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Cheesy Shredded Chicken Enchiladas | Easy, Authentic, Homemade Mexican Recipe
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5 from 18 votes

Easy Homemade Chicken Enchiladas Recipe

These Shredded Chicken Enchiladas are a quick weeknight recipe that happen to be loaded with flavor. Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a homemade red enchilada sauce, and then baked in the oven until bubbling over with deliciousness.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 8 servings
Author: London


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


  • Preheat oven to 350°F.

Red Enchilada Sauce:

  • Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.
  • Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes.
  • Add tomato paste and ½ cup of chicken broth. Whisk until smooth.
  • Pour in remaining 1 ½ cups of chicken broth over the course of 5 minutes, whisking until smooth between each addition.
  • Reduce heat to medium-low and simmer sauce for 8-10 minutes, whisking every 1-2 minutes to prevent burning.

Chicken Enchiladas:

  • Preheat the oven to 350 degrees.
  • Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
  • 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.
  • Place tortillas on a paper towel-lined plate to let any excess oil drain off.  Repeat with remaining oil and tortillas.
  • Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.
  • 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.
  • 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.
  • Top with the remaining shredded cheese.
  • 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.
  • Let enchiladas sit at room temperature for 5 minutes before serving with fresh cilantro, green onions, sour cream, salsa, or guacamole. Enjoy!



  • 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.


Calories: 315kcal | Carbohydrates: 18g | Protein: 26g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 800mg | Potassium: 269mg | Fiber: 3g | Sugar: 4g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg