Chicken Enchilada Recipe
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Updated May 02, 2025
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Looking for the best Chicken Enchilada Recipe? You’re about to fall head-over-heels for this deliciously comforting and ridiculously easy version. With only 8 simple ingredients and 30 minutes, you can get a tray of cheesy, saucy goodness on the table fast — no shortcuts on flavor, just real-deal homemade enchiladas the way my family loves them.
And if you’re extra short on time, don’t worry — I’ve included a few time-saving tips to make this dish even easier. Busy weeknight dinner = handled.
I grew up eating cheesy red enchiladas rojas or green enchiladas verdes once a week and never got tired of them. But my hubby? He loves a little meat in his, which inspired this heartier take filled with shredded chicken, cheese, and onion — all wrapped in lightly fried corn tortillas and smothered in a rich homemade red chile sauce.
What are Chicken Enchiladas?
Chicken enchiladas are a traditional Mexican dish made with corn tortillas filled with seasoned shredded chicken, cheese, and onions, then rolled up and covered in a savory chile sauce before baking. The result? Melt-in-your-mouth flavor and cozy comfort in every bite.
Why You’ll Love This Recipe
Bold Mexican flavors, easy prep, and comforting nostalgia — what’s not to love?
- Comfort food at its best, just like mamá used to make
- Made with only 8 ingredients you probably already have
- Ready in just 30 minutes — perfect for busy weeknights
- Customizable with your favorite toppings and fillings
Ingredients & Substitutions
I use my homemade red chile sauce, made with dried chile pods. It’s the flavor foundation of this dish — bold, rich, and so worth making these authentic chicken enchiladas from scratch! Scroll to the recipe card below or check out my full Authentic Mexican Red Chile Sauce recipe if you want step-by-step guidance.
- Olive Oil: Used to sauté the enchilada sauce and enhance its richness.
- Homemade Red Enchilada Sauce: I highly recommend making your own using dried chile pods — it’s what makes these enchiladas truly special.
- Shredded Chicken: Easy poached & shredded chicken works great, or use rotisserie or leftover turkey for a shortcut.
- Canola Oil: For lightly frying the tortillas so they roll without cracking.
- Corn Tortillas: White corn tortillas are the most traditional. I personally don’t love flour tortillas for enchiladas — they get too gummy. If you want to get fancy, make homemade corn tortillas.
- Shredded Cheese: Queso Oaxaca, asadero, muenster, or Monterey Jack are great. Pre-shredded blends work too.
- White Onion: I love finely diced white onion, but yellow, red, or green onions can work, or omit if needed.
How to Make Chicken Enchiladas
Step 1: Prep the casserole dish. Pour about 1 cup of red chile sauce into an ungreased 9×13-inch baking dish.
Step 2: Fry the tortillas. In hot canola oil, lightly fry the corn tortillas just until softened. Drain on paper towels.
Step 3: Fill and roll. Add shredded chicken, cheese, and onions to each tortilla, roll up, and place seam side down in the baking dish.
Step 4: Top and bake. Cover with more sauce and cheese. Cover the dish with foil (sprayed with cooking spray so it doesn’t stick to the cheese), and bake at 375°F for about 20 minutes or until bubbly and golden.
Step 5: Garnish and serve. Top with fresh cilantro and serve with your favorite sides.
Serving & Topping Suggestions
These enchiladas are rich and satisfying on their own, but toppings and sides take them to the next level. I love piling on fresh cilantro, avocado, and a drizzle of crema Mexicana and queso fresco. And for a full-on Mexican meal, here are a few of my favorite pairings:
Toppings:
- Queso fresco or queso cotija
- Fresh cilantro
- Sliced avocado
- Crema Mexicana
Sides & Drinks:
Chicken Enchilada Recipe: Expert Tips & Tricks
- Spray the foil! Lightly spray the foil with non-stick spray to keep it from sticking to the melted cheese while baking.
- Make the red chile sauce ahead. Prep it in advance and store in the fridge or freezer for quick assembly.
- Warm tortillas = no cracks. Lightly fry or warm the tortillas to make them pliable and easier to roll.
- Short on time? Use store-bought red enchilada sauce and rotisserie chicken to cut the prep time in half — dinner can be ready in just 30 minutes.
Storage Instructions
- Reheat: Bake from frozen, covered with foil at 350°F until heated through, or microwave individual portions.
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let enchiladas cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
Frequently Asked Questions
I love using queso Oaxaca, queso asadero, or Monterey Jack for their meltiness, but a shredded Mexican cheese blend works in a pinch.
You can, but if you have the time, I highly recommend my homemade red chile sauce. It’s what makes this dish taste truly authentic.
Yes! Assemble the enchiladas and refrigerate (unbaked) for up to a day. Then bake fresh when ready to serve.
Frying helps prevent tearing and adds flavor. But you can also steam or warm them on a griddle to soften them.
More Recipes
If you tried this Chicken Enchilada Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Chicken Enchilada Recipe
Ingredients
Homemade Red Chile Sauce
- 8 ounces dried New Mexico or California red chile pods
- 6 cups water, divided
- 6 tablespoons all-purpose flour, (or gluten-free alternative)
- 4 garlic cloves
- 1 tablespoon salt
For the Enchiladas
- 1 tablespoon olive oil, (for cooking the sauce)
- 1 1/2 cups cooked shredded chicken or turkey
- 1 cup canola oil, (for frying tortillas)
- 12-18 corn tortillas
- 2 cups shredded cheese, (Oaxaca, asadero, Monterey Jack, or muenster)
- 1/2 white onion, finely diced
- chopped cilantro, for garnish
Instructions
Make the Red Chile Sauce
- Remove stems, seeds, and veins from chile pods. Rinse well.
- In a large pot, cover chiles with water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Drain and let cool.
- Blend half the chiles with 3 cups water, 3 tbsp flour, 2 garlic cloves, and ½ tbsp salt until smooth. Repeat with remaining ingredients.
- Strain sauce through a fine sieve to remove bits of skin.
- Heat olive oil in a saucepan. Add sauce and simmer for 10 minutes, stirring often. Set aside.
- For step-by-step photos and tips, visit my full Authentic Red Chile Sauce Recipe.
For the Enchiladas
- In a separate skillet, heat canola oil and lightly fry tortillas until soft and pliable. Drain on a paper towel-lined plate.
- Preheat oven to 350°F. Pour 1 cup of red chile sauce into the bottom of a 9×13-inch baking dish. Fill each tortilla with chicken, cheese, and onions. Roll up and place seam-side down in the dish.
- Top rolled tortillas with more chile sauce and shredded cheese. Cover with foil (sprayed with cooking spray to prevent sticking). Bake for 20 minutes, or until bubbly and golden. Garnish with cilantro.
Notes
- Time-saving tip: If you’re short on time, use store-bought enchilada sauce and rotisserie chicken to cut prep time down to just 10 minutes — dinner on the table in 30!
- Make Ahead: Red chile sauce can be made up to 1 week in advance and stored in the fridge, or frozen for up to 6 months.
- Tortilla Tip: Lightly frying the tortillas helps prevent cracking and keeps them from getting soggy when baked. You can also warm them on a griddle or microwave wrapped in a damp towel.
- Cheese Tip: Oaxaca, Monterey Jack, or asadero cheese melt beautifully. Pre-shredded “Mexican cheese blend” works, too.
- Meal Prep Friendly: Assemble enchiladas up to a day in advance. Store covered in the fridge and bake before serving.
- Freezer Instructions: Let baked enchiladas cool completely, then freeze in a freezer-safe container. Bake from frozen, covered, at 350°F until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Made this recipe and was very excited to try it. The results were incredible, the sauce is so pretty looking and the flavor was a very pleasant surprise. My family enjoyed them and I enjoyed making them. I do have a question though, do you make your own corn tortillas or is there a certain brand that you use? Thank you for a great recipe.
I have not made this recipe yet. Just a question. I am in Mexico at the moment and would like to make these. I use flour tortillas in Canada but I have never fried corn tortillas for enchiladas. How long should I fry them? As I would of thought they would go crispy.
To lightly fry tortillas for enchiladas, heat a small amount of oil in a skillet over medium heat, then add each tortilla one at a time, cooking for just a few seconds per side until they become pliable and slightly crisp, but not browned.
Just as described, it’s bold. I prefer a less bold sauce, so I need to find a way to make it to my likeness. It’s a well made sauce, though. My husband liked it.
Fantastic Enchi’s!!! Aml must try.
Make these enchiladas!! Truly authentic recipe for chicken enchiladas smothered in red chili sauce! Red chili sauce is delicious! All of her recipes are great!
These enchiladas rock! So easy AND delicious! I used the onions, I love onions in my enchiladas. I boiled, deboned and shredded three leg quarters, perfect amount with a little left over for soup.
Amazing!!
instead of frying the tortillas, spread oil over each of the ones so all are coated and microwave and they are all done at one time and saves you 10-15 minutes.
Oh…My…Goodness!!!! the sauce easy to make and so good, same with the tortillas and the whole thing together amazing. Good food and easy to make and your instructions an explanations are top notch. Love the personal tidbits you share.
Hello … I’m really struggling with chicken enchiladas … how do i make them NOT DRY? they are blah, blah, blah to me and i want some that have people asking for more…
Please help…thank you
Hi Diana,
The key to making them not dry is covering them with tinfoil and then put them in the oven to cook. With the tinfoil, they tend to dry super fast. Also cook your chicken in an instant pot and season with Lawrys garlic powder and creole to give it flavor.