Homemade Chicken Enchiladas Recipe

Chicken enchiladas are a hearty and flavorful dish featuring tender shredded chicken, a tangy and spicy enchilada sauce, and gooey melted cheese wrapped in warm tortillas. Perfect for family dinners, gatherings, or meal prepping, this recipe allows you to create restaurant-quality enchiladas in the comfort of your own kitchen.

Why You’ll Love This Recipe

1. Easy to Make: Simple steps with everyday ingredients.
2. Customizable: Adjust the spice level, toppings, and fillings to your preference.
3. Great for Leftovers: Reheats beautifully, making it ideal for meal prep.
4. Crowd-Pleaser: Perfect for potlucks, parties, or casual dinners.

Step-by-Step Instructions

Step 1: Prepare the Chicken Filling

1. Cook the Onions
   • Heat a skillet over medium heat and add a drizzle of olive oil.
   • Sauté the diced onions until softened, about 4–5 minutes.
2. Combine Ingredients
   • Add the shredded chicken, taco seasoning, chicken broth, and diced tomatoes with green chilies to the skillet.
   • Stir to coat the chicken evenly.
3. Simmer
   • Reduce the heat to low and let the mixture simmer for 5–7 minutes.
   • Remove from heat and set aside.

Step 2: Make the Enchilada Sauce

1. Create a Roux
   • In a medium saucepan, heat olive oil over medium heat.
   • Whisk in the flour and cook for 1–2 minutes, stirring constantly, until lightly golden.
2. Add Broth and Tomato Sauce
   • Gradually whisk in the chicken broth and tomato sauce, ensuring no lumps form.
3. Season the Sauce
   • Stir in the chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using).
4. Simmer
   • Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
   • Remove from heat.

Step 3: Assemble the Enchiladas

1. Preheat the Oven
   • Preheat your oven to 375°F (190°C).
2. Prepare the Baking Dish
   • Lightly grease a 9×13-inch baking dish and spread a thin layer of enchilada sauce on the bottom.
3. Fill the Tortillas
   • Lay a tortilla flat and spoon 1/4 cup of the chicken filling into the center.
   • Sprinkle a small amount of cheese over the filling.
   • Roll the tortilla tightly and place it seam-side down in the baking dish.
4. Repeat
   • Repeat the process with the remaining tortillas and chicken filling.
5. Top with Sauce and Cheese
   • Pour the remaining enchilada sauce evenly over the rolled tortillas.
   • Sprinkle the remaining shredded cheese on top.

Step 4: Bake the Enchiladas

1. Cover with Foil
   • Cover the baking dish with aluminum foil to prevent the cheese from burning.
2. Bake
   • Place the dish in the oven and bake for 20 minutes.
3. Uncover and Finish Baking
   • Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Add Toppings
   • Garnish the enchiladas with chopped fresh cilantro, diced avocado, or a dollop of sour cream.
2. Serve Hot
   • Serve immediately with rice, beans, or a side salad.

Tips for the Best Enchiladas

1. Use Fresh Ingredients
   • Freshly shredded cheese and homemade enchilada sauce elevate the dish.
2. Prevent Soggy Tortillas
   • Lightly toast the tortillas before filling them to help them hold their shape.
3. Make It Spicy
   • Add sliced jalapeños or hot sauce to the filling for a fiery kick.
4. Double the Recipe
   • Make extra enchiladas and freeze them for a quick weeknight dinner.

Variations

1. Vegetarian Enchiladas
   • Swap the chicken for black beans, sautéed veggies, or sweet potatoes.
2. Beef Enchiladas
   • Use ground beef instead of chicken for a hearty alternative.
3. Green Enchiladas
   • Replace the red enchilada sauce with a tangy green tomatillo sauce.
4. Breakfast Enchiladas
   • Use scrambled eggs and breakfast sausage as the filling, topped with a creamy cheese sauce.

Serving Suggestions

• Pair the enchiladas with:
  • Mexican rice
  • Refried beans
  • A refreshing cucumber and lime salad
  • Tortilla chips with guacamole

Why This Recipe Works

Homemade chicken enchiladas are a perfect balance of flavors and textures. The juicy chicken filling, tangy enchilada sauce, and gooey cheese create a comforting and satisfying dish that’s easy to make and customize. Whether you’re serving a family dinner or hosting a party, these enchiladas will quickly become a favorite.

Yield: 6

Homemade Chicken Enchiladas Recipe

Print

Chicken enchiladas are a hearty and flavorful dish featuring tender shredded chicken, a tangy and spicy enchilada sauce, and gooey melted cheese wrapped in warm tortillas. Perfect for family dinners, gatherings, or meal prepping, this recipe allows you to create restaurant-quality enchiladas in the comfort of your own kitchen.

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Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• For the Filling:
• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika (optional)
• Salt and pepper to taste
• For the Enchiladas:
• 12 small flour or corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Optional Toppings:
• Chopped cilantro
• Sliced jalapeños
• Diced tomatoes
• Sour cream
• Sliced avocado or guacamole

Instructions

1. Step 1: Preheat the Oven
   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.
   
2. Step 2: Make the Filling
   In a large mixing bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, sour cream, garlic powder, onion powder, cumin, smoked paprika (if using), salt, and pepper. Mix until well combined.
   
3. Step 3: Assemble the Enchiladas
   Spread a thin layer of enchilada sauce (about ½ cup) evenly across the bottom of the prepared baking dish.
   Take a tortilla and place about 2–3 tablespoons of the chicken mixture down the center. Roll it tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken filling.
   
4. Step 4: Add Sauce and Cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure all are well-coated.
   Sprinkle the top with the shredded cheese.
   
5. Step 5: Bake the Enchiladas
   Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
   Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
   
6. Step 6: Serve
   Remove the enchiladas from the oven and let them cool for a few minutes.
   Garnish with your favorite toppings, such as cilantro, sour cream, or sliced avocado.
   Serve warm and enjoy!

Notes

Make Ahead: You can assemble the enchiladas up to a day in advance, cover tightly, and refrigerate. Add 10 minutes to the baking time if starting from cold.

Freezing: These enchiladas freeze well. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Homemade Enchilada Sauce: For an extra homemade touch, make your own enchilada sauce with tomato paste, chicken broth, chili powder, cumin, garlic, and onion powder.