Chicken Enchiladas

Chicken enchiladas became my favorite comfort meal after a fun Friday night when I wanted something warm and satisfying and I remember pulling together some shredded chicken tangy enchilada sauce and plenty of cheese then rolling it all up in soft tortillas and when I took that first cheesy saucy bite it felt like a hug in food form and ever since then it’s been my go-to dish whenever I want something cozy but full of bold flavor.

I love how chicken enchiladas combine tender shredded chicken smoky rich sauce and gooey melty cheese all wrapped in soft tortillas and I enjoy that they’re easy to make yet taste like they took all day and I especially love serving them to family and friends because they’re always met with big smiles and empty plates at the end of the meal.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Shredded cooked chicken – The hearty base that soaks up all the sauce.
• Flour or corn tortillas – Soft and flexible for wrapping around the filling.
• Enchilada sauce – Brings bold, tangy, and slightly smoky flavor.
• Shredded Mexican cheese blend – Adds gooey, melty deliciousness on top and inside.
• Onion – Adds sweet, savory depth to the filling.
• Olive oil – For sautéing the onion and softening tortillas if needed.
• Fresh cilantro – For a bright fresh garnish.

Tools You’ll Need

• Skillet – For sautéing the onion and warming tortillas.
• Mixing bowl – To combine the filling ingredients.
• Baking dish – Where the enchiladas bake until bubbly and golden.
• Spoon or spatula – For spreading and rolling the filling.
• Oven – Essential for melting the cheese and finishing the dish.

Instructions

Step 1: Preheat the oven

I start by preheating my oven to 375°F so it’s ready to go when the enchiladas are assembled.

Step 2: Prepare the filling

In a skillet, I sauté chopped onion in a bit of olive oil until soft and fragrant. Then, I mix in the shredded chicken and about 1/2 cup of enchilada sauce to coat everything.

Step 3: Fill the tortillas

I spoon some of the chicken mixture into each tortilla, add a sprinkle of cheese, then roll them up tightly.

Step 4: Arrange in baking dish

I place the rolled enchiladas seam-side down in a greased baking dish so they stay closed.

Step 5: Add sauce and cheese

I pour the remaining enchilada sauce evenly over the top, making sure they’re well coated. Then, I sprinkle the rest of the cheese generously over everything.

Step 6: Bake

I bake for about 20-25 minutes, until the cheese is melted and the sauce is bubbly.

Step 7: Garnish and serve

I top the hot enchiladas with fresh chopped cilantro before serving to add a burst of color and freshness.

Tips

If you want a spicier kick, I sometimes stir in diced jalapeños or green chiles to the chicken mixture. You can also use corn tortillas for a more traditional flavor, just make sure to warm them so they don’t crack when rolling. For an extra creamy twist, I love mixing in a bit of sour cream or cream cheese to the filling.

Ways to Serve

I love serving chicken enchiladas with a side of Mexican rice, refried beans, or a fresh salad with lime vinaigrette. They’re also fantastic with guacamole or extra sour cream on the side for dipping. Leftovers make an amazing next-day lunch and taste just as good reheated!

Frequently Asked Questions

Can I make Chicken Enchiladas ahead of time?

Yes! You can assemble them ahead, cover, and refrigerate. Just bake when you’re ready to eat.

Can I freeze Chicken Enchiladas?

Absolutely. Assemble and freeze before baking, then bake straight from frozen (adding extra time) or thaw overnight first.

Can I use rotisserie chicken for Chicken Enchiladas?

Definitely! It’s a great time-saver and adds amazing flavor.

See You in the Kitchen

I hope you try these chicken enchiladas soon! They’re cozy, cheesy, and full of flavor — perfect for any night you need a little extra comfort. Let me know if you make them and what delicious toppings you add!

Happy Cooking!

Print