Chicken Enchiladas will forever and always be one of my must have foods. With a sauce like this they have so much flavor and I just can’t get enough of all that cheeeeese. Add a side of homemade black beans or Mexican rice and you’ll have a dinner people will go crazy for!
Homemade Chicken Enchiladas
When we go to Mexican restaurants, enchiladas or tacos of some kind are usually my first choices. I mean, who can resist a good enchilada?
I’m picky about what makes a good enchilada. First off, it’s all about that sauce. The sauce makes or breaks an enchilada and this sauce is so delicious!
Second, no flour tortillas! Okay this is totally personal opinion but enchiladas on flour tortillas should never be a thing.
Corn tortillas don’t get soggy and mushy. They absorb the sauce better and the flavor is just more fitting.
Third, bring on the cheese! Authentic Mexican enchiladas actually don’t have much cheese, I prefer this more American extra cheesy version (and yes I’ll even sometimes add more than what’s listed here because why not?).
And lastly, let’s not bake them so long they dry up and get crispy cheese. I just like to bake long enough to heat through and melt the cheese.
Chicken Enchiladas Ingredients
This is the best chicken enchilada recipe, in my opinion. And you need just a handful of pantry staples to make it!
- Homemade enchilada sauce (recipe HERE)
- Corn tortillas
- Cooked shredded chicken
- Shredded cheddar cheese (mild or medium)
- Shredded monterey jack cheese
How to Make Enchiladas
Preheat oven to 400 degrees F. Spray to casserole dishes (11 by 7-inch) with non-stick cooking spray.
Spread 3 Tbsp of the homemade enchilada sauce in each dish.
Heat an electric griddle over moderately high heat.
Once heated, add tortillas and cook about 10 seconds per side, then immediately transfer to a gallon-size resealable bag, seal bag, and repeat with remaining tortillas (this makes them pliable so they don’t break when rolling).
Toss cheeses together. Set aside about 2/3 of it for topping.
Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.
Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
Drizzle with remaining enchilada sauce.
Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through.
If desired, garnish with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce. Normally I just leave everything off, but for color I added those some of those things here.
How Long to Cook Enchiladas
You want to bake these homemade enchiladas about 10 – 15 minutes. You’re looking for the Mexican enchiladas to be warmed through and for the cheese to be melted, but not crispy.
What to Serve with Enchiladas
- Black beans or refried beans (sharing recipes soon!)
- Mexican Rice (Instant Pot version or stovetop version)
- Cilantro Lime Rice
- Tortilla Chips and Fresh Homemade Salsa
- Sauteed or grilled bell peppers and onions
- Mexican Street Corn Salad with Avocado
Can You Freeze Enchiladas?
Yes, you can assemble these homemade chicken enchiladas and then freeze them. I recommend thawing them before baking them off.
Can I Prep Chicken Enchiladas in Advance?
Yes, you can assemble these chicken enchiladas in advance, cover them with foil, and chill them until ready to bake and serve.
Tips for Making the Best Chicken Enchiladas
- A Mexican blend cheese can be substituted for the cheddar and Monterey jack to save time.
- If you insist, flour tortillas could be substituted for corn, you just won’t get as many enchiladas.
- When adding the remaining enchilada sauce to the top of the chicken enchiladas, I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between.
More Easy Mexican Chicken Recipes
- Loaded Chicken Tostadas
- Chicken Pozole Soup
- Chicken Fajitas
- Baked Chicken Taquitos
- Oven Roasted Chicken Tacos
Follow Cooking Classy
Chicken Enchiladas (with Homemade Enchilada Sauce)
- 2 1/2 cups (1 batch) homemade enchilada sauce , recipe link in notes below
- 14 (6-inch) corn tortillas
- 3 1/2 cups cooked shredded chicken*
- 1 1/2 cups (6 oz) shredded cheddar cheese (mild or medium)
- 1 1/2 cups (6 oz) shredded monterey jack cheese
- Preheat oven to 400 degrees F. Spray two casserole dishes (approximately 11 by 7-inch) with non-stick cooking spray.
- Spread 3 Tbsp of the enchilada sauce in each dish.
- Heat an electric griddle over moderately high heat.
- Once heated, add tortillas (as many as you can fit in a single layer) and cook about 10 seconds per side (or until the steam a bit, or are slightly more pliable) then immediately transfer to a gallon size resealable bag, seal bag and repeat with remaining tortillas (this makes them pliable so they don't break when rolling).
- Toss cheeses together. Set aside about 2/3 of it (or 2 cups) for topping.
- Working with about 5 tortillas at a time, spread about 1/4 cup chicken in a row across each tortilla add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce.
- Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
- Drizzle with filled tortillas with remaining enchilada sauce (I like to spoon it across and use the spoon to open the space between each enchilada so the sauce will run down between).
- Sprinkle remaining cheese over enchiladas. Bake in preheated oven until cheeses is melted and enchiladas have heated through, about 10 minutes.
- If desired garnished with sliced avocados, diced tomatoes, diced onions, cilantro, sour cream, or hot sauce (normally I just leave most of it off, but for color I added some of those things here, I do love sour cream on them). Serve immediately.
- *Shredded chicken breasts or thighs work great. Leftover chicken or rotisserie chicken is a good option.
- **Use this recipe for enchilada sauce HERE.
- Recipe source: Cooking Classy