Chicken Enchiladas
These Chicken Enchiladas have a tender chicken filling that’s wrapped in tortillas, topped with a savory red sauce, and finished off with shredded cheese! Prep this dish in 20 minutes and then slide it into the oven to bake!
Bite into another Mexican dish that’s loaded with mouthwatering flavor by trying my Slow Cooker Posole (pozole) or Barbacoa Beef!
Add a kick of spice and a ton of flavor to dinner tonight by whipping up these Chicken Enchiladas! After just 20 minutes of prep time, the oven takes the recipe to the finish line!
Allowing you to check stuff off your list as they finish baking without sacrificing dinner time with your family! Making them the perfect go-to meal when you’re short on time!
What To Expect When You Taste These Delicious Enchiladas!
Taste: The savory Homemade Enchilada Sauce is made with chili powder and cumin, while the filling is made with green chilies. Together, all three bring a slight kick of heat to this dish! If you don’t like heat, you can cut back on these ingredients. However, if you’re like me and love spice, feel free to increase them or even add in some chopped jalapenos!
Texture: Fried tortillas provide crunch to this enchilada dish, while the filling is packed with tender chicken! Once placed in your baking dish, the enchiladas are covered with smooth red sauce and shredded cheese. After it’s baked, you’re left with delicious textures that are covered in bubbly, melty cheese!
Tips & Tricks On How To Make Chicken Enchiladas
- Chicken Stock – Though this recipe does call for chicken stock, it can be replaced with vegetable stock. If you’re in a pinch, it can even be replaced with water though the flavor won’t be the same.
- Cheese – I prefer using Mexican blend cheese in this recipe but feel free to use whatever cheese you prefer!
- Enchilada Filling – I diced the chicken breasts for this recipe, but you can also make these into shredded chicken enchiladas. If you’d like, you can even use shredded store-bought rotisserie chicken in the chicken mixture instead; just skip the 5 to 10 minutes of cooking after adding it to the pan since it’s already cooked.
- Tortillas – These homemade chicken enchiladas are made with corn or flour tortillas. However, I’ve also made them with keto tortillas, which held up just fine in this dish! I do think flour tortillas work best, though.
- Spray The Dish – Before assembling these cheesy chicken enchiladas, make sure you coat the baking dish with non-stick spray! Nothing is worse than a delicious recipe that sticks to the pan!
- Fry The Tortillas – Frying the tortillas before using them in this easy chicken enchiladas recipe prevents them from getting soggy when baked in this dish.
What To Serve With Chicken Enchiladas
These chicken enchiladas are best served hot! So, when they come out of the oven, be ready to eat! I like mine with sour cream, shredded lettuce, avocado, and a sprinkle of cilantro.
But not everyone likes the same things! So therefore, it may be fun to set out a little bar of toppings for friends and family. This way, everyone’s enchiladas are topped exactly how they like them!
As for sides, Mexican green beans, Corn Ribs, or black beans and rice would make excellent choices. Or you can totally keep it simple and serve this dish up with chips and salsa!
I love how this easy enchilada recipe allows me to serve my family something tasty while using up the chicken I already had in the freezer! Another delicious chicken dish with a tasty Mexican flavor is my Salsa Chicken!
For more ways to use up chicken, check out my Instant Pot Chicken Noodle Soup recipe or this classic Classic Chicken Pot Pie! Both are filled with the delicious flavors of comfort food!
However, if you want the taste of takeout without actually having to leave the house, I have you covered too! My copycat Chick-fil-A Nuggets with Homemade Chick-fil-A Sauce or Panda Express Orange Chicken will both satisfy that craving!
Storage Instructions
To store leftovers, simply wrap the pan in tin foil and then store it in the fridge for up to 3 days.
Is This A Recipe I Can Use For A Freezer Meal?
Yes, this easy chicken enchiladas casserole would be a great freezer meal for busy weeknights! Or even to make and drop off to a new mom or friend that could use a hand!
Just make it according to the instructions and then pop it in the freezer for up to 3 months.
What Cheeses Can I Combine To Make A Mexican Blend?
You can use a combination of cheddar cheese and Monterey jack cheese. This will replace a bag of Mexican blend cheese if you can’t get your hands on some at the store!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Chicken Enchiladas
Equipment
- 9×13-inch baking dish
- Nonstick spray
- Dutch Oven
- Whisk
- Large skillet
- Garlic press
- Can opener
- Cheese grater
Ingredients
Sauce
- 2 tablespoons olive oil
- 2 Tablespoons all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- 3 Tablespoons tomato paste
- 2 cups chicken stock
Enchiladas
- 2 tablespoons olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 pound boneless skinless chicken breast diced
- 4 ounces green chilies
Tortillas
- 2 tablespoons olive oil
- 12 corn or flour tortillas medium
- 2 cups Mexican blend cheese
Instructions
- Grease a 9×13-inch baking dish with nonstick spray and set aside.
Sauce
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Once hot, whisk in 2 Tablespoons all-purpose flour, 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon dried oregano. Cook for 5 minutes, whisking often.
- Whisk in the 3 Tablespoons tomato paste, then whisk in 2 cups chicken stock until there are no lumps. Simmer for at least 15 minutes, more is fine.
- Heat another 2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced 1 small onion and cook for 5 minutes until soft. Then add the minced 1 clove garlic and cook for 1 minute, stirring frequently.
- Add the diced 1 pound boneless skinless chicken breast and saute this for 5 to 10 minutes or until the chicken is cooked through. Then stir in the 4 ounces green chilies and cook just until heated through.
- Spoon just enough enchilada sauce to coat the bottom of the prepared baking dish.
- Preheat the oven to 350°F.
- Add the remaining 2 tablespoons olive oil to a skillet and heat over medium-high heat.
- Lightly fry the 12 corn or flour tortillas in the oil one at a time for about 10 seconds per side. Then place them on paper towels to absorb excess oil.
- Spread a little enchilada sauce on each tortilla and place about ¼ cup of filling down the center of each tortilla. Roll up the tortillas and place them seam-side down next to one another in the baking dish. Spread the remaining enchilada sauce over top. Sprinkle the 2 cups Mexican blend cheese evenly over the top.
- Bake for 15 minutes or until the cheese is bubbly.
- Serve hot with your favorite toppings.
Notes
- Storage Instructions: To store leftovers, simply wrap the pan in tin foil and then store it in the fridge for up to 3 days.
- Is This A Recipe I Can Use For A Freezer Meal? Yes, this easy chicken enchiladas casserole would be a great freezer meal for busy weeknights! Or even to make and drop off to a new mom or friend that could use a hand! Just make it according to the instructions and then pop it in the freezer for up to 3 months.
- What Cheeses Can I Combine To Make A Mexican Blend? You can use a combination of cheddar cheese and Monterey jack cheese. This will replace a bag of Mexican blend cheese if you can’t get your hands on some at the store!
- Chicken Stock – Though this recipe does call for chicken stock, it can be replaced with vegetable stock. If you’re in a pinch, it can even be replaced with water though the flavor won’t be the same.
- Cheese – I prefer using Mexican blend cheese in this recipe but feel free to use whatever cheese you prefer!
- Enchilada Filling – I diced the chicken breasts for this recipe, but you can also make these into shredded chicken enchiladas. If you’d like, you can even use shredded store-bought rotisserie chicken in the chicken mixture instead; just skip the 5 to 10 minutes of cooking after adding it to the pan since it’s already cooked.
- Tortillas – These homemade chicken enchiladas are made with corn or flour tortillas. However, I’ve also made them with keto tortillas, and they held up just fine in this dish! I do think flour tortillas work best, though.
- Spray The Dish – Before assembling these cheesy chicken enchiladas, make sure you coat the baking dish with non-stick spray! Nothing is worse than a delicious recipe that sticks to the pan!
- Fry The Tortillas – Frying the tortillas before using them in this easy chicken enchiladas recipe prevents them from getting soggy when baked in this dish.
Nutrition
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