Chicken enchiladas aren’t just another Tex-Mex dish—they’re a reliable, comforting meal you can throw together when you’re short on time, long on hunger, or just need something that works. This chicken enchilada recipe is made with straightforward ingredients, comes together in about 45 minutes, and doesn’t rely on canned soup shortcuts or mystery spice blends. Whether you’re cooking for picky eaters, meal-prepping for the week, or just want something satisfying after a long day, this version hits hard where it counts: flavor, texture, and ease.
You don’t need a deep pantry or hours of prep. This is a real-life recipe for real-life cooks. If you’ve never made enchiladas before, don’t worry—this guide walks you through every step clearly. If you’ve made them and been disappointed before, this one’s worth a second shot.
Why You Must Try This Chicken Enchilada
➲ 45 minutes from start to table: Dinner doesn’t have to take all night. In under an hour, you’ll have cheesy, saucy enchiladas on the table—comfort food made weeknight-easy.
➲ No weird ingredients: Everything you need is easy to find and affordable. No specialty items or fancy seasonings—just simple, everyday ingredients that come together to taste amazing.
➲ Balanced spice with customizable heat: Warm, flavorful, and perfectly seasoned—not too spicy, not too mild. Add a little extra chili powder or a splash of hot sauce if you want to turn up the heat.
➲ Freezer-friendly and great for leftovers: These enchiladas reheat beautifully, so they’re ideal for meal prep or freezing for a quick dinner later. The flavors even get better after a day or two.
➲ Easy to double for a crowd: Feeding family or friends? Just double the ingredients and use a larger dish. It’s the same effort for twice the reward.
➲ Homemade enchilada sauce that actually tastes good: Skip the canned stuff. This simple homemade sauce is rich, smoky, and perfectly spiced—it makes all the difference in the final dish.
What You’ll Need
You don’t need fancy stuff—just good, fresh basics. This version makes 8 enchiladas, about 4 servings.
➲ For the Chicken Filling:
• 2 cups shredded cooked chicken (rotisserie or poached both work)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
• 1/2 cup sour cream (can sub Greek yogurt)
• 1/2 cup diced green chiles (from a can, drained)
• 1/2 teaspoon cumin
• Salt and pepper to taste
➲ For the Enchilada Sauce:
• 2 tablespoons vegetable oil
• 2 tablespoons flour
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon oregano
• 2 cups chicken broth
• 2 tablespoons tomato paste (or 1/4 cup tomato sauce)
• Salt to taste
➲ For Assembly:
• 8 medium flour or corn tortillas (flour is easier to roll; corn is more traditional)
• 1 1/2 cups shredded cheese (for topping)
• Fresh cilantro, for garnish (optional)
Note:
Pre-shredded cheese is convenient, but freshly shredded melts better.
If using corn tortillas, warm them in a damp towel in the microwave for 30 seconds to prevent cracking.
Make-ahead tip: You can prep the chicken filling and sauce up to 2 days in advance.
How To Make Chicken Enchiladas
➲ Make the Enchilada Sauce
Heat the oil in a medium saucepan over medium heat.. Whisk in the flour and cook for about 1 minute to form a roux—don’t skip this or your sauce will taste raw. Stir in the spices and cook for 30 seconds, just to bloom the flavor
Gradually whisk in the chicken broth and tomato paste. Simmer for 5–7 minutes, stirring frequently, until slightly thickened. Taste and adjust salt as needed. Set aside.
➲ Prep the Filling
In a large mixing bowl, add the shredded chicken, 1 cup of cheese, sour cream, green chiles, cumin, and a good pinch of salt and pepper. Stir everything together until the filling is evenly mixed and coated in the creamy sauce. You’re looking for a texture that’s rich and cohesive—moist enough to hold together, but not runny or soupy. If it feels too thick, you can add a small spoonful of sour cream to loosen it up slightly.
➲ Preheat and Prepare the Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spoon about 1/4 cup of the enchilada sauce into the bottom and spread to coat—this prevents the tortillas from sticking.
➲ Assemble the Enchiladas
Lay a tortilla flat, spoon about 1/3 cup of filling in the center, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Tip: Don’t overstuff or the rolls will burst. If the tortillas crack, just patch them up with sauce and cheese—nobody’s inspecting.
➲ Add Sauce and Cheese
Evenly pour the remaining enchilada sauce over the rolled tortillas, making sure every edge and corner is well coated. This ensures the tortillas stay moist and absorb all that rich, flavorful sauce. Then, sprinkle the remaining 1½ cups of shredded cheese evenly over the top, creating a melty, golden layer that will bubble beautifully in the oven.
➲ Bake
Bake the enchiladas uncovered for 20–25 minutes, or until the cheese is fully melted and bubbling, with the edges turning lightly golden brown. The sauce should be hot and slightly thickened, and the aroma will tell you they’re ready to come out of the oven.
➲ Rest and Garnish
Let the enchiladas rest for about 5 minutes before serving. This short wait allows them to set, making it easier to slice and serve without falling apart. Just before serving, sprinkle with freshly chopped cilantro (if using) for a bright, fresh finish that complements the rich, cheesy filling.
Pro Tips For The Best Chicken Enchilada
• Use fresh chicken if possible. Rotisserie chicken is convenient, but poaching or roasting your own lets you control the salt and moisture, resulting in a juicier, more flavorful filling.
• Don’t skip the resting time. Let the enchiladas sit for about 5 minutes after baking. This helps the cheese and filling set, making slices cleaner and easier to serve.
• Make it spicy or mild. The heat is totally up to you—add a dash of hot sauce, chopped jalapeños, or leave it mild for a family-friendly version.
• Go beyond the basics. You can stretch the recipe and boost nutrition by stirring in black beans, corn, or other veggies. It adds fiber, texture, and extra flavor.
• Store leftovers smart. These enchiladas keep well in the fridge for 3–4 days or freeze for up to 2 months. Reheat gently in the oven or microwave to enjoy them again without losing flavor or texture.
Frequently Asked Questions
➲ Can I freeze chicken enchiladas?
Yes. Assemble them fully but don’t bake. Wrap tightly in foil and freeze. When ready to cook, thaw overnight in the refrigerator and bake as directed. Add 5–10 minutes to bake time if needed.
➲ Can I use store-bought enchilada sauce?
Sure, you can use store-bought sauce if you’re short on time—but homemade really does have a fresher, deeper flavor and much less sodium. If you opt for a packaged version, look for one made with simple ingredients and no added sugar or unnecessary thickeners. It’ll taste closer to homemade and let the other flavors shine through.
➲ How can I make this gluten-free?
Use corn tortillas and gluten-free flour when making the sauce to keep the recipe completely gluten-free. Be sure to double-check ingredient labels—especially on chicken broth, canned green chiles, and other packaged items—as some brands can include hidden gluten or additives.
➲ What’s the best way to double the recipe?
To feed a larger group, simply double all the ingredients and use either two 9×13-inch baking dishes or one extra-large pan. You can bake both dishes side by side if your oven has room, or bake them one after the other. Either way, you’ll have plenty of cheesy, saucy enchiladas to go around.
Conclusion
This chicken enchilada recipe hits all the marks for a perfect weeknight dinner: bold, comforting flavor, minimal effort, and zero fuss. Once you make it, it quickly becomes a go-to meal because it’s flexible, forgiving, and always satisfying. The tortillas stay tender but not mushy, the filling is rich and flavorful, and every bite feels homemade—without the stress. Whether you’re cooking for family, friends, or just yourself, this recipe delivers reliably delicious results every time.
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#Easy Chicken Enchilada Recipe #Chicken Enchilada Recipe
Easy Chicken Enchilada Recipe: 8 Steps to Cheesy Perfection
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese
- 1/2 cup sour cream
- 1/2 cup diced green chiles
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 8 small flour or corn tortillas
- 1 1/2 cups shredded cheese for topping
- Fresh cilantro optional garnish
Instructions
- Make the sauce by cooking oil and flour together, then whisk in broth, tomato paste, and spices until thickened.
- Mix chicken, cheese, sour cream, and green chiles for the filling.
- Preheat oven to 375°F. Spread a little sauce in a 9×13 dish, fill tortillas, roll them, and place seam-side down.
- Pour remaining sauce over, top with cheese, and bake for 20–25 minutes until bubbly. Let rest 5 minutes before serving.
