If you’re craving a dish that wraps comfort and flavor into every bite, this Homemade Easy Chicken Enchiladas Recipe is going to become your new weeknight superstar. With its tender shredded chicken, a perfect blend of cheeses, and creamy enchilada sauce, this recipe strikes the ideal balance between zesty and cozy. It’s a fuss-free dish that’s packed with layers of spice, cheesy goodness, and just enough tang to keep you coming back for more. Whether you’re feeding a hungry crowd or treating yourself to something special, these enchiladas offer a warm, vibrant Mexican-inspired meal that’s surprisingly simple to make at home.
Ingredients You’ll Need
Gathering the right ingredients is the first step to bringing this delicious dish to life. Each component plays a vital role, from the spices that add excitement, to the cheeses that create irresistible gooeyness, and the tortillas that hold it all together with soft, comforting texture.
- Cooked shredded chicken (2 cups): Using breast or thighs, this tender protein base ensures every bite is juicy and satisfying.
- Sharp cheddar cheese, shredded (1 cup plus 1/2 cup): Adds a bold, tangy flavor and creamy meltiness.
- Monterey Jack cheese, shredded (1 cup plus 1/2 cup): Brings a mild, buttery smoothness that complements the cheddar perfectly.
- Enchilada sauce (1 cup plus 1/2 cup): Provides classic rich, zesty depth that ties the dish together.
- Garlic powder (1 tsp): Infuses a subtle savory warmth without overpowering.
- Onion powder (1 tsp): Adds an essential aromatic kick to the filling.
- Ground cumin (1 tsp): Lends an earthy, slightly smoky undertone that’s crucial for authentic flavor.
- Chili powder (1 tsp): Brings mild heat and complexity to every mouthful.
- Soft flour tortillas (8): These envelopes hold your filling together and bake up soft and pliable.
- Sour cream (1 cup): Key for creating the creamy sauce that’s luscious and tangy.
- Fresh cilantro, chopped: A bright, herby finish that cuts through the richness beautifully.
- Dollop of sour cream and sliced avocado: Optional but highly recommended toppings for a refreshing contrast.
How to Make Homemade Easy Chicken Enchiladas Recipe
Step 1: Prepare the Chicken Filling
Start by shredding your cooked chicken into bite-sized pieces—it’s essential to get the chicken evenly shredded to ensure every bite is balanced. In a large bowl, combine the chicken with half of the cheddar and Monterey Jack cheeses, a few spoonfuls of enchilada sauce, garlic powder, onion powder, cumin, and chili powder. Stir everything together until the chicken is evenly coated with that beautiful blend of spices and sauce, creating a flavorful base that’s moist but not overwhelmed.
Step 2: Assemble the Enchiladas
Lay out one tortilla flat on a clean surface and spoon a generous amount of the chicken mixture right into the center—don’t be shy! Roll the tortilla tightly around the filling, securing all those delicious flavors inside, then place it seam-side down into a greased baking dish. Repeat this process with the rest of the tortillas, filling up your dish with perfectly rolled enchiladas that are ready to soak up the cheesy sauce.
Step 3: Make the Cheesy Sauce
In a saucepan set over medium heat, whisk together the sour cream, remaining enchilada sauce, and the leftover shredded cheddar and Monterey Jack cheeses. Stir continuously until the cheese melts completely and the mixture becomes smooth, creamy, and silky. This sauce is the magic touch that transforms simple enchiladas into a luscious, velvety masterpiece.
Step 4: Pour Sauce and Bake
Pour the prepared cheesy sauce evenly over the rolled enchiladas, making sure every inch is covered. If you love a cheesier top, sprinkle some extra cheese over the sauce before baking. Slide the baking dish into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes, until the sauce bubbles enthusiastically and the cheese on top is melted and just beginning to turn golden.
Step 5: Garnish and Serve
Once out of the oven, let your enchiladas rest for a few minutes to set up. Then, garnish with freshly chopped cilantro, a generous dollop of sour cream, and some creamy sliced avocado for a freshness that perfectly balances the richness. Serve them warm and watch as these enchiladas disappear from the plate!
How to Serve Homemade Easy Chicken Enchiladas Recipe
Garnishes
Fresh garnishes elevate the flavors and textures, bringing a lively contrast to the rich, cheesy base. A sprinkle of chopped cilantro adds a delightful herbaceous note, while a dollop of sour cream introduces creamy tang. Sliced avocado not only adds buttery smoothness but also a cooling effect against the spices.
Side Dishes
Pair these enchiladas with bright, complementary sides that round out the meal. Mexican-style rice, refried beans, or even a crisp green salad with lime vinaigrette provide balance and freshness. For a bit of crunch, consider serving with tortilla chips and a homemade salsa or guacamole.
Creative Ways to Present
Want to impress your guests? Serve these enchiladas in individual ramekins topped with cheese and bake until bubbly for charming personal portions. Alternatively, layering the enchilada filling in a casserole dish with alternating tortillas creates a lasagna-style presentation perfect for larger gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Their flavors meld even more overnight, making for an easy and delicious next-day meal. Simply cover tightly to maintain moisture and prevent the tortillas from drying out.
Freezing
You can freeze these enchiladas either before or after baking. Wrap tightly in foil or place in a freezer-safe container and freeze for up to 2 months. This way, you have a convenient homemade meal ready to thaw and bake on busy nights without sacrificing flavor or texture.
Reheating
To reheat, place enchiladas in an oven-safe dish covered with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Alternatively, microwave individual portions on medium power to avoid drying out the cheese and chicken. Add fresh garnishes after reheating for the best experience.
FAQs
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas add an authentic touch and a slightly different texture. Just be sure to warm them beforehand to make rolling easier and prevent cracking.
Is there a way to make this recipe spicier?
Certainly! Try adding diced jalapeños to the chicken filling or using a spicier enchilada sauce. A dash of hot sauce mixed into the cheese sauce can also add a nice kick.
Can I substitute the chicken with another protein?
Yes, shredded beef or pork work wonderfully well. For a vegetarian version, consider sautéed vegetables or beans seasoned with the same spices to keep the flavor profile.
What can I do if I don’t have enchilada sauce?
You can easily make a simple substitute by combining tomato sauce, chili powder, cumin, garlic powder, and onion powder with a splash of stock or water to thin it out. Simmer until fragrant and thickened.
Is this recipe suitable for meal prep?
Definitely! These enchiladas reheat beautifully, making them ideal for batch cooking lunches or dinners during the week. Prepare everything in advance and bake when you’re ready to eat.
Final Thoughts
There’s something truly special about sinking your teeth into Homemade Easy Chicken Enchiladas Recipe that just feels like home. The blend of spices, cheeses, and tender chicken wrapped in soft tortillas is an unbeatable combo that’s perfect for regular family dinners or casual get-togethers. Give this recipe a try—you’ll soon find it’s the one you turn to again and again whenever you need a comforting, flavor-packed meal that brings everyone to the table with smiles.
Print
Homemade Easy Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Homemade Easy Chicken Enchiladas are a delicious and comforting Mexican-inspired dish featuring shredded chicken mixed with flavorful spices and cheeses, all wrapped in soft flour tortillas, topped with a creamy cheesy sauce, baked to perfection, and garnished with fresh cilantro, sour cream, and avocado. Perfect for a family dinner that is both simple to prepare and satisfying.
Ingredients
Chicken Filling
- 2 cups cooked shredded chicken (breast or thighs)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup enchilada sauce (half of the divided 1/2 cup)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 8 soft flour tortillas
Cheesy Sauce
- 1 cup sour cream
- 1/4 cup enchilada sauce (remaining half of the 1/2 cup)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Garnishes
- Fresh cilantro, chopped
- Dollop of sour cream
- Sliced avocado
Instructions
- Prepare the Chicken Filling: Shred the cooked chicken into bite-sized pieces. In a mixing bowl, combine the shredded chicken with half of the shredded sharp cheddar and Monterey Jack cheeses, a few spoonfuls of the enchilada sauce, garlic powder, onion powder, ground cumin, and chili powder. Stir well to ensure the chicken is evenly coated with the spices and sauce.
- Assemble the Enchiladas: Lay one flour tortilla flat on a clean surface. Spoon a generous amount of the prepared chicken mixture into the center of the tortilla. Roll the tortilla tightly around the filling and place it seam-side down into a greased baking dish. Repeat this step with the remaining tortillas and filling until the dish is full.
- Make the Cheesy Sauce: In a saucepan over medium heat, whisk together the sour cream, the remaining enchilada sauce, and the leftover shredded sharp cheddar and Monterey Jack cheeses. Continue stirring until the mixture is smooth, melted, and creamy.
- Pour Sauce and Bake: Evenly pour the cheesy sauce over the rolled enchiladas in the baking dish. If desired, sprinkle additional cheese on top for extra cheesiness. Place the baking dish in a preheated oven at 375°F (190°C) and bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Garnish and Serve: Remove the enchiladas from the oven and allow them to cool for a few minutes. Garnish with fresh chopped cilantro, a dollop of sour cream, and sliced avocado before serving to add freshness and enhance flavor.
Notes
- Use cooked chicken that is either roasted, boiled, or rotisserie for convenience.
- Flour tortillas work best for rolling and baking but corn tortillas can be used for a gluten-free alternative (note: corn tortillas require slight warming to be pliable).
- Adjust the amount of chili powder to your preferred spice level.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- For extra flavor, add chopped onions or jalapeños to the chicken filling.
