Have you ever craved the warm, cheesy, and savory comfort of restaurant-style enchiladas but wanted to control the ingredients and customize the flavors? Making a chicken enchilada recipe at home is not only more economical than dining out, but it also allows you to adjust spice levels, add fresh ingredients, and ensure your family enjoys a wholesome meal. This chicken enchilada recipe delivers tender, juicy chicken wrapped in soft tortillas, smothered in rich sauce, and topped with melted cheese. Whether you're cooking for a weeknight dinner or meal prepping for the week ahead, this easy homemade enchilada sauce recipe guarantees authentic Mexican flavor with every bite.

Ingredients List

    • 2 cups cooked, shredded chicken (rotisserie chicken works great)
    • 8 medium flour or corn tortillas
    • 1½ cups shredded Mexican blend cheese (plus extra for topping)
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • ½ teaspoon smoked paprika
    • Salt and black pepper to taste
    • 2 tablespoons vegetable or olive oil
    • Optional: Fresh cilantro, sour cream, diced tomatoes, sliced jalapeños for garnish

For the Sauce:

    • ½ cup chicken broth or stock
    • 1 tablespoon tomato paste
    • ½ teaspoon oregano

Timing / Cooking Schedule

Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

This recipe is perfect for busy weeknights since most of the prep can be done while the oven preheats. If you prepare the chicken and sauce ahead of time, assembly takes just 10 minutes.

Step-by-Step Instructions

Step 1: Preheat and Prepare Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil. This prevents sticking and makes cleanup easier.

Step 2: Prepare the Filling In a large skillet over medium heat, add oil and sauté the chopped onion until soft (about 3-4 minutes). Add garlic, cumin, chili powder, and smoked paprika, stirring for 1 minute until fragrant. Mix in the shredded chicken, season with salt and pepper, and cook for 2 minutes. Set aside to cool slightly. Pro tip: If using rotisserie chicken, remove the skin and shred with two forks for the best texture.

Step 3: Make the Enchilada Sauce Combine your chosen enchilada sauce recipe with chicken broth, tomato paste, and oregano in a medium saucepan. Simmer over low heat for 5 minutes to meld the flavors. Reserve ½ cup of sauce for topping later.

Step 4: Assemble the Enchiladas Warm tortillas in the microwave for 20-30 seconds to make them pliable. Spread 2-3 tablespoons of the chicken mixture down the center of each tortilla, sprinkle with cheese, then roll tightly. Place seam-side down in the baking dish. Tip: Don't overfill the tortillas, or they'll tear.

Step 5: Bake Pour the remaining sauce evenly over the rolled enchiladas. Top with extra shredded cheese. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the cheese is bubbly and golden. This chicken enchilada recipe is ready when the edges are lightly browned.

Step 6: Garnish and Serve Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, sour cream, diced tomatoes, or jalapeños as desired.

Nutritional Information

Nutritional Information

Per serving (serves 4):

    • Calories: 420
    • Protein: 28g
    • Carbohydrates: 34g
    • Fat: 18g
    • Fiber: 4g
    • Vitamin C: 12% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: - Gluten-free: Use certified gluten-free corn tortillas and check your enchilada sauce label. - Dairy-free: Substitute cheese with cashew cheese or nutritional yeast. - Keto-friendly: Replace tortillas with thinly sliced zucchini or low-carb wraps. - Vegetarian: Swap chicken for black beans, pinto beans, or roasted vegetables.

Flavor Variations: - Add diced green chiles or roasted poblano peppers for extra heat. - Mix in corn, black beans, or bell peppers to the filling for added texture. - Use red, green, or white enchilada sauce depending on your preference.

Meal Prep Tip: Assemble enchiladas ahead, cover tightly, and refrigerate up to 24 hours before baking. Just add 5 extra minutes to the baking time if baking straight from the fridge.

Common Mistakes to Avoid

1. Using cold tortillas: Cold tortillas crack and tear easily. Always warm them first to make rolling easier.

2. Overfilling tortillas: Too much filling causes enchiladas to burst open. Stick to 2-3 tablespoons per tortilla.

3. Skipping the sauce on top: Enchiladas dry out without enough sauce. Be generous with the sauce coverage to keep them moist.

4. Not covering while baking: Baking uncovered the entire time can dry out your dish. Cover with foil for the first 20 minutes, then uncover to melt and brown the cheese.

5. Using dry or overcooked chicken: Dry chicken ruins the filling. Use juicy rotisserie chicken or poach fresh chicken breasts in broth for maximum moisture.

Storage / Leftovers Tips

Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 2-3 minutes. For freezer storage, wrap assembled (unbaked) enchiladas tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. This chicken enchilada recipe and easy homemade enchilada sauce recipe both freeze beautifully, making them ideal for batch cooking and quick weeknight meals. To maintain the best texture, avoid reheating more than once, and always reheat until the internal temperature reaches 165°F.