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Chicken Enchiladas

Maria G. Brooks
These Chicken Enchiladas are a delicious and comforting dish filled with seasoned shredded chicken, wrapped in soft tortillas, and smothered in a rich enchilada sauce.
Baked to perfection with a layer of melted cheese, this classic Mexican recipe is perfect for weeknight dinners, meal prep, or special gatherings.
Serve with fresh cilantro, sour cream, and salsa for an irresistible meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 6 servings
Calories 420 kcal

Equipment

  • 1 large skillet
  • 1 Medium Saucepan
  • 1 Mixing Bowl
  • 1 Baking Dish (9x13 inch)
  • 1 wooden spoon or spatula
  • 1 Cheese Grater
  • 1 Measuring Cup Set
  • 1 Measuring Spoon Set
  • 1 Oven

Ingredients
  

For the Chicken Filling:

  • 2 cups cooked shredded chicken
  • 1 tbsp olive oil
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/4 cup green chilies diced (optional)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup sour cream or cream cheese

For the Enchilada Sauce:

  • 1 1/2 cups tomato sauce
  • 1 cup chicken broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1 tbsp lime juice

For Assembling the Enchiladas:

  • 8 small corn or flour tortillas
  • 1 1/2 cups shredded cheese cheddar, Monterey Jack, or Mexican blend
  • 1 tbsp fresh cilantro chopped (for garnish)
  • 1/4 cup sour cream for serving
  • 1 jalapeño sliced (optional)

Instructions
 

Step 1: Prepare the Chicken Filling

  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onions and sauté until soft, about 3 minutes.
  • Stir in minced garlic and cook for another 30 seconds.
  • Add shredded chicken, green chilies, chili powder, cumin, smoked paprika, salt, and black pepper.
    Stir well.
  • Mix in sour cream or cream cheese and cook for another 2 minutes until fully combined. Remove from heat.

Step 2: Make the Enchilada Sauce

  • In a medium saucepan, heat a drizzle of oil over medium heat.
  • Add garlic powder, onion powder, chili powder, cumin, and oregano. Stir for 30 seconds.
  • Pour in tomato sauce and chicken broth, then mix well.
  • Bring to a gentle simmer and let cook for 5-7 minutes until slightly thickened.
  • Stir in lime juice, remove from heat, and set aside.

Step 3: Assemble the Enchiladas

  • Preheat your oven to 375°F (190°C).
  • Warm the tortillas slightly in a dry pan or microwave to make them more pliable.
  • Spoon 2-3 tablespoons of the chicken filling onto each tortilla.
  • Roll the tortillas tightly and place them seam-side down in a greased baking dish.

Step 4: Add Sauce and Cheese

  • Pour the enchilada sauce evenly over the rolled tortillas.
  • Sprinkle shredded cheese generously on top.

Step 5: Bake and Serve

  • Bake for 20-25 minutes until the cheese is melted and bubbly.
  • Remove from the oven and let sit for a few minutes.
  • Garnish with fresh cilantro, sour cream, and jalapeño slices.
  • Serve hot with your favorite sides like salsa, guacamole, or Mexican rice.

Notes

  • Make it spicier: Add cayenne pepper or use a spicy enchilada sauce.
  • Make it milder: Reduce the chili powder and skip the green chilies.
  • Tortilla choice: Corn tortillas give a more traditional texture, while flour tortillas make the enchiladas softer.
  • Freezing instructions: Assemble the enchiladas (without baking), cover tightly, and freeze for up to 3 months. Thaw overnight and bake as directed.
  • Best cheese options: Use a mix of cheddar, Monterey Jack, or a Mexican cheese blend for the best flavor.
Keyword Chicken Enchiladas