Easy Chicken Enchilada Recipe: 8 Steps to Cheesy Perfection
A bold, cheesy, and beginner-friendly chicken enchilada recipe made from scratch in under an hour. Perfect for weeknights, meal prep, or family dinners—no canned shortcuts, just real flavor and simple steps.
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 9x13 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.
Notes
Use flour tortillas for easier rolling or corn for a more traditional flavor. To make it spicier, add jalapeños or hot sauce to the filling. These enchiladas freeze well—assemble, wrap, and freeze up to 2 months. Reheat in the oven until hot and bubbly.