Chicken Enchiladas are one of my all-time favorite meals to make for my family. Between the shredded chicken, melted cheese, and the dreamy homemade enchilada sauce (with a touch of yummy semi-sweet chocolate), this is an unforgettable classic Mexican food recipe, perfect for weeknight dinners.
- Easy Chicken Enchiladas
- Why You’ll Love this Chicken Enchilada Recipe:
- How to Make Chicken Enchiladas
- What to Serve with Enchiladas
- Make Ahead Instructions
- Storage Instructions
- Freezing Instructions
- Substitutions and Variations
- More Enchilada Recipes We Love
- Chicken Enchiladas Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- More Mexican Dinner Recipes to Try:
Easy Chicken Enchiladas
These easy chicken enchiladas are smothered in the tastiest red sauce ever, with yellow corn tortillas and plenty of cheese. It’s one of my favorite shredded chicken dinners because it’s so easy to make!
The tasty enchiladas come out of the oven hot, bubbling, and ready to devour in about 60 minutes. So tasty, they are always a crowd fave in my family!
Why You’ll Love this Chicken Enchilada Recipe:
- Kid Friendly: This homemade chicken enchilada dish is one that even the picky eaters love!
- One Dish Meal: So satisfying on their own, there’s no need to serve anything else when you make these enchiladas.
- Make Ahead: Enchiladas are a perfect dish to make ahead of time and pop in the oven when you’re ready to serve.
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How to Make Chicken Enchiladas
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- Heat a skillet and toast the chilis.
- In a bowl, cover the chilis with broth to soften them.
- In a blender, purée the softened chilis with some of the soaking liquid, garlic, chocolate, and other seasonings.
- Preheat the oven.
- In a baking dish, cover the bottom evenly with enchilada sauce.
- In a bowl, mix the shredded chicken with some of the sauce to moisten.
- Warm the corn tortillas in the microwave.
- Fill each tortilla with chicken and cheese, before rolling and placing seam side down in the baking dish.
- Top all of the rolled tortillas with the remaining enchilada sauce.
- Sprinkle with cheese and bake.
- Garnish the enchiladas before serving.
These chicken enchiladas are stuffed with saucy chicken and cotija cheese!
You can use any leftover cooked chicken you like in these enchiladas. Simply shred the chicken before using it. I like to use rotisserie chicken in a pinch!
I like my tortillas saucy and soft, but if you like yours crispier, you can briefly fry the tortillas in hot oil (about 10 seconds per side) before filling and rolling them. This will create a barrier so that the tortillas don’t soak up too much of the sauce once added to the baking pan.
Traditional enchiladas are made with corn tortillas, but you can use flour if you prefer. Flour tortillas can be easier to roll and hold their shape better. To make corn enchiladas more pliable, microwave them for a few seconds, then dip them in some of the enchilada sauce to prevent tearing. Cassava flour tortillas also work well!
What to Serve with Enchiladas
Serve up a plate of these chicken enchiladas like they do at your favorite Mexican restaurant! Add some refried beans, this Mexican rice, and plenty of tortilla chips and salsa (I love tomatillo salsa).
You can also load up each plate with sour cream, guacamole, shredded lettuce, or more shredded cheese.
Make Ahead Instructions
You can fully assemble the enchiladas, then tightly wrap the pan in aluminum foil and store it in the refrigerator for up to 2 days or in the freezer for up to 3 months. If frozen, let thaw overnight in the refrigerator before baking.
Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven for 15-20 minutes, until heated through.
Freeze chicken enchiladas in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions and Variations
- For a hotter enchilada sauce, add an extra 1-2 arbol chiles.
- Try making these enchiladas with green or white enchilada sauce instead!
- These enchiladas would also be delicious with turkey, beef, or shredded pork.
- To make these enchiladas vegetarian, swap the chicken for beans or veggies.
- You can use flour or cassava flour tortillas instead of corn.
- For gluten-free enchiladas, be sure to use certified gluten-free tortillas.
- To keep these enchiladas extra traditional, omit the monterey jack cheese.
More Enchilada Recipes We Love
- Cheesy Creamy Chicken Enchiladas
- Shredded Beef Enchiladas Supreme
- Honey Lime Chicken Enchiladas
- Chicken and Sweet Potato Enchiladas
- Salsa Verde Chicken Enchiladas
- Buffalo Chicken Enchiladas
Classic chicken enchiladas are perfect for a satisfying dinner any night of the week. As soon as you take a bite of the cheesy, deliciousness, the recipe will quickly become a favorite!
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