This Mexican Chicken Enchiladas recipe is so easy to make at home and loaded with flavor! Lightly fried corn tortillas are filled with shredded rotisserie chicken and cheese, and then baked in the oven with a homemade red enchilada sauce. After learning how simple it is to make this authentic Mexican dish it’s sure to become your family’s new favorite dinner!
Easy Homemade Chicken Enchiladas Recipe
Ooey, gooey cheese…
Tender shredded rotisserie chicken…
Soft corn tortillas…
And a homemade red enchilada sauce that will make you want to lick your plate?
This authentic chicken and cheese enchilada recipe is one that you don’t want to pass up!!
And the best part? It’s so incredibly simple to make!
Authentic Red Enchilada Sauce
While this is not the quickest dinner recipe for a busy weeknight, it does produce quite a bit and makes wonderful leftovers.
The red enchilada sauce, from beginning to end, takes about 15-20 minutes to make.
And trust me when I say, it is well worth the wait!
Because a homemade red enchilada sauce literally MAKES the tortilla-wrapped-chicken-and-cheese oh so delicious.
However, if you’re pressed for time, you can always buy the jarred sauce at your local grocery store.
Just make sure to double-check the ingredients if you are trying to avoid wheat or gluten. Some store-bought enchilada sauce brands have hidden ingredients with wheat in them.
Learn more about how to make red enchilada sauce.
Ingredients
The ingredients for chicken enchiladas include:
- Tortillas – Corn tortillas, not flour, are by far the best type of tortilla to use for enchiladas. They soften up nicely, soak in the sauce, and do not get gummy or gooey after baking.
- Guerrero’s tortillas as well as El Milagro corn tortillas are my favorite.
- Feel free to use white or yellow corn tortillas.
- Make sure you get at least a 6-inch tortilla, and no bigger than the 8-inch tortillas.
- Chicken – Buying a cooked rotisserie chicken is the quickest and easiest way to make this recipe. If you don’t have access to a rotisserie chicken, you can also always make this Instant Pot Shredded Chicken using chicken breasts instead.
- Cheese – There are multiple varieties of shredded cheese that would taste delicious in these enchiladas. Sharp cheddar, Monterrey Jack cheese, or a Mexican Blend are recommended. You can also always opt for a dairy-free variety, but just know that it won’t melt like cow’s milk cheese does.
- Salsa – This is a quick and relatively effortless way to give a lot of flavor to the enchilada filling.
- You can either opt to use a mild salsa for less heat, or a medium salsa for more of a kick.
- Also, you can always use any leftover Fresh Homemade Salsa you may have on hand.
- Coconut Oil – Hmm. That’s a weird ingredient? But trust me when I tell you, it is absolute MAGIC when making enchiladas. Not only does it help to soften up the tortillas so they are pliable when rolling, but it also gives them a unique taste and flavor.
- You can also use olive or vegetable oil or melted butter if you don’t have coconut oil on hand.
- Red Enchilada Sauce – You can either make this from scratch, like in the recipe below, or buy a pre-made jarred kind from your grocery store.
Shredding Chicken
After years and year of purchasing rotisserie chickens from the grocery store, there is one BIG tip I want to make sure you know…
Warm chicken is WAY easier to shred. So shred a rotisserie chicken as soon as you get home!
Also, one rotisserie chicken has about 4 cups of shredded chicken. This is almost exactly the amount of meat you will need for this recipe.
You may have a little left over that your furry friend would love to have added to their bowl for dinner. 😉
To shred the chicken either use two forks or your hands, depending on your preference.
How to Make
The step-by-step instructions for making homemade chicken enchiladas are relatively easy to follow.
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Preheat oven to 375 degrees.
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Place 1 tablespoon of coconut oil in a large skillet over medium-low heat. Heat up 3-4 tortillas at a time in the oil, about 30-60 seconds per side. (This helps make the tortillas softer and easier to roll up.)
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Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
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Fill each tortilla with 2-3 tablespoons of shredded chicken, 2 tablespoons of cheese, and ½ tablespoon of salsa. Roll them up to form a tight taco.
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Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. (Step 1 below.)
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Roll each tortilla and place seam-side down into the baking dish. Depending on the size of your dish, you may need two dishes to fit all of the enchiladas. (Step 2 above.)
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Cover enchiladas with remaining enchilada sauce and spread it out to completely cover the tortilla edges. (Step 3 above.)
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Top with the rest of the shredded cheese. (Step 3 above.)
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Bake enchiladas uncovered for 20-25 minutes in the preheated oven. (Step 4 above.)
Serving
These cheesy chicken enchiladas are already bursting with delicious and authentic Mexican flavors.
However, you can always take them over the top by topping them with:
- Fresh cilantro.
- Chopped green onions.
- Sour cream.
- More salsa.
- Avocado or guacamole.
If you would like a few side dish ideas for enchiladas, you might like this Instant Pot Mexican Rice or this Mexican Street Corn Salad.
Meal Prep and Storage
To Prep Ahead: This shredded chicken enchilada recipe is a great one to meal prep ahead for busy weeks. Prep the entire enchilada dish and stop just before baking. Store it in the refrigerator for up to 24 hours before baking as directed.
To Store: Store enchiladas in an airtight container or in the baking dish they were cooked in with a piece of foil over the top in the refrigerator for up to 3-4 days. They can also be frozen for up to 3-4 months.
To Reheat: It’s best if you keep enchiladas in the baking dish you cooked them in so they’re easier to reheat. To warm them back up, pop them into a 300 degree oven, covered, and cook for 10-15 minutes or until heated through. You can also pop them in the microwave or add to a skillet with a touch of oil over medium-low heat.
Pro Tips and Tricks
- Making a red enchilada sauce from scratch is the WAY To make the best homemade chicken enchiladas.
- Corn tortillas are better to use than flour, and are the most authentic type used, since they do not get gummy while baking.
- Lightly frying tortillas in oil before baking makes them more pliable for rolling and helps keep them from getting soggy. The oil creates a barrier so the sauce does not completely soak into the tortillas.
- Coconut oil gives the enchiladas a TON of flavor.
- Spreading out the enchilada sauce to cover every inch of the tortillas is crucial. If any area is exposed the corn tortillas will end up burning and getting too crispy.
FAQs
Is it better to use corn or flour tortillas for enchiladas?
Corn tortillas are the most authentic type of tortilla to use when making enchiladas. Flour tortillas may also be used but tend to get a little gummy after baking. Look for corn tortillas that are 6 inches and flour tortillas that are no larger than 7-8 inches in order to fit the enchiladas in your baking dish.
Why are my enchiladas soggy?
Enchiladas become soggy when they soak up too much of the sauce. In order to prevent this, lightly fry the tortillas in a bit of oil before rolling up and baking. The oil creates a slight barrier between the tortilla and the sauce so the tortillas do not soak up too much of it and become soggy.
Can I make enchiladas ahead of time?
Absolutely! Chicken enchiladas are a great make-ahead meal. Simply prep the enchiladas until they are covered in enchilada sauce and cheese. Store them in the refrigerator for up to 24 hours in advance. When ready to cook, set them at room temperature for at least 30 minutes before baking. Bake according to the directions below.
Easy Homemade Chicken Enchiladas Recipe
Classic Shredded Chicken and Cheese Enchiladas are made from rotisserie chicken, salsa, and a homemade red sauce. It's an easy and authentic Mexican recipe!
Ingredients
Red Enchilada Sauce:
- 3 Tbsp. oil olive, avocado, or vegetable
- 3 Tbsp. flour regular or gluten-free 1-to-1
- 1 ½ Tbsp. chili powder mild
- 2 tsp. ground cumin
- ¼ tsp. garlic powder
- ¼ tsp. paprika
- ¼ tsp. oregano dried
- Pinch nutmeg optional
- ½-1 tsp. salt
- ¼ tsp. black pepper
- 2 Tbsp. tomato paste
- 2 cups chicken broth
Chicken Enchiladas:
- 2 ½ cups rotisserie chicken shredded
- 8 corn tortillas
- 2 Tbsp. coconut oil
- ½ cup salsa mild or medium heat
- 2 cups shredded cheese cheddar or Monterrey Jack
- Cilantro, avocado, sour cream optional
Instructions
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Preheat oven to 350°F.
Red Enchilada Sauce:
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Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.
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Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes.
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Add tomato paste and ½ cup of chicken broth. Whisk until smooth.
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Pour in remaining 1 ½ cups of chicken broth over the course of 5 minutes, whisking until smooth between each addition.
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Reduce heat to medium-low and simmer sauce for 8-10 minutes, whisking every 1-2 minutes to prevent burning.
Chicken Enchiladas:
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Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
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Place a large skillet over medium heat. Add 1 tablespoon of coconut oil to the skillet. Let melt completely and then add 3-4 tortillas in a single layer. Cook the tortillas for about 1-2 minutes per side, making sure they get slightly crispy but not too firm.
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Place tortillas on a paper towel-lined plate to let any excess oil drain off. Repeat with remaining oil and tortillas.
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Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.
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Fold the right side of the tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam-side into the baking dish with enchilada sauce.
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Pour the remaining enchilada sauce over all of the filled tortillas. Using a spoon, spread it out so it completely covers all of the edges.
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Top with the remaining shredded cheese.
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Bake enchiladas for 20-25 minutes in the preheated oven. Remove the foil from the baking dish during the last 5 minutes of cooking so the edges can crisp up.
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Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!
Recipe Video
Recipe Notes
- You can also use a store-bought red enchilada sauce if you'd prefer.
- Substitute dairy-free cheese if needed.
Pro Tips and Tricks
- Making a red enchilada sauce from scratch is the WAY To make the best homemade chicken enchiladas.
- Corn tortillas are better to use than flour, and are the most authentic type used, since they do not get gummy while baking.
- Lightly frying tortillas in oil before baking makes them more pliable for rolling and helps keep them from getting soggy. The oil creates a barrier so the sauce does not completely soak into the tortillas.
- Coconut oil gives the enchiladas a TON of flavor.
- Spreading out the enchilada sauce to cover every inch of the tortillas is crucial. If any area is exposed the corn tortillas will end up burning and getting too crispy.
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Diane says
How many enchiladas equal one serving, one or two?
London says
Hi Diane! One enchilada equals one serving 🙂