos in the comments below or on social media. Your feedback and creativity inspire me and our entire cooking community. Happy cooking, my friends, and prepare to fall head over heels for these amazing Chicken Enchiladas!