My Chicken Enchilada recipe combines simple ingredients to make a comforting dish that you will fall in love with. Our enchiladas are completely from scratch, able to be frozen, and are the perfect dinner recipe.
I am over the moon in love with the flavors of enchiladas. At the heart of those flavors is Enchilada Sauce . The combination of a few simple ingredients and spices brings this homemade sauce together quickly while blowing your mind. It is the foundation for all things enchiladas on Simple Joy, and so it is of course the base for this chicken enchilada recipe. This great recipe will make you always pass over the grocery store’s canned enchilada sauce.
The best part about making chicken enchiladas completely from scratch is that you can control the spiciness. If you have picky eaters in your house who can’t handle heat, they will love this recipe as is. But if you love things spicy, I have a tip under “Tips and Tricks” for cranking up the heat.
These cheesy chicken enchiladas will become a favorite in your house.
Easy. Delicious. Will definitely make this again! Lisa, your recipes never disappoint!
How to Make Chicken Enchiladas
This is a brief overview of how to make this chicken enchilada recipe. For the full recipe with all of the measurements, please see the recipe card at the bottom of the post.
Make the Enchilada Sauce
Homemade red enchilada sauce is a combination of sautéed onion, spices, flour, tomato sauce, chicken stock, and garlic. We like to blend ours smooth, but it isn’t necessary. This isn’t a replacement for traditional enchilada sauce , but it is a great replacement for store-bought enchilada sauce.
Make the Filling
Our very simple chicken enchilada filling is made from shredded chicken, salt and pepper, diced green chiles, and cheese.
Dip and Fill the Corn Tortillas
After blending the enchilada sauce, pour it back into the pan you made it in, and working one at a time, dip the corn tortillas and fill them with 1/4 cup of the chicken filling.
Put it All Together
As you dip and fill each of the corn tortillas, put them seam-side down in a casserole dish.
Top with Cheese and Bake
If there is any remaining enchilada sauce, pour that over the top. Top with shredded cheese and bake for 20 minutes.
Tips and Tricks
- Dipping tortillas: Dipping tortillas in the enchilada sauce is what allows the corn tortillas to roll easily for this recipe. This step also deepens the flavor of the enchiladas in a way that just pouring the sauce over the rolled enchiladas does not. It is a messy step, but a necessary one.
- Using flour tortillas: If your family prefers flour to corn, use flour tortillas. There is no need to dip them in the enchilada sauce; you can skip that step and just top them with the enchilada sauce once they are filled and in the baking dish.
- Shredded chicken: The easiest of the options for cooked chicken is to use a rotisserie chicken from the grocery store. You can also boil chicken breasts in a large saucepan. Cover with water and bring to a boil. Simmer for 4 to 10 minutes or until the chicken reaches 165 degrees Fahrenheit. Remove it from the water and shred. I also like to cook chicken breasts in the Instant Pot , or use frozen shredded chicken .
- Using ground beef instead of chicken: I have a recipe for ground beef enchiladas that is almost the same if you’d like make enchiladas with hamburger.
- Shredding cheese from a block: Any time a recipe calls for shredded cheese, it is worth it to grate it from a block. Pre-shredded cheese is covered in preservatives that prevent it from clumping together in the bag, which also affects its melting ability and its flavor. Take the extra minute or two to grate it yourself.
- Make it spicy: This recipe is relatively mild. If you’d like it spicier, add 1/4 to 1/2 teaspoon of cayenne pepper to the enchilada sauce and buy hot green chilies instead of mild.
Making Ahead
This recipe can be made up to 24 hours ahead of time. Cover the unbaked casserole dish (after Step 6) and refrigerate. When you are ready to make them, remove the cover and bake in a preheated oven for 20 to 25 minutes or until the cheese is bubbling.
Freezing
If you would like to store this casserole in the freezer, I suggest doing so before baking. Make the recipe through Step 6 in a disposable baking dish. Wrap it three times with plastic wrap. Store it in the freezer for up to three months.
When you are ready to make it, remove it from the freezer and allow to thaw overnight in the refrigerator. Bake for 45 minutes or until the middle is hot and the cheese is bubbling.
Storing and Reheating Leftovers
If your family has any leftovers, I would suggest covering the baking dish that you made these in and storing them in the refrigerator. These can be stored in the refrigerator for three to five days. As with any recipe, use your best judgment when it comes to leftovers.
Reheat your chicken enchiladas, covered, in a 350 degrees Fahrenheit oven. Bake for 15 to 20 minutes, depending on how big of a portion you are reheating.
What to Serve with Chicken Enchiladas
- While not traditional, I love topping my enchiladas with Pico de Gallo .
- This Spanish Rice is easy to make and makes for a great side dish.
- You will love my Margarita recipe with anything, but it is especially great with these easy chicken enchiladas.
If you make these shredded chicken enchiladas, leave me a comment and let me know what you think!
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Ingredients
Enchilada Sauce (see note 1)
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder see note 2
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
For Enchiladas
- 3 cups shredded chicken (read tips for shredded chicken here )
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 10 corn tortillas
- 3 cups shredded Colby Jack cheese see note 3
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large skillet for the enchilada sauce , heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
- Stir chili powder and cumin into the onion and cook for about 30 seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
- Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup into the bottom of the prepared baking dish. Add the rest of the enchilada sauce back to the skillet you cooked it in.
- In a large bowl, combine the chicken, salt, pepper, chiles, and 1 cup of cheese.
- Working with one tortilla at a time, dip it in the enchilada sauce. Then add 1/4 cup of the chicken filling. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas. Pour the remaining enchilada sauce over the top, and then top with the remaining cheese.
- Bake uncovered for 20 minutes or until the cheese is bubbly.
Recipe Video
Notes
- You can replace this enchilada sauce recipe with 2 cups of store-bought sauce.
- This recipe is mild. If you would like to make it spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the enchilada sauce. You can also buy hot green chiles instead of mild.
- The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself, as it melts significantly better.
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Chicken Enchiladas
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Chicken Enchiladas
Ingredients
Enchilada Sauce (see note 1)
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder see note 2
- 1 tablespoon all purpose flour
- 15 ounces tomato sauce
- 1 cup chicken stock
- 2 cloves garlic minced
For Enchiladas
- 3 cups shredded chicken (read tips for shredded chicken here )
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4.5 ounces diced green chiles
- 10 corn tortillas
- 3 cups shredded Colby Jack cheese see note 3
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large skillet for the enchilada sauce , heat 1 tablespoon oil over medium heat. Add 1 diced onion and 1/2 teaspoon kosher salt. Sauté until the onion is translucent, about 5 minutes.
- Stir chili powder and cumin into the onion and cook for about 30 seconds. Then stir in 1 tablespoon all purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce and minced garlic. Bring to a simmer and cook, stirring occasionally, for 5 minutes.
- Transfer the enchilada sauce to a blender and blend to make smooth (optional). Pour 1/2 cup into the bottom of the prepared baking dish. Add the rest of the enchilada sauce back to the skillet you cooked it in.
- In a large bowl, combine the chicken, salt, pepper, chiles, and 1 cup of cheese.
- Working with one tortilla at a time, dip it in the enchilada sauce. Then add 1/4 cup of the chicken filling. Roll and place seam side down in the prepared baking dish. Continue with all 10 tortillas. Pour the remaining enchilada sauce over the top, and then top with the remaining cheese.
- Bake uncovered for 20 minutes or until the cheese is bubbly.
Video
Notes
- You can replace this enchilada sauce recipe with 2 cups of store-bought sauce.
- This recipe is mild. If you would like to make it spicy, add 1/4 to 1/2 teaspoon of cayenne pepper to the enchilada sauce. You can also buy hot green chiles instead of mild.
- The preparation time for this recipe includes shredding Colby Jack cheese from the block. I highly recommend using block cheese and shredding it yourself, as it melts significantly better.
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