This Mexican inspired Chicken Enchilada Recipe is absolutely the BEST! Enchiladas are easier than you think – flour tortillas filled with chicken in the most delicious homemade enchilada sauce, loaded with cheese.

This is a great make-ahead meal and is especially good topped with Pico De Gallo!

Chicken enchiladas in a casserole dish topped with sour cream, tomatoes and avocado slices with a napkin on the side of the dish.

This post may contain affiliate links. Read my disclosure policy.

Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!

Chicken Enchilada Recipe:

Chicken Enchiladas are a classic Mexican dish. Not only are the enchiladas easy to make, but they are so filling and loved by kids and adults alike. Enchiladas are essentially tortillas filled with chicken and smothered in a creamy homemade enchilada sauce and cheese.

Just like our Mexican Pulled Pork Carnitas, this enchilada recipe is sure to become a new favorite.

Hey, hey! Valentina with Valentina’s Corner sharing our EASY Chicken Enchiladas!

Three chiccken enchiladas on a plate topped with sour cream, avocados, tomatoes and jalapenos with a fork.

How to Make Chicken Enchiladas:

  • Cook chicken – and shred chicken with two forks. Save time by using leftover cooked chicken (like our Instant Pot Whole Chicken) or even a store-bought rotisserie chicken.
  • Prepare enchilada sauce – In a bowl, beat the cream cheese, add sour cream, enchilada sauce, 1/4 tsp salt, pepper, garlic, paprika, green chilis, and beat until combined.
  • Prepare the filling – Divide this enchilada sauce mixture into two bowls, about ⅔ of the sauce mixture in bowl one and ⅓ of the mixture into a second bowl. Add the cooked chicken into the first bowl with 2 cups of shredded cheese.
  • To Assemble Enchiladas – Take the cheesy chicken filling from bowl 1 and place it into the center of each tortilla.
  • Arrange Enchiladas – Tightly roll up the tortilla and place seam-side-down into a 9”x13” baking dish. Repeat with the remaining ingredients. Pour the reserved ⅓ part enchilada sauce mixture over all of the tortillas and top with the remaining 1/2 cup cheese (you can add more cheese if you like a lot of cheese).
  • Bake –  Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese bubbles and begins to turn a golden brown.

NOTE: Use your favorite cheese. Mexican, Four Cheese or Colby Jack will all work great in this recipe.

Detailed step-by-step photo collage how to make the filling for chicken enchiladas and how to assemble them into a casserole dish.

What to Serve with Chicken Enchiladas:

Though you can serve the enchiladas just as they come out of the oven, you can also add personalized toppings. Here are some of the most popular toppings to serve with enchiladas:

Can I Prepare Enchiladas in Advance?

Yes! These enchiladas are great to prepare in advance. Prepare the recipe per instructions (don’t bake), cover, and refrigerate until ready to use. NOTE: Since the ingredients will all be cold, add an additional 5 minutes baking time to the dish when covered with foil.

8 chicken enchiladas arranged in a casserole drizzled with sour cream and topped with avocado, fresh tomatoes and cilantro.

I hope these homemade enchiladas become a family favorite. We especially love that you can add the toppings buffet style and allow the family members to each add their favorite toppings.

More Crowd-Pleasing Dinner Ideas:

Natasha's Kitchen Cookbook

The BEST Chicken Enchiladas Recipe

4.97 from 342 votes
Author: Valentina Ablaev
Chicken enchiladas in casserole dish
Recipe for homemade Chicken Enchiladas. Tortillas filled with chicken in a creamy and cheesy enchilada. This Mexican-inspired dish is perfect for make-ahead meals.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients 

Servings: 8 servings
  • 8 flour tortillas, 10-inch burrito size
  • 1 1/2 lb chicken breast or thighs
  • 3 oz cream cheese, room temp
  • 1/3 cup sour cream
  • 4.5 oz diced green chilis, with their juice
  • 20 oz mild red enchilada sauce, (We used 2 - 10oz cans)
  • 1 1/4 tsp salt, divided
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 1/2 cups shredded cheese, divided (Mexican, Four Cheese or Colby Jack)

Instructions

  • Preheat the oven to 400°F and grease a 9x13 casserole dish. Shred pre-cooked chicken or cook your own: Add chicken to a saucepan, completely cover with water and season with 1 tsp salt. Cook for 8-10 minutes, or until chicken is cooked through. Shred the chicken with two forks and set aside.
  • Make the Enchilada Sauce Mix: In a bowl, beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.
  • Divide the enchilada sauce mixture into two bowls, add 2/3 of the sauce into a large bowl. Set aside the remaining 1/3 of the sauce for the top.
  • Add the shredded chicken with 2 cups cheese to the first bowl with 2/3 of the sauce. Mix with a spatula to combine.
  • Generously add chicken filling to the center of each tortilla and roll up tortillas tightly. Arrange the tortillas in a 9x13 casserole dish.
  • Pour the reserved 1/3 of sauce over the tortillas and top with remaining 1/2 cup cheese (add more cheese if desired).
  • Cover the dish with foil and bake at 400˚F for 30 minutes. Remove foil and bake for an additional 10 minutes, or until cheese melts.

Nutrition Per Serving

375kcal Calories24g Carbs31g Protein17g Fat8g Saturated Fat97mg Cholesterol1606mg Sodium440mg Potassium2g Fiber7g Sugar1000IU Vitamin A8mg Vitamin C242mg Calcium2mg Iron
Nutrition Facts
The BEST Chicken Enchiladas Recipe
Amount per Serving
Calories
375
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
97
mg
32
%
Sodium
 
1606
mg
70
%
Potassium
 
440
mg
13
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
31
g
62
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
8
mg
10
%
Calcium
 
242
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Mexican
Keyword: chicken enchiladas, enchiladas
Skill Level: Easy
Cost to Make: $
Calories: 375

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Leave a Comment

Recipe Rating




Comments

  • MikeysMa
    February 6, 2024

    These are great!! I typically use a green sauce for American/flour enchilada recipes so I was hesitant to try this, but I’ve only had good experiences with recipes from Natasha, and I was not disappointed! I used El Paso enchilada sauce and it worked just fine. I used a whole rotisserie chicken to get 1.5 lb of chicken. I think I’ll just use a lb next time as we had leftover meat after I put my preferred amount in the tortillas. I might also stick to soft taco sized tortillas. I added the extra tsp of salt to the chicken/sauce mix. I only baked for 30 mins, without the extra 10 uncovered and they came out great. I’m still waiting for a recipe on this site that I don’t like…not sure I’ll find one! Another hit to add to the rotation!

    Reply

    • Natasha's Kitchen
      February 6, 2024

      Thank you so much for your trust and great feedback. I’m glad to hear that you enjoyed this recipe a lot!

      Reply

  • Chris
    February 2, 2024

    I just think it’s awful how some people can not read a recipe and then complain about it. You have included everything a person would need to make these enchiladas which by the way are delicious.

    Reply

    • Natashas Kitchen
      February 2, 2024

      Thank you for your kind comment, Chris! I’m so glad you enjoyed this enchiladas!

      Reply

  • Darlene
    January 30, 2024

    I was a bit skeptical at first with cream cheese in this, but I quickly changed my mind once I tasted it!! My family LOVED it! Thank you for this recipe!

    Reply

    • NatashasKitchen.com
      January 30, 2024

      Hi Darlene! You’re very welcome. Thanks for trying the recipe. I’m glad it was a hit!

      Reply

  • Jill
    January 23, 2024

    Our family LOVES this recipe and it is really easy especially after your first time. I have made a few recipe from this site and have added them to our meal rotation. Always delicious ideas on Natashaskitchen.com!

    Reply

    • NatashasKitchen.com
      January 23, 2024

      I’m so glad to hear that, Jill!

      Reply

  • Rene
    December 26, 2023

    I followed the recipe exactly but only had enough sauce/chicken for 6 enchiladas. I had to skimp on the last two even to get six. Next time I’ll double the sauce. (I used a 20 oz. can of sauce plus the other ingredients.) Also I noticed the recipe said to divide the 1-1/4 tsp salt. Unless I missed it, it never called for the remaining 1 tsp so I forgot it. I think it would’ve been too salty if I had added it. Lastly, I missed black olives so I added those to the top. They turned out good though!

    Reply

  • Radcon
    December 6, 2023

    This recipe makes no sense.
    #2 combine the listed ingredience Add enchilada sauce ? How much, obviously not 20oz.
    #3 Divide mixture into two
    bowls. OK, then add 2/3 of enchilada sauce, chicken and cheese. OK but what happens to the 2nd bowl of the mixture?

    Reply

    • Natasha
      December 8, 2023

      HI Radcon, you make the sauce first which includes all of the enchilada sauce. Then you divide the entire sauce into 2 bowls. In the first bowl, you have 2/3 of the mixture and in the second bolw you have 1/3 of the mixnture. The second bowl gets poured over the top when they are assembled in the dish before baking. I tried to further clarify the instructions and hopefully it’s more clear now.

      Reply

  • T. S.
    November 15, 2023

    Wow.. I usually love this site for recipes. This was awful. You say you use your own recipe in the comments for the sauce although I don’t see a link that’s accessible to make your sauce, and even using popular enchilada sauce that’s canned you ask for extra salt and it made it way too salty. I think we need more clarification here

    Reply

    • Natasha
      November 16, 2023

      Hi T.S. The enchilada sauce is everything in step 2: “In a bowl beat the cream cheese. Add the sour cream, green chilis, enchiladas sauce, 1/4 tsp salt, pepper, garlic powder and paprika; beat until combined.” With adding the cream achees and sour cream, 1/4 tsp of salt shouldn’t make it overly salty but you can add salt to taste.

      Reply

      • Angela
        February 19, 2024

        Hi Natasha,

        This is such a tasty recipe! I think the confusion stems from people misunderstanding the premade enchilada sauce and the enchilada mix that includes the premade sauce with the cream cheese, sour cream, etc…Anyways, it a great recipe and has become a regular in our dinner rotation! Thank you!

        Reply

        • Natasha's Kitchen
          February 19, 2024

          Thanks for the tip and suggestion. Good to know that this recipe has become one of your favorites!

          Reply

  • Betsy Gambaccini
    October 24, 2023

    My gosh, this recipe made wonderful enchiladas! Thank you so much!

    Reply

    • Natasha's Kitchen
      October 24, 2023

      You’re welcome, Betsy! I’m happy to know that you loved our Chicken Enchiladas Recipe.

      Reply

  • Lawren
    August 19, 2023

    These are the absolute best enchiladas that my family has ever had. I will be making them AGAIN tonight for a family of 5.

    Reply

    • NatashasKitchen.com
      August 19, 2023

      So glad to hear that!

      Reply

  • Daniela
    August 16, 2023

    This was a HUGE hit with my family. I didn’t have any chillies but it was still delicious

    Reply

    • Natasha's Kitchen
      August 16, 2023

      Hi Daniela, great to hear that your family loved our Chicken Enchiladas recipe!

      Reply

  • Astriel
    August 12, 2023

    Canned enchilada sauces have preservatives in them that make them very bitter. If you don’t like that, be sure to add some sugar. I added 1 tsp garlic powder, 2 tsp sugar, 2 tsp onion powder, 2 tsp seasoned salt, to the enchilada sauce to get that bitterness out. I would highly recommend just making your own. Otherwise the recipe is great!

    Reply

    • Natashas Kitchen
      August 12, 2023

      Thank you so much for sharing that with me, Astriel!

      Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.