Chicken enchiladas are a beloved Mexican dish, typically made from rolled corn tortillas stuffed with chicken and smothered in a savory chili-based enchilada sauce and cheese. They’re baked in the oven until warm, gooey, and utterly delicious! My recipe is more aligned with Tex-Mex style, as I prefer flour tortillas over corn (though you can opt for whichever you like!), and I incorporate canned green chiles into the filling. There are countless variations of this dish across different regions, featuring diverse fillings and sauces based on personal preference.

Chicken Enchiladas Recipe

This Chicken Enchiladas recipe uses shredded chicken, homemade enchilada sauce, and other simple ingredients to make a cheap and comforting family meal!

How to Make Chicken Enchiladas – Step by Step Photos

Start by preparing your homemade enchilada sauce, or if you’re using store-bought sauce, go ahead and set it aside. Shred 3 cups of cooked chicken using two forks.

Place the shredded chicken into a large bowl and add ½ tsp ground cumin, ½ tsp garlic powder, and ¼ tsp salt. Mix until the seasonings are blended evenly.

Pour in the can of diced green chilis and ¾ cup of shredded Mexican cheese, and stir to combine.

Preheat your oven to 350°F. Warm the flour tortillas either in the microwave or on the stovetop.

Pour ½ a cup of enchilada sauce into the baking dish and spread it to cover the bottom.

Fill each tortilla with about ¼–⅓ cup of the filling and roll it closed. Avoid overfilling!

Place each rolled tortilla seam-side down in the baking dish, continuing until all are filled.

Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the leftover shredded cheese.

Place the baking dish into the preheated oven and bake for about 20 minutes or until the cheese is fully melted. Add any toppings you desire!

Variations to Try!

• Use a different meat: Substitute the chicken with another pre-cooked meat like ground beef, carnitas, or turkey.
• Try a different sauce: Our homemade red enchilada sauce is fantastic, but green chile enchilada sauce is an option too!
• Add heat: Adjust heat levels by increasing or decreasing the chili powder or cayenne pepper.
• Add some beans: Mix in drained and rinsed black or pinto beans, or add canned corn.

Serving Suggestions

Keeping sides simple works best with this dish since it’s hearty on its own. My kids enjoy cilantro lime rice with it, while I prefer something light, like sweet corn salsa, to balance the richness. Tortilla chips and black bean dip also pair well!

Storage and Reheating

This recipe is perfect for meal prep. Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.