Easy Chicken Enchiladas

This easy chicken enchilada recipe has tender, shredded chicken in a rich, homemade red sauce, all rolled in corn tortillas and baked with bubbly, melted cheese.

These enchiladas filled with chicken and cheese are the very definition of a delicious, feel-good meal and are guaranteed to be a hit with everyone at the table. This is the kind of Mexican-inspired dinner you’ll want to make again and again.

If you can’t get enough of this dish, you’re in luck! We also have these green chicken enchiladas made with salsa verde. Or, for a hearty meatless option, be sure to try our veggie enchiladas.

Key Ingredients

• Tortillas: Use store-bought or homemade corn tortillas for authentic enchiladas. I love how the corn flavor of the tortillas mingles with the sauce. If you prefer flour, here’s our recipe for flour tortillas.
• Enchilada Sauce: Use store-bought (I like Hatch) or try one of our homemade sauces. Our authentic red enchilada sauce, which calls for dried chilies, is simple to make and is what we used in our photos. I also love this homemade enchilada sauce, which uses dried spices and chili powder, and takes minutes to throw together.
• Chicken: You will need cooked and shredded chicken. Use rotisserie chicken, leftover roasted chicken, or cook it using one of these easy methods: stovetop shredded chicken (1 hour), slow cooker shredded chicken (4 to 6 hours), or poached chicken (15 minutes).
• Cheese: Use mild, melty cheese like Oaxaca cheese, white cheddar cheese, or Monterey Jack.

Find the full recipe with measurements below.

My Tips for Making the Best Enchiladas

Tip 1: Soften the tortillas. Corn tortillas can crack easily. To make them soft and pliable, you need to warm them up. While you can fry them in oil, I prefer to oven-fry them. Lightly coat the tortillas with oil and bake them until warm. This easy method lets you prepare a large batch at once.

Tip 2: Dip the tortillas in sauce. For an extra layer of flavor, quickly dip the warm tortillas into your enchilada sauce before filling them with the filling.

Tip 3: Place them seam-side down. Roll your tortillas up as tightly as possible and place them seam-side down in a baking dish. Since the seam is on the bottom, the enchiladas will stay tightly rolled while baking in the oven.

Tip 4: Finish with more sauce and cheese. Once the enchiladas are in the pan, spoon more sauce on top and add a final layer of cheese. For the best result, bake them covered for 15 minutes, then uncover and bake for another 10 minutes to get that perfect golden crust. Let them cool for a few minutes before serving, and dig in!

Tip 5: More variations. We love this as-written, but don’t be afraid to make it your own! Stir in some pinto beans or sautéed veggies like bell peppers, onions, and zucchini. You can make beef enchiladas by swapping the chicken for shredded beef, or a pork version by using leftover pork carnitas. Finally, for a different flavor, use green enchilada sauce or a homemade salsa verde (made with tomatillos) instead of the red sauce.

Serving Suggestions

I love serving these enchiladas with some chopped avocado and fresh cilantro, but there are so many ways to top them. For a little crunch, try scattering some chopped tomatoes, diced onions, diced jalapeños, sliced green onions, black olives, or even shredded cabbage or lettuce over the top.

To make a complete meal, serve them alongside classic Mexican side dishes. Our Mexican rice and refried beans are perfect for this, as are our creamy black beans. And you can never go wrong with a bowl of homemade guacamole or pico de gallo with a side of homemade tortilla chips!