This authentic chicken enchilada recipe is the ultimate Mexican dinner, packed with shredded chicken, melty cheese, and a rich red sauce, then baked for 15–20 minutes—perfect for busy weeknights and a true family favorite.
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If I had to choose one Mexican recipe that truly feels like home, it would be enchiladas—no question.
In our house, there are two kinds of enchiladas: the ones you spend all Sunday on, and the ones you actually make on a Tuesday. This is the second kind — the extra cheesy kind that my kids love, and the one I still pull together with rotisserie chicken and pantry staples when I want comfort food without the work.
It’s the best chicken enchilada recipe kind of situation—easy enough for first-time cooks, but still special enough for celebrations like Cinco de Mayo. And because it’s so reliable, I find myself making it often, especially when I have leftover chicken. I honestly can’t believe I haven’t shared the recipe before.
Chicken Enchilada Ingredients
The beauty of this chicken enchilada recipe is that most ingredients are pantry staples. If you don’t already have them, they’re easy to find at any grocery store.
For the Easy Homemade Enchilada Sauce:
- Avocado oil + all-purpose flour – the base of your homemade enchilada sauce. If you’re out of flour, a small amount of cornstarch mixed with water can help thicken instead.
- Chili powder – gives the sauce its signature red color. Look for it in the spice aisle, ideally a mild Mexican-style blend. If you don’t have it, you can swap with a mix of paprika + cumin + a pinch of cayenne.
- Garlic powder + dried oregano – These add savory depth and a subtle herbal note that balances the richness of the sauce.
- Chicken broth (or chicken stock) – Vegetable broth also works in a pinch if you want a lighter flavor.
- Tomato sauce – If you’re out, blended canned tomatoes or even a spoonful of salsa can work as a substitute.
For the Enchilada Assembly:
- Warm corn tortillas – the heart of any authentic chicken enchilada recipe. Corn tortillas hold up better in sauce than flour tortillas, but if your family prefers flour tortillas, they’ll still taste great — just expect a softer, melty texture.
- Shredded chicken – use rotisserie chicken or try cooking chicken breasts beforehand. Leftover chicken works perfectly fine too.
- Monterey Jack or sharp cheddar – Found in the dairy aisle. If you’re missing one, mozzarella or a Mexican cheese blend can easily step in.
- Sour cream (for the filling) – Greek yogurt is a great swap if you want a lighter option with similar tang.
- Cream cheese (optional) — about 4 oz, softened, blended in for an extra-rich, cheesy chicken enchilada filling. Classic Tex-Mex move.
- Green chiles (optional) – You’ll usually find them in the Mexican food aisle. If you don’t have them, diced jalapeños or a spoonful of salsa verde can give a similar kick.
- Fresh cilantro and chopped onions — for finishing on top.
How to Make Homemade Chicken Enchiladas
Make the enchilada sauce: In a large skillet over medium heat, whisk 2 tbsp vegetable oil and 2 tbsp flour for 1 minute until smooth. Add 2 tablespoons chili powder, 1 tsp garlic powder, and 1 tsp dried oregano, then slowly whisk in 2 cups chicken broth and 1 cup tomato sauce. Simmer 5–7 minutes until thickened. Set aside 1 cup of the sauce for topping.
Prep the baking dish: Spread a thin layer of sauce in a 9×13 baking dish to prevent sticking and build flavor.
Mix the chicken filling: In a large bowl, combine 3 cups shredded chicken (rotisserie or cooked chicken breasts), 1/2 cup sour cream, 4 oz softened cream cheese (if using), 1 small can diced green chiles, and 1/2 cup shredded cheese. Stir until well combined.
Soften the tortillas: Warm the tortillas in a hot dry pan or a comal over medium heat. Keep warm in a clean kitchen towel or a tortilla warmer to keep them from breaking when rolling.
Roll the enchiladas: Dip tortillas in sauce, fill with chicken mixture, roll tightly, and place seam-side down in the baking dish.
Top and bake: Pour remaining sauce over enchiladas and cover with 1 1/2-2 cups cheese (don’t be shy—this is where the melty cheese magic happens). Cover with aluminum foil and bake at 375°F for 15–20 minutes.
Finish: Remove foil and bake 5 more minutes until the cheese is bubbly and melted.
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Buy Now → Easy Ways to Customize Your Chicken Enchilada Recipe
Once you’ve made this chicken enchiladas recipe a few times, it becomes one of those flexible Mexican recipes you can tweak based on what’s in your fridge. That’s honestly part of the magic.
Switch up the sauce. Red sauce is the classic for a traditional Mexican dish like this, but it’s not your only option:
- Try a green enchilada sauce made with charred tomatillos, poblano pepper, serrano chiles, and onions for a brighter, tangier flavor. Check out my Enchiladas Verdes with Chicken for that recipe.
Change the protein. You can swap the chicken for whatever you already have on hand. Some delicious options:
- Shredded carnitas for a rich, slow-cooked flavor
- Barbacoa for something deeper and more savory
- My favorite homemade soy chorizo, for a plant-based filling
- Picadillo or even simple taco meat for a quick shortcut
Add beans or vegetables. If you want to stretch the filling or make it a bit heartier, this is where you can get creative. Try mixing in:
- Black beans or pinto beans for extra protein and texture
- Sautéed zucchini for a soft, mild veggie addition
- Bell peppers for a little sweetness and crunch
There are so many variations beyond the classic chicken version, each one bringing its own cozy, flavorful twist. Some favorites include Cheese Enchiladas for pure melty comfort, Vegan Black Bean Enchiladas for a hearty plant-based option, Squash and Black Beans Enchiladas for a veggie-packed balance and Deep Dish Black Bean Enchiladas Casserole for an extra saucy, spoonable take on the classic.
What to Serve with Chicken Enchiladas
I like to finish these homemade enchiladas with a sprinkle of chopped fresh cilantro, scallions, chopped avocado and a sprinkle of Cotija cheese right on top. It keeps things simple but still brings that fresh, creamy balance to all the rich, cheesy flavor.
If you want to build them out a little more, there are so many good directions. Diced tomatoes, avocado slices, chopped onions, pico de gallo, and even shredded lettuce all add freshness and crunch that work beautifully with the saucy enchiladas.
To turn this into a full, well-rounded meal, I usually pair them with my Mexican Rice or Arroz Verde, plus a generous scoop of my creamy refried beans. A side of Charred Poblano Guacamole never hurts either.
Making these for a party? Whip a few Passion Fruit Margaritas to serve with the enchiladas then for dessert make these super fun toasted coconut rum raisin rice krispie treats or may TO DIE FOR guava cheesecake.
Storing and Freezing Enchiladas
To store enchiladas, place them in an airtight container and refrigerate them for up to 4 days.
To freeze: let the enchiladas cool completely on the counter, then transfer to a freezer-safe container or wrap the baking dish tightly in aluminum foil. Freeze for up to 3 months. To reheat from frozen, bake covered at 350°F for 45 minutes, then uncovered for another 10–15 minutes until hot through and bubbly.
FAQs
Yes — and the trick is to assemble them without the top sauce. Roll the enchiladas with filling and place them in the baking dish (no top sauce, no top cheese yet), cover, and refrigerate up to 24 hours. The next day, pour the sauce and cheese over top and bake. Add 5–10 extra minutes since they’ll be cold going into the oven. This avoids soggy enchiladas while still saving time.
Three things: use a thin layer of sauce on the bottom of the baking dish, don’t oversaturate the tortillas with sauce before rolling (a quick dip is enough), and always reach for warm corn tortillas — they hold up better than flour tortillas under sauce.
Absolutely. A good store-bought option works when you’re short on time, but homemade enchilada sauce really gives the best depth of flavor — and it only takes 10 minutes.
Traditional Mexican enchiladas often use a sauce made from toasted dried chiles, Mexican cheeses like queso Oaxaca, and a quick fry of the tortilla in oil before saucing. This version is the comforting, family-style chicken enchilada most of us grew up eating in the U.S. — faster, easier, and just as beloved. If you want the more traditional preparation, try my Enchiladas Verdes with Chicken.
The Best Red Chicken Enchiladas
This authentic chicken enchilada recipe is the ultimate Mexican dinner, packed with shredded chicken, melty cheese, and a rich red sauce, then baked for 15–20 minutes—perfect for busy weeknights and a true family favorite.
Ingredients
For the Easy Homemade Enchilada Sauce:
- 2 tablespoons avocado oil or any other neutral-flavored oil
- 2 tablespoons all purpose flour
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (preferably Mexican oregano)
- 2 cups chicken broth
- 1 cup tomato sauce (not pasta or pizza sauce)
- 1/2 teaspoon kosher salt
For the Enchilada Assembly:
- 3 cups cooked, shredded chicken (like rotisserie chicken, you will need almost an entire rotisserie chicken)
- 2 cups shredded Monterey Jack or sharp cheddar cheese
- 4 ounce softened cream cheese (optional)
- 1/2 cup sour cream, plus more for serving
- 4 ounces canned green chiles (I like these Hatch green chiles)
- 1/2 teaspoon kosher salt
- 9-10 6-inch corn tortillas
- minced cilantro, minced white onion, your favorite salsa, for serving
Instructions
- In a large skillet over medium heat, whisk together the 2 tablespoons oil and 2 tablespoons flour for 1 minute. Add 1/4 cup chili powder and whisk another minute to toast the chili powder. Add the 1 teaspoon garlic powder, and 1/2 teaspoon dried oregano.
- Slowly whisk in the 2 cups chicken broth, whisking continuously to prevent lumps. Add 3/4 cup tomato sauce and 1/2 teaspoon kosher salt. Simmer until thickened (about 5-10 minutes), whisking occasionally. You don't want it to be super thick, it will continue to thicken as it cools. Set aside 3/4 cup of the sauce for topping the enchiladas and remove the remaining sauce in the skillet from the heat.
- Heat oven to 375°F.
- Spread a thin layer of sauce from the skillet on the bottom of a 9x13 baking dish.
- In a large bowl, combine the 3 cups shredded chicken, 1/2 cup of the shredded cheese, the 4 ounces of softened cream cheese (if using), 1/2 cup sour cream, the can of green chilis (you don't need to drain them), and the 1/2 teaspoon of salt. Stir until well combined.
- To prevent the tortillas from breaking, warm them in a hot, dry pan or comal over medium heat just until warm on both sides. Wrap in a clean kitchen towel or tortilla warmer to keep warm.
- Dip each tortilla lightly into the red sauce in the skillet, fill with about 1/3 cup of the chicken mixture, and roll tightly. Place seam-side down in the baking dish.
- Pour the reserved 3/4 cup sauce over the enchiladas, covering the edges of the tortillas completely. Top with the remaining shredded cheese.
- Spray a piece of aluminum foil with cooking spray to prevent foil from sticking and place spray-side-down over the enchiladas. Bake at 375°F for 15-20 minutes. Remove the foil for the last 10 minutes to get the cheese bubbly.
- While the enchiladas are baking mince the cilantro and the white or green onions and prep any other garnishes you will serve with them.
- Garnish with fresh cilantro, pico de gallo, green onions, avocado and crumbled queso fresco or your favorite garnishes.
Notes
- Quick dip, don't soak. The #1 reason enchiladas fall apart is tortillas sitting in the sauce too long. A fast in-and-out is all you need — they'll keep absorbing sauce in the oven.
- Make ahead: Both the sauce and the chicken filling hold up beautifully — make them up to 3 days ahead and refrigerate separately. The sauce thickens as it sits, so loosen with a splash of broth before using.
- Reheating leftovers: Splash a little extra broth or sauce on top, cover with foil, and warm at 350°F for 10–15 minutes. Skip the microwave — it turns the tortillas gummy.
- Serving: Mexican rice, borracho beans, and a quick cabbage slaw with lime. A fried egg on top of leftover enchiladas the next morning is a chilaquiles-adjacent breakfast that's worth making extras for.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 42gSaturated Fat: 23gUnsaturated Fat: 20gCholesterol: 108mgSodium: 1217mgCarbohydrates: 28gFiber: 4gSugar: 5gProtein: 26g
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