The BEST Chicken Enchiladas Recipe

The BEST Chicken Enchiladas! These enchiladas have a delicious chicken and cheese filling with homemade enchilada sauce. They are full of flavor and perfect for a family dinner or feeding a crowd!

BEST CHICKEN ENCHILADAS RECIPE

CHICKEN ENCHILADAS VIDEO RECIPE

One of the things I love most about this recipe is that it’s such a great make ahead meal. The enchiladas taste even better on the second day, and they freeze beautifully. I make this recipe often when we’re having dinner guests, assembling the enchiladas ahead of time so that all I have to do when our guests are here is pop them in the oven. If you’re looking for a meal to bring to a family with a new baby or a friend in need, these enchiladas are perfect!

HOW TO MAKE CHICKEN ENCHILADAS

This recipe comes together quickly! You can get a head start on the prep work by making the enchilada sauce and cooking the chicken ahead of time.

Make the enchilada sauce, or use store-bought sauce.

Cook and shred the chicken.

Make the enchilada filling. Sauté onion and garlic, and then combine with the other filling ingredients.

Fill and roll the enchiladas. Grease the baking dish and spread a thin layer of sauce over the bottom to prevent the enchiladas from sticking. When you put the filling down the middle of the tortillas, put it slightly to the side of the center of the tortilla. This makes it easier to roll the enchiladas tightly.

Find the full recipe with ingredient amounts and detailed instructions in the recipe card below.

ENCHILADA SAUCE

I highly recommend making my homemade enchilada sauce for this recipe. It’s quick to make with pantry ingredients. To make the sauce, you’ll sauté some garlic in olive oil. Then you add the remaining ingredients to the pan and simmer for 10 minutes. You can make it more or less spicy, depending on your tastes.

SHOULD I USE CORN TORTILLAS OR FLOUR TORTILLAS?

Corn tortillas are traditional for enchiladas, but I prefer flour tortillas because they are easier to roll up and they hold their shape well. I find that corn tortillas fall apart easily. This question is really one of personal tastes though, so use what you prefer.

To make tortillas more pliable and easier to roll, you can warm them in the microwave, layered between two damp paper towels. Or, you can fry the corn tortillas briefly in a little oil in a skillet, just enough to soften them (you don’t want them to crisp up). Dipping corn tortillas in enchilada sauce can also make them easier to roll without tearing.

MAKE AHEAD INSTRUCTIONS

• Make Ahead: You can assemble the enchiladas up to one day before baking. Cover the dish and refrigerate until you’re ready to bake them.
• To Freeze: You can freeze a pan of enchiladas before baking, for up to 3 months. (I add the sauce and cheese on top before freezing.) Thaw overnight in the refrigerator and then bake as directed in the recipe.
• Leftovers: Leftover baked enchiladas can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Thaw if frozen, and reheat until steaming hot. I prefer the microwave for reheating.

RECIPE TIPS & VARIATIONS

• For enchiladas without beans, substitute the black beans with more chicken or canned corn.
• You can add diced bell pepper to this recipe. Sauté it with the onion.
• Make the enchiladas saucier by making 1.5 times the enchilada sauce recipe or using two 10-ounce cans of store bought sauce.
• I like to use a combination of cheddar cheese and Monterey jack cheese in this recipe. You can use just one type of cheese, or Mexican cheese blend also works well. A few readers have used mozzarella cheese with good success.