Comforting and Flavorful Chicken Enchiladas
Homemade chicken enchiladas are the kind of comforting, satisfying meal that brings everyone to the table. Soft tortillas filled with tender, seasoned chicken and melted cheese are rolled up and baked in a rich, savory sauce until bubbly and irresistible. Whether you’re cooking for a busy weeknight dinner or a relaxed family gathering, these chicken enchiladas deliver bold flavor with simple preparation.
What makes this recipe especially reliable is its flexibility. You can adjust the seasoning, swap cheeses, or even make it vegetarian, all while keeping the same comforting base. These enchiladas are hearty, crowd-pleasing, and perfect for pairing with classic sides like rice and beans.
Prep Time, Cook Time & Servings
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4–6 servings
Ingredients You’ll Need
Enchilada Filling
2 cups cooked, shredded chicken
1 cup shredded cheese (cheddar or Monterey Jack)
½ cup chopped onion
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper, to taste
Enchilada Sauce
2 cups red enchilada sauce (store-bought or homemade)
1 can (15 oz) diced tomatoes
1 tablespoon olive oil
Optional Toppings
Additional shredded cheese
Chopped fresh cilantro
Sliced jalapeños
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the shredded chicken, cheese, chopped onion, garlic powder, cumin, salt, and pepper until evenly mixed.
Lightly coat the bottom of a baking dish with half of the enchilada sauce. Warm the tortillas briefly in a skillet or microwave so they’re pliable, then fill each tortilla with the chicken mixture. Roll them tightly and place seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle additional cheese on top. Bake for 25–30 minutes, or until the enchiladas are hot, bubbly, and lightly golden on top. Remove from the oven and allow them to rest for a few minutes before serving. Garnish with chopped cilantro or jalapeños if desired.
Helpful Tips & Variations
Letting the enchiladas rest for a few minutes after baking helps them hold their shape when serving. For a spicier version, add chili powder or diced green chiles to the filling. You can also substitute the chicken with beans, sautéed vegetables, or ground turkey for a different twist.
Serving Suggestions
Serve these chicken enchiladas with Mexican-style rice, refried beans, or a simple side salad. They also pair well with sour cream, avocado slices, or a squeeze of fresh lime.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.