Easy Chicken Enchilada Recipe - Isabel Eats (2024)

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If I had to pick one Mexican recipe to represent me and the food that I grew up eating, it would have to be enchiladas!

I know it’s abold statement, but it’s true. My parents would make them about once a week, and nobody ever complained because they’re just so good!

These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They’re baked until the cheese is deliciously melted and bubbly.

Because they’re so easy to make, I make these enchiladas about once a week. They also make a great celebratory dish for Cinco de Mayo!

Chicken Enchilada Ingredients

To make this enchilada recipe, here’s what you need:

• Tortillas: I typically use store-bought corn tortillas, but you could also use flour tortillas if you prefer. If you want to make your own, here’s a recipe for homemade corn tortillas and flour tortillas.
• Enchilada Sauce: I highly recommend making your own enchilada sauce if you can! If you’re looking for a quick Tex-Mex version, here’s an easy enchilada sauce made from chili powder, tomato paste, and broth. And here’s my family’s authentic enchilada sauce made from whole dried chiles and Mexican chocolate. Both are easy to make and freezer-friendly, which is perfect if you want to make a big batch.
• Shredded Chicken: You can use any leftover shredded chicken you have in the fridge. If you don’t have any, here’s an easy recipe for shredded chicken that you can make right at home. If you don’t have time to make your own, I recommend buying a cooked rotisserie chicken from the grocery store and shredding it at home.
• Shredded Cheese: I typically use the pre-shredded “Mexican-style” cheese that is easily found in most grocery stores, but cheddar, mozzarella, or pepperjack also work. If you’re looking to go super authentic and use traditional Mexican cheeses, I recommend Oaxaca (quesillo), Chihuahua, or Asadero.

How to Make Chicken Enchiladas

1. Preheat oven to350ºF.
2. In a large bowl, combine cooked shredded chicken with 1/4 cup enchilada sauce. Season with salt and pepper to taste.
3. Warm the tortillas in a microwave for 1 minute, flipping them halfway through until they’re warm and pliable.
4. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and a generous pinch of shredded cheese. Roll them tightly to close and place them seam-side down in a large baking dish.
5. Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.
6. Bake for 20 minutes, until cheese is melted and bubbly. Serve.

Chicken Enchilada Recipe Variations

• Make it the traditional authentic way. If you want to make these enchiladas using the more traditional method, shallow fry the corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining enchilada sauce and a sprinkle of queso fresco or cotija cheese.
• Use a different sauce. Though red enchilada sauce is usually what people think of first, you could use my green enchilada sauce made from roasted green chiles and onions, salsa verde made from tomatillos and jalapeños, or even a cheesy white sauce made from flour, sour cream, and cheese.
• Use a different meat. I know this recipe is for chicken enchiladas, but you could truly fill them with whatever meat you have on hand! Shredded meats like carnitas, barbacoa, and even birria would go great in here, as would picadillo or your favorite taco meat.
• Add beans or veggies. Black beans, pinto beans, or sauteed zucchini and bell peppers are a great addition to the shredded chicken.

What to Serve with Chicken Enchiladas

I topped these enchiladas with some chopped cilantro and a dollop of sour cream, but you could also garnish them with diced tomatoes, avocado slices, diced onions, and some shredded lettuce for a little crunch!

To make this a well-rounded meal, try serving them with some Mexican rice or arroz verde, a scoop of creamy refried beans, and a side of guacamole. Now I’m making myself hungry.

Storing and Freezing Enchiladas

To store enchiladas, place them in an airtight container and refrigerate them for up to 4 days.

To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil and freeze them.

Enchilada Recipes

• Enchiladas Suizas
• Breakfast Enchiladas
• Beef Enchiladas
• White Chicken Enchiladas
• Cheese Enchiladas
• Black Bean Enchiladas

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