Chicken Enchilada Recipe
If you are craving a delicious, comforting, and flavor-packed meal, this chicken enchilada recipe is just what you need. Made with tender shredded chicken, soft tortillas, and a rich, zesty enchilada sauce, this dish is a crowd-pleaser that is perfect for any occasion. Whether you are cooking for a family dinner or meal prepping for the week, these enchiladas are easy to make and bursting with authentic Mexican flavors. Enchiladas have a long history dating back to the Aztecs, who wrapped food in tortillas and topped them with chili sauce. Over time, this traditional dish evolved into the enchiladas we love today, with variations found throughout Mexico and beyond.
In this guide, I will walk you through the step-by-step process of making the best homemade chicken enchiladas, along with expert tips for extra flavor and customization. Whether you prefer them mild or spicy, loaded with cheese or packed with veggies, this recipe is easy to adjust to your taste. Let’s get started and bring a taste of Mexico to your kitchen.
Chicken Enchilada
4
servings20
minutes25
minutes2,000
kcalThese Chicken Enchiladas are a perfect blend of bold flavors, tender shredded chicken, and gooey melted cheese, all wrapped in soft tortillas and smothered in a rich, homemade enchilada sauce. The combination of spices like cumin, chili powder, and smoked paprika gives these enchiladas a deep, smoky flavor that pairs beautifully with the creamy cheese filling. Baked until golden and bubbly, this dish is comforting, satisfying, and easy to make for a family dinner or a gathering. Serve with fresh cilantro, sour cream, and your favorite toppings for a restaurant-quality meal that everyone will love!
Ingredients
- For the Chicken Filling
2 cups cooked and shredded chicken (rotisserie or boiled)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon chili powder
Salt and pepper to taste
- For the Enchilada Sauce
2 cups tomato sauce
1 ½ cups chicken broth
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
- For Assembling
8 flour or corn tortillas
1 ½ cups shredded cheese (cheddar or Mexican blend)
¼ cup chopped fresh cilantro (for garnish)
½ cup diced tomatoes (optional, for topping)
½ cup sliced black olives (optional)
½ cup sour cream (for serving)
Directions
- To begin, prepare the chicken filling. In a large mixing bowl, combine the cooked and shredded chicken with cheddar cheese, Monterey Jack cheese, sour cream, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Stir well until all ingredients are evenly mixed. Set this aside while you prepare the enchilada sauce.
- Next, make the enchilada sauce. Heat olive oil in a saucepan over medium heat. Whisk in the flour and cook for about one minute, stirring constantly, to create a light roux. Gradually add the chicken broth and tomato sauce while stirring to avoid lumps. Mix in the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Allow the sauce to simmer for about five minutes, stirring occasionally, until it thickens slightly. Once done, remove from heat and set aside.
- Now, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a thin layer of oil. Spread a small amount of the enchilada sauce on the bottom of the baking dish to prevent sticking.
- To assemble the enchiladas, lay a tortilla flat and spoon a generous portion of the chicken filling down the center. Roll it tightly and place it seam-side down in the baking dish. Repeat this process for all tortillas, arranging them side by side in the dish. Once all the enchiladas are placed, pour the remaining enchilada sauce evenly over them, ensuring they are fully covered. Sprinkle the shredded cheese over the top.
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Once done, remove from the oven and let them cool slightly before serving. Garnish with fresh chopped cilantro, diced tomatoes, and sliced black olives if desired. Serve warm with sour cream on the side. Enjoy your delicious homemade chicken enchiladas!
Recipe Video
Notes
- Save time by using store-bought rotisserie chicken instead of cooking and shredding your own. It adds extra flavor and keeps the filling moist.
- Heat the tortillas in a dry skillet or microwave for a few seconds to make them more flexible and prevent cracking when rolling the enchiladas.
- Coat the bottom of the baking dish with a thin layer of enchilada sauce before placing the tortillas. Also, ensure the enchiladas are fully covered in sauce before baking to keep them soft and flavorful.
Conclusion
These Chicken Enchiladas bring together the perfect balance of flavors, combining tender, seasoned chicken, melty cheese, and a rich, homemade enchilada sauce. With just the right blend of spices, every bite is packed with warmth and depth, making it a comforting dish that’s both satisfying and easy to prepare. Whether you’re serving it for a casual family dinner or a special gathering, this recipe is sure to impress with its restaurant-quality taste and hearty texture.
What makes this dish even better is its versatility. You can customize it by adding beans, sautéed vegetables, or even a spicier sauce to suit your taste. Serve these enchiladas with fresh toppings like cilantro, avocado, and sour cream for a complete meal that bursts with flavor. Once you try this homemade version, you’ll never want to go back to store-bought or restaurant enchiladas again. So, gather your ingredients and enjoy a delicious, homemade Mexican feast!
