I used to order chicken enchiladas every single time I went out for Mexican food.
Every. Single. Time.
Then I finally made them at home, and honestly? I was a little mad at myself for waiting so long. 🌶️
This recipe is rich, cheesy, and packed with that deep red sauce flavor you’d expect from a restaurant. But it’s simple enough for a Tuesday night.
Let’s get into it.
What You’ll Need
Here’s everything you’ll want to have on hand before you start.
For the chicken filling:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onion
- 1/2 cup diced green chiles
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the enchilada sauce:
- 2 tbsp olive oil
- 2 tbsp flour
- 2 tbsp chili powder
- 2 cups chicken broth
- 1 (8 oz) can tomato sauce
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt, to taste
For assembly:
- 8-10 corn or flour tortillas
- 1 1/2 cups shredded cheese (Monterey Jack, cheddar, or a mix)
- Fresh cilantro, for topping
- Sliced jalapeños, optional
Tools You’ll Need
- Large skillet
- Medium saucepan
- 9×13 baking dish
- Whisk
- Mixing bowl
- Tongs or a spatula
Pro Tips
A few things I learned after making this dish more times than I’d like to admit.
1. Warm your tortillas first. Cold tortillas crack when you roll them. A quick 10-second zap in the microwave wrapped in a damp paper towel makes them pliable and so much easier to work with.
2. Don’t skip toasting the flour and chili powder. This step takes maybe 60 seconds but it’s where all the deep, rich flavor comes from. Skip it, and your sauce tastes flat.
3. Use rotisserie chicken if you’re short on time. It’s a total game changer. Shredded, seasoned, and ready to go.
4. Sauce the bottom of the dish first. A thin layer of sauce on the bottom of your baking dish keeps the tortillas from sticking and drying out.
5. Don’t overfill the tortillas. I know it’s tempting. But too much filling makes them impossible to roll, and you’ll end up with an enchilada casserole instead (still tasty, but not what we’re going for here).
How to Make Chicken Enchiladas
Step 1: Make the Sauce
Heat the olive oil in a saucepan over medium heat.
Whisk in the flour and chili powder. Cook for about a minute, stirring constantly, until it turns a deep reddish-brown color.
Slowly whisk in the chicken broth, making sure there are no lumps.
Add the tomato sauce, cumin, and garlic powder. Simmer for 10-15 minutes, stirring occasionally, until thickened. Season with salt.
Step 2: Prep the Filling
In a mixing bowl, combine the shredded chicken, 1 cup of cheese, diced onion, green chiles, cumin, and garlic powder.
Add a few spoonfuls of the enchilada sauce to the chicken mixture. This keeps the filling moist and adds another layer of flavor.
Step 3: Assemble
Preheat your oven to 375°F.
Spread a thin layer of sauce on the bottom of your baking dish.
Warm your tortillas, then fill each one with a few spoonfuls of the chicken mixture. Roll tightly and place seam-side down in the dish.
Step 4: Sauce and Cheese
Pour the remaining sauce evenly over the rolled tortillas.
Top with the remaining 1 1/2 cups of cheese.
Step 5: Bake
Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly.
Let it sit for 5 minutes before serving (I know that’s hard).
Top with fresh cilantro and jalapeños, then serve.
Substitutions and Variations
- Protein swap: Shredded beef, ground turkey, or even black beans work well in place of chicken.
- Dairy-free: Use a dairy-free shredded cheese and skip the cream-based toppings.
- Spicier: Add diced jalapeños to the filling or a dash of cayenne to the sauce.
- Green sauce version: Swap the red sauce for a green enchilada sauce (salsa verde based) for a totally different flavor profile.
- Low-carb: Use low-carb tortillas, which hold up surprisingly well here.
Make Ahead Tips
You can assemble the entire dish up to 24 hours in advance.
Just cover tightly and refrigerate, then bake when you’re ready. Add about 5-10 extra minutes to the bake time since it’s starting cold.
The sauce also freezes well on its own for up to 3 months, so you can make a double batch and save half for next time.
Nutritional Breakdown (Per Serving)
This recipe makes about 8 servings.
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Protein | 22g |
| Carbs | 28g |
| Fat | 16g |
| Fiber | 3g |
These numbers will shift depending on the tortillas and cheese you use.
Leftovers and Storage
Chicken enchiladas might be even better the next day, which is honestly rare for most dishes.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze fully assembled (unbaked) for up to 3 months, or freeze leftovers for up to 2 months.
- Reheating: Cover with foil and reheat in a 350°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes.
FAQ
Can I use flour tortillas instead of corn?
Yes, though corn tortillas are more traditional and hold up slightly better against the sauce.
Why did my tortillas fall apart?
They were probably cold or too dry. Warming them first solves this almost every time.
Can I make this vegetarian?
Definitely. Swap the chicken for black beans, sautéed mushrooms, or a mix of roasted vegetables.
What’s the difference between enchilada sauce and taco sauce?
Enchilada sauce is thicker, richer, and meant for baking. Taco sauce is thinner and usually served cold or at room temperature.
Can I use store-bought enchilada sauce?
Of course. It’ll save you time, though homemade sauce has a deeper flavor that’s worth the extra 15 minutes.
Wrapping Up
If you’ve made it this far, you might as well go make these tonight.
This recipe earns its spot in regular dinner rotation. It’s comforting, it’s a little impressive looking, and it tastes like something you’d order at a restaurant.
Give it a try, then come back and let me know how it turned out. Did you make any swaps? Add extra spice? I’d love to hear about it in the comments below.