Mexican Chicken Enchiladas – Comforting, Flavor-Packed, and Weeknight-Friendly
Chicken enchiladas are the kind of meal that brings everyone to the table. They’re warm, saucy, and full of satisfying flavor without demanding complicated techniques. Think tender shredded chicken wrapped in soft tortillas, blanketed in rich enchilada sauce, and baked with melty cheese until bubbling.
This version is simple enough for a weeknight, yet special enough for guests. If you’re craving a hearty dinner with a little kick, this is the recipe to keep on repeat.
Mexican Chicken Enchiladas - Comforting, Flavor-Packed, and Weeknight-Friendly
Ingredients
Method
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Sauté aromatics: In a skillet over medium heat, warm a splash of oil.Cook onion until translucent, about 4 minutes. Add garlic and cook 30 seconds. Stir in cumin, chili powder, and green chiles or jalapeño if using.
- Build the filling: Add shredded chicken to the skillet.Pour in about 1/2 cup enchilada sauce to moisten. Season with salt and pepper. Stir to combine and warm through.Remove from heat and fold in 1/2 cup shredded cheese.
- Warm the tortillas: To prevent cracking, lightly oil a clean skillet and warm each tortilla for 10–15 seconds per side, or wrap a stack in a damp paper towel and microwave 30–45 seconds until pliable.
- Sauce the dish: Pour about 1/2 cup enchilada sauce into the baking dish and spread to coat the bottom.
- Fill and roll: Place a tortilla on a work surface. Add 2–3 tablespoons of the chicken filling along the center. Roll snugly and place seam-side down in the dish.Repeat with remaining tortillas.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. You want them generously coated. Sprinkle with the remaining cheese.
- Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Finish and serve: Let rest 5 minutes.Top with cilantro and serve with lime wedges. Add sour cream, avocado slices, or pickled onions if you like.
What Makes This Recipe So Good
- Balanced, big flavor: A mix of smoky enchilada sauce, cumin, and garlic gives the filling depth without overpowering the chicken.
- Fast prep, big payoff: Using rotisserie or leftover chicken speeds everything up, so you can get dinner in the oven quickly.
- Customizable heat: Keep it mild for kids or add jalapeños and chipotle for extra spice.
- Great texture: Soft tortillas, tender chicken, and gooey cheese create that perfect enchilada bite.
- Meal prep friendly: Enchiladas reheat beautifully and freeze well, making them a smart make-ahead option.
What You’ll Need
- Cooked shredded chicken: About 3 cups (rotisserie chicken works great).
- Corn tortillas: 12 standard 6-inch tortillas for classic texture and flavor. Flour works if you prefer a softer bite.
- Red enchilada sauce: 2 to 2 1/2 cups.Use a good-quality store-bought brand or homemade.
- Onion: 1 small, finely chopped.
- Garlic: 2–3 cloves, minced.
- Green chiles or jalapeño (optional): 1 small can diced green chiles or 1 fresh jalapeño, minced.
- Cumin: 1 teaspoon.
- Chili powder: 1 teaspoon (or to taste).
- Salt and black pepper: To taste.
- Cheese: 2 cups shredded. Monterey Jack, Oaxaca, Chihuahua, or a mild cheddar blend all work.
- Oil: A few tablespoons for softening tortillas (vegetable or avocado oil).
- Fresh cilantro: Roughly chopped, for garnish.
- Lime: 1, cut into wedges.
- Optional add-ins: Corn kernels, black beans, or sautéed bell peppers for extra heft.
Instructions
- Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Sauté aromatics: In a skillet over medium heat, warm a splash of oil.Cook onion until translucent, about 4 minutes. Add garlic and cook 30 seconds. Stir in cumin, chili powder, and green chiles or jalapeño if using.
- Build the filling: Add shredded chicken to the skillet.Pour in about 1/2 cup enchilada sauce to moisten. Season with salt and pepper. Stir to combine and warm through.
Remove from heat and fold in 1/2 cup shredded cheese.
- Warm the tortillas: To prevent cracking, lightly oil a clean skillet and warm each tortilla for 10–15 seconds per side, or wrap a stack in a damp paper towel and microwave 30–45 seconds until pliable.
- Sauce the dish: Pour about 1/2 cup enchilada sauce into the baking dish and spread to coat the bottom.
- Fill and roll: Place a tortilla on a work surface. Add 2–3 tablespoons of the chicken filling along the center. Roll snugly and place seam-side down in the dish.Repeat with remaining tortillas.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. You want them generously coated. Sprinkle with the remaining cheese.
- Bake: Bake uncovered for 18–22 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- Finish and serve: Let rest 5 minutes.Top with cilantro and serve with lime wedges. Add sour cream, avocado slices, or pickled onions if you like.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Assemble in a freezer-safe dish (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed, adding 5–10 extra minutes if needed.
- Reheat: Cover and warm in a 325°F (165°C) oven for 15–20 minutes, or microwave individual portions in 60–90 second bursts.Add a splash of sauce or broth if they seem dry.
Health Benefits
- Lean protein: Chicken provides essential amino acids that support muscle maintenance and satiety.
- Fiber options: Using corn tortillas and adding beans or veggies boosts fiber, which supports digestion and helps keep you full.
- Calcium and vitamins: Cheese offers calcium, while onions, garlic, and chiles supply antioxidants and vitamin C.
- Balanced meal: Pair with a simple salad or roasted vegetables to round out the plate with greens and extra nutrients.
- Customizable: You control sodium, heat, and fat levels by choosing your sauce and cheese and by adding more vegetables.
What Not to Do
- Don’t skip warming the tortillas: Cold tortillas crack and tear when rolled. Warm them so they’re pliable.
- Don’t drown the filling: Too much sauce inside makes the enchiladas soggy. Keep the sauce mostly on top and bottom.
- Don’t use dry chicken: If your chicken is lean or leftover, moisten it with a little sauce or chicken broth while warming.
- Don’t overbake: Baking too long dries out the tortillas and cheese.Pull them when the cheese melts and sauce bubbles.
- Don’t forget seasoning: Taste the filling before rolling. A pinch of salt or squeeze of lime can make a big difference.
Alternatives
- Green enchiladas (Enchiladas Verdes): Swap red sauce for salsa verde or tomatillo sauce. Use mozzarella or Monterey Jack and add a sprinkle of queso fresco after baking.
- Creamy chipotle version: Stir a spoonful of adobo sauce from canned chipotles into the enchilada sauce for smoky heat.Add a splash of cream for richness.
- Vegetarian: Replace chicken with sautéed mushrooms, roasted sweet potato, black beans, or a mix of zucchini and peppers.
- Gluten-free: Use certified gluten-free corn tortillas and a gluten-free enchilada sauce.
- Lighter take: Use part-skim cheese, add extra veggies, and serve with a crisp cabbage slaw for freshness.
FAQ
Can I use flour tortillas instead of corn?
Yes. Flour tortillas give a softer, more tender bite and are easier to roll, but they won’t have the same traditional flavor. If using flour, avoid over-saucing to prevent gumminess.
What’s the best cheese for enchiladas?
Monterey Jack melts beautifully and has a mild flavor.
Oaxaca or Chihuahua are excellent traditional choices. A mix of Jack and a bit of sharp cheddar adds flavor without getting oily.
How spicy is this recipe?
It’s mild to medium as written. For milder enchiladas, skip jalapeño and choose a mild enchilada sauce.
For more heat, add diced jalapeños, a pinch of cayenne, or chipotle in adobo.
Can I make these ahead?
Absolutely. Assemble up to one day in advance, cover, and refrigerate. Bake just before serving.
If the tortillas absorb sauce overnight, add a little extra on top before baking.
My tortillas keep tearing. What should I do?
Warm them longer and keep them covered so they stay pliable. Briefly dipping corn tortillas in hot oil softens them and helps prevent tearing, though it adds a little richness.
Is homemade enchilada sauce worth it?
If you have time, yes.
Homemade sauce lets you control salt, spice, and depth of flavor. That said, a high-quality canned or jarred sauce can still deliver great results.
What sides go well with chicken enchiladas?
Try Mexican rice, seasoned black or pinto beans, a crisp cabbage slaw with lime, or a simple tomato and avocado salad. Chips and salsa are always welcome, too.
Wrapping Up
Mexican chicken enchiladas are the kind of meal that never gets old.
They’re comforting, customizable, and easy to pull off on a busy night. With a few smart steps—warming tortillas, seasoning the filling, and baking just until bubbly—you’ll get restaurant-worthy results at home. Keep this recipe handy, tweak it to your taste, and enjoy every saucy, cheesy bite.
