Best Chicken Enchilada Recipe Recipe
Easy Chicken Enchiladas made with the simplest of ingredients. With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy!
How to Make the Best Best Chicken Enchilada Recipe
These easy chicken enchiladas are the perfect weeknight dinner solution when you want something satisfying and flavorful without spending hours in the kitchen. Made with simple, pantry-friendly ingredients and requiring just 15 minutes of assembly time, you’ll have a delicious Mexican-inspired meal on the table in about 35 minutes.
The secret to great enchiladas is all about layering flavors—starting with well-seasoned shredded chicken, a generous coating of zesty enchilada sauce, and plenty of melty cheese. Whether you use leftover rotisserie chicken or bake some chicken breasts ahead of time, this recipe is endlessly adaptable to what you have on hand.
Customize your enchiladas with optional add-ins like green chilies, black beans, or corn for extra texture and flavor. Don’t forget the toppings—a dollop of sour cream, fresh avocado slices, and a sprinkle of cilantro take these enchiladas from simple to spectacular.
Best Chicken Enchilada Recipe
Easy Chicken Enchiladas made with the simplest of ingredients. With just a few minutes of assembly time, bake it for 20 minutes, and dinner is ready. Everyone is happy!
Ingredients
Main Ingredients
Optional Additions
Optional Garnishes
Instructions
Prepare the Enchiladas
- Make the enchilada sauce or use store-bought. Mix the shredded chicken with about half of the sauce, taste and season with salt and pepper. At this point you could add a 4-ounce can of green chilies for extra flavor.
- Warm the tortillas until they are pliable to prevent cracking when rolling—especially if using corn tortillas. In a microwave, wrap the stack in a wet paper towel for 30 seconds, repeat if needed. Or spread out on the rack in a 350°F oven, or lightly toast over a gas burner using tongs.
- Preheat oven to 350°F. Spread 1/4 cup enchilada sauce over the bottom of a 9x13-inch baking dish, or just enough to coat.
- Place 2 tablespoons cheese down the centers of the tortillas, then divide the chicken filling evenly among them. Roll and place seam-side down on top of the enchilada sauce. Repeat until the baking dish is full.
- Brush the remaining enchilada sauce over the top. Sprinkle with the remaining cup of cheese.
- Bake uncovered for 20-25 minutes or until warmed through and cheese is melty.
- Top with your favorite garnishes before serving!
Notes
- For best results, use homemade enchilada sauce—it only takes 5 minutes to prepare.
- Rotisserie chicken works great for a quick weeknight meal.
- Corn tortillas give a more authentic flavor, but flour tortillas are easier to roll without cracking.
