The Best Homemade Chicken Enchiladas Recipe You’ll Ever Try
If there’s one comfort food that can instantly brighten a weeknight dinner or impress guests at a casual gathering, it’s Chicken Enchiladas. This Mexican-inspired dish brings together tender chicken, flavorful spices, melty cheese, and rich sauce, all wrapped in warm tortillas and baked to perfection. Whether you’re new to cooking or a seasoned home chef, learning how to make Chicken Enchiladas is a skill worth mastering—they’re hearty, versatile, and crowd-pleasing every single time.
In this guide, I’ll walk you through everything you need to know: from the ingredients and step-by-step instructions to pro tips, variations, and even how to store leftovers. By the end, you’ll feel confident whipping up these delicious Chicken Enchiladas in your own kitchen.
Table of Contents
Why You’ll Love This Chicken Enchiladas Recipe
Chicken Enchiladas are more than just a meal—they’re an experience. The blend of smoky spices, the richness of the sauce, and the gooey melted cheese create layers of flavor in every bite. Here’s why this recipe deserves a spot in your rotation:
- Easy but impressive: The steps are straightforward, but the finished dish looks (and tastes) like you spent hours in the kitchen.
- Versatile: You can customize it with different fillings, sauces, and toppings to suit your taste or dietary needs.
- Family-friendly: It’s mild enough for kids but flavorful enough for adults to enjoy.
- Great for leftovers: These enchiladas reheat beautifully, making them perfect for meal prep.
Ingredients (Homemade Chicken Enchiladas Recipe)
Here’s everything you’ll need to make a tray of irresistible Chicken Enchiladas.
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- 1 small onion, finely diced
- 1 can (4 oz) diced green chiles (optional for extra flavor)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
For the Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 can (15 oz) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- Pinch of cayenne pepper (optional, for heat)
For Assembly:
- 8–10 flour tortillas (6-inch size) or corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- Fresh cilantro, chopped (for garnish)
- Sour cream, avocado slices, or jalapeños (for serving, optional)
Step-by-Step Instructions: How to Make Chicken Enchiladas
Making Chicken Enchiladas might look complex, but once you break it down, it’s as simple as prep, fill, roll, and bake.
Step 1: Prepare the Chicken Filling
- In a large bowl, combine the shredded chicken, diced onion, green chiles, cumin, chili powder, garlic powder, salt, and pepper.
- Add 1 cup of shredded cheese to the mixture and stir until everything is well combined.
- Taste the filling and adjust seasoning if needed.
Step 2: Make the Enchilada Sauce
- Heat olive oil in a medium saucepan over medium heat.
- Whisk in the flour to form a roux and cook for 1–2 minutes until lightly golden.
- Slowly pour in the chicken broth while whisking continuously to avoid lumps.
- Add tomato sauce, chili powder, paprika, oregano, cumin, onion powder, and cayenne.
- Simmer for 10 minutes until the sauce thickens slightly. Remove from heat.
Step 3: Assemble the Enchiladas
- Preheat your oven to 375°F (190°C).
- Spread about ½ cup of sauce on the bottom of a 9×13-inch baking dish.
- Take a tortilla, spoon some filling down the center, and roll it up tightly.
- Place the rolled tortilla seam-side down in the dish. Repeat with the remaining tortillas and filling.
- Pour the remaining sauce evenly over the rolled enchiladas.
- Sprinkle the top with the remaining 2 cups of shredded cheese.
Step 4: Bake to Perfection
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the enchiladas rest for 5 minutes before serving.
Tips for Making the Best Chicken Enchiladas
- Don’t skip the homemade sauce: While store-bought enchilada sauce works in a pinch, making your own adds unbeatable flavor.
- Warm your tortillas: Briefly heating them in a skillet or microwave makes them pliable and less likely to tear when rolling.
- Cheese variety: For the ultimate gooey topping, mix cheddar, Monterey Jack, and a bit of mozzarella.
- Make it spicier: Add diced jalapeños to the filling or extra cayenne to the sauce.
- Prevent sogginess: If using corn tortillas, lightly fry them in oil before filling to keep them from breaking apart.
Variations to Try
One of the best things about Chicken Enchiladas is how easily you can switch things up.
- Creamy Chicken Enchiladas: Add ½ cup of sour cream to the filling for a rich and creamy texture.
- Green Chicken Enchiladas: Use salsa verde instead of red sauce for a tangier twist.
- Veggie-Packed Enchiladas: Add sautéed bell peppers, zucchini, or spinach to the filling.
- Low-Carb Option: Swap the tortillas with low-carb wraps or even cabbage leaves.
- Cheesy White Enchiladas: Skip the tomato-based sauce and make a white cream sauce with sour cream and chicken broth.
Ingredient Substitutions
Don’t stress if you don’t have every ingredient on hand—this Chicken Enchiladas recipe is incredibly flexible. You can easily swap ingredients depending on what’s in your pantry, your dietary needs, or the flavors you prefer. Here are some ideas to help you make the dish your own without sacrificing taste or texture:
- Chicken → While shredded chicken is the classic choice for Chicken Enchiladas, you can substitute it with leftover turkey, ground beef, or even rotisserie chicken. For a vegetarian twist, try black beans, lentils, or sautéed mushrooms.
- Cheese → Traditional recipes call for cheddar or a Mexican blend, but any melty cheese will do. Mozzarella, gouda, pepper jack, or even a smoky provolone can give your Chicken Enchiladas a unique flavor. A mix of cheeses often creates the best gooey, golden topping.
- Tortillas → Flour tortillas are softer and easier to roll, making them a beginner-friendly choice. Corn tortillas, however, add authentic flavor and a slightly chewy texture. If you’re looking for a lighter version, low-carb wraps or even blanched cabbage leaves can replace traditional tortillas.
- Chiles → If you don’t have canned diced green chiles, swap them for freshly chopped jalapeños, poblanos, or even roasted bell peppers. For more heat, add chipotle peppers in adobo sauce to give your Chicken Enchiladas a smoky kick.
- Broth → Chicken broth adds depth to the enchilada sauce, but vegetable broth works just as well if you’re keeping things meat-free.
- Sauce Base → If you’re short on tomato sauce, you can use salsa or crushed tomatoes blended smooth for a similar effect.
These substitutions ensure your Chicken Enchiladas still come out flavorful, no matter what ingredients you have on hand. The beauty of this dish is its adaptability—you can make it spicy, mild, creamy, or hearty depending on your preferences and pantry staples.
Storage and Reheating Instructions
Chicken Enchiladas are just as delicious the next day, making them perfect for meal prep.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Assemble the enchiladas but don’t bake. Wrap tightly with foil and freeze for up to 2 months. Bake directly from frozen at 375°F, adding 20–25 extra minutes.
- Reheating: Warm individual portions in the microwave or reheat the whole tray in the oven at 350°F until heated through.
Prep Time, Cook Time, and Servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6–8 servings
Conclusion: Your New Go-To Chicken Enchiladas
If you’ve been craving a dinner that’s both comforting and flavorful, this Chicken Enchiladas recipe is the one to bookmark. With its tender chicken, rich homemade sauce, and cheesy topping, it’s a dish that never disappoints. Plus, it’s versatile enough to adapt to your preferences—whether you love it spicy, creamy, or veggie-packed.
The beauty of these Chicken Enchiladas is that they bring people together. Whether you’re hosting friends, feeding family, or meal-prepping for the week, this recipe delivers every time. They’re satisfying without being overly complicated, and the leftovers reheat just as well, making them a practical choice for busy schedules.
Homemade Chicken Enchiladas also give you the freedom to be creative in the kitchen. Want to add extra veggies? Go for it. Prefer a green sauce? Easy swap. Looking for a low-carb alternative? Just change up the tortillas. This flexibility is what makes Chicken Enchiladas a recipe worth keeping on repeat.
So grab some tortillas, whip up the sauce, and get rolling—because once you make these Chicken Enchiladas, they’ll quickly become your go-to comfort food, loved by everyone at the table.
