Chicken Enchilada Recipe

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Chicken enchiladas are a classic Mexican dish perfect for any occasion. They are filled with a flavorful chicken and cheese filling and topped with a delicious red sauce. Serve them with rice and beans for a complete meal. The secret lies in the sauce. It’s a simple combination of tomato sauce, chili powder, and cumin, but it’s so flavorful. Make extra, because you’ll want to put it on everything!

The Classic Chicken Enchilada

The original classic chicken enchilada is still the best, in my opinion. It’s a relatively simple recipe, but the flavors are so complex and delicious. The key to making these enchiladas perfect is in the sauce. I like to use a combination of tomato sauce, chili powder, and cumin. This gives the enchiladas a deep red color and a complex flavor.

The Filling

I like to use a combination of chicken and cheese for the filling. You can use all chicken or all cheese, but I think the combination is the best. The chicken gives the enchiladas a hearty flavor, while the cheese adds a richness that takes them over the top.

Assembling the Enchiladas

Once you have all of your ingredients ready, it’s time to assemble the enchiladas. I like to start by spreading a layer of sauce on the bottom of the dish. This will prevent the enchiladas from sticking and also help to keep them moist.

Next, add a layer of tortillas. I like corn tortillas, but you can use flour if you prefer. Add the tortillas one at a time so they don’t overlap.

Now it’s time to add the filling. Spread a generous amount of filling over each tortilla, and then roll them up.

Once the enchiladas are rolled, spread the remaining sauce over the top. I like to sprinkle on a little extra cheese at this point because who doesn’t love cheese?

Baking the Enchiladas

Now it’s time to bake the enchiladas. I like to bake mine at 400°F for about 20 minutes until the sauce bubbles, and the cheese is melted.

Serving the Enchiladas

The oven best serves these enchiladas. I like to garnish mine with sour cream, diced avocado, and freshly chopped cilantro. Serve them with rice and beans, and you have a complete meal. Enjoy!

Ingredient Choice


When it comes to tortillas, you have a few different options. I like to use corn tortillas, but you can also use flour. You can even use lettuce leaves if you can’t find them either.


For the chicken, you can either use cooked chicken breast or shredded rotisserie chicken. The rotisserie chicken is an excellent option if you’re short on time.


Use a combination of cheddar and Monterey Jack cheese for these enchiladas. You can use any cheese that you like, though.


The sauce for these enchiladas is a simple combination of tomato sauce, chili powder, and cumin. If you want to spice things up, you can add a little diced jalapeño to the sauce.

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Chicken Enchilada Recipe

For enchilada lovers, this recipe is a must-try. It's simple to make, and the flavors are out of this world. The sauce is the key to making these enchiladas perfect, so be sure to use a good quality tomato sauce.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican
Servings 8
Calories 318 kcal


  • Electric Oven


  • 8 corn tortillas
  • 2 cups shredded chicken
  • 1 cup cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 1 can tomato sauce (10 oz)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 0.5 cup sour cream optional
  • 1 avocado optional
  • 0.25 cup cilantro chopped, optional


  • Preheat the oven to 400°F.
  • Spread a layer of sauce on the bottom of a baking dish.
  • Add a layer of tortillas.
  • Spread chicken over tortillas. Sprinkle with cheese.
  • Roll up tortillas, and place seam side down in the dish. Repeat until all tortillas are used.
  • Pour the remaining sauce over the enchiladas. Next, sprinkle with additional cheese.
  • Bake for 20 minutes until sauce is bubbling and cheese is melted.
  • Serve with sour cream, avocado, and cilantro.



    Serving Suggestions

    • Serve with rice and beans.
    • For a lighter option, serve with a side salad.
    • Add a little diced jalapeño to the sauce for a spicy kick.

    Storing Suggestions

    Store in a container in the fridge for up to four days.
    To freeze:
    1. Assemble enchiladas as directed.
    2. Place in a freezer-safe dish, and store in the freezer for up to three months.
    3. Thaw overnight in the fridge before baking.


    Calories: 318kcalCarbohydrates: 20gProtein: 19gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 61mgSodium: 641mgPotassium: 570mgFiber: 5gSugar: 4gVitamin A: 1093IUVitamin C: 9mgCalcium: 266mgIron: 2mg
    Keyword Chicken Enchilada
    Tried this recipe?Let us know how it was!

    FAQs Related To Chicken Enchilada Recipe

    What Can I Use Instead Of Chicken?

    If you’re not a fan of chicken, you can use beef, pork, or tofu. Be sure to adjust the cooking time.

    Can I Make These Enchiladas Ahead Of Time?

    Yes, you can make these enchiladas ahead of time. Just assemble them as directed, and then store them in the fridge until you’re ready to bake them.

    Can I Freeze These Enchiladas? 

    Yes, these enchiladas can be frozen. When you’re ready to eat them, thaw them overnight in the fridge and then bake as directed. Just assemble them as directed and place them in a freezer-safe dish. These enchiladas will keep in the fridge for up to four days.

    Wrap Up

    That’s it! This chicken enchilada recipe is easy to make, and it’s sure to please the whole family. Be sure to try it the next time you’re in the mood for some Mexican food. And, if you’re looking for more recipes like this one, check out my blog for other great ideas.