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.
Table of Contents
Why You Must Try This Chicken Enchilada
➲ 45 minutes from start to table
➲ No weird ingredients—everything’s grocery store standard
➲ Balanced spice with customizable heat
➲ Freezer-friendly and great for leftovers
➲ Easy to double for a crowd
➲ Homemade enchilada sauce that actually tastes good
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 bowl, combine the shredded chicken, 1 cup cheese, sour cream, green chiles, cumin, and a pinch of salt and pepper. Mix until combined. The mixture should be creamy but not soupy.
➲ 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, ensuring the edges are covered. Top with the remaining 1 1/2 cups of shredded cheese.
➲ Bake
Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and lightly golden around the edges.
➲ Rest and Garnish
Let the enchiladas rest for 5 minutes before serving. This helps them hold together better. Garnish with chopped cilantro if using.
Pro Tips For The Best Chicken Enchilada
• Use fresh chicken if possible. Rotisserie is convenient, but poached or roasted chicken will give you more control over salt and moisture.
• Don’t skip the resting time. That 5-minute rest after baking allows everything to set for cleaner slices.
• Make it spicy or mild. Add a dash of hot sauce or chopped jalapeños to the filling if you want more heat.
• Go beyond the basics. Add black beans or corn to the filling to extend the recipe and increase fiber.
• Store leftovers smart. These keep in the fridge for 3–4 days or freeze well for up to 2 months. Reheat in the oven or microwave.
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, but homemade has better flavor and less sodium. If you go store-bought, try to use a brand without added sugar or thickeners.
➲ How can I make this gluten-free?
Use corn tortillas and gluten-free flour in the sauce. Always check ingredient labels, especially on broth and canned goods.
➲ What’s the best way to double the recipe?
Double all ingredients and use a second 9×13-inch baking dish or a larger pan. Bake both dishes side by side or one after the other.
Conclusion
This chicken enchilada recipe delivers everything you want in a weeknight dinner: bold flavor, minimal effort, and zero fuss. After making it once, it becomes a go-to. It’s flexible, forgiving, and consistently satisfying—no mushy tortillas or bland filling here.
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