Chicken Enchiladas
Make amazing chicken enchiladas with this simple recipe. Add your favorite toppings and enjoy a tasty, satisfying meal.
Chicken enchiladas are a go-to favorite—warm, cheesy, and packed with flavor. This recipe keeps it simple while still delivering big comfort food energy. A rotisserie chicken makes prep even easier, and the filling can be adjusted with extra cheese, sour cream, or spice to suit your taste.
Once rolled and layered with homemade sauce and cheese, they bake until bubbly and golden. Add your favorite toppings, and dinner’s ready. It’s a perfect family-friendly meal that’s easy to customize.
Ingredient Notes
- Onion and garlic: Classic aromatics that build the flavor base for the sauce.
- Canned tomatoes: Diced tomatoes form the bulk of the sauce—use fire-roasted for extra depth.
- Green chiles: Milder heat with great flavor. Add jalapeños for more kick.
- Oregano, salt, and sugar: Dried oregano adds herbal warmth, while sugar balances the acidity of the tomatoes.
- Cooked chicken: Diced or shredded—rotisserie chicken works great.
- Cheese: Cheddar jack is melty and flavorful, but use what you love.
- Sour cream: Adds creaminess to the filling and as a topping.
- Tortillas: Use flour for a softer wrap or corn for more traditional texture and flavor.
- Optional garnishes: Guacamole, sliced olives, chopped cilantro, or hot sauce.
Steps to Make Chicken Enchiladas
- Preheat the oven and sauté onions and garlic in oil.
- Stir in the tomatoes, green chiles, oregano, salt, and sugar; simmer the sauce for about 15 minutes.
- In a bowl, mix some of the sauce with the diced chicken, cheese, and sour cream.
- Spread part of the sauce in the bottom of a 9×13-inch baking dish.
- Fill tortillas with the chicken mixture, roll them up, and arrange in the dish.
- Top with the remaining sauce and sprinkle with cheese.
- Bake for 20 to 25 minutes, until hot and bubbly.
- Serve with sour cream, guacamole, or olives as desired.
Tips for Enchiladas
- Warm tortillas slightly before filling to prevent cracking.
- Use corn tortillas for a more traditional take—briefly dip them in warm oil to soften if needed.
- Shred cheese from a block for the best melt and texture.
- Make the sauce ahead of time and store in the fridge for up to 3 days.
Recipe Variations
- Spicy version. Add chopped jalapeños or use hot green chiles in the sauce.
- Creamier filling. Add extra sour cream or a spoonful of cream cheese to the chicken mixture.
- Sauce swap. Use green enchilada sauce or salsa verde for a tangy twist.
- Add beans. Mix in black beans or pinto beans to stretch the filling.
- Top with extras. Finish with chopped cilantro, sliced scallions, or a drizzle of hot sauce.
Serving Suggestions
- Serve with Mexican rice or cilantro-lime rice on the side.
- Add a side of refried or black beans for a hearty meal.
- Top with guacamole, chopped lettuce, diced tomatoes, or avocado slices.
- Pair with margaritas or agua fresca for a festive dinner.
- Finish with flan or sopapillas for dessert.
How to Store
Refrigerate: Store leftover enchiladas in a covered dish or container for up to 4 days.
Freeze: Wrap unbaked enchiladas tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking.
To Reheat: Cover with foil and reheat in a 350°F oven until hot. Individual portions can be microwaved in 60-second intervals.
Chicken Enchiladas
Ingredients
- 1 cup onions, chopped
- 2 large cloves garlic, crushed
- 2 tablespoons vegetable oil
- 2 14.5-ounce cans tomatoes, diced
- 1 4-ounce can chopped green chiles, drained
- 1 teaspoon dried leaf oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 2 cups cooked chicken, diced
- 1 1/2 cups cheese, shredded , cheddar jack or a blend, divided
- 3/4 cup sour cream, divided
- 8 flour tortillas, or corn
- Guacamole, optional
- Garnish: sliced black olives, optional
Instructions
- Heat the oven to 400°F.
- In a skillet heat oil and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for 1 minute longer. Stir in tomatoes, chiles, oregano, salt, and sugar. Simmer for 15 minutes, stirring occasionally.
- Combine 1/2 cup of the sauce with the chicken, 1/2 cup of shredded cheese, and 1/4 cup of sour cream; set aside.
- Spread about half of the remaining sauce in a 9-by-13-inch baking dish.
- Add about 1/4 cup of the chicken mixture to a tortilla and roll it up; place it in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining sauce over tortillas.
- Sprinkle with the cheese.
- Bake for 20 to 25 minutes or until bubbly. Serve chicken enchiladas with dollops of sour cream or guacamole and garnish with sliced olives if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
