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Best Chicken Enchiladas Recipe

These chicken enchiladas are packed with flavor, easy to customize, and sure to become a family favorite. This recipe uses readily available ingredients and step-by-step instructions to guide you in creating perfectly cheesy and delicious enchiladas that are a hug on a plate.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 cups cooked, shredded chicken
  • 12 corn or flour tortillas
  • 28 ounces enchilada sauce
  • 2 cups shredded cheddar and Monterey Jack cheese blend
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Optional: 1/2 cup diced green chiles
  • Optional: 1/2 cup black olives
  • Optional: Sour cream, for garnish
  • Optional: Chopped cilantro, for garnish
  • Optional: Diced avocado, for garnish

Equipment

  • large skillet
  • 9x13-inch baking dish
  • measuring cups and spoons
  • Mixing spoon
  • Fork or tongs
  • Oven
  • Microwave (optional)
  • Foil (optional)
  • Dry skillet (optional)

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  3. Add the shredded chicken to the skillet. Sprinkle with chili powder, cumin, oregano, salt, and pepper. Stir well to combine and cook for a few minutes until the chicken is heated through and the spices are fragrant.
  4. If using diced green chiles or black olives, add them to the skillet now and stir to combine.
  5. Warm the tortillas using your preferred method: microwave, oven, or skillet.
  6. Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
  7. Dip each warmed tortilla in the enchilada sauce, coating both sides. Place a spoonful of the chicken filling in the center of the tortilla. Sprinkle with a little cheese. Roll the tortilla up tightly and place it seam-side down in the baking dish.
  8. Repeat until all the tortillas are filled and rolled.
  9. Pour the remaining enchilada sauce over the enchiladas, making sure they're evenly coated.
  10. Sprinkle generously with the remaining cheese.
  11. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  12. Let the enchiladas rest for a few minutes before serving.
  13. Garnish with your favorite toppings, such as sour cream, chopped cilantro, and diced avocado.
  14. Serve hot and enjoy!

Notes

Don't overfill the tortillas to prevent cracking. Use a good quality enchilada sauce for the best flavor. Experiment with different vegetables, cheeses, or spices to customize the recipe to your liking. To prevent soggy tortillas, consider dipping them briefly in hot oil before filling. Enchiladas can be assembled up to 24 hours in advance and stored in the refrigerator, or frozen for up to 3 months.