If there’s one dish that makes me feel like I’m serving a cozy celebration on a plate, it’s Chicken Enchiladas. Rich, cheesy, and loaded with savory chicken filling wrapped snugly inside warm tortillas, this recipe brings a punch of flavor along with a fuss-free prep that truly anyone can tackle. Whether you’re feeding a crowd or just want an easy weeknight dinner, these enchiladas are the kind of reliable favorite you’ll find yourself craving again and again.

Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

Every delightful element in these Chicken Enchiladas works together to create the bold, mouthwatering flavors we love. The ingredients are simple, but each one pulls its own weight, adding something special in taste, texture, or color to the final dish.

Cooked and shredded chicken breast (2 cups): The hearty base for your filling; rotisserie chicken makes this step even easier.
Shredded cheddar or Monterey Jack cheese (1 cup): Melty, creamy, and irresistibly stringy—it’s what makes enchiladas so comforting.
Red enchilada sauce (1 can, 10 oz): The saucy, tomato-rich foundation that ties it all together with a touch of heat.
Sour cream (1/2 cup): Adds tang and lush creaminess to the chicken filling.
Diced onion (1/2 cup): Brings a sweet, aromatic bite that rounds out the filling.
Minced garlic (1 clove): For depth and a subtle hint of warmth.
Ground cumin (1 teaspoon): Supplies an earthy, smoky flavor that is essential to classic enchiladas.
Chili powder (1/2 teaspoon): For a gentle kick and that signature Mexican-inspired taste.
Salt and pepper (to taste): Essential for seasoning and bringing all the flavors into balance.
Flour or corn tortillas (6 small): Choose corn for a traditional, gluten-free option or flour for a softer bite.
Chopped fresh cilantro and sliced green onions (for garnish): The fresh pop of color and flavor that makes your Chicken Enchiladas irresistible.

How to Make Chicken Enchiladas

Step 1: Prepare Your Oven and Baking Dish

Begin by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This is a simple step but ensures nothing sticks and that golden, bubbly finish you want on every great batch of Chicken Enchiladas.

Step 2: Mix the Chicken Filling

In a medium bowl, combine your shredded chicken, half of the cheese, sour cream, onion, garlic, cumin, chili powder, salt, and pepper. Mix until everything is evenly coated—you want every bite of your enchilada to be a flavor bomb, so don’t skimp on stirring!

Step 3: Get the Baking Dish Ready

Take 2 tablespoons of the enchilada sauce and spread it in the bottom of your baking dish. This little trick prevents sticking and gives the tortillas a head start on soaking up that delicious sauce from below.

Step 4: Assemble the Chicken Enchiladas

Warm your tortillas just enough to make them soft and flexible. Then, evenly divide the chicken mixture among them, roll each tortilla tightly, and place seam-side down in the prepared baking dish. Lined up together, they’re ready to soak up even more flavor.

Step 5: Finish and Bake

Pour the remaining enchilada sauce evenly over the rolled tortillas, then top with the rest of the shredded cheese. Cover the dish with foil and bake for 20 minutes. After that, uncover and bake an extra 5 to 10 minutes until everything is hot, melted, and blissfully bubbly.

Step 6: Garnish and Serve

Once baked, shower your Chicken Enchiladas with chopped cilantro and sliced green onions. That fresh herbal zip is the perfect finishing touch to all that melty, savory richness.

How to Serve Chicken Enchiladas

Garnishes

The right garnish elevates Chicken Enchiladas from comforting to completely crave-worthy. Sprinkle generously with chopped fresh cilantro and sliced green onions right before serving for a vibrant boost. If you’re a fan of a little extra tang, a dollop of sour cream or a few slices of fresh avocado are wonderful on top.

Side Dishes

Chicken Enchiladas pair beautifully with classic sides like steamed rice, refried or black beans, and a crisp, zesty salad. For something refreshing, try serving with a simple slaw or a scoop of pico de gallo. These sides offer contrast in flavor and texture, making your meal a true feast.

Creative Ways to Present

To impress at a gathering, arrange your enchiladas in a colorful baking dish and serve family-style right out of the oven. For a fun twist, try cutting them into bite-sized pinwheels for a party platter. You can even bake individual portions in small cast iron skillets to make each guest feel a little extra special.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Chicken Enchiladas, keep them fresh by transferring them to an airtight container and storing in the refrigerator for up to 3 days. The flavors meld even more over time, so they’re just as good (if not better) the next day!

Freezing

Chicken Enchiladas freeze beautifully. For busy weeknights, assemble them (without baking), wrap tightly in plastic and foil, and freeze for up to 2 months. To bake from frozen, just add an extra 10–15 minutes to the baking time to ensure everything heats through.

Reheating

To reheat, cover your enchiladas with foil and bake at 350°F until warm and bubbly, usually about 20 minutes. They can also be microwaved in single portions, just cover to prevent drying out. Either way, sprinkle with fresh garnishes afterwards to revive their just-baked vibe.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely—rotisserie chicken is my go-to shortcut for Chicken Enchiladas when I’m short on time. It’s flavorful and saves you an extra step in the kitchen.

Are corn or flour tortillas better for enchiladas?

Both work well, but corn tortillas give you that classic, slightly chewy texture and are naturally gluten-free. Flour tortillas bake up softer and tend to hold together nicely for rolling. It all comes down to personal preference!

How spicy are these Chicken Enchiladas?

This recipe delivers just a hint of warmth from the chili powder and sauce. To dial up the heat, add a diced jalapeño to the filling or choose a spicier enchilada sauce.

Can I make Chicken Enchiladas ahead of time?

Yes! You can assemble them in advance and refrigerate (unbaked) overnight. When ready to enjoy, bake as directed—perfect for easy entertaining or meal prepping.

What else can I add to the filling?

Feel free to get creative! Try adding black beans, corn, sautéed bell peppers, or even a handful of baby spinach for extra veggies. This recipe is incredibly versatile.

Final Thoughts

There’s nothing quite like the comforting embrace of a dish of homemade Chicken Enchiladas, fresh out of the oven and begging to be shared. Whether you’re feeding loved ones or just treating yourself, these enchiladas promise delicious memories with every single bite. Give them a try, and don’t be surprised if they become a regular request in your home!

Chicken Enchiladas Recipe