Go Back
+ servings
Cheesy Shredded Chicken Enchiladas | Easy, Authentic, Homemade Mexican Recipe
4.29 from 7 votes
Print

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!

Course Dinner, lunch, Main Course
Cuisine Mexican
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 servings
Calories 315 kcal
London Brazil

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

  1. Preheat oven to 350°F.

Red Enchilada Sauce:

  1. Whisk together chili powder, cumin, garlic powder, paprika, oregano, nutmeg, salt, and pepper in a small bowl.

  2. Combine oil, flour, and seasoning ingredients in a medium-sized saucepan or pot over medium heat. Whisk ingredients for 2 minutes.

  3. Add tomato paste and ½ cup of chicken broth. Whisk until smooth.

  4. Pour in remaining 1 ½ cups of chicken broth over the course of 5 minutes, whisking until smooth between each addition.

  5. Reduce heat to medium-low and simmer sauce for 8-10 minutes, whisking every 1-2 minutes to prevent burning.

Chicken Enchiladas:

  1. Pour ½ cup of enchilada sauce into a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray.
    Pouring red enchilada sauce into a baking dish.
  2. 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.

  3. Place tortillas on a paper towel-lined plate to let any excess oil drain off.  Repeat with remaining oil and tortillas.
  4. Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa.

    Showing how to roll up tortillas for enchiladas.
  5. 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.

    Placing enchiladas seam-side down into a baking dish.
  6. 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.

    Spreading red sauce over homemade enchiladas.
  7. Top with the remaining shredded cheese.

    Shredded chese on top of chicken enchiladas.
  8. 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.

  9. 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.
Nutrition Facts
Easy Homemade Chicken Enchiladas Recipe
Amount Per Serving
Calories 315 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 71mg24%
Sodium 800mg35%
Potassium 269mg8%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 26g52%
Vitamin A 492IU10%
Vitamin C 1mg1%
Calcium 138mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.