Chicken Enchiladas

Chicken Enchiladas are one of my all-time favorite meals to make for my family. Between the shredded chicken, melted cheese, and the dreamy homemade enchilada sauce (with a touch of yummy semi-sweet chocolate), this is an unforgettable classic Mexican food recipe, perfect for weeknight dinners.

Easy Chicken Enchiladas

These easy chicken enchiladas are smothered in the tastiest red sauce ever, with yellow corn tortillas and plenty of cheese. And they’re easier to make than you might think at first glance!

The tasty enchiladas come out of the oven hot, bubbling, and ready to devour in about 60 minutes. So tasty, they are always a crowd fave in my family!

Why You’ll Love this Chicken Enchilada Recipe:

Kid Friendly: This homemade chicken enchilada dish is one that even the picky eaters love!
One Dish Meal: So satisfying on their own, there’s no need to serve anything else when you make these enchiladas.
Make Ahead: Enchiladas are a perfect dish to make ahead of time and pop in the oven when you’re ready to serve.

overhead view of 2 chicken enchiladas on a white plate with lettuce, radish, onion, and avocado.

How to Make Chicken Enchiladas

You can jump to the recipe card for full ingredients & instructions!

Heat a skillet and toast the chilis.
In a bowl, cover the chilis with broth to soften them.
In a blender, purée the softened chilis with some of the soaking liquid, garlic, chocolate, and other seasonings.
Preheat the oven.
In a baking dish, cover the bottom evenly with enchilada sauce.
In a bowl, mix the shredded chicken with some of the sauce to moisten.
Warm the corn tortillas in the microwave.
Fill each tortilla with chicken and cheese, before rolling and placing seam side down in the baking dish.
Top all of the rolled tortillas with the remaining enchilada sauce.
Sprinkle with cheese and bake.
Garnish the enchiladas before serving.

partial overhead view of chicken enchiladas topped with lettuce, radish, onion, and avocado.

What do you put inside enchiladas?

These chicken enchiladas are stuffed with saucy chicken and cotija cheese!

What’s the best chicken for enchiladas?

You can use any leftover cooked chicken you like in these enchiladas. Simply shred the chicken before using it. I like to use rotisserie chicken in a pinch!

How do you keep the bottom of enchiladas from getting soggy?

I like my tortillas saucy and soft, but if you like yours crispier, you can briefly fry the tortillas in hot oil (about 10 seconds per side) before filling and rolling them. This will create a barrier so that the tortillas don’t soak up too much of the sauce once added to the baking pan.

Should I use corn or flour tortillas for chicken enchiladas?

Traditional enchiladas are made with corn tortillas, but you can use flour if you prefer. Flour tortillas can be easier to roll and hold their shape better. To make corn enchiladas more pliable, microwave them for a few seconds, then dip them in some of the enchilada sauce to prevent tearing. Cassava flour tortillas also work well!

What to Serve with Enchiladas

Serve up a plate of these chicken enchiladas like they do at your favorite Mexican restaurant! Add some refried beans, this Mexican rice, and plenty of tortilla chips and salsa (I love tomatillo salsa).

You can also load up each plate with sour cream, guacamole, shredded lettuce, or more shredded cheese.

Make Ahead Instructions

You can fully assemble the enchiladas, then tightly wrap the pan in aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before baking.

Storage Instructions

Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.

Freezing Instructions

Freeze chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Substitutions and Variations

For a hotter enchilada sauce, add an extra 1-2 arbol chiles.
Try making these enchiladas with green or white enchilada sauce instead!
These enchiladas would also be delicious with turkey, beef, or shredded pork.
To make these enchiladas vegetarian, swap the chicken for beans or veggies.
You can use flour or cassava flour tortillas instead of corn.
For gluten-free enchiladas, be sure to use certified gluten-free tortillas.
To keep these enchiladas extra traditional, omit the monterey jack cheese.

More Enchilada Recipes We Love

2 chicken enchiladas on a white plate with lettuce, radish, onion, and avocado.

Classic chicken enchiladas are perfect for a satisfying dinner any night of the week. As soon as you take a bite of the cheesy, deliciousness, the recipe will quickly become a favorite!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Chicken Enchiladas Recipe

These enchiladas are filled with chicken and a delicious red sauce for an easy Mexican dinner any night of the week.

Course Appetizer, Dinner

Cuisine Mexican

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings enchiladas

Calories 350kcal

Author Becky Hardin

Equipment

Ingredients

For the Enchilada Sauce

4 dried guajillo chiles stems and seeds removed
2 dried ancho chiles stems and seeds removed
1 arbol chile stems and seeds removed (optional, for heat)
4 cups low-sodium chicken broth hot (180-200°F)
1 clove garlic minced
1 tablespoon semisweet chocolate chips
1 teaspoon kosher salt
½ teaspoon dried oregano

For the Enchiladas

2 cups shredded cooked chicken
8 large yellow corn tortillas or 12 taco-sized
1 cup crumbled cotija cheese
1 cup shredded monterey jack cheese

For Garnish

1 cup shredded lettuce
2 radishes sliced
2 tablespoons diced red onion
1 avocado sliced
½ cup crumbled cotija cheese

Instructions

Heat a cast iron skillet over medium-high heat. Once hot, add the chilis to the dry skillet. Toast, stirring often until fragrant and lightly charred, but not burnt. Place the chilis in a large heat-proof bowl.

4 dried guajillo chiles, 2 dried ancho chiles, 1 arbol chile
Pour the hot chicken broth over the chiles. Cover and let them soak for 20 minutes to soften.

4 cups low-sodium chicken broth
Once softened, add the chiles, along with the 1½ cups of the soaking liquid, garlic, chocolate, salt, and oregano to a blender. Blend until completely smooth.

1 clove garlic, 1 tablespoon semisweet chocolate chips, 1 teaspoon kosher salt, ½ teaspoon dried oregano
Preheat the oven to 350°F.
In a 9×13-inch baking pan, add enough enchilada sauce to coat the bottom. Spread it out into an even layer.
In a large bowl, mix together the cooked shredded chicken and enough enchilada sauce to lightly moisten the chicken.

2 cups shredded cooked chicken
Warm your corn tortillas in the microwave for 30-60 seconds until pliable.

8 large yellow corn tortillas
Grab a tortilla, add some of the chicken filling down the center and top with cotija. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas and filling.

1 cup crumbled cotija cheese
Top with the remaining enchilada sauce and sprinkle on the monterey jack cheese.

1 cup shredded monterey jack cheese
Bake for 20 minutes until the cheese is melted and the sauce is bubbling around the edges.
Garnish with the lettuce, radish, onion, avocado and cotija before serving.

1 cup shredded lettuce, 2 radishes, 2 tablespoons diced red onion, 1 avocado, ½ cup crumbled cotija cheese