I’m so excited to share my favorite Best Ever Chicken Enchiladas recipe with you. It’s a recipe I’ve been perfecting over the years, inspired by bustling family dinners and vibrant Mexican flavors. The magic is in the tender chicken wrapped in a soft tortilla, bathed in rich enchilada sauce, and topped with melty cheese that pulls you in with every bite.
I’ve learned a few tricks along the way that make this recipe stand out—from how I roast the chicken perfectly moist to balancing the sauce’s spices just right. Whether you’re a busy parent or a weekend cook, this recipe fits right into your life with bold flavors and simple steps. Let’s dive in, so you can enjoy Best Ever Chicken Enchiladas in your own kitchen.
Ingredients for Best Ever Chicken Enchiladas
Clear and precise ingredients make cooking smooth and enjoyable. For this recipe, you’ll need the following:
- 3 cups cooked chicken, shredded (preferably skinless, boneless breast or thigh)
- 12 soft corn or flour tortillas (8-inch size)
- 2 cups red enchilada sauce (store-bought or homemade, see notes)
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 small onion, finely chopped (about ½ cup)
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies, drained
- ½ cup fresh cilantro, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil or olive oil
- 1 cup sour cream (for serving)
Make sure to shred the chicken finely for easier rolling. Chop the onions and mince the garlic to release their aroma perfectly during cooking. Choose fresh tortillas without holes or cracks for easy handling.
PrintBest Ever Chicken Enchiladas Recipe with 5 Irresistible Flavors
Find the Best Ever Chicken Enchiladas Recipe with 5 flavorful twists to satisfy your hunger and delight your taste buds every time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 enchiladas
- Category: Main Course
- Cuisine: Mexican
Ingredients
Instructions
Notes
A flavorful and comforting chicken enchiladas recipe featuring tender shredded chicken, soft tortillas, rich red enchilada sauce, and a melty cheddar and Monterey Jack cheese blend. Perfect for family dinners, meal prep, and gatherings.
How to Prepare Best Ever Chicken Enchiladas: Step-by-Step Instructions
Follow these steps carefully for perfectly layered and flavorful enchiladas:
- Prep the Filling: Heat 2 tablespoons oil in a skillet over medium heat. Add the chopped onion and garlic. Cook until translucent, about 3-4 minutes. Stir in cumin, chili powder, salt, and pepper.
- Add Chicken and Chilies: Toss in the shredded chicken and diced green chilies. Stir to combine. Allow to warm through and absorb the spices. Remove from heat once mixture is evenly heated.
- Preheat Oven: Set your oven to 375°F (190°C). Let it come up to temperature while you assemble the enchiladas.
- Prepare Tortillas: Lightly warm tortillas on a skillet or microwave wrapped in a damp paper towel for 20 seconds to make them pliable. This prevents tearing while rolling.
- Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take one tortilla, spoon about ¼ cup of chicken filling down the center, then sprinkle with a mix of both cheeses and a bit of cilantro if using. Roll the tortilla tightly and place it seam side down in the dish. Repeat for all tortillas.
- Top With Sauce and Cheese: Pour remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the rest of the cheese on top for that golden, bubbly finish.
- Bake: Place the dish in the oven and bake uncovered for 20-25 minutes. Watch for the cheese to melt and start browning slightly around the edges.
- Rest and Serve: Let the enchiladas rest for 5 minutes after baking – juices settle and make cutting neater. Serve with a dollop of sour cream and extra cilantro if you like.
Trust me, warming the tortillas carefully and resting after baking are small steps that make a big difference in texture and flavor.
Why You’ll Love This Best Ever Chicken Enchiladas Recipe
- Uses simple, easy-to-find ingredients you probably already have
- Flexible: use leftover chicken or rotisserie chicken to save time
- Balanced spice level that works for most families – not too mild, not too fiery
- Rich blend of cheeses for gooey, melty perfection
- Can be made ahead and refrigerated or frozen for busy weeknights
- Great for gatherings or meal prep with satisfying, comforting flavors
Ingredient Notes and Substitutions
If you need to switch things up, here’s what works well without losing that Best Ever Chicken Enchiladas taste:
- Chicken: Use shredded rotisserie chicken to save time. Dark meat adds more moisture but breast meat will give leaner results.
- Tortillas: Corn tortillas add authenticity; flour tortillas make rolling easier and are softer for some tastes.
- Enchilada Sauce: You can use canned sauce or make your own with tomato sauce, chili powder, garlic powder, and cumin blended in. Homemade will give you more control over heat.
- Cheese: Cheddar and Monterey Jack create a nice melt and flavor combo. You can swap jack for mozzarella if needed but expect slightly different flavor.
- Green Chilies: Mild canned chilies add subtle heat and texture. Omit if children prefer no spice.
Tips for Success with Best Ever Chicken Enchiladas
- Don’t overfill tortillas to avoid breaking when rolling.
- Warm tortillas before rolling—cold ones crack easily.
- Drain any excess liquid from canned chilies and chicken to keep enchiladas from being soggy.
- Bake uncovered to develop that slightly crispy top cheese layer.
- Let enchiladas rest a few minutes before cutting to help keep their shape.
Storage and Reheating
Store leftover enchiladas in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. Microwaving works for individual servings but can soften tortillas too much.
You can also freeze the prepared, unbaked enchiladas. Wrap tightly with foil and freeze for up to 2 months. To cook, thaw overnight in the fridge, then bake as usual, adding a few extra minutes if needed.
Nutritional Information Disclaimer
Nutrition values vary depending on the ingredients and brands used, so exact data isn’t provided here. For reference, chicken enchiladas typically offer moderate protein and carbs with variable fat content depending on cheese and oil amounts.
Frequently Asked Questions About Best Ever Chicken Enchiladas
Can I make this recipe ahead of time?
Yes! You can assemble the enchiladas and refrigerate them before baking. Bake when ready—add an extra 5-10 minutes if baking straight from the fridge to ensure thorough heating.
What’s the best chicken to use for enchiladas?
Shredded cooked chicken breast or thighs work well. Rotisserie chicken is a quick option and keeps the enchiladas juicy. Thigh meat adds extra moisture and richer flavor.
Can I freeze the enchiladas?
Definitely. Freeze unbaked enchiladas tightly wrapped for up to 2 months. Thaw overnight in the fridge before baking. This makes it handy for meal prep or busy days.
How spicy are these chicken enchiladas?
The spice comes mostly from mild chili powder and canned green chilies, so they have a subtle heat that works well for most people. You can adjust the spices or omit chilies to suit your taste.
Can I use flour tortillas instead of corn?
Yes, flour tortillas are softer and may be easier for rolling. Corn tortillas offer a more traditional flavor, but both work great. Just warm whichever you choose before assembling to avoid tearing.
