This post may contain affiliate links. Read my disclosure policy here.
The BEST Chicken Enchilada Recipe! Shredded chicken rolled up in a soft, flour tortilla with cheese and all of your favorite fillings and toppings and smothered with enchilada sauce! A family favorite homemade recipe!
Weeknights are crazy, that’s why we love easy weeknight dinner ideas like this yummy enchilada recipe. Some of our other favorites are our Taco Casserole Bake and our Amazing Baked Mac and Cheese! (Add these to your Easy Dinner Recipe Book!)
Easy Chicken Enchiladas
I’m a huge lover of Mexican food and homemade chicken enchiladas are a family weeknight dinner favorite in my home! Nothing fills the house with delicious smells that get everyone’s mouths watering like this chicken enchilada recipe.
I can always guarantee there’s never going to be a scrap left on anyone’s plate when it’s enchilada night! Even better, they are super easy to make and the kids really enjoy helping out, especially when it comes to eating them!
Chicken Enchiladas Ingredients
Chicken enchiladas are full of so many simple, yet delicious and healthy ingredients. You can never go wrong with chicken as your protein, but this chicken enchilada recipe really fills the meat with mouthwatering flavor!
I also love that this recipe uses lots of fresh ingredients so my family gets a good mix of their five a day in one meal. Brownie points if you serve your chicken enchiladas with a crisp, fresh side salad!
- 8 flour tortillas, soft shell size
- 2.5 cups shredded chicken
- 1/2 cup black beans
- 1/2 cup corn
- 1 10oz can diced tomatoes with green chiles
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 small cans red enchilada sauce
- 4 oz cheddar cheese, shredded, divided
- 4 oz Monterey Jack cheese, shredded, divided
- Cilantro, for garnish
- Optional: Homemade Queso Dip & Homemade Salsa Recipe
- Other Enchilada Filling Variations / Add-Ins - avocado, cilantro, corn, jalapeños, sour cream or Mexican crema, guacamole, homemade salsa or our corn salsa are all delicious
Feel free to customize! Leave out what you don't like and add in anything that sounds yummy! You cannot go wrong!
How to Make Easy Chicken Enchiladas
Chicken enchiladas are so easy to make. That’s why it’s one of my favorite go-to weeknight meals.
Of all the recipes in my arsenal… I definitely have to say that this recipe is ranking in my top 10 for easy family meals. They’re just so full of flavor!
The best thing about this chicken enchilada recipe is that if you make more than you need, you can freeze and use the filling another day! This is a great meal to batch make!
If you want to have leftovers the next day, store them in the fridge and enjoy them warmed up with a fresh side salad.
I always make more filling than I think we’ll need and guaranteed someone will finish off the leftovers the next day!
QUICK NOTE: Want to make this super easy? Buy a rotisserie chicken and use that for your shredded chicken! The chicken is super moist and juicy and saves you a step of having to cook the chicken!
Let's get to the how-to now!
- Preheat your oven to 350 degrees and spray your pan with non-stick cooking spray.
- In a large bowl, mix together the chicken, beans, corn, tomatoes, and spices.
- Divide the cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for the toppings once all the enchiladas are assembled.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 pan and spread it evenly.
- Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with the sauce. Let the excess sauce drip off.
- Place about 1/3 cup of the chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.
- Assemble the remaining enchiladas and place them all in the 9x13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.
- Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
- Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato, and avocado.
Are Enchiladas better with Corn or Flour Tortillas?
Flour tortillas are the best tortillas to use when making chicken enchiladas. That being said, chicken enchiladas are nothing if not customizable! There’s nothing to stop you using the chicken enchilada filling inside of corn tortillas if that’s what you prefer.
In fact, there’s a lot you can do to put your own spin on classic chicken enchiladas. Instead of using red enchilada sauce, you could opt to make it with a white sauce which is deliciously creamy and cheesy.
How to Make Enchilada Recipes in the Crockpot
Chicken enchiladas can also be made in your crockpot or instant pot if you want your meal to be ready and waiting when you get home. Simply put all the ingredients, aside from the tortillas, into your crock pot/instant pot and leave to cook on low. When you’re ready to eat, simply assemble your chicken enchiladas and bake in the oven for 20 minutes.
There are so many different fillings you could use for making your authentic chicken enchiladas. If you prefer more veggies, red and yellow bell peppers are the perfect sweet and crunchy addition to this recipe.
If chicken isn’t your families favorite protein, you could always swap the shredded chicken for pulled pork or ground beef. The possibilities and variations are endless! This is such a quick and easy recipe that can be adapted to everyone’s tastes.
How do you make crispy Enchiladas?
I often hear that people love chicken enchiladas from their favorite Mexican restaurant… But when they try to make enchiladas at home, they turn out gooey and soggy. Not at all like the ones they get in the Mexican restaurant!
Mushy tortillas make for a disappointing meal time… So what’s the trick to a nice, crispy chicken enchilada?
I’ve heard a lot of different theories, but here are my top tips for making crispy chicken enchiladas:
- Don’t soak the tortillas in the enchilada sauce for too long and make sure the excess drips off. If the flour tortillas absorb too much moisture, they will break down.
- When you pour the remaining enchilada sauce on top of your assembled chicken enchiladas, leave the edges exposed. Only pour the sauce down the middle so the ends of the tortillas cook more.
- You could consider using corn tortillas instead of flour ones. These are more resistant to moisture from the sauce.
- After baking your chicken enchiladas in the oven for 20 minutes, put them under the broiler for a few more minutes. This will ensure the top does nice and crispy!
FAQs About Chicken Enchiladas
If you are trying to avoid soggy enchiladas, try to use corn tortillas rather than flour tortillas
You can freeze before cooking or after. Just seal them up tightly and you can freeze them for up to 3 months.
More Great Dinner Recipes
- Tater Tot Casserole
- Ground Beef Taco Ring
- Easy Chili Recipe
- Instant Pot Spaghetti with Meat Sauce
- Creamy Pesto Chicken Skillet
- Walking Tacos
- Instant Pot Lasagna
- Cauliflower Pizza
- Air Fryer Fried Chicken
- Cauliflower Fried Rice
Chicken Enchiladas Recipe
Ingredients
- 8 flour tortillas soft shell size
- 2.5 cups shredded chicken I love to buy a rotisserie chicken and shred that up!
- ½ cup black beans
- ½ cup corn
- 1 10 oz can diced tomatoes with green chiles
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 small cans red enchilada sauce
- 4 oz cheddar cheese shredded, divided
- 4 oz Monterey Jack cheese shredded , divided
- Cilantro for garnish
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl mix together chicken, beans, corn, tomatoes, and spices.
- Divide cheese evenly into 2 separate bowls. Set one bowl of cheese to the side, you will use it for topping once all the enchiladas are assembled.
- Pour 1/2 cup enchilada sauce into the bottom of a 9x13 pan and spread evenly.
- Pour 1 can of enchilada sauce into a shallow bowl. Dip a tortilla in the enchilada sauce, covering both sides with sauce. Let the excess drip off. Place about 1/3 cup chicken mixture in the middle of the tortilla and top with cheese. Roll tortilla around the chicken mixture and place seam side up in the baking dish.
- Assemble remaining enchiladas and place them all in the 9x13 pan. Top enchiladas with remaining enchilada sauce and sprinkle on the remaining cheese.
- Bake for 20 minutes. Remove from the oven and top with chopped cilantro.
- Serve warm! Enjoy with more cilantro, sour cream, salsa, tomato and avocado.
Video
Nutrition
Next time you’re stuck for a weeknight family meal, consider making your very own authentic Mexican chicken enchiladas with this very chicken enchilada recipe. I love quick and easy family dinner recipes just like this one!
Sign up for the Princess Pinky Girl Newsletter and automatically receive our latest & greatest delivered right to your inbox! Follow Princess Pinky Girl on Facebook, Twitter, Pinterest and Instagram for all of the newest recipes, crafts, travels and updates!
If you make a Princess Pinky Girl creation make sure you take a picture and share it on Instagram with @princesspinkygirl ! I love seeing your masterpieces!
Leave a Comment