Chicken enchiladas are a classic Mexican dish made with tender shredded chicken wrapped in soft corn tortillas, then smothered in a rich, savory enchilada sauce and topped with gooey melted cheese. They’re baked to perfection and served hot—comfort food at its finest. Whether you’re craving something warm and hearty for a weeknight dinner or planning a casual get-together, this dish is always a crowd-pleaser. Chicken enchiladas bring bold flavor to the table and are surprisingly easy to make at home. Let’s dive in and create your new go-to recipe for cozy nights or family feasts!
Quick Facts
Here’s a quick snapshot before we roll up those enchiladas:
| Course | Dinner |
|---|---|
| Cuisine | Mexican |
| Difficulty | Easy to Medium |
| Servings | 4 servings |
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Calories | 420 kcal per serving |
Equipment Needed
You don’t need a fancy kitchen setup to whip up delicious enchiladas. Here’s what you’ll need:
- Large Skillet: For cooking the chicken and sauce.
- Mixing Bowls: To mix chicken and other filling ingredients.
- Cutting Board & Knife: For prepping veggies and garnishes.
- Measuring Cups & Spoons: Accurate measurements make a difference.
- 9×13-inch Baking Dish: Perfect size to hold rolled enchiladas.
- Tongs or Silicone Spatula: To handle tortillas and mix ingredients.
- Aluminum Foil: Optional, but useful to cover the dish while baking to avoid over-browning.
- Oven Mitts: Always safety first when handling hot dishes!
Ingredients
Here’s everything you need for this flavorful recipe:
For the Filling:
- 2 cups cooked, shredded chicken breast (rotisserie works great)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon oregano
- 2 cups chicken broth
- Salt to taste
For Assembling:
- 8 corn tortillas
- 1 cup shredded cheese (for topping)
- Chopped cilantro, green onions, and sliced jalapeños for garnish (optional)
Instructions
Follow these simple steps to make your enchiladas:
- Preheat the oven to 375°F (190°C).
- Make the sauce: In a skillet, heat oil over medium heat. Stir in flour and cook for 1 minute. Add chili powder, garlic powder, cumin, oregano, and whisk in chicken broth. Simmer 5–7 minutes until thickened. Set aside.
- Mix the filling: In a bowl, combine shredded chicken, cheese, sour cream, onions, garlic powder, cumin, salt, and pepper.
- Soften tortillas: Warm tortillas briefly in a skillet or microwave so they’re easier to roll.
- Assemble the enchiladas: Spread 2 tablespoons of sauce on the bottom of the baking dish. Spoon filling into each tortilla, roll tightly, and place seam-side down in the dish.
- Add sauce and cheese: Pour remaining sauce over rolled tortillas and sprinkle with shredded cheese.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 10 minutes or until bubbly and golden.
- Serve: Garnish with cilantro, green onions, or jalapeños if desired.
Essential Note:
Always soften corn tortillas before rolling. A cold tortilla cracks easily, but a warm one bends like a dream. Just a quick 20 seconds in the microwave wrapped in a damp paper towel does the trick. Also, don’t overfill the tortillas—they’ll be easier to roll and stay intact during baking.
