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These delicious and easy homemade chicken enchiladas are simple to make and better than any takeout! Shredded chicken, cheese, and enchilada sauce are wrapped in fluffy flour tortillas before being topped with more sauce and three kinds of cheese before being baked. Serve with your favorite toppings to bring the flavor of a Mexican restaurant home.
CHICKEN ENCHILADAS INGREDIENTS
You will need:
- 2 29-ounce cans of enchilada sauce, for extra saucy you can use just one can for a lighter sauce option
- 2 cups cooked and shredded chicken
- 2 cups cheddar cheese, grated
- 2 cups jack cheese, grated
- 6 flour tortillas
- ½ cup crumbled cotija cheese
- Jalapenos, sliced (for garnish)
- Cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
SUBSTITUTIONS AND ADDITIONS
TORTILLAS: Corn tortillas add a more “authentic” touch to this chicken enchiladas recipe, and can easily replace the flour tortillas. Because they are usually smaller than flour tortillas, you may need 12 instead of 6.
COJITA CHEESE: Cojita is available in many grocery stores, but if you can’t find it, crumbled feta or grated parmesan or romano will work in this recipe.
CHICKEN: Use a rotisserie chicken or leftover oven-baked chicken to make this recipe easy.
SAUCE: Experiment with different brands of sauce to see what you prefer. You can spice up sauce with chipotle powder or red chile powder, if you can find it. Adding tomato sauce will make it milder, and potentially more kid-friendly.
BEANS: Adding black beans or pinto beans are perfect added to this filling.
RICE: Cilantro lime rice is delicious added to this recipe!
ONIONS AND CHILES: You can add onions and diced green chiles to the filling for an added kick.
HOW TO MAKE THIS CHICKEN ENCHILADAS RECIPE
STEP ONE: In a bowl mix together chicken, one cup of cheddar cheese, one cup of jack cheese, and 1 to 2 cups of enchilada sauce.
PRO TIP: If you prefer extra saucy enchiladas, add more sauce to the mixture. For lighter flavor and texture, use less sauce, or leave it out of this step.
STEP TWO: Coat the bottom of a 9×13 casserole dish with one cup of the sauce.
STEP THREE: Lay a tortilla in the sauce, spoon some filling onto it, and roll it up, turning the sealed side against the dish to keep it closed. Repeat with the remaining tortillas to fill the dish.
PRO TIP: If you opt for corn tortillas in your enchiladas, they need to be warmed slightly before rolling or they will break apart. Either fry them quickly in a skillet greased with a small amount of oil, or warm up the sauce before adding it to the pan, and thoroughly coat the tortillas with sauce before filling. It is not necessary to warm flour tortillas before filling them.
STEP FOUR: Cover tortillas with 1 to 2 cups of sauce then sprinkle with the remaining cheddar and jack cheese, followed by the cotija.
STEP FIVE: Cover with aluminum foil and bake at 350 degrees for 20 minutes, then remove the foil and bake 10 to 15 minutes more, until the cheese is fully melted and the sauce is bubbly.
PRO TIP: Easily make these enchiladas a freezer meal by covering the pan with plastic wrap and freezing them instead of baking. Thaw overnight in the refrigerator and cook according to the instructions in step three.
STEP SIX: Remove enchiladas 1 to 2 at a time then place on individual plates.
STEP SEVEN: Serve hot and steamy, garnished with cilantro, jalapeño, and avocado. You could also add sour cream or diced onions!
IN THE FRIDGE: Store leftovers in an airtight container for up to 5 days.
IN THE FREEZER: These enchiladas can be covered and frozen in the pan for up to three months. Use a throw-away pan for an easy meal to share with someone else.
Saucy, spicy, cheesy chicken enchiladas are comfort food with a kick. Make dinner a fiesta with the flavors of the southwest in this classic dish.
MORE RECIPES YOU’LL LOVE
- 58 oz enchilada sauce for extra saucy do not need to use it all, can use just one 29-ounce can for a lighter sauce option
- 2 cups cooked chicken shredded
- 2 cups cheddar cheese grated
- 2 cups jack cheese grated
- 6 burrito size flour tortillas
- 1/2 cup cotija cheese crumbled
- jalapenos sliced (for garnish)
- cilantro chopped (for garnish)
- 1 avocado sliced (for garnish)
- Preheat oven to 350 degrees F.
- Combine chicken, 1 cup each of cheddar, 1 cup of jack cheese, and 1 to 2 cups of enchilada sauce (2 cups for extra saucy, shown here)
- Pour 1 cup of enchilada sauce in the bottom of a 9×13 casserole dish.
- Lay a tortilla in the baking dish, allowing some sauce to spread onto the tortilla.
- Spoon filling into the tortilla and roll it up, tucking it in place against the side of the dish.
- Repeat filling and rolling the remaining tortillas, filling the baking dish.
- Pour another 1 to 2 cups of sauce over the tortillas, adjusting the amount for your personal preference.
- Sprinkle with remaining cup of cheddar and remaining cup of jack cheese.
- Sprinkle with cotija cheese.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake 10 to 15 minutes longer until cheese is melted and sauce is bubbly throughout the dish.
- Garnish with chopped cilantro, jalapeno slices, and avocado if desired.
- Serve while hot.