Muy Bueno: Fiestas 
Easy Chicken Enchilada Recipe
You’re about to fall head-over-heels for this deliciously comforting and ridiculously Easy Chicken Enchiladas recipe. Best of all, you only need 8 simple ingredients and 30 minutes to get this gorgeous meal on the table, meaning from-scratch authentic enchiladas are never far from reach.
Oh, and just in case you’re extra short on time, I’ve included a few tips for making these easy enchiladas even quicker. Busy weeknight dinner = covered.
I grew up eating cheese enchiladas once a week and never got tired of them. Enchiladas in any form – red enchiladas, green enchiladas, you name it – are my jam! My hubby loves enchiladas filled with some meat, and so these chicken cheese enchiladas were inspired by him needing something a bit heartier.
Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up, smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to bubbly golden perfection. YUM!
Why You’ll Love This Recipe
Aside from being jam-packed with delectable Mexican flavors, this easy recipe for chicken enchiladas is:
- Made with only 8 ingredients
- Ready in just 30 minutes
- Red chicken enchiladas are my comfort food
Chicken Enchilada Ingredients
To make this chicken enchilada recipe, here’s what you need:
- Olive Oil: Before using the enchilada sauce, it’s essential to cook it with a splash of oil.
- Red Chile Sauce: I highly suggest making homemade red enchilada sauce! My grandma and mom always made this authentic recipe, which involves whole dried chile pods. Whip up a batch and stash some in the freezer for those inevitable enchilada cravings. You won’t regret it!
- Shredded Chicken: Simply boiled chicken for enchiladas is standard, but you’re welcome to swap in any leftover chicken or turkey you have in the fridge. If you’re extra tired, lean on the convenience of rotisserie chicken.
- Canola Oil: Any neutral oil with a high smoke point will work to lightly fry tortillas to make them pliable.
- Corn Tortillas: For authentic-tasting enchiladas, use store bought white corn tortillas. I’m not a fan of flour tortillas in enchiladas — I think they taste gummy and soggy — but that is just a personal preference. If you want to get fancy, make homemade corn tortillas.
- Shredded Cheese: I love mild Oaxaca, asadero, muenster, or Monterey jack, but you’re welcome to swap in pre-shredded “Mexican-style” cheese that is easily found in most grocery stores.
- White Onion: I love finely diced white onions in my enchiladas, but feel free to swap in yellow, red, green, or omit.
How To Make Chicken Enchiladas
- Pour about a cup of red chile sauce into an ungreased 9 x 13 casserole dish.
- Fry Tortillas: Lightly fry white corn tortillas in the hot oil until softened, then drain on a paper towel-lined plate.
- Assemble: Fill your tortillas with some shredded chicken, cheese, and onions, then roll up. Place each roll seam side down in the casserole dish. Top with more sauce and cheese.
- Bake: Cover with aluminum foil and bake until golden brown and delicious, about 20 minutes.
- Garnish with cilantro and serve with your favorite side dish.
What to Serve with Chicken Enchiladas
Toppings: I love fresh cilantro, sliced avocado, crema Mexicana, and queso fresco. Top with anything and everything your heart desires.
Sides & Drinks: These classic sides and drinks would be great served with these chicken enchiladas:
- Frijoles de la Olla
- Refried Beans
- Arroz Mexicano
- Cilantro Lime Rice
- Skinny Margarita
- Chelada
- Horchata
Expert Tips & Tricks
- To avoid the foil sticking to the cheesy goodness on top, lightly spray the foil with some non-stick cooking spray.
Storage Instructions
- Refrigerate enchiladas in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container and freeze.
Frequently Asked Questions
This red chile sauce will keep in the fridge for up to a week, or in the freezer for up to six months. And it isn’t just for enchiladas, either! Try it in stews, soups, tamales or even to braise meat. Trust me, the effort you put into making this sauce will bless you for several more meals to come.
No worries! While my family loves them, I know not all taste buds are alike. Feel free to omit the onions.
If you love enchiladas made with flour tortillas, go for it. I am not a fan and feel the tortillas get soggy and gummy when used for an enchilada casserole.
Honestly, that’s totally up to you! I love to simply poach chicken in salted water and shred it. Leftover chicken tinga enchiladas would be delightful, or any leftover turkey would also work. And in a pinch, I love the convenience of a rotisserie chicken!
Enchilada Recipes
- Classic Cheese Enchiladas
- Enchiladas Verdes con Pavo
- Black Bean and Rice Enchiladas
- Carne Asada Enchiladas Suizas
- Chicken Mole Enchiladas
- Enchilada Casserole (Pastel Azteca)
- Shrimp Enchiladas
- Pulled Pork Enchiladas in Salsa Verde
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Chicken Enchilada Recipe
Ingredients
- 1 tablespoon olive oil
- 2-3 cups red chile sauce
- 1 1/2 cups cooked shredded chicken or turkey
- 1/2 cup canola oil for frying
- 12-18 corn tortillas
- 2 cups white shredded cheese, Oaxaca, muenster, or Monterey jack
- chopped white onion, optional
- cilantro leaves for garnish
Instructions
- Heat olive oil in large skillet. Pour chile sauce into skillet and stir. Taste and season with salt if needed. If the sauce is too spicy, add a small can of tomato sauce and stir. If the sauce is too thick, add water until desired consistency is reached, making sure to add more salt if necessary.
- Preheat oven to 350 degrees F.
- Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
- Fry tortillas in hot oil just until softened. Drain on paper towels.
- Fill tortillas with shredded chicken and about a tablespoon of the shredded cheese and chopped onion.
- Roll tortillas and place seam side down in baking dish side by side.
- Pour some sauce over enchiladas. Top with the remaining cheese, and lightly cover dish with aluminum foil.
- Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
- Garnish with cilantro and serve with your favorite side dish.
Notes
- Enchilada Sauce: I highly recommend making your own using this authentic enchilada sauce recipe. If you’re short on time, buy your favorite store-bought enchilada sauce.
- Chicken: You can use any leftover chicken, store-bought rotisserie chicken, or you can make your own shredded chicken.
- Tortillas: For authentic tasting enchiladas, use white corn tortillas. Flour tortillas will end up gummy and soggy.
- Cheese: Use pre-shredded “Mexican Blend” cheese for super easy chicken enchiladas.
- Baking tip: To avoid the foil sticking to the cheesy goodness on top, lightly spray the foil with some non-stick cooking spray.
- Refrigerate enchiladas in an airtight container and refrigerate for up to 4 days.
- To freeze enchiladas, let them cool completely in the fridge. Transfer the enchiladas to a freezer-safe container and freeze.
Photography by Jenna Sparks
Originally published: November 2020.
8 Comments on “Easy Chicken Enchilada Recipe”
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.