Chicken Enchilada Recipe

two chicken enchiladas on a terra cotta plate topped with cilantro

4.92 (12 ratings)

Chicken Enchilada Recipe

Lightly fried corn tortillas are filled with shredded chicken, cheese, and onion, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with more cheese, and baked to perfection. These easy chicken enchiladas are about to become your new favorite weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Entrees

Cuisine: Mexican

Servings:

Author: Yvette Marquez

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.

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