Chicken Enchiladas Recipe

Few dishes evoke the spirit of Mexican cuisine quite like enchiladas. They are more than just a meal — they are a tradition, a story told through layers of soft corn tortillas, savory fillings, rich sauces, and melted cheese. Among the many varieties, Chicken Enchiladas hold a special place in the hearts and homes of families across generations. They represent a perfect balance of comfort, spice, and freshness — a dish that can be both humble and celebratory, weeknight dinner and festive centerpiece.

Enchiladas have deep roots in Mexican culinary history, tracing back to indigenous peoples who wrapped fillings in corn tortillas, creating portable, flavorful bites. Over time, regional influences shaped the dish into countless versions, with different sauces, fillings, and toppings. Whether smothered in a red chili sauce, bathed in a green tomatillo salsa, or crowned with a creamy mole, enchiladas bring together elements that create harmony on the palate and warmth at the table.

Chicken enchiladas are particularly beloved for their versatility and ease of preparation. The shredded chicken filling provides hearty protein that absorbs the bold flavors of the sauce. It can be seasoned with traditional Mexican spices like cumin, oregano, and chili powder or infused with fresh herbs and zesty citrus. The tortillas serve as a tender, slightly chewy vessel, soaked just enough to meld with the sauce but still holding their shape after baking.

The sauce, often considered the soul of the enchilada, can be made from scratch with dried chilies and spices or quickly blended from fresh ingredients for vibrant flavor. Whether you choose a fiery red enchilada sauce, a tangy green salsa verde, or a rich and complex mole, the sauce transforms simple ingredients into a dish that’s bursting with layers of heat, tang, earthiness, and sweetness.

Cheese plays its own vital role, providing creamy richness and gooey texture that binds the filling and sauce together. Traditionally, Mexican cheeses like queso fresco or Chihuahua cheese are used, but shredded Monterey Jack or cheddar are popular choices as well.

Making chicken enchiladas is as much about the process as the result. It’s about the joyful act of rolling each tortilla carefully, layering flavors with intention, and assembling a dish that invites sharing and savoring. Whether made for a casual family dinner, a festive gathering, or a comforting weekend meal, chicken enchiladas offer warmth, spice, and satisfaction in every bite.

This recipe aims to guide you through every step—from selecting and cooking the perfect chicken filling to making or choosing the ideal sauce, preparing tortillas, assembling the enchiladas, and baking them to golden perfection. Along the way, you’ll find tips for customizing the dish to suit your palate and occasion, as well as variations that explore different regional influences.

By the end, you’ll not only have mastered a classic recipe but also gained a deeper appreciation for the culinary traditions and flavors that make chicken enchiladas a beloved staple around the world.

Prepare to fill your kitchen with the enticing aromas of chili, garlic, and melted cheese, and to delight your table with a dish that is as comforting as it is vibrant—a true celebration of Mexican flavor and family heritage.

Detailed Instructions for Classic Chicken Enchiladas

Step 1: Prepare the Chicken Filling

The heart of any great chicken enchilada is its filling. Using well-seasoned, tender shredded chicken ensures every bite is flavorful and satisfying.

Cooking the Chicken:

• Option 1: Poaching

  1. Place 2 pounds of boneless, skinless chicken breasts or thighs in a large pot.

  2. Cover with chicken broth or water—about 4 cups.

  3. Add aromatics such as 1 diced onion, 3 garlic cloves, 1 teaspoon salt, 1 teaspoon peppercorns, and a bay leaf.

  4. Bring to a gentle simmer over medium heat, then reduce to low.

  5. Cook uncovered for 15–20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

  6. Remove the chicken and let it rest for 5 minutes before shredding with two forks or a stand mixer on low speed.

• Option 2: Slow Cooker

  1. Place chicken, aromatics, and about 2 cups of broth in a slow cooker.

  2. Cook on low for 4–6 hours or on high for 2–3 hours.

  3. Shred the chicken inside the slow cooker and stir to mix with cooking juices.

Step 2: Make the Enchilada Sauce

The sauce defines the flavor and character of the enchiladas. Here’s a classic homemade red enchilada sauce recipe that’s rich, smoky, and deeply satisfying.

Ingredients for Sauce:

• 3 tablespoons vegetable oil

• 3 tablespoons all-purpose flour

• 3 tablespoons chili powder (adjust for heat preference)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/4 teaspoon cayenne pepper (optional, for extra heat)

• 2 cups chicken broth

• 1 (8-ounce) can tomato sauce

• Salt and black pepper to taste

Instructions:

1. In a medium saucepan, heat the oil over medium heat.

2. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until lightly browned and bubbling—this creates a roux to thicken the sauce.

3. Stir in chili powder, garlic powder, onion powder, cumin, oregano, and cayenne.

4. Gradually whisk in the chicken broth, ensuring no lumps remain.

5. Add tomato sauce and bring to a simmer.

6. Reduce heat and cook, stirring occasionally, for 10–15 minutes until the sauce thickens slightly.

7. Season with salt and pepper to taste.

8. Remove from heat and keep warm.

Step 3: Prepare the Tortillas

Using corn tortillas is traditional, but flour tortillas can be used for a softer texture.

Soften the Tortillas:

1. To prevent cracking and tearing, gently warm the tortillas before rolling.

2. Heat a large dry skillet over medium heat.

3. Warm each tortilla for about 15–20 seconds per side.

4. Alternatively, wrap a stack in damp paper towels and microwave for 30 seconds.

5. Keep warm by covering with a clean kitchen towel while assembling.

Step 4: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 9×13-inch baking dish.

3. Pour a thin layer (about ½ cup) of the enchilada sauce in the bottom of the dish to prevent sticking.

4. Working one tortilla at a time, dip or brush each tortilla lightly with the sauce to coat.

5. Spoon approximately 2–3 tablespoons of shredded chicken onto the center of the tortilla.

6. Add a sprinkle of shredded cheese (Monterey Jack, cheddar, or a Mexican blend) over the chicken.

7. Roll the tortilla tightly around the filling.

8. Place the rolled tortilla seam side down in the baking dish.

9. Repeat until all tortillas are filled and arranged snugly in the dish.

10. Pour the remaining enchilada sauce evenly over the rolled tortillas.

11. Sprinkle generously with remaining shredded cheese.

12. For extra flavor, sprinkle with chopped onions or sliced black olives if desired.

Step 5: Bake the Enchiladas

1. Cover the baking dish loosely with aluminum foil.

2. Bake in the preheated oven for 20 minutes.

3. Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly and the sauce is thickened.

4. For a golden top, broil for 2–3 minutes at the end, watching carefully to prevent burning.

Step 6: Garnish and Serve

1. Remove the enchiladas from the oven and let rest for 5 minutes.

2. Garnish with fresh chopped cilantro, sliced green onions, and a dollop of sour cream or Mexican crema.

3. Serve with sides such as Mexican rice, refried beans, guacamole, or a fresh salad.

Step 7: Tips for Best Results

• Make ahead: You can assemble the enchiladas up to a day in advance, cover, and refrigerate before baking.

• Shred chicken finely: This helps the filling roll smoothly and distribute evenly.

• Control the sauce: Adjust spice levels and thickness according to your preference.

• Tortilla care: Keep tortillas warm and moist for easy rolling.

• Cheese variety: Use a combination of cheeses for more complex flavor.